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Four Seasons Hotel

Hangzhou at West Lake

Local Time

Local Temperature

15 °C / 59 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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Dining

Main

  • TEAS OF CHINA

  • TEA CEREMONY

    Jin Jun Mei

    Grows in 1500-1800 meter altitude of the mountains, Wuyi national nature reserve. For every 500 grams of tea, it requires 80000 freshly picked tea buds. The tea is known to have sweet taste and wonderful aroma.

     

    Aroma Fenghuang Dancong

    Picked from more than 100 years old Dancong tea trees, only around 3000 trees still survive above 1400 meter altitude of Wudong mountain, Fenghuang country, Guangdong province.

    The tea is famous for its mellow taste and delicate fragrance.

  • TEA SPIRIT

    Da Hong Pao Spirit

    Known as the saint of tea, grows in Wuyi mountains, Fujian province.

    It is characterised by its mellow taste and delicate aroma.

     

    Ambassador Gift Pu Er

    Carefully picked from more than 100 years old tea trees in Yunnan. As the treasure of Pu Er, only select the first buds. The tea is famous for its clear red character and mellow taste.

     

    Ming Qian Long Jing

    Grows in Longjing mountain, Hangzhou and carefully picked half a month before “Qing Ming”. The tea is famous for its green color, mellow taste and beautiful shape. It’s the masterpiece of teas.

  • TEA WHISPER

    Green

    Long Jing, Bi Luo Chun, An Ji

     

    Oolong  

    Da Hong Pao, Dongding Oolong, Tie Guan Yin

     

    Pu Er

    Pu Er Golden Bud

     

    Black

    Keemun, Yunnan Golden Bud, Lapsang Souchong

     

    Scented Tea

    Jasmine, Chrysanthemum

  • MAIN COURSES

    Pan-fried Chicken and Galangal Ginger in Stone Pot

    Stir-fried Bitter Melon and Braised Duck Tongue  

    Boiled Spicy Alaskan Crab, Deep-fried Bun                            

    Braised Winter Melon and Red Spotted Crab

    Steamed Winter Melon with Dried Shrimp and Scallop

    Stir-fried Chinese Pumpkin, Dried Bamboo Shoots and Dried Shrimps

     

    Rice

    Pan-fried Scallops, Crispy Fried Rice, Cuttlefish Ink

     

    Dessert

    Chilled Plums

  • Dim Sum

    Deep-fried Creamy Corn Cake     

    Steamed Potato, Minced Meat, Carrot, Mushroom and Chinese Pumpkin Cake

  • Giant Grouper Menu

    Stewed Giant Grouper with Wild Gastrodia

    Braised Giant Grouper with Pork Belly

    Wok-fried Giant Grouper Balls with Black Truffle

    Braised Giant Grouper with Taizhou Bean Noodle

    Boiled Giant Grouper with Chili Species Home Style

  • Dim Sum (Lunch Only)

    Baked Crab Meat Pie with Cheese (2 Pieces)

    Steamed River Shrimp Dumplings with Asparagus (4 Pieces)

    Baked Bbq Pork Bun Filled with Sweeten Apple (3 Pieces)

    Steamed Pork Dumpling with Hairy Crab Meat (4 Pieces)

    Steamed Pork Dumpling with Scallop (4 Pieces)

    Pan-fried Cabbage Dumpling with Spicy Soy Sauce (3 Pieces)

    Steamed Pig-shaped Bun Filled with Oats (2 Pieces)

    Oven-baked Fluffy Turnip Pastry (3 Pieces)

    Deep-fried Spring Roll with Assorted Vegetables (3 Pieces)

    Steamed Peach-shaped Bun Stuffed with Mashed Eggs (3 Pieces)

    Steamed Glutinous Dumpling with Preserved Vegetable and Diced Soy Pork (4 Pieces)

    Steamed Vegetable Dumpling with Black Truffle (3 Pieces)

    Abalone Congee with Chicken and Fresh Mushrooms

    Spring Onion Pancake with Air-dried Ham (3 Pieces)

    Steamed Rice Cake with Red Dates (3 Pieces)

  • Barbecue / Appetser

    Honey Barbecued Pork

    Crispy Roasted Baby Duck

    Crispy Roasted Pork, Yellow Mustard

    Deep-fried Pomfret in Sweet Soy (15 Minutes Required)

    Pea Starch Noodle Roll with Vegetable and Sesame

    Crispy Eel Strip and Sweet Chili Sauce (15 Minutes Required)

    Salt-baked Duck Web

    Stewed Pork and Rice Wine Sauce

    Marinated Jelly Fish and Cucumber in Sour Chili Sauce

    Soy Braised Wheat Gluten with Mushrooms and Black Fungus

    Marinated Yam and Preserved Plum

    Slow-cooked Lotus Root Filled with Glutinous Rice and Rock Sugar

    Bean Curd Roll with Minced Pork

    Almond Slice and Green Vegetable Salad 

    Tea Smoked Egg Topped with ‘Qian Dao Hu’ Caviar

    Marinated Black Fungus with Fresh Lily Bulb

    Seasonal Organic Vegetable Salad and Plum Sauce

    Hazelnut Goose Liver Pate, Spring Onion Pancake

    Bean Curd Roll Filled with Vegetables

    Yellow Croaker in Black Bean Sauce

    Dried Bamboo Shoots

    Pan-fried Salted Ribbon Fish (15 Minutes Required)

