Zi Yat Heen
Macau
⭐1 Star
The Experience
From Michelin Guide
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.
Unique Things
From Visitor Experiences
Three unique/unconventional aspects of Zi Yat Heen, Macau:
Opulent Dining Ambiance with Artistic Elements
The restaurant features an opulent dining room adorned with gold and pink accents and a striking iron wine rack covering an entire wall, creating a visually luxurious and unique atmosphere that complements the culinary experience.Signature Approach to Cantonese Cuisine with Reduced Seasoning
Chef Anthony champions a cooking style that uses reduced amounts of seasoning to allow the true flavors of the finest ingredients to shine through, blending traditional Cantonese classics with innovative creations that meld various culinary influences.Exclusive Status as Macau’s Only Two-Michelin-Star Cantonese Restaurant
Zi Yat Heen holds the distinction of being the only Cantonese restaurant in Macau to achieve Two Michelin stars, setting it apart in a casino-heavy, frenetic city environment as a calm culinary oasis offering sublime food and flawless service.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Zi Yat Heen in Macau include:
Kagoshima Wagyu A5 beef: Used in a pan-fried dish where the beautifully marbled beef cubes are lightly cooked to seal in moisture, served with a Japanese pumpkin gravy sauce that enhances the richness and flavor.
East Star Garoupa fillet: A luxurious fish known for its smooth texture, stir-fried with French haricot verts and homemade Chinese olive vegetables, showcasing refined wok skills and a balance of umami and earthy aromas.
Honey-glazed barbecued pork (char siu): A Cantonese classic with a perfect ratio of fat to lean meat, delivering succulent and sweet flavors, highly praised as a signature dish.
15-year Hua Diao drunken chicken: Marinated in traditional Chinese yellow wine made from fermented rice, imparting a distinctive aroma and depth, a secret element in the chef’s recipe.
Exotic premium mushrooms, including hedgehog fungus (monkey head mushroom): Featured in a wok-fried dish with fresh asparagus and macadamia nuts, valued for its meaty texture, intense flavor, and significance in Traditional Chinese Medicine as one of the four culinary treasures of China.
These ingredients reflect Zi Yat Heen’s emphasis on premium, authentic Cantonese flavors combined with refined cooking techniques to highlight the natural taste and texture of each component.