Spring in Four Hands: Saai Yue Heen X Yu Yuan Dining Event at Four Seasons Hotel Seoul

Drawing on its agricultural roots, China has long celebrated spring as a symbol of hard work leading to great reward. It’s in this spirit of dedication and skill coming to fruition that Four Seasons Hotel Seoul brings together two Cantonese culinary maestros for a seasonal Four Hands Collaboration Dinner. On Friday, March 27, 2026, Chef Shu Feng Chao of Saai Yue Heen at Four Seasons Hotel Dalian joins Chef To Kwok Wai of Michelin-starred Yu Yuan at Four Seasons Hotel Seoul for one night only.

500 kilometres (310 miles) apart, Seoul and Dalian are shaped by different climates, landscapes and ingredients. This collaboration brings them together in a culinary dialogue, merging two cities into a single spring-inspired narrative. Chef To interprets the season of new beginnings through sensory expressions of nature’s abundance using Korean ingredients. Chef Shu grounds his approach in the precision of traditional Cantonese cooking techniques and rich seasoning. Together, they tell a story of creativity, seasonality and shared craft.

Chef Shu Feng Chao at Saai Yue Heen

Set in a northern Chinese coastal city known for its seafood, Saai Yue Heen (“happiness and joy”) at Four Seasons Hotel Dalian is a modern Cantonese restaurant rooted firmly in tradition. The restaurant’s Chinese Executive Chef Shu Feng Chao is renowned for his precise, restrained cooking style, and has cultivated more than 30 years in high-end restaurants. Chef Shu draws on the Lingnan culinary tradition with its emphasis on steaming and soups, mastering stocks that are simmered over many hours to create dishes that are fresh, balanced and quietly expressive.

Chef To Kwok Wai at Yu Yuan

Chef To Kwok Wai leads Yu Yuan, which reclaimed its Michelin star in 2025 under his direction. With over three decades of Cantonese expertise, he is known for respectfully evolving traditional methods, showcased in signature dishes such as wok-fried lobster and Peking duck. With its opulent, Art Deco style green and gold design inspired by 1920s Shanghai, Yu Yuan provides the perfect stage for the two chefs’ dazzling creations.

Highlights of the Spring Four Hands menu include:

• Chef To’s Marinated Jellyfish in Black Vinegar Sauce: Chef To highlights the jellyfish’s texture with zingy black vinegar, so that each bite evokes the vitality and energy of an awakening spring sea.
• Chef To’s Wok-Fried Xi Shi Lobster with Black Truffle: Honouring Cantonese tradition, where lobster is a symbol of celebration and good fortune, this dish is wok-fried with black truffle to balance richness with restraint.
• Chef To’s Handmade Abalone and Shrimp Parcel with Chili Oil: Inspired by Southern and Northeastern Chinese tradition, this handmade dumpling is filled with Haenam abalone from Korean waters and finished with black vinegar and chilli oil.
• Chef Shu’s Master Stock Black Gold Deboned Pork Trotter: Slow-braised in a traditional Cantonese master stock, this deboned pork trotter develops a rich, gelatinous texture and deep savoury flavour.
• Chef Shu’s Double-boiled Fish Maw and Dried Scallops with Pine Mushroom Soup: A nourishing double-boiled soup combining premium fish maw, dried scallops and pine mushrooms that reflects a culinary philosophy centred on nourishment, purity, and balance.
• Chef Shu’s Braised Beef with Chu Hou Sauce and Tangerine Peel: Showcasing classic slow-fire cooking, beef is slowly braised with Chu Hou sauce and aged tangerine peel to deliver deep savoury notes balanced by a subtle citrus aroma.

“This exclusive four hands collaboration is about more than technique,” comments Chef To Kwok Wai. “It’s about blending traditions, celebrating the season of discovery, and giving guests a chance to experience something truly special.”

Priced at KRW 338,000 per person, the Four Hands Collaboration Dinner will take place for one night only on March 27. Separately, under the seasonal theme Passages of Spring, select dishes will be offered à la carte at Yu Yuan for lunch and dinner from March 15 to May 15.

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