Four Seasons Hotel Tianjin Presents the Golden Flavours of Autumn

The combination of delicious food and seasonal ingredients sparks endless surprises. In the golden season of autumn, Four Seasons Hotel Tianjin is transforming nature’s gifts into culinary delights rich in texture and flavours. Whether it is comforting and profound Chinese cuisine, the exotic taste of Western cuisine, or the sweet indulgence of leisurely afternoon tea, diners have the chance to enjoy a full taste of autumn.

Jin House’s Black Pearl Chef’s Week

The annual Black Pearl Chef’s Week is a well-known tradition of Jin House Chinese Restaurant that connoisseurs look forward to each year. This time, the Chinese Executive Chef Miao Fan will showcase his special take on autumn with carefully selected seasonal ingredients that are meticulously prepared before being served at the table.

“Understanding the ingredients is key to delicious taste. First, we need to thoroughly examine the freshness, parts and texture of the ingredients. Then, we throw in the flavours and pick the cooking techniques that will maximize their potential,” Chef Miao explained. “Fresh walnuts and chestnuts from Jixian, Tianjin are in season now. Their sweet, crisp, and tender flavour, with a tint of wild mountain scent, makes them the perfect appetizer to awaken the taste buds. Pickled Buddha’s hand is something that I fell in love with when I was in Chaoshan. Widely regarded as one of the Three Treasures of Chaoshan, it has a rich flavour, and is known for its ability to regulate Qi and promote spleen health. Pickled Buddha’s hand is prepared by steaming the fruit and drying it in the sun nine times. Its lingering aroma and subtle medicinal notes make it perfect for stews.”

Tiger Prawns with sand ginger and crispy shallot, the most inspiring work during Black Pearl Chef’s Week, showcases the ingenuity of Cantonese cuisine and perfectly transforms the flavours of the ingredients. Fresh sand ginger and shallots, signature ingredients in Cantonese cuisine, are deep-fried to create a flavour transition from spicy to smoky. It is then baked at high temperature with black tiger prawns so that the aroma is infused into it. Every bite is a taste of the soul of Chinese seasoning.

Diners will also get the chance to enjoy other seasonal dishes, including Shrimp and Walnut Tart with crispy Yunnan bamboo shoots and walnuts; Foie Gras Terrine with Jixian chestnuts; Doubled-boiled Chicken with abalone, Buddha’s Hand, and green olives; and Steamed Yellow Croaker with clam and tree tomatoes, providing refreshing sweet and sour flavours. Available from September 8 to 22, 2025.

Autumn Afternoon Delight at La Sala

The beauty of autumn finds its way into guests lives in unexpected ways. La Sala will offer an autumn afternoon tea special curated by the Executive Pastry Chef  Wendy Wang using osmanthus and chestnuts as the main ingredients. The skillful incorporation of seasonal elements, like maple leaves, adds poetic charm to the afternoon tea special, turning the afternoon into a ceremonial moment that celebrates the golden season.

Each dessert is a classic interpretation of autumn flavours. The Osmanthus Oolong Low-Fat Cheese Mousse is a delicious treat, featuring a light and delicate cheese base infused with the fragrance of oolong tea and the sweetness of osmanthus honey. The Osmanthus Chestnut Chocolate Cake is a perfect combination of sweet and mellow, with refined chestnut puree and rich dark chocolate providing a rich blend of texture and taste.

The menu also features Osmanthus Ginger Lychee Profiteroles with low-fat cream and other desserts, served with Homemade Scones. Embrace the sweet taste of autumn and enjoy the cozy, relaxing afternoon sun in luxury and comfort. Available from September 10 to November 16, 2025.

Guest Chef from Four Seasons Resort Bali at Jimbaran Bay Returns to Cielo

Cielo Western Restaurant is welcoming Guest Chef I Made Adi Jaya for a highly anticipated return. This master of Southeast Asian cuisine will add a touch of exotic flair to the autumn season, bringing diners on a journey to relive the vibrant tropical flavours of the region without having to travel.

Chef I Made Adi Jaya brings with him an assortment of specialty spices from Bali, including hand-ground Balinese chilies and homemade sambal, to ensure that every dish carries the most authentic Southeast Asian flavours. On top of his signature dishes, such as Braised Beef with galangal and cinnamon coconut sauce; Grill Snapper Fillet with chili tomato and kemangi salsa; and Free-Range Chicken Leg with lemon grass, turmeric and a candlenut sauce, which were adored by diners during his last visit, he will also present new creations such as Traditional Javanese Oxtail Soup; Balinese-Style Grilled Pork Chop; and Roasted Duck Leg steamed in banana leaves. Available from September 19, 2025.

For reservations or enquiries call +86 (22) 2716 6262 / 6688