A Dialogue of Chefs and Chinese Flavours

Passages of Spring: Seasonal Menus
Meet our Chefs
- Executive Chinese Chef Chan Yan Tak
From the kitchens of Hong Kong to worldwide acclaim, Chef Chan’s lifelong devotion to his craft led him to become the first Chinese chef awarded three Michelin stars.
Dine with Chef Chan - Executive Chinese Chef Wang Yong
A master of Zhejiang and Shanghai cuisine, Chef Wang draws inspiration from travel and tradition—an approach that has earned him one Michelin star and multiple Black Pearl Diamond awards.
Dine with Chef Wang - Executive Chinese Chef Yongsheng Li
Rooted in tradition and driven by curiosity, Michelin Young Chef Award recipient Chef Li leads the one-Michelin-starred Yu Yue Heen in Guangzhou with a modern yet deeply authentic expression of Cantonese cuisine.
Dine with Chef Li - Executive Chef Charles Zhang
Inspired by Shanghai’s rich culinary heritage, Chef Zhang brings a refined expression of Jiangnan cuisine to Jin Jing Ge, shaped by tradition, thoughtful care, and years of dedicated craft.
Dine with Chef Zhang - Chef de Cuisine Li Qiang
Blending tradition with thoughtful innovation, Michelin-starred Chef Li Qiang presents a refined, seasonally inspired expression of Chinese cuisine at Cai Yi Xuan.
Dine with Chef Li - Executive Chinese Chef Anthony Ho
Steeped in the art of Cantonese cuisine and inspired by innovation, Chef Ho brings thoughtful creativity and attentive care to every dish he presents.
Dine with Chef Ho - Executive Chinese Chef Neal Zeng
Chef Zeng brings a refined expression of Ningbo cuisine to Song, where his thoughtful balance of tradition and innovation earned the restaurant a Michelin star in its first year.
Dine with Chef Zeng - Executive Chinese Chef Alan Chan
Chef Chan brings over 30 years of experience to Jiang-Nan Chun, blending authentic Cantonese tradition with modern creativity, earning international recognition including the prestigious Black Pearl One Diamond Award.
Dine with Chef Chan
FAQs
Passages of Spring is a limited-time Four Seasons dining experience in Asia Pacific showcasing seasonal spring menus by each restaurant’s chef, with select dates elevated by rare four-hands collaborations as a highlight of the season. Restaurants offering Passages of Spring are located in Singapore, Seoul, Hong Kong, Macao, Kuala Lumpur, Osaka, Bangkok, Beijing, Dalian, Tianjin, Hangzhou, Suzhou, Guangzhou,
Passages of Spring is available from 15 March to 15 May 2026, with experiences presented on select dates across Asia. Guests are invited to check with each restaurant for specific availability.
Four Seasons dining experiences with a guest chef are offered for a strictly limited time. Some collaborations take place over just one or two evenings, making each encounter intentionally rare and unrepeatable.
Advance reservations are strongly recommended and often required, as seating is limited. Guests are encouraged to reserve early to ensure availability for these highly sought-after dining experiences.
Yes. Both chefs are personally present, collaborating side by side to shape the menu and oversee each course, ensuring the experience reflects their shared vision, craft, and culinary intent.
Reservation cancellation policies at Four Seasons Chinese restaurants vary by location. Most require advance notice of 24 to 72 hours, with deposits or charges applying for late cancellations or no-shows. It is recommended to confirm the specific policy at the time of reservation.


































