Destinations: Four Seasons Hotel Hong Kong

Making a Masterdish

Posted on by Scott Masters Pierce

Four Seasons chefs and mixologists rank among the best in the world – their combined 27 Michelin stars (at last count) stand as evidence of their passion and talent. But their commitment goes beyond striving to create dishes and drinks that wow with artistry and that outshine expectations. They also are dedicated to crafting a taste of place – culinary selections driven by local flavours and with deep connections to Four Seasons destinations. The result of their collective efforts: a full menu of Masterdishes worth travelling for.


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Dine on a Sustainable Catch

FOUR SEASONS HOTEL GEORGE V, PARIS
EXECUTIVE CHEF CHRISTIAN LE SQUER, LE CINQ
THE MASTERDISH: SEA BASS WITH BUTTERMILK CAVIAR

Executive Chef Christian Le Squer grew up surrounded by the sea: As a child in a small fishing village on the coast of Brittany, he collected shellfish, lobsters and crabs to sell for pocket money and helped out on his uncle’s fishing boat. Today, he’s been recognized with the most prestigious awards in the world of gourmet cuisine, including three Michelin stars. His success has only strengthened his passion for protecting the oceans. For his Masterdish, he sources the sea bass from small-scale fishing operations, replacing it with cod during the sea bass breeding season. The fish is lightly poached in frothed buttermilk and served with caviar – a simple yet elegant reminder of the beauty of nature’s bounty.


Sea Bass With Buttermilk and Caviar

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Start With Fiery Flavours

FOUR SEASONS HOTEL MEXICO CITY
HEAD BARTENDER FRANCISCO CALVO TAPIA, FIFTY MILS
THE MASTERDISH: FÉNIX COCKTAIL

The phoenix is a symbol of hope and immortality: The mythical Greek bird is reborn from fire, rising miraculously from the ashes to live again – a reminder, Head Bartender Francisco Calvo Tapia says, that each day is a fresh start as we climb out of bed. He was struck by similarities between the rising phoenix and Mexico’s Day of the Dead holiday, when the dead are “reborn” to visit the land of the living during the celebration. He combined the two with showstopping effect: The sweet, citrusy Fénix cocktail is placed on a platter with lavender alcohol foam and lit on fire.


Fénix Cocktail


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Rediscover Dim Sum

FOUR SEASONS HOTEL HONG KONG
EXECUTIVE CHEF CHAN YAN TAK, LUNG KING HEEN
THE MASTERDISH: PORK BUNS

Four Seasons Hotel Hong Kong has earned a reputation as a culinary destination; its chefs have been recognized with eight Michelin stars – the most Michelin stars to be found under one roof in the world. At the world’s first Chinese restaurant to receive three Michelin stars – now for 13 consecutive years – Lung King Heen Executive Chef Yan Tak observed the generations coming to dine. “I wanted to create something that amazes everyone,” he says. The result? A dim sum hybrid of barbecue in a pineapple bun (so named for its appearance) that’s true to Cantonese cuisine but adds a twist: The traditionally white and fluffy steamed pork bun is replaced with the firm and crispy pineapple bun – a classic Hong Kong pastry that doesn’t actually contain any fruit. The bun is baked at high heat, but the filling of char siu (barbecued pork) and pine nuts remains tender.


Pineapple Pork Buns


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Savour a Twist on Tradition

FOUR SEASONS HOTEL HANGZHOU AT WEST LAKE
EXECUTIVE CHINESE CHEF WANG YONG, JIN SHA
THE MASTERDISH: SHANGHAINESE BRAISED PORK

According to legend, during the Song dynasty there was a great poet and scholar who was forced to flee to Hangzhou after criticizing the emperor in the 1000s AD. During his exile, he helped beautify West Lake, building bridges and roads. To say thank you, locals gave him gifts of pork, which he simmered for hours until it was tender. At Jin Sha, Executive Chinese Chef Wang Yong serves a Shanghainese version of the dish: The pork belly is braised with abalone in sweet soy sauce. The main difference? “Sugar is an important ingredient in Shanghainese cuisine,” Yong says. “When cooked in the soy sauce and yellow wine, the fat in the pork breaks down to create a distinctive, succulent flavour and a texture that melts in your mouth.”


