Meet the Masters of Chinese Cuisine Exclusive “Four Hands” Collaboration at Four Seasons Hotel Seoul

An exclusive “four-hands” collaboration at Four Seasons Hotel Seoul brings together two culinary virtuosos: Chef To Kwok Wai, Executive Chinese Chef at Michelin-starred Yu Yuan, and Chef Charles Zhang, Executive Chinese Chef at Michelin-recommended Jin Jing Ge. Representing Four Seasons Hotels in Seoul and Suzhou respectively, the two chefs present a showcase of Korean ingredients in refined Cantonese and Jiangsu dishes—available for just two days.

From the evening of Friday, June 13 to lunch and dinner on Saturday, June 14, 2025, a single collaborative menu reinterprets two of China’s most prestigious gastronomic traditions. Drawing on his illustrious 25-year career, Chef To Kwok Wai honours Cantonese cuisine, known for its fresh seafood and flavour-forward techniques such as stir-frying and quick steaming. Shanghai-native Chef Charles Zhang brings his award-winning skills to dishes that express the subtle sweetness, sophisticated braising methods and visual appeal of Jiangsu cuisine.

As well as celebrating unique techniques, both chefs elegantly combine seasonal Korean ingredients with premium Chinese delicacies. East Sea red crab claw, blue crab roe from Taean, glutinous millet from Gangwon and locally-sourced noodles represent Korea’s natural abundance. Premium Chinese delicacies like bird’s nest and sea cucumber highlight the spirit of refined indulgence.

Merging gastronomic philosophies and legacies, the two chefs present a dazzling Four-Hands Dining Experience that connects Seoul and Suzhou through flair, flavour and friendship. Yu Yuan diners can immerse themselves in the chefs’ united excellence through a lunch priced at KRW 359,000 per person or dinner for KRW 398,000 per person. Price includes one glass of champagne per guest, specially selected to complement the menu. Menu highlights include:

Crispy Snow Crab Claw with Hawthorn Sweet and Sour Sauce

As Korea’s food industry shifts toward processed products, demand for ingredients such as Donghae red crab claws has waned—affecting coastal livelihoods. This dish is Chef To’s homage to the cultural value of ingredient-driven cooking, inspired by the Cantonese saying “蟹鉗得胜” (to win with crab claws): crisp snow crab claws from Korea’s East Sea paired with sweet, tangy hawthorn berry sauce.

Double-Boiled Bird’s Nest Soup with White Taean Blue Crab Roe and Gold Powder

Crafted using seasonal Taean blue crab roe, Jeju carrots, and premium bird’s nest, all simmered in Chef To’s signature sangtang—a rich stock extracted over eight hours. Featuring the finest ingredients from both sea and land, each bowlful of this nutritious Cantonese soup is a narrative of heritage, seasonality, and cultural depth.

Steamed Chilean Cod with Yellow Wine and Spanish Ham

Grounded in a traditional fish steaming method, this dish brings together succulent Chilean cod, fragrant huadiao wine, and salty Spanish ham. Chef Zhang reverently respects the essence of classic Ou (the old name for Suzhou) cuisine—clean, fresh, and delicate—in a harmonious modern fusion.

Braised Haenam Sea Cucumber in Glutinous Millet Sauce

Creatively combining tradition with healthy modern gastronomy, imperial-style sea cucumber is enhanced with Chef To’s sangtang and Korea’s nutrient-rich glutinous millet. Using highly prized Korean ingredients such as Haenam sea cucumber in authentic Cantonese cooking helps promote sustainability.

Braised Australian Beef Ribs with Preserved Vegetables

Pickled vegetables, a timeless staple in Chinese homes during colder months, are slow-preserved to bring out their deep, fermented taste. Paired with juicy Australian beef ribs, they absorb and balance the richness of the meat for a harmony of flavours rooted in culture.

Suzhou-Style Noodle Soup with Braised Pork Belly and Soy Sauce

A Suzhou classic exemplifying the Jiangnan philosophy of “sophistication within simplicity”: an umami broth of eel and pork bones simmered for hours; tender pork belly braised with huangjiu and sugar; and locally sourced Korean noodles cooked to maintain both softness and structure.

At Jin Jing Ge at Four Seasons Hotel Suzhou, Chef Charles Zhang’s seasonal Jiangsu classics have earned recognition in the first edition of the Michelin Guide Jiangsu Province 2025. Joining Yu Yuan at Four Seasons Hotel Seoul in 2024, Chef To Kwok Wai helped the Cantonese restaurant regain its Michelin star status in the 2025 Michelin Guide. Other Yu Yuan awards include the 2023-2024 Taste of Seoul 100 and the 2023-2024 Wine Spectator Restaurant Awards Best of Award of Excellence.

For reservations and inquiries, call 02-6388-5000.