A Gathering of Culinary Stars: Two Michelin-Starred Restaurants Present an Exclusive Four-Hands Collaboration at Four Seasons Hotel Beijing

As the seasons shift and spring reaches its finest expression, Cai Yi Xuan at Four Seasons Hotel Beijing joins hands with Yu Ting Yuan at Four Seasons Hotel Bangkok at Chao Phraya River  for an exclusive four-hands culinary collaboration. Bringing together two Michelin-starred Chinese restaurants, this limited-time dining experience celebrates the season through refined technique, thoughtful craftsmanship, and the finest seasonal ingredients.

From May 29 to 30, Executive Chinese Chef Tommy Cheung of Four Seasons Hotel Bangkok at Chao Phraya River will join Executive Chef Li Qiang of Cai Yi Xuan to present a specially curated menu inspired by seasonal Chinese cuisine. Reflecting the rhythm of the seasons and the sourcing of ingredients at their peak, the chefs present a menu that brings together culinary influences from both cities, highlighting the character of spring through each dish.

Marinated Malantou with Lily Bulbs showcases the tender crispness of Indian aster, paired with subtly sweet lily bulbs. Lightly dressed, it preserves the ingredients’ natural character in a refined expression of the season’s freshness.

Water Artemisia with Baby Whelks in Sauce highlights the refreshing crunch of seasonal water artemisia alongside succulent whelk meat. Tossed in a signature sauce, the dish offers a graceful harmony of land and sea, enriched with the bright flavours of spring.

Chinese Toon with Soy Milk and Drunken Red Shrimp pairs the richness of soy milk with the aromatic depth of Chinese toon. Smooth and velvety, it is complemented by fragrant shrimp oil, unfolding in layers of complexity and a lingering, savoury finish.

Crispy Tofu Fish with Peppercorn and Spicy Sauce is coated and fried to a golden crisp, then infused with the bold fragrance of peppercorns. The result is a lively Sichuan pepper warmth layered with aromatic depth, awakening the palate.

Pan-Fried Fresh Chinese Chives with Seafood features tender spring chives, finely chopped and pan-fried with fresh seafood until crisp on the outside and tender within—an elegant expression of seasonal comfort and simplicity.

Braised Spring Bamboo Shoots with Seafood Stuffing in Superior Broth presents tender bamboo shoots filled with delicate shrimp paste, enriched with black truffle. Slowly simmered in superior broth, the dish brings together the natural sweetness of bamboo, the richness of seafood and the depth of truffle in a refined composition.

To conclude, Pandan Lemongrass Jelly offers a light and refreshing finish with layered herbal and tropical notes, followed by a rich and fragrant Durian Pastry that brings the menu to a warm and indulgent close.

As the seasons evolve, flavours follow. From deeply savoury notes to delicate sweetness, each dish is crafted in harmony with nature, capturing the essence of the season. Cai Yi Xuan at Four Seasons Hotel Beijing presents a culinary experience highlighting seasonal Chinese cuisine through the work of two culinary teams.

The seasonal menu is now available at Cai Yi Xuan, with limited seating for the four‑hands dining experience. For reservations and further information, contact +86 (10) 5695 8520 or visit the website.

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