Zi Yat Heen, our award‑winning Chinese restaurant, celebrates the essence of Cantonese cuisine through refined tradition and thoughtful craftsmanship. Seasonal premium ingredients and curated tableside experiences come together to create a dining journey that honours the enduring artistry of Chinese gastronomy.
HOURS & information
- Lunch
- Monday to Saturday, 12:00 noon – 2:30 pm (last order at 2:15 pm) Sunday & Public Holidays, 11:30 am – 3:00 pm (last order at 2:45 pm)
- Dinner
- Daily, 6:00 pm – 10:30 pm (last order at 10:00 pm)
- Dress Code
- Smart casual attire is required. Guests are kindly requested to refrain from wearing shorts of any length, sleeveless shirts, flip flops and plastic sandals for male guests ages 10 or above.
Awards
- Best of Award of Excellence on “Wine Spectator” Restaurant Awards 2013–2026
- One Michelin star on MICHELIN Guide Hong Kong & Macau 2017–2026
- One diamond on Black Pearl Restaurant Guide 2018–2026
- Five-Star Award on Forbes Travel Guide 2023–2026
Signature Dishes
Stuffed Suckling PigFried Rice, Preserved Meat, Kristal Caviar, Gold Leaf
Whole Roasted Peking Duck
Whole Roasted Crystal Shi-Qi Baby Pigeon
Russian Matsuba Crab
Whole 25-head Yoshihama Abalonewith Supreme Oyster Sauce
Braised Superior Bird’s Nestwith Crabmeat
Braised Shredded Fish MawGaroupa, Fish Broth
Assorted dim sumSteamed Hokkaido Scallop Dumpling with French Spinach, Steamed Assorted Fungus Dumpling with French Asparagus, Steamed Prawn Dumpling with Bamboo Shoots, Steamed Pork Dumpling with Prawn Topping and Fresh Abalone, Chaozhou-Style Steamed Pork Dumpling
Meet the team
Anthony Ho
Executive Chinese ChefA custodian of Cantonese culinary tradition, Executive Chinese Chef Anthony Ho articulates his craft through the philosophy of “Seasons and Artistry.” His approach is rooted in the selection of pristine ingredients, enriched by an Asian perspective and contemporary techniques. This interplay creates a dialogue in which heritage meets refined innovation. In Macau’s evolving gastronomic landscape, Chef Ho stands as a visionary—honouring the past while shaping a modern culinary narrative.
“True Cantonese culinary artistry transcends the plate itself. Each thoughtful gesture and elegant detail intertwine to craft an exquisite tapestry of dining memories that linger long after the final, perfect bite.”
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