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La Chine and Zi Yat Heen at Sands Resorts Macao Present Celebratory Black Pearl Set Menus
La Chine and Zi Yat Heen at Sands Resorts Macao
Present Celebratory Black Pearl Set Menus
Embark on a gastronomic adventure with a feast of signature dishes marking prestigious restaurant guide ratings
(Macao, Mar. 16, 2023) – Two signature restaurants at Sands® Resorts Macao – The Parisian Macao's La Chine and Four Seasons Hotel Macao's Zi Yat Heen have launched Black Pearl Set Menus to celebrate their respective Two Diamond and One Diamond ratings in the Black Pearl Restaurant Guide for the sixth consecutive year. Guests can savour a host of signature dishes and enjoy an unforgettable gourmet experience.
La Chine, The Parisian Macao
Located inside the Eiffel Tower at The Parisian Macao, La Chine offers panoramic views of Cotai Strip. Executive Chinese Chef Ben Lui curates a true feast for the eyes and palates by showcasing Cantonese cuisine in its most authentic expression, further elevated by artistic presentation.
Following La Chine again winning the highly coveted Two Diamond rating ("perfect for special occasions"), Chef Ben has crafted a special six-course Black Pearl Degustation Menu to indulge guests with an array of scintillating signature dishes. The journey starts with La Chine's signature assorted appetisers, including crispy suckling pig with honey glazed preserved ham, cucumber and pastry puff with caviar; chilled rose vinegar jelly with Japanese scallops; marinated assorted vegetable rolls with black vinegar pearls; and chilled foie gras and hawthorn terrine.
Appetite whetted, guests can then savour double-boiled chicken soup with South African abalone, matsutake, conpoy and fish maw, followed by three flavoursome hot dishes, including deep-fried shrimp paste lobster claw and poached lobster in spicy and sour soup; sautéed A5 Wagyu beef with black garlic, Chinese leek and crispy shiso; and braised Hokkaido sea cucumber with quinoa in superior broth. The extravagant meal wraps up with a nourishing homemade almond and egg white sweetened soup with bird's nest and snow lotus seed, served with deep-fried charcoal sesame balls stuffed with custard. The menu also includes a tea tasting experience, with three varieties served between dishes to refresh the palate and complement the delectable flavours: 10 to 15-year-old Xinhui tangerine peel brewed in water; Yunnan 15-year-old exquisite Pu Er; and La Chine special homemade Pu Er with tangerine peel. The menu is priced at MOP 2,088* per person.
Zi Yat Heen, Four Seasons Hotel Macao
Zi Yat Heen has been the jewel in the crown of the hotel from its very first day. Helmed by Executive Chinese Chef Charles Cheung, the award-winning restaurant uses the finest ingredients and follows meticulous traditional cooking techniques to capture the essence of classic Cantonese cuisine. While savouring exquisite dishes, guests are also pampered with exceptional service in an elegant and comfortable setting. Signatures include braised Indonesian whole lobster, minced pork and chili sauce; stir-fried Kanto sea cucumber with spring onion; and a wide range of Cantonese dim sum and barbeque.
To celebrate its One Diamond honour, Zi Yat Heen is offering the eight-course Black Pearl Set Menu. Featuring premium ingredients, the menu includes Zi Yat Heen deluxe appetisers – Sichuan-style marinated sliced Dalian abalone with spicy sauce; roasted suckling pig with Kristal caviar and barbecued pork in honey glaze; double-boiled Mallard duck, conpoy, sea whelk and French morel mushrooms; steamed Indonesian lobster with minced ginger and rice wine; sautéed star garoupa fillet with shishito peppers, dried Sarcodon aspratus mushrooms and X.O. chili sauce; braised Wagyu beef cheek in dark soy sauce and more. The menu is priced at MOP 1,880* per person.
*All prices are subject to 10% service charge
La Chine at The Parisian Macao
Braised Hokkaido sea cucumber with Quinoa in superior broth
La Chine, The Parisian Macao
Deep-fried shrimp paste lobster claw and poached lobster in spicy and sour soup
Zi Yat Heen at Four Seasons Hotel Macao
Sautéed star garoupa fillet with shishito peppers, dried Sarcodon aspratus mushrooms and X.O. chili sauce
Zi Yat Heen, Four Seasons Hotel Macao
Double-boiled Mallard duck, conpoy, sea whelk and French morel mushrooms
Photo Caption: The Parisian Macao's La Chine and Four Seasons Hotel Macao's Zi Yat Heen have launched Black Pearl Set Menus to celebrate winning Diamond ratings in the Black Pearl Restaurant Guide for the sixth consecutive year.
