Michelin-Selected Zhuo Yue Xuan at Four Seasons Hotel Shenzhen Introduces a Renewed Expression of Cantonese Cuisine

Following its recent recognition in the first-ever Michelin Guide for Shenzhen, Zhuo Yue Xuan at Four Seasons Hotel Shenzhen marks a new chapter in its journey, unveiling a refreshed menu where Cantonese cooking traditions meet a refined modern sensibility.

Executive Chinese Chef James Hu leads the experienced culinary team in this thoughtful evolution, building on classical recipes and techniques with seasonal ingredients, balance, and finesse. The result is a dining experience that feels familiar yet fresh, connected to heritage yet part of today’s global fine dining landscape.

“We are deeply honoured to be named in the Michelin Guide’s inaugural selection for Shenzhen. This accolade comes at an important moment for our restaurant, coinciding with the launch of a menu that has been many months in the making,” says Chef James Hu. “Cantonese cooking has long taught us to respect the gifts of the season and the natural taste of ingredients. With our new dishes, we recommit to these timeless principles while bringing a more contemporary elegance into focus.”

Located in Four Seasons Hotel Shenzhen in the Futian district, Zhuo Yue Xuan is known for its authentic Cantonese cuisine, generous hospitality, and 10 private dining rooms with abundant natural light and city views. Warm wood tones meet artistic lattice screens at the entrance, leading to a dining area where traditional Chinese ink paintings, paper fans, and sculptural lighting set the scene for a memorable meal accompanied by professional Chinese tea service.

Central to the new menu is a simple Cantonese philosophy: eat with the seasons. Crafting selections that move with the calendar, Chef James trades heavy seasoning for lightness and clarity, highlighting the natural flavours of ingredients sourced at their peak – from the umami of wild mushrooms to the mild sweetness of fresh fish.

Alongside, the considered use of time-honoured techniques like steaming, slow braising, double boiling, roasting, and wok cooking preserves the authenticity of Cantonese cuisine. Spotted eel develops its flavour and texture slowly over the flame, paired with bamboo shoot and mushroom. From rare seafood to humble vegetable, each ingredient is treated with equal rigour.

The team’s meticulous approach is evident in signature dishes such as the Slow Braised Marbled Beef Short Ribs with Black Vinegar. Carefully selected from the middle section, the richly marbled Dalian beef is fried until golden before being pressure-cooked for precisely 18 minutes to achieve a perfectly tender bite.

The Crispy Sea Cucumber with Shrimp Roe reworks an old Cantonese favourite. Sourced from Australia, the Golden Sand Sea Cucumber is rehydrated over a week for optimum texture, then simmered, crisped, and paired with a sauce of shrimp roe and stock.

Patience and precision also play a key role in the Crispy Baby Duck with Sichuan Pepper Aroma, where 28-day-old Yunnan duck is marinated with five-spice powder, scalded, air-dried, coated with egg white batter and sesame seeds, then poached at 100°C and fried golden, yielding crispy skin, tender bones, and a fragrant tongue-numbing finish.

Returning guests will find several of their favourites still on the menu, alongside an expanded range of seafood offerings. Cantonese roast dishes, double-boiled soups, and traditional desserts are joined by new specialities crafted with dried abalone, fish maw, and sea cucumber. Live selections of premium lobster, saltwater fish, crab, and shellfish can be prepared in a variety of ways.

The refreshed menu at Michelin-selected Zhuo Yue Xuan honours the restaurant’s legacy while evolving its approach to technique and presentation. Located at Four Seasons Hotel Shenzhen, the restaurant is open daily, with a special menu of handcrafted dim sum offered during lunch. For reservations or enquiries, please contact +86 (755) 8826 8888.