Yu Ting Yuan at Four Seasons Hotel Bangkok Presents Passages of Spring

Celebrate the spirit of spring in Cantonese cuisine — a season that represents renewal, freshness, and the awakening of nature, together with Four Seasons Chinese Restaurants across Asia Pacific

Concept
- A seasonal culinary narrative celebrating spring’s renewal and freshness.
- Crafted by Executive Chef Tommy Cheung, blending Thai ingredients with Cantonese traditions.
- Inspired by Chef Tommy’s personal memories from Hong Kong and Thailand, the menu unfolds like poetic chapters of spring.

Signature Dishes
- Spring’s First Whisper: Deep-fried spring rolls with betel leaves, fish maw, and lobster.
- The Colours Awaken: Steamed tomato, asparagus, and pork dumplings.
- Jade in Motion: Braised spinach with Thai river shrimp soup.
- Aromas of Time: Steamed Thai sand-goby with 15-year-aged tangerine peel.
- Earth’s Renewal: Braised Thai frog legs with bamboo shoots, shrimp roe, and Thai basil.

Each dish reflects a stage of spring’s progression—from delicate beginnings to layered richness.

Special Collaboration
- Four-Hands Dinner (March 27–28, 2026): Chef Tommy Cheung joins Chef Li Qiang from Four Seasons Beijing’s Michelin-starred Cai Yi Xuan.
- Menu highlights: double-boiled quail soup, exquisitely steamed fish, braised pork with bamboo, and durian-pandan dessert.
- Price: THB 5,800 per person (wine pairing available).

Availability
- March 15 – May 15, 2026
- Lunch and dinner at Yu Ting Yuan, Four Seasons Hotel Bangkok at Chao Phraya River.

This menu is not just dining—it’s a culinary journey through spring, weaving together nature, memory, and Cantonese artistry.