Zi Yat Heen

This spacious and elegant yet intimate restaurant has a glass-clad wine cellar at its centre. The chef champions a cooking style with reduced amounts of seasoning so as to allow the true flavours of the first-rate ingredients to shine through. Cantonese classics such as succulent honey-glazed char siu with the perfect ratio of fat to lean meat sit alongside novel creations that meld various culinary influences. The dim sum lunch is also a delight.

A spacious room built around a glass-clad wine cellar. The kitchen keeps seasoning deliberately light so prime ingredients read clearly, and the dim sum lunch is a major draw.

Key signatures include honey-glazed char siu with a precise fat-to-lean balance, and a dim sum programme that drives the lunch service. For set-menu dining, premium Cantonese staples show up in high-end form, examples include fish maw with conpoy, abalone with fried rice, baby pigeon, and lobster with caviar.

Cantonese fine dining in Four Seasons Hotel Macao, known for creative dim sum at lunch and a dinner service built around first-rate seafood and barbecue. The cooking keeps seasoning restrained so flavours read cleanly, with classics like honey-glazed char siu alongside set menus.