Tag: restaurants

Stay Another Day: Hong Kong

Posted on by Alycee Byrd

Hong Kong is a city of delightful juxtaposition: a compact, fast-paced, skyscraper-filled urban hub buzzing with energy, surrounded by lush peaks and green open spaces laced with hiking trails. Escape into nature with a range of activities, from a leisurely walk along the Harbourfront Promenade to a strenuous hike up Victoria Peak, or explore the city’s burgeoning contemporary arts scene: A gallery crawl should include visits to Lehmann Maupin; Tang Contemporary Art, which specializes in Chinese and Southeast Asian modern artists; and photography-focused Blindspot Gallery.

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There’s plenty of motivation to work up an appetite as you explore the city: Hong Kong is one of the most exciting and diverse restaurant capitals in the world, offering everything from street food – like dim sum in the Sheung Wan district – to more than 60 Michelin-starred restaurants, many led by internationally renowned chefs. Eight of those stars can be found at Four Seasons Hotel Hong Kong at Chinese restaurant Lung King Heen, French restaurant Caprice and Edomae-style Sushi Saito – the most stars under one roof in the world. And Hong Kong’s wine scene is one of the most dynamic in Asia, with small, intimate wine bars that seek to educate as well as pour.

Plan your visit to Hong Kong

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If you’re lucky enough to be in Hong Kong, consider staying an extra day to discover the city, beyond the must-sees and must-dos. You might find things you didn’t even know you were looking for – a surfing session at Big Wave Bay, a local market, a serene spot for meditation. Ask the team at Four Seasons Hotel Hong Kong for their recommendations on what to do with an extra hour, afternoon or entire day. They’ll suggest on- or off-property experiences and pair you with an expert and an activity based on how much time you have.

Read on for some itinerary ideas from people who call Hong Kong home.

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Bill Taylor
Regional Vice President and General Manager

Morning: On my days off, I like to walk up Victoria Peak and have a run around Lugard Road. The steps up to High West offer incredible views across to Lamma Island and looking back over the Kowloon side.

Afternoon: I enjoy exploring Old Town Central and checking out the latest cafés. I often have an egg tart at Tai Cheong Bakery. And I’ll browse the shops and stalls that line Cat Street to look for antiques.

Evening: The Sheung Wan and Wan Chai dining scenes are so diverse, and the menus are perfect for adventure seekers.

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Ringo Chan
Executive Pastry Chef

Morning: I like to get some fresh air with my wife and 11-year-old son. We try to go hiking in different country parks in New Territories where we can take in the sea and the countryside. Sai Kung and Ma On Shan parks are favourites.

Afternoon: After a few hours of hiking, we love to go a local dim sum restaurant, Duen Kee Tea House in Chuen Lung Village, or we’ll go to a restaurant in Tsuen Wan if we’re craving traditional Hong Kong foods. It makes me happy to see hot steam come out from the dim sum baskets. Har gau (prawn dumplings), siu mai (steamed pork and shrimp dumplings) and char siu bao (barbecue pork buns) are some of the must-have dim sum dishes on my table.

Evening: I love to discover new restaurants. You can find the best Thai food in Hong Kong in Kowloon City. Many small Thai stalls or restaurants serve spicy home-style cooking and are family-run.

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Cissie Chan
Assistant Chef Concierge

Morning: I head to Central and Sheung Wan districts to indulge in brunch with classic comfort foods like baked sago custard pudding and lotus seed paste buns at Lin Heung Tea House – the dim sum is served on trolleys, and don’t be shy about serving yourself. Sang Kee Congee Shop has been serving the most authentic congee in Hong Kong for four decades – I like the fried fish cake and fish belly and pork liver congee.

Afternoon: I love to stroll along the Central Harbourfront Promenade to burn off the calories from my breakfast. Some days I might relax afterwards and laze around in the sun on the large grass lawn at the Sun Yat Sen Memorial Park, overlooking Victoria Harbour. Other days, I might walk all the way to Fung Mat Road Waterfront Open Space, where local street performers sometimes entertain patrons.