Shanghainese Braised Pork

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Indulge in an Iconic Dessert

FOUR SEASONS HOTEL BANGKOK AT CHAO PHRAYA RIVER
PASTRY CHEF THAWINEE METTATHAMMAKUL, BRASSERIE PALMIER
THE MASTERDISH: BANANA AND PASSION FRUIT OMELETTE NORVEGIENNE

The omelette norvegienne was first introduced in 1867 at the Exposition Universelle, the second world’s fair to be held in Paris. A pastry chef wanted to create a “scientific dessert” to explore the recently discovered low thermal conductivity of egg whites – the sweet treat’s eggy meringue exterior acts as an insulator, preventing heat from melting the ice cream interior. Pastry Chef Thawinee Mettathammakul wanted to give the classic dish a Thai twist using tropical fruits and a local rum. The end result? A light, refreshing balance of sweet meringue and tart passion fruit. One traditional touch remains, however: the dish is still flambéd at the table, accompanied by diners’ gasps of delight.


BANANA AND PASSION FRUIT OMELETTE NORVEGIENNE

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Sip on a Mocktail With a History

FOUR SEASONS HOTEL BAHRAIN BAY
RESIDENT MIXOLOGIST GREG MONTILLA, BAY VIEW
THE MASTERDISH: THE PEARL DYNASTY

Bahraini pearls are some of the finest in the world, renowned for their purity, brilliance and lustre. Famed French jeweller Jacques Cartier was so besotted with the gems that he frequently visited the Kingdom of Bahrain in search of the perfect specimens. Resident Mixologist Greg Montilla serves up this rich heritage in a cocktail glass: The Pearl Dynasty mocktail – an elegant blend of rice milk, lemon, pineapple, agave nectar and rosewater – is garnished with edible flowers and an oyster shell bearing a white chocolate pearl.


The Pearl Dynasty Cocktail

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Try an Umami Surprise

FOUR SEASONS HOTEL CHICAGO
CHEF JONATHON SAWYER, ADORN BAR & RESTAURANT
THE MASTERDISH: PEELED TOMATO TARLET

Chef Jonathon Sawyer says his Peeled Tomato Tartlet is a lot like Adorn Bar & Restaurant, the latest culinary concept at the newly reimagined Four Seasons Hotel Chicago. The tart – like Adorn – is classic yet creative, elegant yet approachable. Plus, Sawyer says, “everyone loves tomatoes.” It’s easy to see why: This dish looks and feels like a dessert but tastes like a savory salad. Locally grown tomatoes are charred by hand and carefully peeled, then marinated for a rich, umami flavour. Then they’re layered with leeks and blue cheese in a handcrafted pastry shell for a delicate, fresh finish.


PEELED TOMATO TARLET

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Driven by taste: Where will you find your next Masterdish?

floral art installation at Four Seasons Hotel George V Paris

The 7 Most Instagrammable Four Seasons Desserts

Posted on by Alison Miller

Who says dessert has to wait until after dinner? You may find sumptuous confections from Four Seasons pastry chefs hard to postpone. From architectural hot chocolate to a tarte au framboise worthy of its own Pantone colour, these courses are ready for their close-up.

 

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Montblanc in Jakarta

At Four Seasons Hotel Jakarta’s chic La Patisserie, you can be a kid in a debonair candy store. The boutique’s gold-leaf ceiling, robin’s-egg blue walls and sparkling chandelier set the stage for Executive Pastry Chef Lorenzo Sollecito’s exquisite sweets. In his artful Montblanc, smooth chestnut crèmoux and a Chantilly of mascarpone and Madagascar vanilla rest on a crunchy alpen butter cookie. Sink into the settee and prepare to evoke Instagram envy. It’s almost too pretty to eat.

Four Seasons Hotel Jakarta

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Molten Cake in Bahrain Bay

Executive Pastry Chef Imad Boukli’s version of the Jean-Georges classic is a decadent mixture of crisp and smooth – 70 percent dark-chocolate cake with a liquid centre, paired with homemade vanilla ice cream and spritzed with a fragrant coffee foam. “I love watching our guests’ reactions once they break the crust of the cake and the warm chocolate melts its way through the frosty vanilla scoop,” Boukli says. “It’s a decadent, hot-icy experience for all dessert lovers.”

Four Seasons Hotel Bahrain Bay

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Deconstructed Carrot Cake Macaron in Washington, DC

Pastry Chef Moliere Patrice’s comfort-food take on the French macaron is served alongside deconstructed versions of two other iconic American desserts – a s’more and a pecan tart – during the Seasons Sunday Brunch at Four Seasons Hotel Washington, DC.

