A fixture at the Four Seasons Macao Cotai Strip from day one, Zi Yat Heen was an instant success, immediately recognised for the quality of its Cantonese cooking. These days the kitchen is led by executive Chinese chef Charles Cheung, a Hongkonger with over 40 years' experience. Cheung strives to achieve a balance between colour, aroma, taste and aesthetics in all his cooking. Guests can savour refined dim sum, stir-fried or steamed dishes and succulent seafood. The enormous, glass-sided wine cabinet is an impressive sight, filled with over 700 bottles, but tea pairings are also excellent.

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