Eight-Hands Dinner

Four Seasons Hotel Bangkok at Chao Phraya River presents a rare gathering of Cantonese culinary talent from Bangkok, Hong Kong and Singapore. Joining Chef Tommy Cheung of Yu Ting Yuan are Chef Adam Wong of Forum Restaurant, Chef Chan Yan Tak of Lung King Heen at Four Seasons Hotel Hong Kong and Chef Alan Chan of Jiang-Nan Chun at Four Seasons Hotel Singapore. Together, they present a specially curated menu that celebrates the depth, diversity and enduring appeal of Cantonese cuisine through a collection of signature dishes and distinctive culinary perspectives.

Prices are in Thai baht and subject to 10% service charge and applicable government tax. Menu items are subject to change without prior notice. We pride ourselves in sourcing the freshest and most sustainable ingredients available. Our chefs are dedicated to incorporating locally sourced fish and seafood, meat, vegetables, herbs, coffee, tea and water into our menus. For guests with dietary restrictions, we offer a selection of curated menus that include vegan, gluten-free and lactose-free items. Please inform your server of any dietary restrictions or allergies you may have.