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Numbers of Nights: 1

Number of Rooms: 1

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

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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

17 °C / 63 °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

    Braised Whole South African Abalone with Superior Bird’s Nest in Supreme Oyster Sauce

    Braised Superior Bird’s Nest with Crab Coral

    Double-Boiled Superior Bird’s Nest with American Ginseng and Yunnan Ham

    Braised Superior Bird’s Nest with Crab Meat

    Braised Superior Bird’s Nest in Chicken Broth

    Braised Superior Bird’s Nest

    Braised Superior Bird’s Nest Stuffed in Bamboo Piths

    Scrambled Egg White with Milk Custard and Bird’s Nest

  • ABALONE, AIR-DRIED SEAFOOD

    Braised Whole Mouhou Abalone in Supreme Oyster Sauce

    Braised Whole Yoshihama Abalone in Supreme Oyster Sauce

    Braised Whole South African Abalone in Supreme Oyster Sauce

    Braised Sliced Abalone with Fish Maw

    Braised Fish Maw with Goose Web

    Braised Sliced Abalone with Goose Web

    Braised Sea Cucumber stuffed with Minced Shrimp in Abalone Sauce

    Braised Nippon Sea Cucumber with Goose Web

    Braised Nippon Sea Cucumber with Spring

    Braised Pomelo Skin with Goose Web

    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

    Steamed Chicken in Hua Diao Wine

    Marinated Baby Pork Knuckle in Soy Sauce

    Marinated Beef Shank and Red Jellyfish

    Marinated Cucumber in Vinegar

    Marinated Duck Tongue in Hot and Sour Sauce

    Marinated Black Fungus in Sesame Oil

    Braised Round Gluten in Soy Sauce

  • SOUPS AND BROTHS

    Double-Boiled Mallard Duck with Caterpillar Fungus and Fish Maw

    Double-Boiled Fish Maw with Black Mushroom and Cabbage

    Double-Boiled Yunnan Ham with Chinese Mushrooms and Nippon Sea Cucumber

    Double-Boiled Abalone with Conpoy and Sea Whelk

    Double-Boiled Chinese Mushrooms with Brassica and Bamboo Piths

    Hot and Sour Soup with Lobster

    Braised Garoupa with Assorted Vegetables

    Braised Crab Meat and Vegetable Sprouts

    Minced Beef with Crab Meat and Egg White

     

  • SEAFOOD

    Lobster, Mangrove Crab, Pacific Garoupa, Star Garoupa, Red Blotched Garoupa             

    Steamed Half Lobster with Minced Ginger and Rice Wine

    Baked Stuffed Sea Whelk with Diced Abalone and Minced Pork

    Baked Stuffed Crab Shell with Onions and Crab Meat

    Crispy Crab Claw with Shrimp Mousse

    Sautéed Whole Lobster with Kale, Black Bean Sauce

    Sautéed Lobster Fillet with Périgord Truffle

    Braised Whole Lobster with Bean Curd and Minced Pork in Chili Sauce

    Wok-Fried Prawns with Dried Chili and Shallots

  • SEAFOOD

    Pan-Fried Garoupa Fillet with Spring Onion  

    Sautéed Prawns with Fragrant Tea Leaves

    Sautéed Scallops with Mixed Bell Peppers and Black Garlic

    Sautéed Scallops Sichuan-style

    Sautéed Shrimps and Scallops with Chili X.O. Sauce

    Crispy Scallops with Fresh Pear

    Assorted Seafood with Bean Curd in Casserole

    Fillet of Garoupa and Eggplant, Miso Paste

    Pan-Fried Squid with Garlic and Chili

  • MEAT

    Sautéed Beef Cubes with Green Asparagus and Lily Bulbs

    Sautéed Shredded Beef Fillet with Garlic, Black Pepper Sauce

    Sautéed Beef Cubes with Macadamia Nuts in Spicy Sauce

    Chinese Style Pan-Fried Mini Beef Fillet, Sweetened Tomato Sauce and Onion

    Braised Beef Short Ribs with Leeks, Spicy Sauce in Casserole

    Sautéed Sliced Beef with Broccoli, Oyster Sauce

    Steamed Pork Patties with Salty Fish

    Sautéed Kurobuta Pork Loin with Spring Onions and Garlic

    Zi Yat Heen Braised Pork Ribs

    Baked Pork Ribs Flavoured with Coffee Sauce

    Braised Barbecued Pork Belly and Bean Curd with Shrimp Paste in Casserole

    Baked Lamb Chops Flavoured with Coffee Sauce

  • POULTRY

    Roasted Peking Duck

    Zi Yat Heen Crispy

    Braised Chicken in Clay Pot with Basil and Rice Wine

    Sautéed Chicken Fillet with Spicy Green Pepper

    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

    Sautéed Diced Gluten with Macadamia Nuts in Crispy Nest

    Sautéed Shredded Asparagus and Mushrooms with Assorted Vegetables

    Braised Fungus and Bamboo Piths with Seasonal Vegetables

    Braised Bean Curd with Chinese Bean Pasta, Green Soybean, Preserved Vegetables Pan-Fried Stuffed Bean Curd Sheet with Enoki Mushrooms

    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

    Coddled Matsutake Mushroom, Bean Vermicelli and Assorted Vegetables in Casserole

    Braised Assorted Fungus with Preserved Bean Curd Sauce in Casserole 

  • RICE AND NOODLE DISHES

    Fried Rice with Diced Abalone Wrapped in Lotus

    Inaniwa Noodles with Lobster Dumplings

    Braised Noodles with Whole Abalone, Supreme Oyster Sauce

    Braised Inaniwa Noodles with Air-Dried Shrimps and Onions

    Braised Egg Noodles with Shredded Fish Maw and Spring Onions, Abalone Sauce

    Stirred-Fried Egg Noodles with Shredded Barbecued Pork and Supreme Soy

    Fried Rice with Lobster and Seafood

    Fried Rice with Seafood, Chicken, Duck Meat in Supreme Soy Sauce

    Fried Rice Vermicelli with Sliced Beef, Shrimp Paste  

    Crispy Egg Noodles with Star Garoupa Fillet, Eggplant and Minced Pork

  • DESSERTS

    Zi Yat Heen Dessert Sampler

    Double-Boiled Superior Bird’s Nest with Rock Sugar

    Double-Boiled Bird’s Nest, Egg White and Milk Custard

    Sweetened Cream of Almond with Sea Moss

    Sweetened Ginger Tea with Glutinous Rice Dumplings and Red Dates

    Sweetened Taro, Egg White and Milk Custard

    Chilled Mango Pudding

    Chilled Sago Cream with Mango and

    Seasonal Fruit Platter

    Egg Custard Bun

    Baked Sago Egg Tarlets

    Chilled Osmanthus Pudding 

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