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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

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Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

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Room 3:

Adults

Children (0-18 yrs)

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Room 4:

Adults

Children (0-18 yrs)

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+ Add Another Room

To add more than 4 rooms, please call (853) 2881-8881. Toll Free Telephone Numbers By Country

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We’re sorry, we have no individual rooms or suites available online to accommodate that number of guests. We would be happy to accommodate your group in multiple rooms. Please increase the number of rooms and reduce the number of guests in each room.

If you require assistance, please contact the Hotel directly at (853) 2881-8881 or our Toll-free numbers by country .

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Four Seasons Hotel

Macao Cotai Strip®

Local Time

Local Temperature

29 °C / 84 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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Dining

A la carte

  • BIRD'S NEST

    Braised Superior Bird’s Nest with Shredded Fish Maw (per person) 
    Braised Superior Bird’s Nest with Crab Coral (per person) 
    Double-Boiled Superior Bird’s Nest with American Ginseng and Yunnan Ham (per person) 
    Braised Superior Bird’s Nest with Crab Meat (per person) 
    Braised Superior Bird’s Nest in Chicken Broth (per person) 
    Braised Superior Bird’s Nest (per person) 
    Braised Superior Bird’s Nest Stuffed in Bamboo Piths (per person) 
    Braised Bird’s Nest Soup with Seafood and Egg White (per person) 
    Scrambled Egg White with Milk Custard and Bird’s Nest

  • ABALONE, AIR-DRIED SEAFOOD

    Braised Whole Mouhou Abalone in Supreme Oyster Sauce (Each) 
    Braised Whole Yoshihama Abalone in Supreme Oyster Sauce (Each) 
    Braised Whole South African Abalone in Supreme Oyster Sauce (Each) 
    Braised Sliced Abalone with Fish Maw (per person) 
    Braised Fish Maw with Goose Web (per person) 
    Braised Sliced Abalone with Goose Web (per person) 
    Braised Sliced Abalone with Seasonal Vegetables (per person) 
    Braised Nippon Sea Cucumber with Goose Web (per person) 
    Braised Nippon Sea Cucumber with Spring Onions (per person) 
    Braised Pomelo Skin with Goose Web (per person) 
    Braised Air-Dried Seafood in Casserole

  • BARBECUED, COLD DISHES

    Barbecued Suckling Pig 
    Roasted Goose with Plum Sauce 
    Barbecued Pork with Honey 
    Marinated Chicken in Soy Sauce 
    Marinated Sliced Abalone and Red Jellyfish 
    Crispy Pigeon with Osmanthus (Each) 
    Steamed Chicken in Hua Diao Wine 
    Marinated Baby Pork Knuckle in Soy Sauce 
    Marinated Beef Shank and Red Jellyfish 
    Marinated Sliced Bean Curd, Ling Zhi Mushrooms in Soy Sauce 
    Chilled Pork Jelly with Dark Vinegar 
    Marinated Cucumber in Vinegar 
    Marinated Duck Tongue in Hot and Sour Sauce

  • SOUPS AND BROTHS

    Double-Boiled Mallard Duck with Caterpillar Fungus and Fish Maw (per person) 
    Double-Boiled Fish Maw with Black Mushroom and Cabbage (per person) 
    Double-Boiled Yunnan Ham with Chinese Mushrooms and Nippon Sea Cucumber (per person) 
    Double-Boiled Quail with Morel Mushrooms (per person) 
    Double-Boiled Abalone with Conpoy and Sea Whelk (per person) 
    Double-Boiled Chicken with Snow Fungus and Matsutake Mushroom (per person) 
    Double-Boiled Chinese Mushrooms with Brassica and Bamboo Piths (per person) 
    Hot and Sour Soup with Lobster (per person) 
    Braised Scallops and Assorted Seafood (per person) 
    Braised Crab Meat and Vegetable Sprouts (per person) 
    Minced Beef with Crab Meat and Egg White (per person)

  • SEAFOOD

    Lobster, Mangrove Crab, Pacific Garoupa, Star Garoupa, Red Blotched Garoupa 
    Steamed Half Lobster with Minced Ginger and Rice Wine (per person) 
    Baked Stuffed Sea Whelk with Diced Abalone and Minced Pork (per person) 
    Baked Stuffed Crab Shell with Onions and Crab Meat (per person) 
    Crispy Crab Claw with Shrimp Mousse (per person) 
    Sautéed Whole Lobster with Kale, Black Bean Sauce 
    Sautéed Lobster with Egg White 
    Wok-Fried Prawns with Dried Chili and Shallots 
    Sautéed Prawns with Fragrant Tea Leaves 
    Stir-Fried Egg with Crab Meat and Air-Dried Fish 
    Sautéed Shrimps with Cashew Nuts in Crispy Nest
    Sautéed Scallops with Mixed Bell Peppers and Black Garlic 
    Sautéed Scallops Sichuan-style 
    Sautéed Shrimps and Scallops with Chili X.O. Sauce 
    Steamed Scallops with Sliced Mushrooms and Yunnan Ham 
    Crispy Scallops with Fresh Pear 
    Fried Scallop and Shrimp Cake with Sesame, Lemon Sauce 
    Assorted Seafood with Bean Curd in Casserole 
    Fillet of Garoupa and Eggplant, Miso Paste 
    Crispy Eel with Honey and Osmanthus 
    Pan-Fried Squid with Garlic and Chili 
    Sautéed Crab Meat with Milk Custard