Patrice sources almond flour from his hometown – Brooklyn – for the macaron, and rich, sweetened cream cheese replaces the customary ganache filling. The delicate beauty is finished with carrot cake crumbs and a dusting of cinnamon. “Between Seasons Restaurant, in-room dining, private events and more, our pastry team has to find inspiration for hundreds of different desserts each month,” says Executive Chef Andrew Court. “They’re all fantastic, but I think the most successful creations are influenced by some type of special connection, whether that be a hometown ingredient, a take on a classic recipe or, in this case, both. It’s amazing to see their creativity come to life.”

Four Seasons Hotel Washington, DC

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Le Baba au Rhum Mojito, Trilogie de Chocolat and La Framboise in Hong Kong

French techniques flourish along with two Michelin stars at Four Seasons Hotel Hong Kong restaurant Caprice. By bestowing on le baba au rhum the flavours of mint and lime, pastry chef Nicolas Lambert gives it a Cuban kick. The elegant trilogie de chocolat combines the caramel crunch of feuillantine with milky Valrhona Chantilly and white chocolate namelaka, a Japanese ganache whose name translates to “creamy texture.” Lambert’s framboise is a study in subtlety that celebrates the marriage of raspberry and lemon. “Pastry is pleasure for the palate,” Lambert says. “I associate flavour with texture, and I like to play with three or four textures at a time. Once I have the textures and the flavour right, I think about presentation. For me, the most important part of pastry is that it’s tasty – or gourmand, as we say in France.”

Four Seasons Hotel Hong Kong

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Tarte au Framboise in Casablanca

Executive Pastry Chef Thierry Mette’s raspberry tart is sensory delight of multiple dimensions. Sweet dough filled with almond cream is topped with vanilla Chantilly, then bejewelled with a tower of fresh raspberries and a dusting of icing sugar. “It’s an iconic dessert that represents the best in French pastry techniques delivered in its simplest form,” says Mette, a 28-year Four Seasons veteran from Brittany, France. And it’s just as easy on the palate as it is on the eyes.

Four Seasons Hotel Casablanca

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Haute Chocolate in Vail

A pièce de résistance for après-ski since the Resort’s opening in 2010, this architectural beverage turns heads when it’s served tableside at Four Seasons Resort and Residences Vail’s Remedy Bar. An attentive server delivers a mug topped with a homemade marshmallow on a chocolate lattice, and then carefully pours steaming hot Valrhona chocolate and steamed milk from a traditional French pot. The finishing touch? Chocolate shavings and a dollop of whipped cream. “When we first started serving it, we actually had the marshmallow inside the mug,” says Executive Pastry Chef Andrew Schweska. “But soon we realized our guests wanted something more experiential, so we put the marshmallow atop the lattice, providing the ultimate hot chocolate experience.”

Four Seasons Resort and Residences Vail

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Where will you indulge your senses?

City at night

Raising a Foodie: 7 Tips on Travelling with Picky Eaters

Posted on by Nikki Ridgway

One of our first family holidays was to an island in the Caribbean — an easy hop from New York City with plenty of kid-friendly beach activities and local spots serving up fish-of-the-day and curried rôtis. Unfortunately, at the time we arrived, our toddler son was going through a culinary beige stage and rejecting any new flavour. So instead of risking mealtime tantrums and eye-rolls from our fellow (generally honeymooning) diners, we’d resigned ourselves to a drama-free menu of cereal, cheese sandwiches and cheese pasta.

It was on a boat trip out to the cays that we had a breakthrough. While my son and I splashed around in the sea, my husband and our captain dived for conch, which we took to a deserted beach to prepare in the afternoon sun. When we’d cleaned, prepped and chopped the catch into a citrusy ceviche, our captain handed a few pieces to my son, who ate them without ceremony.

“Was that nice?” I asked, trying to hide my utter joy. “Mmm,” he replied, then went back to building a sandcastle.

A gourmet feast it wasn’t, but I couldn’t help feeling proud and relieved that he’d at least tried something new.

Novelty is one thing you’re absolutely guaranteed to encounter on the road. I use it to lure my boy from his comfort zone on all our travels, along with a host of other tricks to encourage and foster adventurous eating. Read on for my seven best tips, from crafting culinary treasure hunts on city trips to perfecting the foodie sleight of hand wherever you are in the world.

Get a taste before you travel

Kids are creatures of habit, so take some of the surprise out of their vacation menu and introduce new dishes at a local restaurant before you travel. This is easy in cities like New York and London, where you can travel from Little Italy to Chinatown in a few blocks. But you can also set up a restaurant night at home and have the kids research ingredients, draw up a menu and help with some of the prep.

