Yi Macau

First time back at @yimorpheusmacau since its opening 6 years ago! Designed by renowned architect Zaha Hadid, the restaurant has always been breathtaking with its geometric dragon-inspired structures made from golden scales. Serving modern Chinese cuisine, the degustation menu is inspired by the 24 solar terms of the traditional Chinese calendar with highlights such as the Snow Crab with caviar, Hot & Sour Soup with fish maw, and the signature 23 Days Pigeon with lemongrass!

天頤之臻味 | Yi’s Signature Experience:

鱈場蟹 魚籽|糟滷
Snow Crab | Caviar | Fermented Rice Wine

湯 | 花膠丨酸辣
Soup | Fish Maw | Hot and Sour

石斑 | 蒸|伊比利亞火腿|陳村粉
Grouper | Steamed | Iberico Ham | Rice Noodles

二十三天乳鴿 | 吊燒|香茅
23 Days Pigeon | Oven-roasted | Lemon Grass

和牛 | 菜脯|岩米
Wagyu | Preserved Radish | Rock Rice

燕窩 | 椰皇|西米布甸
Bird’s Nest | Coconut | Sago Pudding
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Yi 天頤
Cotai, Macau
#supermelMacau Less

Absolutely blown away by the savoury crescendo of an excellent September menu @yimorpheusmacau by @wong_angelo

Wagyu beef on tasting menus can be a bit tiresome but this was on a sky high level . The beef is treated in the char Siu fashion and the glaze matches beautifully with the fattiness of the protein , red rock rice (braised and crispy) along with preserved radish brings great texture . This dish was all pleasure .

The menu started a little slowly but delightfully continued to build .
Up first was generous Hokkaido snow crab buried beneath a quarter of eggs ( Filipino crab roe , caviar , egg white spheres , egg yolk dressing ) . Dispersing the caviar through the dish made this very satisfying but would have loved a drop or two of acid .

Double boiled soup always gets a guernsey on the Yi menus , this time fish maw and velvet mushrooms are the star and I kept my 💯 record of burning my mouth on this soup intact .

Red grouper was steamed on fig leaf alongside lily bulbs and chanterelles. The fig flavour was noticeable but I did miss the excellent sauces and oils that grouper is usually paired with here .

The menu sprung into life on the following dish , an absolutely perfectly fried langoustine with zucchini flower and a shrimp/ red pepper sauce . The technique here really paid dividends .

Australian abalone was baked with Macanese curry sauce which was a terrific nod to the local cuisine . This is rarely done by the high end restaurants here and this was a great tribute .

The signature Zhongshan 23 day old pigeon was a delicious mess as usual , love the lemongrass flavour on this dish .

Prior to the standout Wagyu dish was an excellent creative creation. Tomato was stuffed with corn and quinoa and served with a chicken and beetroot glaze . The dish was gorgeous to look at and very comforting to eat .

Dessert was also a hit with a gigantic peach Mochi complimented by an aloe Vera and oolong tea sauce .

After three visits in 2023, this was a long overdue visit to Yi in 2024, definitely one of my favourite restaurants in Macau . Less