Four Signature Restaurants at Sands Resorts Macao Recognised in South China Morning Post's 100 Top Tables Fine Dining Guide

Pin Yue Xuan, The Huaiyang Garden, Zi Yat Heen, and The Manor impressed with their outstanding dishes, noteworthy ambience and impeccable service

(Macao, Mar. 12, 2024) –  Sands China Ltd. has been recognised for the culinary prowess of its signature restaurants with four listed in South China Morning Post's fine dining restaurant guide, 100 Top Tables 2024. Considered an authoritative guide to the best fine-dining restaurants in Hong Kong and Macao, only 25 restaurants from Macao are featured, making this four-restaurant inclusion of Pin Yue Xuan, The Huaiyang Garden, Zi Yat Heen, and The Manor, a deliciously impressive result.

Each of these restaurants is a testament to the gastronomic excellence for which Sands China is renowned. To be included in this trusted reference restaurants need to have passed a rigorous judging process, including meeting certain criteria across dish and service quality, and the suitability of the ambience. The recognition in the dining guide also attests to Sands China's ongoing commitment to support Macao's culinary designation as a UNESCO Creative City of Gastronomy.

The Winning Quartet
Pin Yue Xuan at The Venetian^® Macao features a classic courtyard house environment and is noted for reinterpreting Cantonese traditions with its refined plates. Diners will find a tempting menu of innovative delicacies, creative dim sum and sensational signatures including Crispy Shiqi baby pigeon, Steamed Brittany lobster with egg white in seafood broth, and Braised streaky pork with fish maw and preserved vegetables. Under the watchful gaze of Executive Chef, Darren Cheung, every stunning dish pays respect to the past while showcasing his creativity.

For an equally impressive fine-dining experience there is The Huaiyang Garden at The Londoner^® Macao, with dishes curated by the legendary 'Godfather of Huaiyang Cuisine', Celebrity Master Chef, Zhou Xiaoyan. Considered one the Four Great Traditions of Chinese cuisine, Huaiyang cuisine is noted for its sublime flavours, to which Zhou adds innovation and modern presentation. Must-try dishes include Steamed live crab and minced pork with 20-year-old Huadiao wine, tender Braised Hokkaido sea cucumber with shrimp roe, and Shredded bean curd with crab meat and egg white in superior broth.

Epicurean artistry is at the heart of The Four Seasons Hotel Macao's Zi Yat Heen, a one-star Michelin Cantonese restaurant with meticulous attention to detail. The culinary team weaves seasonal ingredients into every dish, creating a harmonious blend of tradition and contemporary flair. Each creation is meticulously crafted to surprise and delight the guests' palates, including the complex Double boiled fish maw with American ginseng soup with coconut and chicken, the decadent Pan-fried Japanese A5 Wagyu beef with Japanese squash and garlic chips, and the flavourful Stir-fried lobster with egg white and Krystal caviar. Complementing this enticing offering is exceptional service and an ambience of comfortable elegance.

Completing this delectable winning foursome is contemporary European restaurant, The Manor at The St. Regis Macao. Known for his commitment to sustainability, Executive Sous Chef, Michele Dell'Aquila provides guests with distinctive culinary art accompanied by stylish interiors and flawless service. Standout plates include Carabineros red prawns with paccheri pasta, cherry tomato and lobster bisque; the plant-based Roasted Sicilian eggplant with lentil salsa, capers and pesto; and the decadent Wagyu tenderloin M6-7 served with butter soy Jerusalem artichoke, morels, broccolini and a complex beef jus.