[December 17, 2019, Macau] Four Seasons Hotel Macao celebrates an important milestone in the culinary scene as its signature Cantonese restaurant, Zi Yat Heen, receives, for the 11th consecutive year, prestigious recognition from the Michelin Guide Hong Kong Macau 2020. Charles Cheung, Executive Chinese Chef, who helms Zi Yat Heen, received the one-star Michelin award at the Star Revelation Ceremony held in Macau today.

Upon receiving the prestigious accolade, Chef Cheung said, “I am more than thrilled to have garnered the tenth Michelin recognition for Zi Yat Heen and Four Seasons Macao. I would like to sincerely thank the teams both in the kitchen and on the floor for all the hard work we've put in together. Culinary is a form of art, and this award has given me even more inspiration to keep evolving in my artistic creations in the kitchen.”

Vikram Reddy, Regional Vice President and General Manager of Four Seasons Hotel Macao, expressed his gratitude to the teams at Zi Yat Heen. “We are more than thrilled for this achievement, and I would like to sincerely thank Chef Charles, restaurant director David Wong and the team at Zi Yat Heen for having garnered the eleventh Michelin recognition for Four Seasons Macao. This recognition is a testament to the combination of hard work, team spirit, stellar quality and craftsmanship that our team demonstrates consistently throughout the years. I believe that this is the beginning of another decade of excellence, and we will continue to enrich the diversified offerings in Macau through our expertise.”

“Celebrating Moments of Gold” at Zi Yat Heen

In celebration of the momentous achievement of Zi Yat Heen, together with the 20th anniversary of the establishment of the Macau S.A.R., Chef Charles and specially crafted a prix fixe menu –“Celebrating Moments of Gold,” which encompasses his favorite dishes and classic creations throughout his more than 40 years of mastering the Cantonese cuisine. The menu includes dim sum that are most loved by our guests at Zi Yat Heen; nourishing soup with gems of the sea; Braised Lobster Fillet with Bean Curd and Minced Pork in Chili Sauce, which is his signature dish featured in Sands Resorts' “Golden Chefs” campaign, and an off-menu classic that epitomizes chef's craftsmanship – the Braised Sliced South African Abalone rolled with Minced Shrimp, Goose Web, in Abalone Sauce. Limited sets are offered every evening from December 18, 2019 to January 19, 2020.

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About Chef Charles Cheung

A native Cantonese who possesses more than 40 years of experience with Chinese cuisine, Chef Cheung's passion for cooking was sparked early on at home. At 17, he honed his culinary skills while working in the finest Cantonese restaurants in Hong Kong, and his passion grew into an obsession to showcase the best of the cuisine. Chef Cheung then took up a key role at East Ocean Gourmet Group, a well-established culinary legend in Hong Kong, where he met his mentor – master of Cantonese cuisine, Chef Chung Kam, and it was then that Chef Cheung developed further appreciation for the heritage of exquisite Cantonese cuisine. With his wealth of experience, Chef Cheung has been mesmerizing guests at Zi Yat Heen of Four Seasons Hotel Macao, with refined Cantonese classics that stay true to the essence of the cuisine.

About Four Seasons Hotel Macao, Cotai Strip

As the world's leading operator of luxury hotels, Four Seasons Hotels and Resorts currently manages 116 hotels and resorts, and 44 residential properties in 47 countries. Open since 2008, Four Seasons Hotel Macao, Cotai Strip provides a preferred address for both business and leisure travellers, and the highly personalized, anticipatory service that Four Seasons guests expect and value around the world. Recent awards and honours include the 2017 Condé Nast Traveler China Gold List and Readers' Choice Awards, the 2017 Forbes Travel Guide Five-Star Award, 'Best Hotel in Macau' Honouree in the 2016 DestinAsian Readers' Choice Awards, Michelin-Starred Award since 2009, and 'Two Glass Honour' of Wine Spectator Magazine since 2013.

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