Four Seasons Hotel Bangkok at Chao Phraya River Presents The Cantonese Table: Four Celebrated Chefs Unite at Yu Ting Yuan

On Saturday, July 4, 2026, Yu Ting Yuan, the Michelin-recommended restaurant at Four Seasons Hotel Bangkok at Chao Phraya River, welcomes four distinguished chefs from Bangkok, Hong Kong and Singapore for a rare dining experience that brings together some of the region’s most respected voices in Cantonese cuisine. Cantonese cuisine has long been celebrated for its precision, balance and deep respect for ingredients.

For one evening, The Cantonese Table becomes a gathering place for culinary exchange, where traditions are shared, techniques are celebrated and distinct perspectives come together through a menu shaped by decades of experience and a collective commitment to Cantonese excellence.

Leading the evening is Chef Tommy Cheung of Yu Ting Yuan, who welcomes Chef Adam Wong of the three Michelin-starred Forum Restaurant, Chef Chan Yan Tak of the two Michelin-starred Lung King Heen at Four Seasons Hotel Hong Kong, and Chef Alan Chan of Michelin-recommended Jiang-Nan Chun at Four Seasons Hotel Singapore. Together, the chefs present a menu that reflects the breadth of Cantonese cuisine across the region, showcasing individual styles, signature techniques and a shared respect for culinary tradition.

Spanning some of Asia's most acclaimed Cantonese dining destinations, the evening offers guests a unique opportunity to experience how a shared culinary heritage is expressed across Hong Kong, Singapore and Bangkok.

“Cantonese cuisine is rooted in respect—respect for ingredients, for technique, and for tradition,” says Chef Tommy Cheung, Executive Chinese Chef of Yu Ting Yuan. “The Cantonese Table is an opportunity to share ideas and perspectives while celebrating the foundations that connect us. Each chef brings their own experience and interpretation, creating an evening that honours tradition while reflecting the continued evolution of Cantonese cuisine.”

Reflecting the unique culinary perspective of each participating chef, the menu unfolds through a series of thoughtfully curated courses. Among its signature highlights are dishes that showcase the diversity and refinement of Cantonese cuisine:

• Braised Imperial Noodles with Black Truffle and Fish Maw by Chef Tommy Cheung: A delicate balance between land and sea, featuring silky noodles braised to absorb the umami richness of fish maw and uplifted with the earthy aroma of black truffle.
• Steamed Rainbow Lobster with Egg White and Aged Huadiao Wine in Chicken Broth by Chef Chan Yan Tak: An elegant expression of precision where the natural sweetness of the lobster is preserved through gentle steaming, complemented by a smooth egg white custard and fragrant aged Huadiao wine.
• Braised Australian Wagyu Beef Cheek in Homemade Sauce by Chef Alan Chan: A celebration of traditional braising techniques, featuring slow-cooked wagyu cheek enveloped in a rich, aromatic sauce with a lingering savoury finish.
• Braised Japanese Amidori Abalone with Vegetables in Abalone Sauce by Chef Adam Wong: The pinnacle of Cantonese craftsmanship, meticulously prepared to achieve an ideal texture and finished in a luxurious, indulgent abalone sauce.

While rooted in a shared culinary heritage, each dish offers a distinct expression of Cantonese cuisine. Together, the menu explores the balance between tradition and innovation, demonstrating how culinary traditions continue to evolve through regional influence and individual creativity.

Bringing together celebrated chefs whose restaurants have shaped and elevated Cantonese dining across Asia, The Cantonese Table offers a rare opportunity to experience these distinct culinary perspectives in a single evening. Hosted at Yu Ting Yuan, the event promises an unforgettable celebration of heritage, craftsmanship and the enduring artistry of Cantonese cuisine.

The Cantonese Table takes place on Saturday, July 4, 2026 at Yu Ting Yuan, Four Seasons Hotel Bangkok at Chao Phraya River. The menu is priced at THB 15,000++ per person, with an optional beverage pairing available at THB 5,800++ per person.

For reservations and further information, visit our website, call +66 (0) 2 032 0885, or chat with us via FS Chat App.