Four Seasons Seoul & Dalian to Host a Collaborative Dinner on the 27th
Featuring a special à la carte menu through May 15
Four Seasons Seoul & Dalian to Host a Collaborative Dinner on the 27th
Featuring a special à la carte menu through May 15
Four Hands collaboration dinner. / Photo: Four Seasons Hotel Seoul
Yuyuan, the Michelin one-star Chinese restaurant in Gwanghwamun, Seoul, is teaming up with high-end Cantonese chefs from Dalian to present the essence of spring.
Four Seasons Hotel Seoul has already released highlights from the menu ahead of its one-night-only Four Hands collaboration dinner, \”Beyond the Wok,\” set for the 27th.
Chef To Kwok Wai of Yuyuan and Chef Xu Feng Chao from Four Seasons Hotel Dalian’s Saiyuxin joined forces to stitch the seasonal character of each city into one cohesive tasting menu.
Shrimp and abalone po. / Photo: Kang Ye-shin, Travel+ reporter
The star of the course is the collaborative \”Shrimp & Abalone Po.\”
Made with Haenam abalone and plump shrimp, this dumpling dish compresses spring’s themes of renewal and cycle into a single bite. Chef To Kwok Wai envelopes premium Korean ingredients using traditional Cantonese dumpling techniques, while Chef Xu Feng Chao elevates the dish with a signature sauce blending black vinegar and chili oil.
The dinner is a seven-course journey that maps the start and fulfillment of spring. It opens with chilled jellyfish dressed in a special Lao Chen Chu sauce to awaken the palate, then moves to a restorative herbal broth slow-simmered with dried seafood and matsutake for deep umami. The dishes that follow — grouper and beef — showcase the Dalian chef’s low-temperature techniques and his braising method using aged tangerine peel.
“Seoul and Dalian may have different climates, but they share the same culinary root: honoring seasonal ingredients,” Chef To Kwok Wai said. “With this collaboration, we wanted to show how Cantonese cuisine can take on new textures and rhythms depending on a city’s tempo.”
Matsutake and swallow’s-nest soup, steamed grouper in black garlic sauce, chayote-stir-fried Korean beef sirloin. / Photo: Kang Ye-shin, Travel+ reporter
If you miss the one-night collaboration, don’t worry — Yuyuan is keeping the feeling alive. Under the theme \”Spring Journey,\” the restaurant will offer a special à la carte menu through May 15.
From chilled salads starring bamboo shoots from Damyang to matsutake-and-swallow’s-nest soup, steamed grouper with black garlic sauce, and chayote-stir-fried Korean beef sirloin, diners can enjoy a vibrant array of spring-inspired Cantonese dishes at both lunch and dinner.
If you want a taste of Dalian’s harbor and Seoul’s forests without leaving Gwanghwamun, Yuyuan’s spring promotion is a stylish pick.
Kang Ye-shin, Travel+ reporter
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