    Okra and Jelly Fish in Scallion Oil

    Roasted Black Truffle and Cauliflower

    Sliced Sea Whelk with Chili

    Pickled Radish Flavoured with Sesame Oil and Soy Sauce

    Salt-baked Chicken

  • Abalone / Sea Cucumber

    Slow-braised Whole Japanese Yoshihama Abalone in Supreme Oyster Sauce (20 Heads)

    Slow-braised Whole South African Abalone in Supreme Oyster Sauce (8 Heads)                      

    Slow-braised Whole South African Abalone in Supreme Oyster Sauce(10 Heads)

    Slow-braised Whole Middle-eastern Dried Abalone (20 Heads)

    Braised Fish Maw with Goose Web in Abalone Sauce

    Braised Japanese Sea Cucumber in Abalone Sauce

    Braised Japanese Sea Cucumber with Millet in Golden Broth

    Wok-fried Sea Cucumber with Spring Onions and Dried Shrimp Roe

    Braised Fish Maw with Fresh Crab Meat in Abalone Sauce

  • Live Seafood

    Leopard Coral Grouper (500g)

    • Steamed • Steamed with Preserved Vegetable • Chicken Broth  

    Spotted Grouper (500g)

    • Steamed • Steamed with Preserved Vegetable

    Hump Head Wrasse (500g)

    • Steamed • Steamed with Preserved Vegetable

    Marble Goby (500g)

    • Steamed • Steamed with Preserved Vegetable • Soya Sauce • Sweet and Sour

    Turbot (500g)

    • Steamed • Steamed with Preserved Vegetable • Sautéed with Truffle

    Lobster (500g)

    • Baked with Cheese • Bell Pepper Sauce • Minced Garlic and Scallion

    Baby Lobster     

    • Steamed with Mashed Garlic • Braised with Soya Sauce • Hot and Sour Soup

    Shrimp (500g)

    • Poached • Oyster Sauce • Salted Egg Yolk • Scallion and Spicy Salt and Pepper

    Yellow Croaker (500g)

    • Steamed with Salted Vegetable and Bamboo Shoots • Broth • Homemade

    San Men Crab (500g)

    • Steamed • Stewed with Vermicelli • Deep-fried • Stir-fried with Crystal Vermicelli • Mashed Ginger and Scallion

    Alaska Crab (500g)

    • Black Bean Sauce • Stir-fried Rice Cake and Wild Vegetable • Lobster Broth

    Geoduck Clam (500g)

    • Stir-fried with Sliced Lotus Roots • Stir-fried with Black Truffle

  • Specialities

    Boiled Sliced Red Spotted Grouper in Lobster Broth

    Deep-fried Prawns and Wasabi Mayonnaise Dressing

    Wok-fried Wagyu Beef Cubes, Garlic and Spring Onion

    Australian Wagyu Beef

    Seared Cod, Egg White and Vinaigrette

    Crispy Baby Pigeon

    Poached Fish, Sweet Vinegar Sauce, Hangzhou Style (Marble Goby, 20 Minutes Required)

    Braised Duck, Pork Trotter, Bamboo Shoots and Mushrooms (Pre-order Recommended)

    Baked Crab Meat and Onion in Crab Shell

    Stewed Tofu, Salted Meat, Razor Clam and Bamboo Shoots in Soup

    Boiled Black Fungus and Vegetable Shoots in Tomato Soup

  • Soup

    Double-boiled Fish Maw, Sea Whelk and Cordycep             

    Double-boiled Morel Mushroom Soup, Dried Scallop and Hairy Cucumber

    Double-boiled Grouper Soup, Pear and Fig

    Double-boiled Matsutake Mushroom Soup Bamboo Pith and Garden Greens

    Hot and Sour Soup, Seafood and Squid Roe

    Minced Beef Soup, Egg White and Coriander

    Cod Fish Soup with Sliced Mushrooms, Carrot, Black Fungus, Cucumber and Ginger

    Crab Meat Soup, Mashed Potato and Tomato

    Bean Curd Broth, Cod and Wild Vegetables

    Sliced Fish Maw, Thick Chicken Soup

    Double-boiled Chicken Soup and Wonton

    Double-boiled Sea Whelk Soup (4-6 Persons / 8-10 Persons)

    Double-boiled Chicken and Abalone Soup (4 Persons / 8 Persons)

  • Seafood

    Sautéed River Shrimp with ‘Long Jing’ Tea Traditional Hangzhou Style

    Sautéed River Shrimp and Green Pepper in Soy Sauce

    Two Tastes of King Prawn: Deep-fried Prawn Head with Spicy Salt / Braised Prawn Body and Minced Pork in Chili Sauce

