Black Pearl Degustation Menu


Sands Resorts Macao has been recognised at the influential Meituan Black Pearl Restaurant Guide 2022 for a fifth year in a row, with two signature restaurants achieving diamond ratings – The Parisian Macao's La Chine (two diamonds) and Four Seasons Hotel Macao's Zi Yat Heen (one diamond). In celebration of the recognition, specially curated Black Pearl menus made with the finest ingredients have been launched.

*All prices are subject to 10% service charge

La Chine


Black Pearl Restaurant – Two-Diamond

 

Located inside the Eiffel Tower at The Parisian Macao, award-winning La Chine offers guests a symphony of exquisite Cantonese flavours curated by Executive Chinese Chef, Ben Lui, enhanced by panoramic views of the Cotai Strip.

Black Pearl Degustation Menu
MOP1,888* per person


Level 6, Eiffel Tower, The Parisian Macao
Booking: +853 8118 8822

La Chine's signature assorted appetizers

Double-boiled chicken soup with matsutake mushroom, bamboo pith and fish maw

Stir-fried Boston lobster with black truffle and prawn bisque egg white

Wok-fried beef tenderloin in cane pepper flavor with crispy shishito pepper

Braised Hokkaido sea cucumber and dried shrimp roe in spring onion sauce with orzo pasta

Home-made almond and egg white sweetened soup with bird's nest and snow lotus seed deep-fried charcoal sesame ball stuffed with custard

 
 

Zi Yat Heen


Black Pearl Restaurant – One-Diamond

 

A Michelin-starred restaurant since 2009, Zi Yat Heen has been the jewel in the crown of the hotel from its very first day. Using the finest ingredients and following meticulous traditional cooking techniques, Zi Yat Heen captures the essence of classic Cantonese cuisine. While savouring exquisite dishes, guests are also pampered with exceptional service in an elegant and comfortable setting.

Black Pearl Degustation Menu
MOP1,580* per person


Four Seasons Hotel Macao
Booking: +853 2881 8818

Zi Yat Heen Deluxe Appetizers

Double-boiled French Pigeon with Conpoy and Dried Sarcodon Aspratus

Sautéed Garoupa Fillet with Fresh Lily, Black Fungus served in Mini Pumpkin

Braised Whole South African Abalone with Pan-fried French Foie Gras

Fried Mixed Rice with Diced Seafood and Conpoy

Double-boiled Whole Pear with Almond, Chuan Bei