Four Seasons Hotel Macao will present its first Japanese sake multi-course menu, pairing classic Cantonese dishes with Japanese sake at Zi Yat Heen.
Starting Jan. 26 until Feb. 11, guests are invited to taste-test five varieties of sake handpicked by Kaleb Paw, chief sommelier at Four Seasons Hotel Macao, paired with a carefully crafted menu of seafood by 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 a symbol of Japanese craftsmanship. Paw believes it to be natural to create a Japanese sake pairing experience that combines authentic tastes of Cantonese cuisine, since rice is a staple food share by all of East Asia. The sakes will be paired with fine-tuned dishes, creating a unique and memorable dining experience for every guest.
A Japanese dish.
The six-course menu features stewed abalone with sake in the signature platter to start the meal, followed by poached giant grouper fillet in lobster broth and pan-fried prawn 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.
Accompanying these delectable dishes will be five kinds of reputable sake. Paw will narrate his sake knowledge to guests throughout the dinners.
The sake pairing menu will be available at Zi Yat Heen every Friday, Saturday and Sunday, and is priced at MOP$1,688 plus 10 percent service charge.(Maggie Tang)
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