Taste the Season: Summer Afternoon Teas and Sunset Cocktails from Four Seasons

This summer, Four Seasons invites guests to savour the unexpected — where seasonal creativity, local flavour, and human connection redefine the art of afternoon tea. Across Asia Pacific, Four Seasons chefs, mixologists, and cultural teams have crafted experiences that reject templated luxury in favour of personal expression, regional voice, and narrative depth — proving that purpose and place still have a seat at the table.

Four Seasons is capturing the essence of the season through this upcoming campaign, 101 Days of Summer, of limited-time afternoon teas, sunset cocktails, and immersive culinary experiences offered across more than a dozen properties from June 1 to September 9, 2025. Each experience invites guests to slow down and savour summer through the lens of each destination’s culture, ingredients, and philosophy.

“At Four Seasons, we believe the best travel experiences are rooted in connection — to flavour, to culture, and to place,” says Rami Sayess, President, Hotel Operations – Asia Pacific. “101 Days of Summer is a celebration of creativity across our region — where our chefs, mixologists, and teams have come together to push past standardisation and reassert what makes each destination meaningful. Not just through flavour, but through a sense of soul.”

Edible Stories from Across the Region

• Bangkok – A playful summer tea created in collaboration with acclaimed French-trained chef Joaquin Soriano and Executive Pastry Chef Andrea Bonaffini. Thai touches — such as watermelon tartare with osietra caviar and duck confit on mangosteen sablé — bring a local spark to the fantastical, anime-inspired creations.
• Beijing – Crafted by Executive Pastry Chef Wendy Bai, "Cicadas in the Hutong" presents a nostalgic return to Beijing summers past with mung bean profiteroles, tomato jelly, and ceramic-jar yogurt parfaits.
• Chiang Mai – A floral-forward celebration of Northern Thailand’s summer harvest, crafted by Executive Pastry Chef Yanisa Wiangnon. Inspired by local markets and seasonal fruit, her imaginative creations include mayongchid, longan, and Chiang Mai peach — all served in the tranquil garden setting of Khao Restaurant.
• Guangzhou – Crafted by Executive Pastry Chef Keng Seng Mak, "Blossom & Berry Reverie" celebrates Guangzhou's nickname as the "Flower City" through jasmine cream puffs, osmanthus mochi, and berry and flower inspired refreshments.
• Hong Kong – A visual and textural showcase from Executive Pastry Chef Ringo Chan, who draws on his award-winning background and photographer’s eye for detail. The summer tea blends East and West — with abalone tartlets, lychee cake, and jasmine jelly — inspired by local ingredients and crafted by a team known across the city for precision and beauty.
• Osaka – A creation by Executive Pastry Chef Hafiz Razali, “Fruity Bliss” delivers a polished, fruit-forward showcase with peach gazpacho, smoked eel with truffle, and Hokkaido milk ice cream with sencha and musk melon.
• Seoul – Executive Pastry Chef Steven Jin presents a picture-perfect plate of seasonal fruit desserts and savoury bites—an elegant afternoon tea at Maru Lounge that blends Korean tradition with French patisserie and a local favourite of Jeju mango bingsu.
• Singapore – Curated by Executive Pastry Chef Daniel Windelhed, "Afternoon in Full Bloom" features makrut lime and lemongrass panna cotta, spicy pineapple duck salad, and Chef’s brown butter madeleines paired with a menu of four refreshing summer cocktails.
• Suzhou – Conceptualised by Pastry Sous Chef Felix Liu, “Summer Fragrance” Afternoon Tea draws on the poetic charm of classical Suzhou gardens, featuring seasonal fruits, flower-infused sweets, and Jiangnan-inspired savouries presented in refined, minimalist elegance.

Additional properties including Bali at Jimbaran Bay, Bali at Sayan, Bengaluru, Dalian, Hangzhou at Hangzhou Centre, Hangzhou at West Lake, Jakarta, Koh Samui, Kyoto, Macao, Maldives at Kuda Hurra, Shenzhen, Tianjin, Tokyo at Marunouchi and Tokyo at Otemachi also offer seasonal afternoon teas as part of the campaign.

Golden Hour, Elevated: Sundowner Cocktails

Golden hour is more than a moment — it’s a feeling. Across the region, Four Seasons mixologists have captured that sense of transition and tranquillity in a series of sundowner-worthy cocktails. From sky-high lounges in Guangzhou to beachfront bars in Hoi An, each drink reflects the flavour and rhythm of its location, crafted not only to be sipped, but to be remembered.

• Jardin – Served at One-Ninety Bar, Singapore. A garden-inspired cocktail with tequila, Ancho Reyes Verde, lime, herbs, and rosé prosecco — evoking the city’s tropical elegance with every sip.
• Bogsunga Bellini – Found at Maru in Seoul. A refined reimagining of Korean summer fruit, this Bellini combines white peach, elderflower, and prosecco with seasonal flair.
• Floral Spritz – Best enjoyed in The Atrium at Guangzhou. Calamansi, jasmine, and rose vermouth bring garden aromas to life in a glass, elevated with gardenia syrup and pisco.
• Pistachio Affogato – Served at Sol & Sao, Hoi An. A velvety scoop of pistachio gelato meets warm espresso in this breezy coastal indulgence — a nod to the Italian Riviera, reimagined for Vietnam’s sun-drenched shoreline.
• Golden Blush – A refreshing mocktail from The Lounge at Kuala Lumpur. Raspberry, white grape, and chamomile offer a delicate floral lift — perfect for unwinding without alcohol.

Through each afternoon tea, cocktail, and story, 101 Days of Summer invites guests to rediscover the joy of seasonal travel — not through sameness, but through soul — where flavour becomes memory and each destination shares its unique rhythm of summer.