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2017-09-03
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We were staying at the Four Seasons and chose Zi Yat Heen as I vaguely recall that it used to be a Michelin Two-Star restaurant, and at the moment still hold on to one star. The restaurant is tastefully designed and look more or less like any other Chinese restaurant homed in a five star hotel. Overall the food was great with reasonably professional service. I would return for dim sum in the day on a future trip. Food RundownSweet Turnip and CarrotI initially thought the orange was a pool of chi
Food Rundown
Sweet Turnip
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I initially thought the orange was a pool of chilli sauce, but it turned out to be a thin slice of carrot. The turnip was boiled and cooled, and offered a zesty start to the meal.
Mushroom, Bamboo Fungus and Cabbage Soup
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Excellent soup.
Abalone and Bird's Nest
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Not the most tender abalone I've had, but the bird's nest with abalone sauce was amazing.
Su Mei
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Deliciously delicate flesh with velvety smooth skin. Although I was starting to feel a bit full at this point, I finished up the head and tail, too.
Lobster Mapo Tofu
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Fresh, succulent lobster meat with a szechuan twist. It wasn't spicy and we thought it was just the right size--any bigger and the three of us wouldn't be able to finish this.
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Slightly greasy but this is a great dish to go with rice.
Stir-Fried Vegetables
Some of the most tender leafy greens I've had since the final crop at the end of winter. I am deeply impressed as this is hard to come by in the summer.
Service: Reasonably professional.
Price: Fair prices for the quality. Expect on average MOP200-400 in the day and up to MOP1500 for dinner, per person, without drinks.
张贴
