Discover Hidden Recipes: Four Seasons Showcases Off-Menu Chinese Delights Across Asia Pacific

This November, Four Seasons invites guests on an extraordinary culinary journey to uncover the hidden treasures of Chinese cuisine. From November 8 to December 8, 2024, Four Seasons is launching Hidden Recipes, a dining promotion across its renowned Chinese restaurants. This unique experience presents a curated selection of off-menu dishes - secret creations that are either beloved classics whispered among regulars or new culinary masterpieces perfected by the chefs behind the scenes.

Each participating restaurant will offer a distinct menu, making every location a one-of-a-kind experience with its own culinary story to tell. From time-honoured favourites to inventive new dishes, guests can savour the finest expressions of Chinese cuisine, crafted by the region’s most celebrated chefs.

“Hidden Recipes is a tribute to the rich heritage of Chinese cuisine and the creativity of our talented chefs,” says Rami Sayess, President, Hotel Operations - Asia Pacific. "This initiative gives us a rare opportunity to showcase both traditional flavours and new innovations in regional Chinese cuisine across our hotels. We are excited to offer our guests an unforgettable dining experience that will be remembered long after the meal is over."

Participating restaurants and Hidden Rishes:

• Lung King Heen, Four Seasons Hotel Hong Kong: Dive into the two-Michelin-starred offerings with Chef Chan Yan Tak’s Steamed Lobster Dumpling with Sea Urchin, Kristal Caviar and Spicy Toona Sauce. Chef Chan’s mastery of Cantonese cuisine is globally renowned, blending premium ingredients with culinary artistry.
• Yu Yue Heen, Four Seasons Hotel Guangzhou: Michelin one-star Cantonese cuisine shines with Chef Yongsheng Li’s Boiled Pearl Rice, Crab Roe, Crab Meat with Black Truffle Sauce. Known for his modern twist on tradition, Chef Li brings authentic Cantonese flavours to new heights.
• Jin Sha, Four Seasons Hotel Hangzhou at West Lake: Experience Michelin-starred excellence at Jin Sha with Chef Wang Yong’s Poached Snow Crab Leg Meat with Vinasse Vinegar Lobster Broth, showcasing the best of Zhejiang’s seasonal ingredients.
• Zi Yat Heen, Four Seasons Hotel Macao: At the Michelin-starred Zi Yat Heen, Chef Anthony Ho presents his signature Sautéed Kagoshima A5 Wagyu Beef Cubes with Boletus Mushroom and Black Pepper Sauce, a bold and innovative take on Cantonese wok techniques.
• Yu Ting Yuan, Four Seasons Hotel Bangkok: Chef Tommy Cheung’s Deep-Fried Crab Shell with Crab Meat and Coconut Cream offers a perfect fusion of classic Cantonese cuisine with a contemporary twist.
• Jin Jing Ge, Four Seasons Hotel Suzhou: Chef Charles Zhang brings the essence of Jiangnan cuisine with Braised Beef Ribs with Preserved Vegetables, a reflection of his mastery honed over decades of culinary experience.
• Cai Yi Xuan, Four Seasons Hotel Beijing:  Savour the seasonal flavours of China at Michelin-starred Cai Yi Xuan, where Chef Li Qiang prepares Steamed King Prawn with Crab Roe, a dish that highlights the vibrant, seasonal ingredients of China.
• Saai Yue Heen, Four Seasons Hotel Dalian: At the recently opened Four Seasons hotel in Northern China, Chef Hu Jinxian serves Salt-Baked Conch, combining traditional Cantonese techniques with fresh, local ingredients.
• Jin House, Four Seasons Hotel Tianjin: Chef Albert Li’s Deep-Fried Beef Ribs with Lime blends local flavours with his sophisticated Cantonese culinary techniques.
• Zhuo Yue Xuan, Four Seasons Hotel Shenzhen: Alan Sun presents Steamed Alaskan Crab with Fish Maw, showcasing his inventive take on Cantonese classics with the finest ingredients.
• Jiang-Nan Chun, Four Seasons Hotel Singapore: Award-winning Chef Alec Khoo continues to dazzle with his Steamed Star Garoupa Roll with Blue Shrimps Paste, Steamed Egg White and Spinach Gravy, an authentic Cantonese creation rooted in the pastoral traditions of Jiang Nan.
• Yun House, Four Seasons Hotel Kuala Lumpur: Chef Jimmy Wong offers Pan-Seared Pipa Style Bean Curd with Crab Meat and Crab Roe, bringing his flair for modern Cantonese cuisine to the fore.
• Yu Yuan, Four Seasons Hotel Seoul: Chef Kwok Wai To brings the essence of 1920s Shanghai to modern-day Seoul with his exquisitely crafted dishes that celebrate the best of Cantonese culinary heritage.

Hidden Recipes at Four Seasons restaurants offer more than just a meal - they provide an opportunity to embark on a unique culinary journey. These off-menu dishes are thoughtfully crafted to surprise and delight, inviting guests to experience the creativity and skill of some of the world’s most talented Chinese chefs. Diners will explore new flavours, textures, and techniques that showcase the essence of Chinese culinary traditions.

Reservations for Hidden Recipes are now open, and guests are invited to enjoy this distinctive dining experience at Four Seasons Chinese restaurants across Asia Pacific. With limited seating available, early reservations are encouraged to ensure a spot at this one-of-a-kind dining.

As a leader in the Asia-Pacific (APAC) region, Four Seasons is renowned for its commitment to elevating local culinary traditions, particularly in Chinese cuisine. By collaborating with local producers and sourcing the finest ingredients, Four Seasons craftspeople create innovative and exquisite dishes that honour regional expertise and cultural heritage. From refined dim sum to contemporary interpretations of classic recipes, these dining experiences are a true celebration of Chinese flavours, offering guests unforgettable meals that reflect the essence of the region’s rich culinary history.

To discover more world-class dining experiences at Four Seasons hotels and resorts around the world visit fourseasons.com/dining and follow #TasteofFS on Instagram to continue exploring.