The Secret Sauce: Where Four Seasons Mastery Begins Before the First Flame

From pre-dawn market visits to techniques passed down through generations, the most powerful ingredient in any kitchen isn’t what goes on the plate - it’s the instinct of the chef behind it. This spring, Four Seasons introduces The Secret Sauce, a new culinary campaign celebrating the unseen mastery that defines exceptional Chinese cuisine across Asia Pacific.

Running from April 7 to May 31, 2025, The Secret Sauce invites guests to discover seasonal creations across 15 Chinese restaurants at Four Seasons hotels from Seoul to Suzhou, Bangkok to Macao. Each participating chef presents a dish (or series of dishes) that reflects their personal interpretation of “the secret sauce”: the intuition, wisdom, and quiet innovation that elevate ingredients into unforgettable experiences.

“Great cooking is about more than ingredients - it’s about understanding them deeply,” says Rami Sayess, Four Seasons President, Hotel Operations - Asia Pacific. "The Secret Sauce shines a light on the wisdom, patience, and personal expression our chefs bring to every dish. It’s a celebration of everything that makes Chinese cuisine not just delicious, but deeply meaningful.”

A Taste of What’s to Come

From Song at Four Seasons Hotel Hangzhou at Hangzhou Centre, Executive Chef Neal Zeng brings the soul of Ningbo cuisine to life with a contemporary edge. His Secret Sauce is found in careful sourcing and his deep affection for Hangzhou’s seasonal harvest. The Steamed River Prawns with Drunken Wheat Gluten offers a delicate harmony of glutinous rice wine bran and sweet local prawns - an inspired take on a traditional pairing, elevated by Chef Zeng’s intuitive sense of balance.

At Jin Sha at Four Seasons Hotel Hangzhou at West Lake, Executive Chef Wang Yong channels decades of culinary mastery into dishes that highlight spring’s quiet beauty. His Secret Sauce lies in transforming humble ingredients with grace and technique. The Mashed Broad Bean with Chinese Toon Sprouts, Soft-Boiled Egg and Sea Urchin is a striking example - layering earthy beans, aromatic mahogany shoots, and ocean-fresh uni beneath a golden yolk. Each spoonful evokes the season’s renewal, interpreted with a modern, soulful edge.

Over at Yu Yue Heen in Four Seasons Hotel Guangzhou, Executive Chef Yongsheng Li’s approach is rooted in reverence - for nature, for ingredients, and for Cantonese tradition. His Secret Sauce lies in quiet transformation, where classic dishes evolve through seasonal artistry. The Boiled Lanzhou Fresh Lily Bulb Soup embodies this philosophy with grace and restraint. Sourced from Gansu Province, the lily bulb is prized for its delicate petals and naturally sweet, refreshing flavour. Gently simmered in a rich broth of prime chicken and aged ham for over an hour and a half, the lily opens like a lotus in bloom - tender, creamy, and full of quiet elegance. A soulful expression of purity and tradition, the dish captures the essence of refined Cantonese cooking.

Executive Chef Chan Yan Tak’s culinary legacy is inseparable from the city he calls home. At Lung King Heen in Four Seasons Hotel Hong Kong, his Secret Sauce is his deep-rooted relationship with Hong Kong’s artisanal producers and markets. The Steamed Sea Bass with Shredded Pork and 25-Year Dried Mandarin Peel, featuring sustainably sourced fish and rare citrus peel from local purveyor Luen Kee Hoo, is a harmonious blend of freshness, heritage, and quiet refinement - hallmarks of Chef Chan’s timeless approach. 

In Four Seasons Hotel Suzhou at Jin Jing Ge, Executive Chef Charles Zhang draws inspiration from the awakening landscapes of Suzhou in spring. His Secret Sauce lies in foraging the lakes and hills for ingredients that mark the season’s arrival – such as wild herbs, bamboo shoots, and river delicacies. The Braised Longsnout Catfish Meatball, made with catfish roe, preserved vegetables, fava beans, and soy sauce captures this spirit perfectly - an elegant dish that reflects Suzhou’s terroir and the traditions of Jiangnan cuisine.

From Yu Ting Yuan at Four Seasons Hotel Bangkok at Chao Phraya River, Executive Chef Tommy Cheung brings Thai ingredients into dialogue with refined Cantonese technique. His Secret Sauce lies in his Hong Kong-trained eye for quality and his ability to reimagine local bounty with wok-fired finesse. The Stir-Fried Marble Goby with Thai Kale and XO Sauce, featuring Thailand’s prized Emperor Fish, showcases his approach: tender flesh, a kiss of the wok, and a fragrant XO sauce made in-house - layered, bold, and unmistakably Yu Ting Yuan.

In Yu Yuan at Four Seasons Hotel Seoul, Head Chef To Kwok Wai brings Cantonese finesse to Korean terroir. His Secret Sauce is the art of pairing - uniting traditional Chinese techniques with Korean seasonal ingredients sourced from trusted farmers and coastal producers. The Steamed Jeongeup Chicken with Fish Maw and Cordyceps in Lotus Leaf showcases this beautifully, combining nourishing native poultry and medicinal roots with the delicate aroma of spring lotus - an elegant, restorative dish crafted with purpose.

With the arrival of spring, Jiang-Nan Chun at Four Seasons Hotel Singapore presents a menu that highlights the vitality of seasonal harvests. The culinary team’s Secret Sauce lies in its ability to draw harmony from contrast, as seen in the duo dish: Seared Japanese Scallops with Spring Onion Oil and Crispy Salted Egg Yolk Oyster. The dish combines the sweetness of scallops with the savoury crunch of oyster coated in salted duck egg, capturing the renewal and richness of the season with every bite.

These are just a few of the chefs showcasing their Secret Sauce this season - alongside culinary leaders from Beijing, Dalian, Kuala Lumpur, Macao, Osaka, Shenzhen, and Tianjin.

As a leader in the Asia Pacific 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.

The Secret Sauce promotion runs from April 7 to May 31, 2025, at participating Four Seasons Chinese restaurants across Asia Pacific.

To explore more world-class dining experiences at Four Seasons, visit fourseasons.com/dining and follow #TasteofFS on Instagram.