What if your visit to Four Seasons could be transformed into an elevated gourmet adventure?
Well, now it can! From now until Dec. 8, 2024, Four Seasons hotels across theAsia Pacific will be showcasing a distinctive dining experience: Hidden Recipes.
Indulge in the rare opportunity to experience hidden menus at Four SeasonsChineserestaurants, secret creations that range from beloved classics among regulars to exciting new masterpieces crafted behind the scenes by the chefs themselves.
Each participating restaurant is offering its own unique menu. Whether you're craving time-honored favorites or eager to try something new, these dishes represent the finest expressions of Chinese cuisine.
In Hong Kong, Lung King Heen, the two-Michelin-starred gem, is serving up Steamed Lobster Dumplings with Sea Urchin, Kristal Caviar, and Spicy Toona Sauce— a luxurious bite that showcases Chef Yan Tak’sCantonese culinary mastery.
In Macau, Michelin-starred Chef Anthony Ho’sSautéed Kagoshima A5 Wagyu Beef Cubes with Boletus MushroomandBlack Pepper Sauce puts a bold twist on classic Cantonese wok techniques.
Chef Tommy Cheung’s Deep-Fried Crab Shell with Crab Meat and Coconut Cream in Bangkok combines traditional Cantonese flavors with a contemporary, creative flair.
If you find yourself in Singapore, try award-winning Chef Alec Khoo dazzling creation: his Steamed Star Garoupa Roll with Blue Shrimp Paste, Steamed Egg White, and Spinach Gravy, a tribute to the culinary traditions of Jiang Nan.
Finally, in Kuala Lumpur the hotel’s restaurant Yun House is offering Pan-Seared Pipa Style Bean Curd with Crab Meat and Crab Roe, a supreme dish that blends modern Cantonese techniques with bold flavors.
Since there is an exclusive event with limited seating, be sure to make a reservation early. For more information, visit Four Seasons website, and follow them on Instagram, Facebook, and X (formerly known as Twitter).
