Yu Ting Yuan at Four Seasons Hotel Bangkok Presents Passages of Spring

This spring, Yu Ting Yuan at Four Seasons Hotel Bangkok at Chao Phraya River invites guests to experience Passages of Spring, a culinary narrative shaped by the season’s quiet transformation and the refined precision of contemporary Cantonese cuisine. Guided by Executive Chef Tommy Cheung, the menu traces spring’s progression from its first delicate whispers to its full, layered richness, inspired by memories of Hong Kong, the rhythm of Thai markets, and the belief that true flavour emerges from instinct and timing as much as technique.

“Spring doesn’t announce itself loudly,” says Chef Tommy. “Its flavours are soft, precise, and fleeting. To honour them, you must listen closely, you must know when an ingredient is ready to reveal itself.”

Passages of Spring: A Journey Through Spring

The menu brings together seasonal Thai ingredients and Cantonese culinary traditions, featuring young greens, bamboo shoots, asparagus, fresh seafood, and delicate herbs that evoke the vitality and freshness of spring. Each dish also reflects a personal memory for Chef Tommy, from street stalls he passed as a child in Hong Kong, to dishes prepared by family members, to experiences gathered while travelling through Thailand.

The menu unfolds like a series of poetic chapters:

• Spring’s First Whisper: Deep-Fried Spring Rolls with Betel Leaves, Fish Maw and Lobster - Inspired by the aroma of fried wontons from a small Sham Shui Po stall Chef Tommy passed each spring, this opening dish evokes the season’s first hint of green. Northern Thai betel leaves add crisp brightness, while fish maw and lobster bring gentle warmth and subtle richness. Flash-fried at high heat, the rolls capture early spring; light, fragrant, and quietly awakening.
• The Colours Awaken: Steamed Tomato, Asparagus and Pork Dumplings - Recalling afternoons near Hong Kong’s Wan Chai Pier, where tomato-and-pork dumplings signalled spring’s arrival, this dish pairs Thai pork with sweet cherry tomatoes and crisp asparagus. Juicy, slightly tart flavours reflect the vivid colours and rising energy of a season beginning to bloom.
• Jade in Motion: Braised Spinach with Thai River Shrimp Soup - Inspired by Chef Tommy’s mother’s spinach porridge during Hong Kong’s humid spring rains, fresh Thai spinach is gently cooked and puréed into a jade-green broth enriched with firm river shrimp. Shreds of tofu, bamboo shoots, and mushrooms drift through the soup like willow branches over spring water.
• Aromas of Time: Steamed Thai Sand-Goby with Aged Tangerine Peel - The signature expression of the season, this dish balances fresh and aged flavours. Thai sand-goby at peak tenderness is steamed with fifteen‑year‑aged tangerine peel; a nod to the citrus tea Chef Tommy’s grandmother made each spring. The peel adds soft warmth and depth, while young bamboo shoots bring crisp freshness.
• Earth’s Renewal: Braised Thai Frog Legs with Bamboo Shoots, Shrimp Roe and Thai Basil - Inspired by early‑morning bamboo harvests in Chumphon and springtime memories of Tai Po Market, tender frog legs absorb the sweetness of seasonal bamboo shoots. Gently heated shrimp roe releases a nutty aroma, while Thai basil adds a finish reminiscent of a bamboo forest touched by spring rain.

The progression mirrors the season itself: beginning with light, bright flavours that signal early spring, then gradually deepening into richer, more comforting notes as the season unfolds. Through these dishes, Chef Tommy shares his interpretation of spring; a moment of renewal, warmth, and new life, expressed through ingredients, memories, and Cantonese craft.

The Spring Four‑Hands Collaboration

The Passages of Spring narrative extends beyond the à la carte menu through an intimate collaboration on March 27 to 28, 2026 (6:00 pm to 10:30 pm), when Yu Ting Yuan welcomes Chef Li Qiang from Four Seasons Hotel Beijing and the one Michelin star and Black Pearl restaurant Cai Yi Xuan.. Chef Li Qiang joins Chef Tommy for a two‑night Passages of Spring Four‑Hands Dinner, where northern Chinese precision meets contemporary Cantonese refinement. Together, they present a seasonal progression of delicate appetisers, nourishing double‑boiled quail soup, exquisitely steamed fish, tender braised pork with early spring bamboo, a comforting noodle course, and a durian‑pandan dessert, an elegant finale to spring’s generosity.

THB 5,800 per person, with additional wine paring at THB 3,500 per person.

Passages of Spring is available every day from March 15 to May 15, 2026 for lunch and dinner at Yu Ting Yuan. To explore more, follow @FSBangkok and @YuTingYuanBKK on Instagram.

For more information or reservations, click here, contact +66 (0) 2 032 0885, or email RestaurantReservations.Bangkok@fourseasons.com.