Jin House at Four Seasons Hotel Tianjin Awarded by Black Pearl Restaurant for the 7th Year Consecutively; Launches of 2024 Chef’s Week

The authoritative and highly anticipated dining guide, 2024 Black Pearl Restaurant Guide has now been released and yet again Jin House at Four Seasons Tianjin has been honoured by receiving the Black Pearl One-diamond.  Moreover, since 2018, the restaurant has been recognized on this list for seven consecutive years and remains the only hotel-based restaurant in Tianjin to continue to consistently win this industry recognition.

Located on the 7th floor of the Hotel, Jin House showcases authentic Cantonese cuisine and seasonally innovative contemporary creations, in an elegant sunken dining hall with 11 private dining rooms. The restaurant space is second to none, incorporating many design highlights, such as a captivating lighting concept of "a hanging galaxy.”  Details such as teardrop-shaped crystal chandeliers, tranquil water features and rain-catching golden bowls create the sense of oriental luxury.

Chinese Executive Chef at Jin House Albert Li kicked off his culinary journey in Guangzhou, where he built his authentic culinary foundation in Cantonese cuisine, working for a Cantonese master chef, who has decades of experience in the Academy of Cantonese Chefs, Lei Garden in Hong Kong. Chef then moved on to high-end Cantonese restaurants in Beijing and Shanghai, where he developed more of a deep understanding of Chinese fine dining. "There is no end to cultivating craftsmanship. There will be milestones along the way, but there is never a best. The original intention of constantly pursuing better remains unchanged," shares Albert.

2024 Black Pearl Chef’s Week

The annual Black Pearl Chef’s Week at Jin House will kick off on February 29, 2024. Chef Albert is always seeking new inspiration and innovatively interprets contemporary Cantonese cuisine to present guests with an eight-course set menu of excellence and innovation.

This set menu offers a delightful combination of dishes, each with its own unique twist on traditional flavours. The Foie Gras Tartare, Strawberry, Caviar is a nod to the classic Chaoshan-style brined foie gras, infused with a distinct smoky aroma. The Double-Boiled Abalone Soup, Perilla is a refreshing soup that captures the essence of the sea breeze, with abalone cooked to perfection, a la minute. The Deep-Fried Beef Ribs and Lime Foam is an innovative take on slow-cooked beef ribs, with a crispy external texture, leading to a tender core. Chef Albert will greet all guests to share more on his journey and culinary philosophy and his the creative motivation behind each dish.

• Price: CNY 688+15 percent per person
• Pay additional CNY 158+15 percent per person to upgrade dining experience with wine pairing
• Available from February 29 to March 14, 2024

About the Black Pearl Restaurant Guide

Building on Meituan-Dianping’s incredibly popular restaurant review and rating platform, the Black Pearl Restaurant Guide focuses on the high-end dining scene for foodie visitors looking to explore the city's best dining spots. The restaurants are selected based on anonymous voting by a panel of judges with expertise in China's dining sector, combined with big data analysis and the opinions of the Meituan-Dianping Board of Directors.

To find out more about the above new offering, contact Jin House at Four Seasons Hotel Tianjin at 022-2716 6262 / 6688.