Four Seasons Hotel Macao Presents Its First Japanese Sake Pairing Menu at Zi Yat Heen

Four Seasons Hotel Macao will present its first Japanese sake pairing menu featuring classic Cantonese dishes and Japanese sake at Zi Yat Heen. Starting January 26 until February 11, 2018, guests may discover five sakes handpicked by Kaleb Paw, Chief Sommelier at Four Seasons Hotel Macao, paired with a carefully crafted seafood menu by Chef Charles Cheung, Executive Chef of Michelin-starred Zi Yat Heen restaurant.

Japanese sake has been gaining popularity around the world in recent years and is the symbol of Japanese craftsmanship. Chief Sommelier Kaleb Paw believes it to be natural to create a Japanese sake pairing experience that combines authentic tastes of Cantonese cuisine, since the major food for Asians is rice. The handpicked sakes will be paired with a carefully crafted menu, creating a unique and memorable dining experience for every guest.

The six-course menu features stewed abalone with sake in the signature platter to start the meal, followed by poached giant garoupa fillet in lobster broth and pan-fried prawns with fermented rice wine. The menu then highlights stir-fried egg with fresh crab meat and Yunnan ham, braised sea cucumber stuffed with minced shrimp in abalone sauce, and finishes with fried rice with pork belly, preserved vegetables and minced ginger. These delectable tastes will be accompanied by five kinds of hand selected sakes, including Dassai, Dewazakura, Rihaku and Masumi, each featuring its unique character. Kaleb Paw will share his sake knowledge with guests during the dinners, guiding them through the experience.

The Sake Pairing Menu will be available at Zi Yat Heen, Four Seasons Hotel Macao every Friday, Saturday and Sunday, starting January 26 until February 11, 2018 and is priced at MOP 1,688 plus ten percent per person.

Advanced bookings are required; call (853) 2881 8818 to make a reservation.