Four Seasonal Flavours Arrive at Four Seasons Hotel Tianjin

Autumn brings its own rhythm to the table. As the season deepens and its finest ingredients come into their own, Four Seasons Hotel Tianjin celebrates the bounty of land and sea through four distinctive dining experiences, each capturing a different expression of autumn.

A Harvest from the Sea

Four months of waiting culminate in the reopening of the fishing season, as fresh swimming crabs from Bohai Bay begin arriving on shore. To mark their return, the hotel’s newly appointed Executive Chef Foong, presents a limited-time seasonal menu at Cielo.

Years spent working in cosmopolitan cities such as Dubai and Singapore have shaped Chef Foong’s distinctive culinary approach. His cooking brings together the diversity of Asian ingredients and the precision of Western techniques, creating flavors that are layered, expressive, and finely balanced.

This season, swimming crab, oysters, scallops, and other fresh seafood take center stage. Guests can experience the catch in two different ways, from an abundant buffet to a carefully composed plated menu.

The set menu unfolds through Wok-Fried Tomato Chili Crab with bright acidity, Oysters With Yuzu and fresh citrus notes, steamed egg custard with sea urchin for a delicate sweetness, and a generous Seasonal Seafood Platter. Charcoal-Grilled Beef Tenderloin brings the meal to a smoky, satisfying close.

Dinner begins with trolley service before the restaurant comes alive as an open culinary stage. Ingredients are prepared to order in full view of the dining room. Flames flicker over the charcoal grill, steaks sizzle, and aromatic smoke rises as the juices meet the heat, making the cooking itself part of the evening.

Cielo Fishing Season Limited-Time Menu
Price: CNY 698 per person
Available: Friday and Saturday dinners, October 16 to November 28, 2026

Flavors from the Mountains

Autumn is also the season when the flavours of the mountains reach their fullest expression. At Jin House, Chinese Executive Chef Miao Fan turns to black truffle, fresh bamboo fungus, walnuts, and other seasonal ingredients, crafting a menu around freshness, richness, roundness, and depth.

Steamed Tiger Grouper Fillet, Preserved Vegetables, Superior Broth features tender tiger grouper belly wrapped around fresh bamboo fungus and angled luffa. A rich chicken broth and preserved Tianjin cabbage add savory depth, while the bamboo fungus contributes a delicate crunch and subtle earthy aroma.

For Liaoning Sea Cucumber Stuffed with Minced Prawn, Black Truffle, finely pounded fresh shrimp is transformed into the classic Cantonese preparation known as bai hua, or “hundred flowers,” named for its flower-like appearance once cooked. The shrimp mousse fills a tender sea cucumber and is finished with abalone sauce and freshly shaved black truffle, creating a dish of deep umami and supple texture.

Fresh Walnut and Avocado Salad captures a quieter side of the season. Crisp young walnuts are paired with creamy avocado, with only sea salt and olive oil needed to bring their natural flavors into focus.

In Wok-fried Rice with Clams, Basil, Shredded Taro, the intensely savoury shellfish and aromatic basil are quickly wok-fried before meeting the rice. Each grain remains distinct and springy, carrying the fragrance and richness of the ingredients.

Available à la carte and as a set menu until December 21.
Set menu: CNY 868 per person

An Afternoon of Autumn Sweets

There is a particular sweetness to autumn, warm, mellow, and indulgent. Inspired by the season, La Sala Lounge presents an afternoon tea built around chestnut, pear, caramel, and nuts, with sweet and savory notes woven throughout.

The Mont Blanc is a natural expression of the season, pairing velvety chestnut purée with rich cream for a dessert that feels warm and understated.

For the Caramelized Pear, Nuts Joconde, Executive Pastry Chef Wendy layers smooth caramel mousse with crisp Qiuyue pear. The pear’s gentle acidity cuts through the richness of the hazelnut joconde, giving the dessert clarity and balance.

The classic Saint-Honoré brings together crisp pastry, tender choux, and silky cream in an elegant interplay of textures, with a subtle touch of salt tempering the sweetness.

A Madeleine Fig with Red Wine, Earl Grey Crème gives the familiar French cake a deeper autumn character. The tannins of the wine bring complexity to its delicate sweetness, creating a refined contrast between simplicity and richness.

Afternoon Tea for Two: CNY 588

Eastern Echoes at Gusto Bar

Gusto Bar is thrilled to announce the launch of "Eastern Echoes," a new cocktail collection that reinterprets six timeless classics through an Eastern lens. Honoring the legends while reimagining the classics, the collection is curated and recreated by Head Bartender Talor, who integrates ingredients deeply rooted in Eastern soil into the frameworks of six iconic cocktails, crafting a resonance that is unmistakably Eastern.

Stay tuned as Gusto Bar invites guests to embark on a cross-cultural, cross-continental journey of flavour and culture — spanning East and West.

For reservations and further information, please contact Four Seasons Hotel Tianjin at +86 (22) 2716 6688.