  • MEAT

    Sautéed Beef Cubes with Green Asparagus and Lily Bulbs 
    Sautéed Shredded Beef Sirloin with Garlic, Black Pepper Sauce 
    Sautéed Beef Cubes with Macadamia Nuts in Spicy Sauce 
    Stir-Fried Sliced Beef with Onion 
    Braised Beef Short Ribs and Bitter Squash with Black Bean Sauce in Casserole 
    Sautéed Sliced Beef with Broccoli, Oyster Sauce 
    Steamed Minced Pork with Salty Fish 
    Sautéed US Prime Pork Loin with Spring Onions and Garlic 
    Zi Yat Heen Braised Pork Ribs 
    Baked Pork Ribs Flavoured with Coffee Sauce 
    Braised Barbecued Pork and Bean Curd with Shrimp Paste in Casserole 
    Baked Lamb Chops Flavoured with Coffee Sauce (per person)

  • POULTRY

    Roasted Peking Duck 
    Braised Duck in Black Mushrooms and Assorted Fungus 
    Crispy Duck Fillet with Lemon Sauce 
    Zi Yat Heen Crispy Chicken 
    Braised Fillet of Chicken with Yunnan Ham and Vegetables in Abalone Sauce 
    Steamed Chicken with American Ginseng 
    Sautéed Fillet of Chicken with Mixed Bell Peppers and Ling Zhi Mushrooms 
    Sautéed Chicken Fillet Kung Pao-style 
    Braised Chicken with Shallots and Black Bean Sauce in Casserole 
    Sautéed Pigeon Fillet with Yunnan Ham

  • VEGETARIAN DISHES

    Hot and Sour Soup with Assorted Vegetables (per person) 
    Sautéed Diced Gluten with Macadamia Nuts in Crispy Nest 
    Sautéed Shredded Asparagus and Mushrooms with Assorted Vegetables 
    Sautéed Fungus and Bamboo Piths with Seasonal Vegetables 
    Braised Bean Curd with Ling Zhi Mushrooms 
    Braised Bean Curd Sheet and Gingko with Seasonal Vegetables 
    Pan-Fried Stuffed Bean Curd Sheet with Enoki Mushrooms 
    Sautéed Shredded Lotus Root with Preserved Vegetables and Bean Vermicelli
    Steamed Bean Curd with Morel Mushrooms and Bamboo Piths 
    Sautéed Spring Beans with Preserved Vegetables 
    Braised Eggplant, Stuffed Bean Curd Sheet Puff with Plum and Chili Sauce 
    Braised Matsutake Mushroom, Bean Vermicelli and Assorted Vegetables in Casserole

  • RICE AND NOODLE DISHES

    Fried Rice with Diced Abalone Wrapped in Lotus Leaf (per person) 
    Inaniwa Noodles with Lobster Dumplings (per person) 
    Braised Noodles with Whole Abalone, Supreme Oyster Sauce (per person) 
    Braised Inaniwa Noodles with Air-Dried Shrimps and Onions (per person) 
    Braised Egg Noodles with Shredded Fish Maw and Spring Onions, Abalone Sauce 
    Fried Egg Noodles with Prawns, Egg Sauce 
    Fried Rice with Lobster and Seafood 
    Fried Rice with Yunnan Ham and Egg White 
    Fried Rice Vermicelli with Fillet of Star Garoupa, Black Bean Sauce 
    Braised Rice Vermicelli with Eggplant and Minced Pork 
    Fried Rice Noodles with Sliced Beef, Black Bean and Chili Sauce

  • DESSERTS

    Zi Yat Heen Dessert Sampler 
    Double-Boiled Superior Bird’s Nest with Rock Sugar (per person) 
    Double-Boiled Bird’s Nest, Egg White and Milk Custard (per person) 
    Sweetened Cream of Almond with Egg White (per person) 
    Sweetened Ginger Tea with Glutinous Rice Dumplings and Red Dates (per person) 
    Sweetened Red Bean Soup with Lotus Seeds and Fresh Lily Bulb (per person) 
    Chilled Mango Pudding (per person) 
    Chilled Sago Cream with Mango and Pomelo (per person) 
    Seasonal Fruit Platter (per person) 
    Egg Custard Bun (3 pieces, Steam or Bake) 
    Glutinous Rice Dumplings with Egg Custard (3 pieces) 
    Chilled Osmanthus Pudding (3 pieces) 
    Baked Egg Tarlets (3 pieces)

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