Award-Winning Dining

  • Pelagos

    Caviar [Pasta]

    Inspired by Chef’s Luca’s childhood, this outstanding dish combines a clam emulsion with umami-packed caviar and is finished by a creamy almond coulis that is poured at your table.
  • Le Cinq

    Ham, Mushrooms and Truffle Spaghetti Gratin

    Paying tribute to the dish Chef Christian Le Squer’s mother would lovingly prepare every Wednesday, this artistic reinvention is crowned by aromatic truffles and a gold leaf timbale.
  • Capa

    Bone-In Filet

    Wood-grilled to perfection over American oak, this melt-in-your-mouth Creekstone Farms bone-in filet showcases a unique flavour profile derived from a secret adobo marinade.
  • Lung King Heen

    Baked Whole Abalone Puff with Diced Chicken

    Rich buttery layers of homemade pastry cradle a tender diced chicken filling, with a whole abalone sea snail that is glazed and cooked for eight hours to elevate the umami flavour.
  • La Dame de Pic London

    Les Berlingots ASP ©

    With a delicious filling that evolves and changes as each new season unfolds, these delicate home-made pasta parcels are inspired by Chef Anne-Sophie Pic’s favourite childhood sweets.
  • est

    Peau de Soja

    Chef Guillaume presents a cloud-like creation rooted in French cuisine and shaped by the Japanese terroir, as a tofu and soy milk siphon combines with citrus and fennel flower aromas.
  • Le George

    Candied Tomatoes Tarte Tatin, Cacio E Pepe Ice Cream

    An Italian take on a French culinary classic, sweet candied tomatoes and peppery Pecorino cheese sit atop a delicate “pâte feuilletée” that brings crispness and texture to every bite.
  • Cura

    Squid with Hazelnuts, Roasted Seaweed Butter and Caviar

    Delicate strands of fresh squid tagliatelle float upon a caviar-topped hazelnut sauce, while the squid’s own dried and roasted ink and gold leaf provide a dramatic artistic finish.
  • Yu Yue Heen

    Barbecued Pork Belly

    The signature dish of Michelin-starred Chef Yu Yue Heen, dark-skinned pork is meticulously cleaned, poached, marinated, air-dried and then barbecued for a remarkable taste sensation.
  • Caprice

    Alaskan King Crab, Crustacean Jelly and Osciètre Prestige Caviar from La Maison Kaviari

    Enhanced by salty bursts of fresh caviar, this beautifully balanced dish presents a subtle flavour profile that allows the natural sweetness of prized Alaskan King Crab to shine.
  • Auro

    Dry-Aged Shima Aji

    An artistic homage to Chef Rogelio’s childhood ceviches, this flower-shaped dish features Shima Aji rolled with avocado, adorned with citrus, violas, and a zesty aguachile pour.
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Pelagos

Caviar [Pasta]

Inspired by Chef’s Luca’s childhood, this outstanding dish combines a clam emulsion with umami-packed caviar and is finished by a creamy almond coulis that is poured at your table.

Le Cinq

Ham, Mushrooms and Truffle Spaghetti Gratin

Paying tribute to the dish Chef Christian Le Squer’s mother would lovingly prepare every Wednesday, this artistic reinvention is crowned by aromatic truffles and a gold leaf timbale.

Capa

Bone-In Filet

Wood-grilled to perfection over American oak, this melt-in-your-mouth Creekstone Farms bone-in filet showcases a unique flavour profile derived from a secret adobo marinade.

Lung King Heen

Baked Whole Abalone Puff with Diced Chicken

Rich buttery layers of homemade pastry cradle a tender diced chicken filling, with a whole abalone sea snail that is glazed and cooked for eight hours to elevate the umami flavour.

La Dame de Pic London

Les Berlingots ASP ©

With a delicious filling that evolves and changes as each new season unfolds, these delicate home-made pasta parcels are inspired by Chef Anne-Sophie Pic’s favourite childhood sweets.

est

Peau de Soja

Chef Guillaume presents a cloud-like creation rooted in French cuisine and shaped by the Japanese terroir, as a tofu and soy milk siphon combines with citrus and fennel flower aromas.

Le George

Candied Tomatoes Tarte Tatin, Cacio E Pepe Ice Cream

An Italian take on a French culinary classic, sweet candied tomatoes and peppery Pecorino cheese sit atop a delicate “pâte feuilletée” that brings crispness and texture to every bite.

Cura

Squid with Hazelnuts, Roasted Seaweed Butter and Caviar

Delicate strands of fresh squid tagliatelle float upon a caviar-topped hazelnut sauce, while the squid’s own dried and roasted ink and gold leaf provide a dramatic artistic finish.

Yu Yue Heen

Barbecued Pork Belly

The signature dish of Michelin-starred Chef Yu Yue Heen, dark-skinned pork is meticulously cleaned, poached, marinated, air-dried and then barbecued for a remarkable taste sensation.

Caprice

Alaskan King Crab, Crustacean Jelly and Osciètre Prestige Caviar from La Maison Kaviari

Enhanced by salty bursts of fresh caviar, this beautifully balanced dish presents a subtle flavour profile that allows the natural sweetness of prized Alaskan King Crab to shine.

Auro

Dry-Aged Shima Aji

An artistic homage to Chef Rogelio’s childhood ceviches, this flower-shaped dish features Shima Aji rolled with avocado, adorned with citrus, violas, and a zesty aguachile pour.

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