With younger children, get them excited about weird and wonderful food in general and pick up a copy of food critic Joshua Daniel Stein’s beautifully illustrated Can I Eat That?, which is stuffed full of foodie facts and addresses important questions like “Do eggs grow on eggplants?”

Visit local food markets

Photography courtesy Nibble+squeak

A visit to a local food market on Day One is a great way to familiarize your kids with the types of ingredients they’ll encounter over the course of the trip.

When visiting London, for example, combine a trip to the South Bank’s Tate Modern museum and kid-favourite London Eye Ferris wheel with a stop at Borough Market. Here, kids can note regional edibles like hand-collected scallops from Dorset, Cumbria’s prized Galloway beef and prize-winning Cheddar cheeses. As you order new dishes throughout the trip, make a fun game out of having them point out any special ingredients they recognize.

Four Seasons Hotel London at Park Lane

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Guests at Four Seasons Hotel Santa Fe can join Executive Chef Kai Autenrieth on a tour of a local food market and get acquainted with all the staples of his fiery Southwestern cooking.

Embrace street food culture

Photography courtesy Shutterstock

Street eats are perfect family fare: fast, casual and available at all hours. In Istanbul, you can pick up a bagel-like simit from one of the carts on virtually every street corner to stave off hungry tantrums, while in Hanoi, children can enjoy the independence of ordering for themselves thanks to the simple picture menus used at most stalls.

The key is that the dining room can be the sidewalk, a scenic walking tour or a bench nearby, which means you won’t have to worry about disturbing diners at the next table. And since street food doesn’t call for proper table manners, you and your family can relax while eating, instead of continually ensuring that everyone is sitting quietly in their chairs.

Combine your street food with a picturesque view by finding a great local picnic spot, like the Royal Botanic Gardens in Sydney, Australia, or Fort Point in San Francisco, California.

Try edible sightseeing

Kids quickly tire from back-to-back rounds of sightseeing, but combining the big attractions with a pre-plotted restaurant crawl around a new city is a perfect way to see the sights and keep everyone fed and happy.

In Hong Kong, Michael Lau and Jacky Cheung, managers at three-Michelin-star Lung King Heen restaurant at Four Seasons Hotel Hong Kong, suggest a dining crawl that takes in many of the city’s iconic dishes: Milk tea at Lan Fong Yuen, wonton soup at Mak’s Noodle, dim sum at Tim Ho Wan, tofu custard at Kung Wo Dou Bun Chong and egg tart at Tai Cheong Bakery.

“The key to discovering Hong Kong street food [and thus the country’s culture] is to be a bit adventurous,” says Lau.

Four Seasons Hotel Hong Kong

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In Paris, score serious brownie points on a small-group chocolate walking tour of the city’s best chocolatiers and patisseries (tastings included), or keep it classic in New York City with a pizza crawl around Manhattan. Four Seasons Hotel New York Concierge Austin Herzing suggests long-time favourite Don Antonio by Starita, which is just four blocks from Times Square and therefore a prime pick for pre- or post-theatre dinners. Farther downtown, Herzing recommends Marta, a popular spot that puts you within snapping distance of the Flatiron Building and busy Madison Square Park, as well as Chef Mario Batali’s upscale pizza restaurant OTTO — perfect after exploring the boutiques and cafés of the nearby West Village.

Get the kids cooking

As parents of picky eaters will attest, playing chef is one sure-fire way to get kids out of their comfort food zone. “Having children involved in food preparation really helps make food less of the enemy,” explains Paulette Lambert, Director of Nutrition at Four Seasons Hotel Westlake Village, which offers a variety of cookery classes for young ones. “Most kids want to fit in, so they are generally much more adventurous in class than at home.”

At Four Seasons Hotel Abu Dhabi budding chefs don small aprons and chef’s hats and learn the basics of making breads, pastries and other delicacies at the Hotel’s market-inspired Crust restaurant. At Four Seasons Resort Koh Samui, the Kids For All Seasons programme gives young ones the chance to make anything from Thai pancakes to cookies.

Four Seasons Hotel Abu Dhabi at Al Maryah Island

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Don’t skip the posh restaurants

Travelling with children who are picky eaters doesn’t mean giving up memorable dinners at upscale restaurants. In fact, parents should take advantage of kids’ early-bird mealtime and score a reservation before rush hour at a local hot spot. Add some theatre to the occasion by choosing a restaurant with an open-plan kitchen or chef’s counter, so kids can engage with the team and appreciate just what goes into preparing their meal.