    Braised Prawn, Cauliflower in Curry Sauce and Fried Bun

    Sautéed Scallop, Asparagus and Wild Mushrooms

    Sautéed Hairy Crab Meat Served and Toast

    Steamed Egg White Custard with Sautéed Hairy Crab Meat

    Steamed Cod with Preserved Vegetables

    Steamed River Shad and Ham       In Golden Rice Wine Sauce (30 Minutes Required)

    Deep-fried Mandarin Fish and Orange Sauce (30 Minutes Required)

    Deep-fried Braised ‘qianlong’ Fish Head, Bean Curd and Leek (30 Minutes Required)

    Boiled Sea Whelk in Rice Wine Sauce

    Steamed River Shrimp and Dried Vegetables

    Sautéed Sea Whelk, Truffle and Black Bean

  • Poultry

    Famous ‘beggar’s Chicken’ Filled with Mushrooms and Ginseng, Wrapped in Lotus Leaf and Baked in Clay (Advance Order 5 Hours)

    Crispy Chicken with Spicy Salt

    Sautéed Chicken, Fresh Mango and Assorted Pepper in Sweet and Sour Sauce

    Braised Whole Chicken with Pork Hoof in Soy Sauce

    Two Tastes of Beijing Duck (pre-order Recommended) Roasted Duck Skin, Duck Meat with Spicy Salt / Sautéed

    Roasted Chicken, Black Truffl

  • Pork / Beef / Lamb

    Pyramid Braised Soy Pork and Bamboo Shoots Served with Pumpkin Bun (25 Minutes Required)

    Braised Meatball with Crab Meat in Broth

    Braised Pork Rib, Aged Glutinous Rice Vinegar

    Pan-fried Lotus Root Cake

    Shanghainese Braised Pork with Abalone in Sweet Soy Sauce

    Wok-fried Diced Beef Tenderloin with Garlic, Spring Onion and Black Pepper

    Poached Sliced Beef with Mushrooms in Sour Chili Broth

    Slow-baked Beef Rib with Special Soy Sauce (30 Minutes Required)

    Braised Bean Curd, Beef Tendon and Chili

    Pan-fried Baby Lamb Chop, Sautéed Eggplant in Chili Garlic Sauce

  • Vegetable / Bean Curd

    Your Choice of Cooking From Our Daily Selection of Fresh Garden Greens (Plain Sauté, Poached with Broth, Poached with Soy)

    Sautéed Sweet Pea, Bamboo Shoots and Ham

    Sautéed Zucchini, Assorted Mushrooms and Yellow Fungus

    Sautéed Dual Mushroom and Pineapple in Sweet and Sour Sauce

    Sautéed Garden Green with Garlic

    Sautéed String Bean, Bamboo Shoots and Minced Pork

    Braised Bean Curd, Mushrooms and Bamboo Shoots Served in Casserole

    Braised Homemade Bean Curd with Enoki Mushroom in Golden Broth

    Buddha Temple’s Vegetarian Soup, Preserved Bean Curd, Celery

    Slow-cooked Bean Curd Sheet, Garden Greens and Shrimp in Superior Broth

    Braised Bean Curd with Hairy Crab Meat

    Steamed Dried Silver Fish, Yam

    Steamed Free-range Egg and Sakura Dried Shrimps

    Slow-cooked Bean Curd Sheet with Wild Vegetables and Bamboo Shoots in Thick Broth

  • Rice / Noodles

    Fried Rice with Seafood, Dried Scallops, Chicken and Barbecue Pork

    Fried Rice, Minced Beef and Lettuce

    Shanghainese Vegetable Rice and Salted Pork in Stone Pot

    Boiled Rice with Diced Soy Duck and Taro, Served with Deep-fried Rice

    Fried Rice with Crab Meat and Flying Fish Roe

    Noodle Soup, Sliced Pork, Bamboo Shoots and Preserved Vegetable

    Braised Shanghainese Noodles, Seafood, Dried Scallop Chili Sauce

    Shanghainese Noodles with Dried Shrimp in Scallion Soy Sauce

    Braised Noodles with Salted Vegetables and Diced Yellow Croaker

    Sautéed Rice Noodles, Sliced Beef and Assorted Vegetables

    Sautéed Noodles, Shredded Chicken and Soy Sauce

  • Desserts

    Double-Boiled Superior Bird’s Nest, Almond Cream, Coconut Juice

    Mini Eight Treasure Glutinous Rice Cake and Warm Walnut Cream

    Sweet Rice Bead in Fermented Rice Soup

    Longjing Cream Pudding

    Chilled Mango Pomelo Cream with Baked Walnut Puff

    Almond Cream, Lotus Seed and Egg White

    Double-boiled Snow Frog Cream, with Snow Fungus and Osmanthus

    Red Bean Cheese Cake, Coconut Ice Cream and Peanut Toffee Sauce

    Sweet Doughnut, Rice Wine Ice Cream                   

    Stewed Pear and Wild Rice

    Organic Honey Ice Cream, Homemade Green Bean Cake

    Sesame Ice Cream, Almond and Pumpkin Pastry

    Chilled Glutinous Dumpling Filled with Papaya and Coconut Cream

    Seasonal Fruit Plate

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