Zi Yat Heen at Four Seasons Hotel Macao presents a highly anticipated menu bringing out the best of all flavours of the exquisite hairy crab sourced from Yang Cheng Lake in Suzhou, taking guests on a sumptuous journey that thrills the palate with nuances of umami.

Awarded a Michelin star for the twelfth consecutive year at the unveiling of the 2021 Hong Kong and Macau Michelin Guide, Zi Yat Heen offers traditional Cantonese cuisine with an emphasis on using the finest and freshest ingredients, featuring favourites such as fresh seafood and creative dim sum dishes. This autumn, Executive Chinese Chef Charles Cheung selects hairy crabs of superb quality from Yang Cheng Lake to create an array of dishes that showcases culinary savoir-faire, paying tribute to Cantonese cooking traditions as well as regional inspired finesse.

In addition to steamed whole Yang Cheng Lake hairy crab, the menu highlights sautéed king prawn with hairy crab coral. Shaped like a fully bloomed chrysanthemum, the perfectly sautéed prawn’s texture is firm, contrasting the creamy and thick hairy crab coral. The combination expresses layers of umami’s distinctive characteristics, surprising the palate. Baked stuffed crab shell with hairy crab coral features Cantonese cuisine’s unique method of baking to retain moisture and heat, enabling subtleties in consistencies and flavours to blend and unfold, slowly revealing their essences with each and every spoon.

For wine pairing, Chinese yellow wine is the obvious choice for its aromatic and warm profile, while chardonnay from Domaine Rolet is also recommended by the Chef Sommelier for its bright acidity, nutty and savoury qualities, underlining an intentionally made oxidative style that is similar to sherry. Non-alcoholic choices include hand-brewed organic sparkling tea selections from Copenhagen Sparkling Tea Company. The delicate aromas of jasmine, chamomile and citrus from BLÅ pairs beautifully with the various hairy crab dishes. Other selections of sparkling tea also available on the menu.