Tucked away on the 21st floor of the postmodern masterpiece Morpheus, designed by the late Zaha Hadid, Yi is a hidden gem in the flamboyantly contemporary hotel. Divided by partitions that resemble the scaly sides of a dragon, the seating, arranged to provide plenty of seclusion, offers views across Cotai, or of the airport. The menu follows the development of the 24 solar terms of the lunisolar calendar that Chinese farmers traditionally followed, adjusting to minute changes of climate and weather. As a result, the menu changes 12 times per year. Signature dishes include steamed bird's nest dumpling with superior glaze and guanciale ham, hot and sour fish maw soup, and the ovenroasted lemongrass pigeon.

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