101 Days of Summer: Four Seasons Hotel Dalian Unveils a Summer Culinary Journey

Bathed in warm sunshine and soft breezes, Four Seasons Hotel Dalian launches its summer campaign, 101 Days of Summer. The Chinese restaurant Saai Yue Heen presents a new summer menu highlighting Lingnan flavours crafted with seasonal ingredients. Meanwhile, the Lobby Lounge introduces a limited Summer Afternoon Tea and four exclusive craft cocktails inspired by the relaxed spirit of the season. From Cantonese specialties and artisanal pastries to seasonal cocktails, the offerings celebrate fresh ingredients and summer flavours through a series of culinary experiences.

New Summer Menu: A Curated Selection of Cantonese Seasonal Delicacies

Drawing from the culinary traditions of Guangdong, Chef Shu of Saai Yue Heen has created a summer menu featuring cold starters, wok-fried dishes, slow-simmered soups and classic Cantonese dim sum. Combining traditional cooking techniques with contemporary influences, the menu showcases ingredients sourced from both inland regions and coastal fisheries, reflecting a balance of regional flavours and seasonal ingredients.

• Drunken Giant River Prawns, Aged Huadiao Wine

Plump, firm Giant River Prawns are fully cooked then steeped in a marinade brewed with vintage Hua Diao wine. The mellow, rounded wine aroma permeates the tender, bouncy prawn flesh, revealing subtle natural sweetness followed by a lingering honeyed finish. Served chilled, the harmonious blend of cool texture and rich wine notes preserves the prawn’s natural sweetness while layering intricate slow-marinated flavours, making it an ideal refreshing appetiser.

• Double-Boiled Fish Maw Soup, Fresh Loquat, Lily Bulb 

Juicy fresh loquats from Yunnan, tender Lanzhou lily bulbs and collagen-rich fish maw are simmered gently in broth prepared with a three-year-old hen. The clear, savoury chicken stock elevates the bright fruity sweetness of the loquat and delicate mild sweetness of lily, while fish maw lends a silky, velvety depth. Light, clear and multi-layered, this nourishing soup carries the fresh tang of seasonal fruit paired with the deep umami of traditional Cantonese slow-cooked broth, ideal for soothing and replenishing the body in summer.

• Stir-Fried Crab Meat, Dried Scallop, Bean Sprouts

Reimagining a classic Cantonese recipe, tender fresh crab meat replaces shark fin, stir-fried with conpoy, crisp mung bean sprouts and fine golden egg shreds resembling osmanthus blossoms. Sweet crab, aromatic dried scallops, crunchy sprouts and soft egg ribbons combine for a light, exquisitely savoury profile. Wok hei permeates every bite, delivering refined umami that reinterprets traditional Cantonese cuisine with a lighter, more delicate modern twist.

Additional seasonal specials feature nourishing fresh produce including Guangdong chayote and white asparagus, complemented by distinctive regional condiments such as Puning soybean paste and litsea cubeba oil from Chaoshan. Collectively, the menu showcases a vibrant array of mountain and sea seasonal ingredients, encapsulating the vivid essence of Lingnan summer cuisine.

Summer Afternoon Tea: An Ode to Bright Summer Days

Centred around ripe summer fruits and crisp seasonal produce, the new afternoon tea balances sweet and savoury bites to deliver bright, light, multi-dimensional seasonal flavours.

Sweet Creations by Pastry Chef Garry, tropical fruits form the core of the dessert lineup, with coconut and pineapple evoking lush island vibes, while mango and pomelo cut through richness with vivid sweet-sour brightness. The five distinct pastries offer varied flavour profiles ranging from vibrant fruity notes to mellow coconut and cream undertones, unfolding a textural journey of freshness, silkiness and lingering sweetness. Served alongside a zesty lemon sorbet, the set amplifies the invigorating, cooling essence of summer.

Savoury bites by Chef Jim, crafted around fresh seasonal greens including broad beans, Chinese toon and Hericium erinaceus, highlight pure ingredient flavours through delicate cooking methods. Light and balanced, the savoury selections complement the fruity sweetness of the desserts, creating a bright afternoon experience that reflects the spirit of summer.

Toast to Summer: New Craft Beverages Now Available Across Hotel Outlets

Inspired by the many moods of summer, John Sun, Beverage Manager, has developed four original craft cocktails tailored to a variety of occasions. The flavour spectrum spans the soft, subtle character of Japanese sake to bold tropical profiles, with options ranging from lightly alcoholic cocktails to zero-alcohol refreshments, catering to a range of preferences.

Each creation uses freshly squeezed fruit juices, house-made syrups and carefully balanced base spirits, layered to deliver well-defined flavours. Whether toasting with friends, sharing a drink with a loved one or unwinding alone, guests can find a pour to suit the occasion.

This beverage collection is now available at Harbour Bar, Saai Yue Heen, Yotsuba and Lobby Lounge, bringing bright, memorable cooling flavours to every summer moment.

This summer, savour seasonal Cantonese cuisine, artisanal afternoon tea and custom cocktails as Four Seasons Hotel Dalian brings the spirit of 101 Days of Summer to life. Guests are invited to enjoy the sunshine, coastal breezes and energy of the season while discovering the hotel's summer culinary offerings.

• Launch Date: June 2026
• Venue: Four Seasons Hotel Dalian
• Reservations: +86 411 3994 8888

For more information, visit: www.fourseasons.com/dalian