At Four Seasons Hotel Austin’s fine-dining restaurant TRIO, children can order from a dedicated kids’ menu (from a PB&J to grilled white fish with vegetables and rice) and dine with custom dishes and silverware that were specially designed for little hands. Four Seasons Hotel London at Park Lane offers two children’s menus at its upscale Italian restaurant, Amaranto – the Il Bambino menu for early eaters and one for older diners, with teen-favourite paninis, pasta, pizza and gelato.

Four Seasons Hotel Austin

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Alternatively, seek out a family-focused dining club like Nibble + squeak, which hosts popular parent-and-tot meals at some of New York, London and Washington, DC’s best restaurants. The most recent lunch in NYC was a sold-out takeover of Chef Enrique Olvera’s white-hot Cosme restaurant, and there are upcoming events at the President Obama-approved Vermillon in DC, and London’s award-winning Modern Pantry.

Serve their favourites, with local spice

“Como se dice french fries?” Ideally, you don’t say it at all, but if your children won’t stray from their favourites, find the local equivalent. At Four Seasons Hotel Buenos Aires, for example, Chef Patricia Ramos at Nuestra Secreto restaurant recommends tempting kids with the pacu croquettes, small fillets of fried fish that will seem very familiar to lovers of fish fingers.

Four Seasons Hotel Buenos Aires

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Playing translator can be key to getting kids on board with strange-sounding foods. You might get a “no” to trying chicken roti in the Caribbean, for example, but not if you suggest ordering the chicken wrap – its exact equivalent. Or pitch the “cheese sandwich” instead of an arepa in Colombia, or “pasta” over dumpling-like manti in Turkey.

And remember, wherever you are in the world, ice cream (gelato, kulfi, dondurma, mochi ice cream) is always a hit.

Your Journey Begins Here

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Explore

27 New Ways to Eat (and Drink) Local

Posted on by Rebecca Troyer

Natives of Buenos Aires will tell you that you haven’t fully experienced Argentina until you’ve enjoyed an authentic asado-style meal – a revered weekend dining ritual where families and friends grill meats, tables are filled with salads and appetizers, and local red wines flow freely. You haven’t tasted Indonesia, locals say, until you’ve sampled babi guling, aka roast suckling pig, from the beach in Bali. And in Florence, it’s an unwritten rule that la passeggiata (a traditional evening stroll) is incomplete without a scoop of creamy gelato.

The fastest and most enjoyable way for travellers to immerse themselves in the culture of any corner of the world is to dive into the culinary scene – order traditional dishes, explore food markets and local farms, and speak to chefs and home cooks about their favourite recipes.

Taste of Place, a new series of fine dining experiences from Four Seasons Hotels and Resorts, is designed so guests can do exactly that. Its goal is to bring travellers and locals who have an appetite for exploration together with the flavours and cultures of places like Cairo, Koh Samui and Lanai.

During these epicurean adventures, you’ll visit markets and farms to sample and gather fresh ingredients commonly used in local cuisine. Many experiences include cooking classes alongside expert chefs, where you’ll learn how the traditions and customs of a region are reflected in the preparation and seasoning of its food. And each Taste of Place offering includes one or more chef-prepared meals, served in an unforgettable setting.

Scroll through the gallery above to get a taste of specific food tourism offerings around the globe.

Taste of Place joins an already extensive portfolio of Four Seasons culinary innovations, including the recently launched “Culinary Discoveries” itinerary on board the Four Seasons Private Jet. This new itinerary, developed in partnership with René Redzepi and the Noma team, is a once-in-a-lifetime cross-continental culinary journey through the finest kitchens, freshest markets and most exquisite dining experiences in the world. Learn more about how you can see Europe and Asia through the eyes of a Michelin-starred chef here.

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Bali at Jimbaran Bay

Your Ticket to the World’s Most Epic Culinary Adventure

Posted on by Veronica Chambers

Noma is considered by many to be the world’s most influential restaurant. In 2017, the Copenhagen restaurant’s team and Four Seasons partner for a nine-city, 19-day, once-in-a-lifetime Private Jet journey. Noma Chef René Redzepi curated the food tourism itinerary to connect guests with his culinary friends around the world.

