Passages of Spring: Four Seasons Chinese Chefs Across Asia Pacific Celebrates Seasonality, Craft and the Art of Timing

A region-wide culinary expression honouring the philosophy of “knowing when” in Chinese cuisine, presented from March 15 to May 15, 2026, across Four Seasons Chinese restaurants

Essence of the Program
- Seasonal Philosophy: Rooted in the Chinese culinary principle of “knowing when”, the program emphasizes timing, restraint, and clarity in cooking.
- Duration: Runs from March 15 to May 15, 2026, across 14 Four Seasons Chinese restaurants in Asia Pacific.
- Focus: Less about theatrical dining, more about precision, seasonal interpretation, and cultural depth.

Chef Collaborations:
- Michelin-starred and recommended chefs from Hong Kong, Singapore, Beijing, Bangkok, Seoul, Suzhou, Macao, Hangzhou, Guangzhou, Tianjin, and more will engage in four-hands collaborations.
- These exchanges showcase regional techniques and philosophies, blending Cantonese, Jiangnan, northern Chinese, and coastal influences.

Signature Dishes Across the Region:
- Suzhou: Steamed Duck with Fish Maw, Shepherd’s Purse, Bamboo Shoots.
- Hangzhou: Steamed Leopard Coral Grouper with Homemade Pickle.
- Singapore: Double-Boiled Chicken Soup with Sea Whelk & Morels in Coconut.
- Seoul: Steamed Sawedged Perch with Black Garlic Sauce.
- Macao: Braised Shredded Fish Maw with Garoupa in Fish Broth.
- Beijing: Crispy Fried Bombay Fish with Sichuan Pepper Marinade.
- Bangkok: Steamed Thai Sand-Goby with Tangerine Peel.
- Kuala Lumpur: Pan-Seared Scallops with Fresh Asparagus in Spicy Scallop Sauce.
- Tianjin: Baked Giant River Prawns with Basil and Black Pepper.

Thematic Takeaway
- Renewal & Restraint: Spring is portrayed as a season of subtlety, where freshness and balance matter more than abundance.
- Cultural Depth: Each restaurant interprets spring through local traditions, personal memory, and regional sourcing.
- Dialogue Over Display: Collaborations emphasize exchange of ideas and philosophies rather than spectacle.

This initiative positions Four Seasons as a curator of culinary artistry rooted in tradition yet expressed with modern refinement.