Located in Cotai, the epicenter of Macau’s entertainment scene, City of Dreams is an integrated entertainment resort that offers a thrilling collection of experiences from electrifying entertainment, luxury shopping and iconic architecture to exclusive accommodations and Michelin-starred dining.
Morpheus is the newest ultraluxury addition to City of Dreams’ unique collection of hotels. Morpheus’s striking steel frame was designed by the late Dame Zaha Hadid DBE.
Yi at Morpheus
As the first fine-dining restaurant in Macau to offer daily tasting menus, Yi at Morpheus creates a unique blend of regional Chinese cuisines. Award-winning chef de cuisine Angelo Wong and executive chef Wilson Fam take diners on a gastronomic journey with an innovative array of flavors from Canton, Sichuan, Chaozhou, Hunan and Shandong. The team of certified tea sommeliers enhance the experience with their expert tea pairings.
The culinary philosophy at Yi is based on the oldest of the Chinese classic texts, I Ching (Book of Changes), and hones in on the belief that nourishment leads to wellness and good fortune.
Chefs Wong and Fam honor traditional cooking techniques and are passionate about using the freshest produce possible — so passionate, in fact, that there are no freezers in the Yi kitchen, and a huge amount of freshly caught seafood is delivered every day.
It is not just the delectable cuisine that impresses at Yi: The restaurant is located on a spectacular skybridge on the 21st floor of Morpheus at City of Dreams, and features 12 tables set within eight golden semi-domes with dragon scale-inspired decor.
The opulent interiors were designed by globally renowned Zaha Hadid Architects. The intimate domes face the windows, allowing guests to admire the outstanding mountain and garden views.
Alain Ducasse at Morpheus
Less than six months after opening, Alain Ducasse at Morpheus received two Michelin stars thanks to its exceptional French cuisine. Located in Morpheus, the new ultra-luxurious destination at City of Dreams in Macau, the restaurant is headed by executive chef Pierre Marty, who prides himself on a sentimental approach to cooking.
Ducasse and Marty curated the menu, focusing on precision and the reinvention of classic dishes with innovative cooking techniques and exquisite presentation. The cuisine balances lightness with savory flavors and celebrates the concentrated tastes of jus and broths.
The restaurant sources seasonal produce from the best regions, championing small-scale farms and line-caught fish, highlighting a deep appreciation for nature and an understanding of the harvesting and seasonal processes.
Alain Ducasse at Morpheus has an extensive selection of the finest wines sourced from French vineyards. The collection focuses on the wine regions of Champagne, Burgundy and Bordeaux.