Look behind the scenes


Noma Kitchen Copenhagen

One of two Four Seasons Private Jet Experiences available in 2017, the Culinary Discoveries trip introduces guests to top chefs and producers for discussions, foraging expeditions, cooking classes, communal meals and street-food adventures – each experience designed to reveal something not only about the destination’s culinary heritage, but about its culture.

As with every Four Seasons Private Jet Experience, the in-air services and amenities – from the hand-stitched Italian leather flat-bed seats to the latest vintage of Dom Pérignon – are unbeatable, helping to make the journey as enjoyable as the destinations.

SEOUL | May 27–29, 2017

Seoul Old City Skyline

A blend of historic tradition and modern accommodations, Seoul offers travellers an immersive cultural and culinary experience.

Photography courtesy Reabirdna / Thinkstock

Chef cooking duck in Seoul

At Four Seasons Hotel Seoul, dine at Yu Yuan, which features a Peking duck oven for preparing the restaurant’s signature dish.

Seoul Fermenting Urns

Temples use soy sauce and kimchi fermenting pots as a part of creating traditional temple food, which enriches the practice of meditation.

Photography courtesy Alex Barlow / Getty Images

In this burgeoning food destination, the journey begins with a truly exclusive experience: dining at the home of Chef Jong Kuk Lee, a pioneer in the city’s farm-to-table movement. Lee was trained as a painter, but his passion for authentic Korean food has made him a self-taught master of traditional cooking and fermentation. Although he’s more likely to shy away from a spotlight than to seek one out, he has gained renown among those in the know. “I’ve personally been to his home for dinner, and it’s a very sought-after experience,” Redzepi says.

The next day, guests will visit Mount Bukhan and Jin-Kwan temple for a private demonstration of the centuries-old practice of creating temple food – meals designed to enhance meditation. A trip to the pioneering “New Korean” restaurant Jungsik, noted as the first restaurant to apply molecular gastronomy to Korean ingredients, rounds out your time in Seoul.

Between outings, guests will find that Four Seasons Hotel Seoul mirrors the city’s intoxicating mix of venerable history and modern sensibility. Here, Noma Managing Director Peter Kreiner will begin the conversation series with insights into innovation and creativity at Noma. As managing director, Kreiner has created a business model that prioritises the kitchen staff’s inventiveness and the guest’s experience. That deep respect for artisanship has proved wildly successful for Noma, and it is a value widely embraced in Korea.

TOKYO | May 29–June 1, 2017

Tokyo food vendor

Experience authentic, traditional street food in downtown Tokyo, and shop at the famous Tsukiji fish market.

Photography (right) courtesy Getty Images

Tokyo Ginza District

Home to flagship luxury stores and the latest in Tokyo fashion, the Ginza district promises a lively shopping excursion.

Tokyo Tea Ceremony

The Tokyo experience begins with a traditional tea ceremony, which involves the preparation and presentation of green tea made from matcha, the powdered form.

Photography courtesy fancy.yan / Getty Images

In 2015, the entire Noma team, along with their families, moved to Japan for six weeks to open a pop-up restaurant with an entirely new menu, new ingredients and new techniques. The Tokyo stop invites guests to see the city the Noma way, from foraging in the city’s outskirts to attending a private dinner with Chef Namae Shinobu at his Michelin-starred L’Effervescence.

For me, Japanese cuisine is on par with all of the greatest cuisines of the world. The range of food, the culinary traditions and the products are amazing. – René Redzepi

Here, you’ll get to explore the famous Tsukiji fish market, one of the largest in the world. “The best fish market I’ve seen is the one in Tokyo,” Redzepi says. “When you go to good ones – the ones that have all of the weird creatures that are in the ocean – it’s like watching a documentary of all of the shapes, sizes and colours of the ocean.”

From Four Seasons Hotel Tokyo at Marunouchi, venture out to visit a Redzepi favourite, Switch Coffee, or take a private samurai sword-fighting lesson with the choreographer for the movie Kill Bill. Redzepi hasn’t tried the latter yet; he jokes, “I don’t think knife skills in the kitchen would get you very far in a sword fight.”

HONG KONG | June 1–3, 2017

Hong Kong Red Sailboat

Sipping cocktails at sunset, cruise across Victoria Harbour in one of the ancient Chinese sailing ships known commonly as red-sail junk boats.

Photography courtesy Yongyuan Dai / Getty Images

Hong Kong Street Chef

Taste fresh, local cuisine as you work your way through traditional food markets in downtown Hong Kong.

Hong Kong Temple Street Market

A bustling market filled with local delicacies and performers, Temple Street night market will appeal to all of your senses.

