Macau: Chef's bespoke restaurants do not accept a la carte food
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Hotel Name: Four Seasons Hotel Macau
"Huijing 38" on the 38th floor of Four Seasons Hotel Macau is a restaurant that only accepts reservations 24 hours in advance, and the per capita consumption is a high dining price of 3,000 yuan per person.
The restaurant's daily dinner menu is customized by the chef, the Chinese culinary master Lan Minglu, known as the "King of Sichuan Cuisine". Whatever the chef does, the guests eat and do not accept orders!
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But the dishes are hearty enough. Watching the customized dinner menu delivered by the waiter, it is composed of 15 dishes including cold dishes, hot dishes, and desserts.
I'm wondering how a person can eat? But as the dishes were delivered to the table, I found that the chef cleverly integrated the "taste of Sichuan" into the "international expression", that is, the creative Sichuan cuisine, with French plate and portions, interpreted the eye-catching "French Sichuan cuisine".
Zi Yi Xuan, on the first floor of Four Seasons Hotel, is a Cantonese restaurant that opened in august 2008 at the same time as Four Seasons Hotel in Macau. Since 2009, the restaurant has been awarded a Michelin star and a black pearl diamond for more than a decade in a row.
Zi Yi Xuan has valuable Cantonese dishes such as abalone and bird's nest, the restaurant's home-fired flavors, exquisite side dishes and traditional Chinese dim sum are also meticulous and creative; signature dishes, XO sauce cold mix Kanto Liao ginseng, Hundred Flowers Bamboo Sheng Roll with abalone sauce five-headed South African abalone, cloud leg star rolls, and gold platters containing honey flavored char siu are also highly recommended.
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