Four Seasons launches dining promotion appealing to Chinese tastes
From Nov 8 to Dec 8, the Four Seasons Hotel will launch "Hidden Recipes", a dining promotion at its 13 renowned Chinese restaurants to celebrate the essence of Chinese cuisine.
This event features a curated selection of off-menu dishes — secret creations that include cherished classics and innovative culinary masterpieces perfected by the chefs behind the scenes.
Each participating restaurant will feature a unique menu, providing a distinct experience with its own culinary narrative. Guests can indulge in time-honored favorites and innovative new dishes, savoring the finest expressions of Chinese cuisine at every location.
"Hidden Recipes is a tribute to the rich heritage of Chinese cuisine and the creativity of our talented chefs," says Rami Sayess, president of hotel operations in the Asia Pacific at Four Seasons.
"This initiative gives us a rare opportunity to showcase both traditional and innovative flavors in regional Chinese cuisine across our hotels. We are excited to offer our guests a dining experience that will be remembered long after the meal."
The participating restaurants include several Michelin-starred establishments presenting their chefs' latest creations. At the two-Michelin-starred Lung King Heen in Four Seasons Hotel Hong Kong, chef Chan Yan Tak's Steamed Lobster Dumpling with Sea Urchin, Kristal Caviar and Spicy Toona Sauce is a standout dish that can't be missed.
At the one-Michelin-starred Cai Yi Xuan in Four Seasons Hotel Beijing, chef Li Qiang presents Steamed King Prawn with Crab Roe, a dish that showcases vibrant, seasonal ingredients from China.
Meanwhile, at Michelin-starred Jin Sha in Four Seasons Hotel Hangzhou at West Lake in Zhejiang province, chef Wang Yong offers a standout dish — Poached Snow Crab Leg Meat with Vinasse Vinegar Lobster Broth, highlighting the finest seasonal ingredients from Zhejiang.
At Yu Yue Heen in Four Seasons Hotel Guangzhou, Guangdong province, the Michelin one-star Cantonese restaurant highlights chef Li Yongsheng's Boiled Pearl Rice with Crab Roe, Crab Meat and Black Truffle Sauce.