Photography courtesy Nikada / Getty Images

Hong Kong is the perfect next “course.” Although the city moves fast, Four Seasons Hotel Hong Kong is a luxurious getaway, with stunning views of Victoria Harbour, Kowloon and the mountaintop known as the Peak. Enjoy dim sum at the Hotel’s three-Michelin-starred Lung King Heen, cocktails in a red-sail junk boat and a traditional banquet with a whole suckling pig at Fook Lam Moon. “I’m personally very excited about Hong Kong, as it’s a place I’ve always wanted to go,” Redzepi says.

Excitement is certainly on the menu at Bo Innovation, where Chef Alvin Leung, Jr., hosts an “X-treme Chinese Dinner” to immerse you in the avant-garde intersection of molecular gastronomy and modern Chinese cuisine. Get a taste of more traditional local cuisine and culture with a visit to the labyrinthine market to purchase ingredients like dried seafood or the spiky-skinned durian fruit, or to grab a quick bite of roast chicken and an ice-cold beer.

CHIANG MAI | June 3–6, 2017

Chiang Mai Strawberry Field

In Chiang Mai, strawberry fields are plentiful, surrounded by beautiful mountains and filled with delicious fresh berries.

Chiang Mai Elephants

Explore the verdant jungle of Thailand as you ride atop an elephant to a nearby hill tribe village.

Shopkeepers and rice bowls in Chiang Mai

Discover fresh, organic food with a visit to the bustling Warorot Market (at left) and the Royal Project farm, where Thai jasmine rice (at right) is grown.

Four Seasons Resort Chiang Mai, surrounded by a lush mix of jungle and mountains, offers a distinct change from the urban destinations. Former Noma Chef Garima Arora, whom Redzepi describes as “one of the super talents that has been through our kitchen,” joins the group here for a meal and a visit to a Royal Project farm to see sustainable farming models under development in Thailand. The Royal Project is an initiative of the king’s to replace opium farming with agricultural production that provides far-reaching economic and social benefits to the communities in the country’s highland areas.

Guests will begin their stay in Chiang Mai with an elephant excursion to a nearby village, and at the end of the first day they will embark on another local adventure: the nightlife. Bo.Lan restaurant founder Duangporn “Bo” Songvisava, recently named one of Asia’s best female chefs, hosts a “Not Your Average Curry” dinner and a night on the town.

MUMBAI | June 6–8, 2017

Mumbai Rooftop Bar

Take in the views of the vibrant city from 34 storeys above it at AER, the rooftop bar at Four Seasons Hotel Mumbai.

Mumbai Indian Spices

Learn about spices from an expert as you prepare traditional Indian specialties with former Noma chef Garima Arora.

Photography courtesy Natasha Breen / Alamy

Mumbai Dabbawala

Mumbai’s dabbawala workers pick up freshly made meals from their clients’ homes daily and deliver the containers to the workplace in time for lunch.

Arora, originally from Mumbai, joins the journey here too. “I wanted her to become one of the lead managers in the kitchen at Noma, but alas, she was homesick,” says Redzepi – and this colourful and flavour-filled conclusion to the Asian portion of the adventure will explain why.

Guests can head out from Four Seasons Hotel Mumbai to find some of the most innovative street food in the world. Arora leads guests through Crawford Market to sample kebabs, mutton biryani and other beloved dishes, and then leads them through the preparation (and enjoyment) of a meal of traditional Indian food. Back at the Hotel, cocktails and conversation await: Noma Chairman Marc Blazer will share his thoughts on the behind-the-scenes workings of Noma as a global business model.

FLORENCE | June 8–10, 2017

Florence Skyline Duomo

During your stop in Florence, admire gorgeous views of the main monuments, including the Duomo.

Photography courtesy Nuno Alves / 500px

Florence Butcher Dario Cecchini

For the last 40 years, butcher extraordinaire Dario Cecchini has been perfecting the art of cutting and cooking meat.

Photography courtesy SFM ITALY A / Alamy

Florence Vineyard

With hills, vineyards, olive groves and farmhouses, Tenuta di Valgiano offers both beautiful views and delicious wines of Tuscany.

Photography courtesy Tenuta di Volgiano

From an optional day trip to Damiano Donati’s bistro in Lucca to a deep exploration of history and terroir at Tenuta di Valgiano winery, together Noma and Four Seasons Hotel Firenze present the best of Tuscany. Meet a member of the extended Noma family: eighth-generation butcher Dario Cecchini in Chianti. “Dario comes from an amazing tradition of craft and skill, something that is increasingly rare these days,” Redzepi says. “There is always something to learn from him through watching and appreciating his craft.”

