Yu Ting Yuan and Duddell’s Join Forces for an Unforgettable Culinary Collaboration at Four Seasons Hotel Bangkok at Chao Phraya River

Embark on a journey where every bite tells a story, where tradition intertwines with innovation, and where culinary artistry knows no bounds. This is the essence of the remarkable collaboration between Yu Ting Yuan, the signature authentic Cantonese restaurant at Four Seasons Hotel Bangkok at Chao Phraya River, and Duddell’s, the one Michelin-starred Cantonese restaurant from Hong Kong.

In this culinary collaboration, two experts of their craft, Chef Tommy Cheung of Yu Ting Yuan and Chef Chan Yau Leung of Duddell’s, join hands to craft a menu that transcends mere dining and becomes an experience to savour, cherish, and remember.

Chef Chan Yau Leung, formerly a professional boxing champion, brings more than 40 years of experience in Cantonese cuisine to the table. As the Master Executive Chef at Duddell’s, located in the heart of Central, Hong Kong, he continues to innovate modern Cantonese fine dining, infusing tradition with creativity to create unforgettable culinary experiences. Duddell’s serves authentic Cantonese cuisine within a beautiful art space, where Chef Chan's exceptional cooking techniques, deep understanding of ingredients, and excellent kitchen management skills form the foundation of its award-winning dishes.

At Yu Ting Yuan, Chef Tommy Cheung’s lifelong dedication to the nuances of Cantonese cuisine finds its perfect counterpart in the innovative spirit of Chef Chan Yau Leung. Together, they have meticulously curated a menu that pays homage to the rich heritage of Cantonese gastronomy while pushing the boundaries of creativity.

Set against the elegant ambiance of Yu Ting Yuan, floor-to-ceiling windows reveal a gorgeous backdrop of gardens and a shimmering water reflection pond with one-of-a-kind art pieces – sunlit by day, and dramatically illuminated at night. Each dish presented another work of art, a testament to the chefs’ passion and commitment to their craft.

From the delicate flavours of double-boiled fish maw soup with morel mushroom and conpoy to the sumptuousness of steamed spot grouper fillet with aged rice wine and egg white, every bite is a revelation, a story waiting to be told.

But this collaboration is more than just a culinary journey; it’s a celebration of culture, connection, and the shared joy of dining. It’s an invitation to come together, to forge new memories, and to savour the magic of Cantonese cuisine in the heart of Bangkok.

Guests are invited to embark on this culinary odyssey, where tradition meets innovation, and every bite is a moment to cherish, available for dinner on February 28 and lunch and dinner on February 29, 2024 at Yu Ting Yuan. Pricing starts at THB 3,200 per person for six-course lunch and THB 7,500 per person for eight-course dinner, with optional wine pairings available.

For reservations and further information, contact +66 (0) 2 032 0885 or connect with Four Seasons Hotel Bangkok on LINE @FSBangkok. Note that all in-hotel dining prices are in Thai Baht and are subject to a 10 percent service charge and 7 percent government tax.

About Duddell’s

One Michelin-starred Duddell’s is a social and cultural destination for people who have an active appreciation for the arts. Located on the historic Duddell Street in the heart of central, Duddell’s boasts chic and relaxed interiors from designer Ilse Crawford, that are as noteworthy as the exhibitions on the walls. Duddell’s was designed to feel like guests have been welcomed into the home of a great art collector – one that also happens to have an in-house Michelin-starred culinary team. Open to all enthusiasts, Duddell’s features a year round art program of world class exhibitions, discussions and more. Now 10 years old, Duddell’s has firmly cemented its position as a true Hong Kong brand – one that consistently receives media coverage in leading international titles such as Traveller, The New York Times, Financial Times and Forbes.