Golden Hour Afternoon Tea Debuts at Four Seasons Hotel Dalian, Shining as Four Seasons Asia-Pacific Highlight of "101 Days of Summer"

On June 1, 2025, the Golden Hour Afternoon Tea made its dazzling debut at the 41st floor Lobby Lounge of Four Seasons Hotel Dalian. Part of the global “101 Days of Summer” Four Seasons initiative, this immersive experience intertwines skyhigh aesthetics with the flavours of the Bohai Bay, crafting a multisensory feast that celebrates taste, vision, and cultural storytelling.

A Symphony of Local Delicacies and Creative Artistry

The culinary team reimagines Bohai Bay’s bounty into edible art. Highlights include:

• Bohai Bay Prawn with Green Apple Jelly: Plump wild prawns, kissed by wasabi infused yolk sauce, nestled within translucent apple jelly “amber.”
• Grilled Snow Dragon Wagyu Beef Sandwich: Marbled Wagyu meets aged balsamic vinegar and caramelized onions, balancing richness with tangy depth.
• Deconstructed Cherry Tomato Tart: Bursting tomatoes and creamy buffalo mozzarella elevate a Mediterranean-inspired puff pastry masterpiece.

Dessert Lab: Where Whimsy Meets Elegance

Pastry chefs push boundaries with avant garde creations:

• Caramel Popcorn Delight: Layers of corn oat milk mousse, coconut cream, and caramelized crunch evoke playful nostalgia.
• Smoked Honey Pineapple: Applewood smoked pineapple jam meets vanilla pear crumble, crowned by ethereal honeycloud mousse.
• Mont d’Or White Cheese Reinvented: Warm baked cheese contrasts with cool bergamot mascarpone, finished with floral citrus zest.
• Drama of Sea Buckthorn Pavlova: Crisp Italian meringue cracks open to reveal tangy sea buckthorn mango lava, adorned with edible chrysanthemums.
• Mango Passionfruit IPA Parfait: Craft beer meets tropical fruit in a layered spectacle of IPA cream, passionfruit pearls, and jasmine whispers.

SkyHigh Ambiance and Liquid Art

Bathed in golden sunlight, the 41^st floor lounge transforms into an artistic stage. Sip on:

• Blood Orange Spritz: Gin harmonized with blood orange and elderflower.
• Lychee Rose Pearl Fizz (nonalcoholic): Rosewater “pearls” float in lychee granita, a visual and gustatory chill.

Summer Exclusive Indulgences

• Champagne & Mango Parfait: Layers of champagne jelly, tropical compote, and vanilla cream mimic ocean waves.
• Artisanal Scone Trio: Choose from classic, citrus zested, or truffle honey variations, paired with seasonal mulberry jam.

Epicurean Philosophy

This limited edition experience embodies Four Seasons “glocalized” culinary ethos—melding French pastry finesse with Bohai Bay’s soul. As sunlight dances across the bay, let the palate journey through the maritime poetry of 39°N latitude.

Lobby Lounge

The lobby lounge is located on the 41st floor, offering expansive 270 degree views overlooking the harbour and the city. It combines modern elegance with classic charm, providing the perfect setting for an exquisite tea experience. Each tea blend showcases the harmony between traditional Chinese tea culture and international influences. Guests can immerse themselves in a selection of fine desserts, scones, clotted cream, and a variety of savoury bites, while enjoying signature dishes such as the slowbraised Wagyu beef noodles and mini curry pies. As evening falls, the lounge transforms, offering a curated cocktail menu that brings together coffee and teainfused creations. Every detail in this warm and luxurious space invites guests to relax and enjoy a truly memorable culinary journey.

Call +86 (411) 3994 8888 for more details.