Your time in Florence includes a tour of the city to see such landmarks as the Duomo museum and the Uffizi Gallery, and a private opening of the Galleria dell’Accademia to see Michelangelo’s David. On the way back to the airport, you’ll stop to hunt truffles – a perfect final souvenir of your time in Florence.

LISBON | June 10–12, 2017

Lisbon skyline

In Lisbon, enjoy Portuguese delicacies as well as exciting street food, all while soaking up views of the beautiful city.

Photography courtesy J.M.F. Almeida / Getty Images

Seafood in Lisbon

Situated near Morocco and Spain, Lisbon has a rich culinary tradition marked by fresh seafood and delicate spices.

Photography courtesy Lissette Giron / 500px

Lisbon Sidecar

See some of Lisbon’s most spectacular sites – Alfama, Castelo de São Jorge, Bairro Alto – through the lens of a camera and in a vintage moto-sidecar.

Photography courtesy Cheryl Howard

See how a seafood-rich culinary tradition has evolved into something new and exciting with the influence of neighbouring cultures. Join acclaimed Chef Nuno Mendes for a petiscos dinner, much like Spanish tapas; he can also introduce you to Lisbon’s nightlife and the street food that sustains it.

From Four Seasons Hotel Ritz Lisbon, depart in a motorcycle sidecar for the Hotel’s Extraordinary Experience – a tour with a professional photographer who gives guidance on how to capture the best images of Lisbon’s most impressive miradourous (sites). A customised Street Art Tour reveals large-scale murals created by local and international artist collectives.

The last night in Lisbon concludes with a gala dinner at Belcanto, José Avillez’s two-Michelin-starred restaurant in the historic Chiado district.

COPENHAGEN | June 12, 2017

Boats in Copenhagen

The Danish capital offers a mix of Old World charm and modern architecture, complete with an incomparable culinary experience with the renowned Noma team.

Photography courtesy Peter Zelei / Getty Images

Noma Chef Rene and Interior

Chef René Redzepi, one of the most influential and innovative chefs in the world, takes you behind the scenes of Noma during a private dining experience.

Photography courtesy Laura L.P./HdG Photography (left) and Mikkel Heriba (right)

Noma dish

At Noma, enjoy innovative dishes that feature ingredients foraged from the surrounding land.

Photography courtesy Laura L.P./HdG Photography

Redzepi welcomes the group to Copenhagen for a truly special Noma experience. Up until its final night of service on February 24, monthly reservation requests at Noma’s original location numbered around 100,000. Getting a seat at the Noma table has historically been a nearly impossible feat, and Noma’s new urban farm location is expected to be just as in-demand when it opens this summer.

Guests on this journey will forage with the Noma team for ingredients like samphire and beach coriander, and share aperitifs on the beach. And during an intimate conversation, Redzepi will take guests through the evolution of Noma from a modernist formal dining setting to its next incarnation.

PARIS | June 12–14, 2017

Paris Eiffel Tower

Thousands of years of history, art and fine dining converge in the cultural hub that is Paris. Take in the beautiful view of the city from Four Seasons Hotel George V, Paris.

Le Cinq in Paris

At Le Cinq, dine on exquisite cuisine to celebrate the final night of your journey.

Paris Le Cave Wine Bottle

Designed in 1928 in a former quarry 14 metres below ground, La Cave wine cellar is filled with vintage treasures and modern classics.

The trip ends in Paris with a stay at Four Seasons Hotel George V, Paris. Redzepi is excited about Parisian food right now: “Paris is very much at the forefront of what’s called ‘bistronomy,’ a sort of mix of fine dining and a bistro. It’s a new type of restaurant with a new comfort feel to it, but the food being very focused and not driven necessarily by traditional foodstuffs like a normal bistro is.”

Noma offers a curated list of the team’s favourite Parisian eateries to explore. At the Hotel, guests on this journey will visit La Cave, the historic 50,000-bottle wine cellar. And on the final night in Paris, the Hotel’s own three-Michelin-starred Le Cinq, led by Chef Christian Le Squer, is the perfect spot to toast your adventure and enjoy a farewell dinner.

YOUR JOURNEY BEGINS HERE

Select one of the destinations on the Culinary Discoveries itinerary to learn more

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