Passages of Spring: Saai Yue Heen at Four Seasons Hotel Dalian Collaborates with Yu Yuan Chinese Restaurant at Four Seasons Hotel Seoul

Saai Yue Heen, the Chinese restaurant on the 39th floor of Four Seasons Hotel Dalian, has joined forces with the Michelin-starred Yu Yuan Chinese Restaurant at Four Seasons Hotel Seoul to create the limited-time Passages of Spring culinary experience. This eight-week culinary celebration, presented jointly by Chinese restaurants at 14 Four Seasons hotels across the Asia-Pacific region, pays tribute to the masterful skills of Chinese chefs while echoing the core philosophy of Chinese culinary culture: the equal importance of understanding the season and mastering the technique.

In this collaboration, two Cantonese chefs have joined forces to masterfully blend their culinary philosophies with the freshest spring ingredients on a single table, composing a symphony of delicacies that harmonizes elegance with flavour. This is not merely a culinary collaboration but a meeting of culinary artistry. The hotel cordially invites guests to savour the seasonal flavours crafted by them this spring.

One Setting, One Flavour - Four Hands Playing

Wok-Fried Lobster Balls with Black Truffle Paste - Fresh, live Boston lobsters are selected for their plump, crisp, and tender meat, bursting with natural sweetness. Hand-carved to preserve maximum freshness, the meat is paired with a black truffle sauce that has a rich, aromatic flavour with a smooth, lingering finish. The Xi Shi sauce, the crowning touch of this dish, is made by stir-frying buffalo milk with egg whites. The fusion of these two ingredients creates a texture as delicate and smooth as a cloud, effectively locking in the lobster’s natural sweetness while making the meat even more tender, plump, and full of depth.

Slow-Poached Leopard Coral Grouper with Soy Essence – Leopard Coral Grouper features snow-white, tender flesh with few bones, naturally fresh and sweet with a lingering aftertaste, and a skin rich in collagen. The chef employs a low-temperature oil-poaching technique at 185–203°F (85-95°C), which slowly cooks the fish through while firmly locking in its moisture. The result is a tender, melt-in-the-mouth texture that preserves the natural sweetness and fresh flavour while presenting an elegant, refined appearance. This dish not only showcases the chef’s precise mastery of low-temperature cooking techniques but also expresses the utmost respect for the natural flavours of the ingredients.

Handmade Abalone-Filled Dumplings with Chili Oil Drizzle – As a marine delicacy from one of the world’s premier production regions, Dalian abalone features firm, springy meat with a fresh, mellow, and sweet flavour that is rich in collagen. The chef carefully wraps the fresh abalone in thin, resilient, and chewy dumpling wrappers to lock in the freshness and flavour, the chef then pairs it with black vinegar and chili oil. The vinegar enhances the freshness, while the chili oil adds a vibrant finishing touch, creating distinct layers of flavour. With every bite, the rich, fresh taste of the sea reaches the taste buds. Traditional dumplings carry the culinary symbolism of winter giving way to spring and all things welcoming renewal, this dish is the finest tribute to spring, the beginning of the year.

Additionally, the menu features a variety of other masterfully crafted dishes, including Tossed Chinese Toon Shoots with olive oil; Marinated Bearded Chicken with spring chives; Braised Beef, with Chu Hou sauce and tangerine peel. Notably, To Kwok Wai, Executive Chef of Yu Yuan Chinese Restaurant, will serve as a guest chef at Four Seasons Hotel Dalian from April 23 to April 25, 2026, presenting diners with this springtime culinary feast.

• Availability: Now through May 15, 2026
• Venue: Saai Yue Heen, 39th Floor, Four Seasons Hotel Dalian
• Reservations: +86 411 3943 3615

The team at Four Seasons Hotel Dalian sincerely invites guests to appreciate Chinese cuisine with a more nuanced perspective, experiencing the authenticity of ingredients and the beauty of craftsmanship. The hotel team will help guests understand the essence of the seasonal spirit that emphasizes the charm of the times rather than techniques.

For more information, visit the website.

About Saai Yue Heen

Saai Yue Heen, meaning happiness and joy, offers an exceptional Cantonese dining experience, blending top-quality ingredients, a classic menu, and heartfelt service. The restaurant features seafood tanks at the entrance, showcasing local delicacies like purple sea urchins and abalone, all prepared with Cantonese methods to create a truly remarkable culinary journey.