Four Seasons Hotel Macao is slated to present the “Four-Hands Culinary Extravaganza” on March 28-29, with the two-night event to feature Four Seasons Hotel Hangzhou at West Lake’s Senior Executive Chinese Chef Wang Yong, and Four Seasons Hotel Macao Executive Chinese Chef Anthony Ho Yam To.
The event will take place at Zi Yat Heen, which is led by Ho. Among its accolades are Forbes Five-Star recognition for three consecutive years, one Diamond in the Black Pearl Restaurant Guide, and a Michelin star for eight consecutive years, the statement noted.
The “artistry and flavours” of Jiangzhe cuisine will be showcased by Wang, who the statement said has “elevated Jin Sha at Four Seasons Hotel Hangzhou at West Lake to legendary status”, earning three Diamond awards in the Black Pearl Restaurant Guide for eight consecutive years.
In 2023, Jin Sha ranked 59th on Asia’s 50 Best Restaurants 51-100 list and garnered a Michelin star.
Priced at 2,088 patacas per person, the menu will include Chef Wang’s Jiangzhe dishes such as Braised Pork Belly with Fresh Abalone, Broad Bean Paste with Chinese Mahogany, Coddled Egg* with Sea Urchin, Stir-Fried Snow Crab Rice Cake with Shepherd’s Purse, and Steamed Milk Pudding with Longjing Tea.
The statement added that Zi Yat Heen will offer “Cantonese masterpieces” such as Carabineros Prawn with Soya Sesame Sauce and Ice Plant, Kristal Caviar with Chilled South Australian Lobster, Double-Boiled Canadian Geoduck Soup with Italian Basil, Steamed Star-Spotted Grouper, and Bird’s Nest with Pumpkin Panna Cotta.
One can also pay an additional 788 patacas for wine pairing. For details, call 2881 8818.
*A coddled egg is an egg that is gently cooked in a small dish (called a coddler) placed in a water bath, or in hot water just below boiling point. - DeepSeek
This undated handout photo provided by Four Seasons Hotel Macao shows one of the dishes to be on offer during the “Four-Hands Culinary Extravaganza” on March 28 and 29.
