The Secret Sauce: Culinary Genius Before the First Bite at Yu Yue Heen, Four Seasons Hotel Guangzhou

Culinary mastery is found in the harmony between understanding vibrant ingredients and the art of elevating them, where nature meets the chef’s masterful skills. With a deep connection to the rhythms of the seasons and keen awareness of local produce, Four Seasons Hotel Guangzhou Chinese Executive Chef Yongsheng Li and his team unveil The Secret Sauce seasonal menu, transforming spring’s freshest offerings into elegant creations, celebrating the delicate balance of flavour, tradition, and innovation at Yu Yue Heen, a Michelin-starred destination for exquisite Cantonese cuisine.

Boiled Lanzhou Fresh Lily Bulb Soup

Discover the exquisite charm of Lanzhou lily bulbs, a true culinary gem from Gansu Province. These bulbs, with their generous petals and succulent flesh, offer a delightful balance of sweetness and freshness that captivates the palate.

In this dish, the whole lily bulb is gently simmered in a rich broth made from prime chicken and premium ham, allowing the natural flavours to meld beautifully over the course of an hour and a half. This meticulous preparation ensures that the lily remains intact, resembling a delicate white lotus in full bloom. Each spoonful offers a tender, creamy texture, exemplifying the simplicity and artistry of traditional Chinese cuisine.

Roasted Magang Goose with Tangerine Peel

Magang goose, one of Guangdong's four famous breeds, is known for its fine texture and balanced fat. Chef Li brings fresh creativity to the traditional roasted goose by infusing it with the aromatic essence of premium tangerine peel from Xinhui, Guangdong. A carefully selected Magang goose is marinated and air-dried with a tangerine peel-based sauce, allowing the unique fragrance to permeate the meat. The goose is then roasted to perfection, with a final glaze of tangerine peel juice enhancing its crisp skin and tender flesh, a true representation of Cantonese culinary heritage.

Poached Chicken, Conpoy

The most authentic way to savour the essence of the chicken is through a traditional Cantonese-style poached preparation. Chef Li elevates this dish with a golden broth meticulously crafted from premium dried scallops, fresh flounder fish, and rich chicken bones. Immersing the chicken in this flavourful soup enhances its succulence and harmonizes all the flavours beautifully. With each bite and sip, taste buds are awakened, inviting guests to experience the comforting richness of this exquisite culinary delight.

Steamed Fish Head, Purple Yam, Yellow Pepper

Chef Li reimagines this classic dish by infusing it with a fresh, modern twist. After being nurtured through the winter, the fish head becomes succulent, steamed atop a layer of soft purple yam, which absorbs the fish's juices, while yellow chili peppers add a spicy kick that enhances the fish's natural sweetness. This dish offers a multi-layered experience of flavours and textures, crafting a captivating gastronomic masterpiece.

Wok-Fried Assorted Vegetables

What seems like a simple dish carries the mark of the chef’s refined artistry. Chef Li selects a variety of fresh vegetables that evokes the vibrant colours of spring, including yellow fungus, morel mushrooms, lily bulbs, water bamboo, broccoli, white radish, baby carrots, and cauliflower. Using only the most tender parts and lightly stir-fried to preserve their natural flavours, this dish is a celebration of freshness.

Steamed Rice, Assorted Vegetables, Curd Pork

Rice is soaked in a ham-infused broth, and slow-cooked in a preheated stone pot until a delicate crust forms at the bottom. It is enriched with a medley of aromatic mushrooms, such as yellow boletus, morels, and deer antler mushrooms; paired with seasonal vegetables including baby cabbage, green garlic shoots, sweet peas, carrots, and lily bulbs. The addition of diced curd pork adds depth to the flavour, while a splash of chicken broth enhances the richness. Served piping hot, this dish offers a feast for both the eyes and the palate.

Peanut Dumpling, Sesame

A traditional local delicacy for the Qingming Festival, peanut dumpling carries nostalgic memories for many Cantonese. The dumpling is made by blending mugwort juice with glutinous rice flour, filled with a fragrant mixture of crushed peanuts and sesame. Each bite is a burst of springtime flavours, evoking the warmth and joy of the season.

From April 7 to May 31, 2025, Yu Yue Heen invites guests to discover The Secret Sauce menu that captures this perfect blend of time-honoured techniques, boundless creativity and the essence of spring.