Zi Yat Heen will host André Chiang and Sean Li of The Bridge for an eight-course collaboration combining Macao, Cantonese and Chengdu culinary ideas.
Four Seasons Hotel Macao is bringing chefs André Chiang and Sean Li of The Bridge, Chengdu to Michelin-starred Zi Yat Heen for a two-night Masters Series collaboration. The October 31 and November 1 dinners will pair Cantonese technique with the bolder flavour traditions associated with Chengdu.
Two culinary traditions at one table
The dinner brings The Bridge’s Chengdu perspective together with Zi Yat Heen Executive Chinese Chef Anthony Ho and the restaurant’s Cantonese foundation. Rather than presenting two separate menus, the collaboration is designed as an eight-course conversation between the chefs.
That makes the event more interesting than a simple guest-chef appearance. Diners can see how different regional approaches to seasoning, texture and technique are negotiated within one progression.
André Chiang and Sean Li join Anthony Ho
Chef André Chiang and Chef Sean Li arrive from The Bridge in Chengdu, while Anthony Ho represents Zi Yat Heen and Four Seasons Macao. Each brings a distinct culinary identity, giving the two-night event a stronger sense of exchange than a menu built by one kitchen alone.
The Masters Series format allows the resident restaurant to remain recognisable while introducing new ideas for a limited period. For returning guests, that creates novelty without abandoning the standards and service they associate with Zi Yat Heen.
Wine pairing adds another layer
An optional wine pairing features selections from Il Borro, chosen to work across the changing flavours of the eight courses. The pairing is priced separately, allowing diners to take the meal on its own or add a more structured wine progression.
Four-hands dinners can become overly complex when every course competes for attention. A carefully chosen wine sequence can instead help connect the menu, particularly when the food moves between Cantonese finesse and the stronger aromatic profile of Chengdu cuisine.
A two-night event in Macao
The dinners take place at 6:00 pm on October 31 and November 1, 2026, priced at MOP 2,388 per person with the optional pairing at MOP 698. Limiting the engagement to two nights keeps the event firmly in special-occasion territory.
Macao’s luxury dining scene is well suited to this type of collaboration because guests often travel specifically for restaurants and short culinary events. Bringing Chengdu talent into an established Michelin-starred dining room gives that audience another reason to plan a visit around food.
Official sources: press.fourseasons.com.
Source
Four Seasons