Evening: I usually hang out on the promenade until sunset, then I will hitch a ride on the Ding Ding – a double-decker tram – to my dinner destination. If I’m craving Japanese food, I’ll go to Michelin-starred modern Japanese izakaya Yardbird in Sheung Wan, serving yakitori dishes of skewered grilled chicken over traditional Japanese binchotan charcoal. If I’m in the mood for some hearty Italian homemade pasta, Pici Pasta Bar, with locations in Wanchai or Central, has always been the top of my list. As winter hits, heartwarming claypot rice at Sheung Hei in Kennedy Town is undoubtedly my favourite spot – the claypot rice is cooked to order over a charcoal stove, which gives the rice and meat a unique smoked flavour and aroma and also creates a thin layer of crispy rice crust at the bottom. Other classics such as white eel and spareribs rice and preserved goose liver, pork sausage and chicken never disappoint.

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Tania Bardhan
Senior Spa Director

Morning: I love to start the day by hiking Twin Peaks and Violet Hill. This hike is as challenging as it is scenic, offering some incredible views of the diversity Hong Kong is known for – skyscrapers, mountains, beaches, green country parks, reservoirs and a seaside village. It ends at Stanley, a laid-back village where I like to relax at a seaside restaurant with some food and drinks and watch the waves.

Afternoon: I like to take a ferry to Lamma Island. The Family Walk Trail is an easy path that starts in the small fishing village of Sok Kwu Wan and ends at Yung Shue Wan, the largest village on the island, which has restaurants serving food from all over the world. I always change up what I eat. Some days I have a Mexican lunch. Other days I eat Indian food or fresh Chinese seafood.

Evening: One of my favourite spots is Boticario Bar & Grill on the Tsim Sha Tsui waterfront. I like to enjoy a drink on the terrace and enjoy the lovely breeze and the view of evening’s lights on Hong Kong Island.

Comfort Cuisine

Posted on by Andi Petrini

Few things have been proved to be as good for the soul as the familiar flavours of beloved dishes – foods that envelop us with a sense of nostalgic comfort, reminding us of special moments and good times. Sometimes these dishes are indulgent: meaty pastas, creamy cheeses, rich stews. Other times, they’re meals we associate with the security of childhood: poached eggs like Mom used to make, Grandma’s chicken soup, warm crusty bread.

Four Seasons chefs understand the power of food to boost our moods, and they’re always looking for ways to elevate traditional comfort foods for your plate and palate. Here are a few ways they share their experiences with guests.

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Delicious desserts in Chicago

Growing up in Cartago, Colombia, Pastry Chef Juan Gutierrez loved making brownies with his mother on Sunday mornings. “My mom would always have two spatulas – one for her and one for me, so we could both lick the batter,” he says. “Now, when I smell rich brownie batter or take a bite of one fresh from the oven, I am filled with warm memories of my childhood. It’s these special, personal and nostalgic moments like this that make a dish comfort food.”

Gutierrez tries to infuse that sense of comfort and belonging into his desserts at Four Seasons Hotel Chicago. “Living abroad, a sense of home is dear to me. I want to make people feel like they are at home,” he says. For a taste of home at the Hotel’s new Adorn Bar & Restaurant, he suggests the Milk Chocolate and Coffee Profiterole. The coffee mousse, malted vanilla ice cream and dark chocolate sauce are childhood favourites all grown up. “We’re elevating these ingredients in a way that gives guests a new experience,” he says, “while keeping the personal connection and the meaning of the flavours intact.”

 

On the menu in Chicago

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A taste of home in Lisbon

There are two dishes that remind Chef Pedro Pena Bastos of his childhood home in the Ribatejo region of Portugal. “Dishes like molhenga – a thick tomato and onion soup served with toasted bread, poached eggs, fresh oregano and green olive oil – is one of the highlights of my childhood and reminds me of late, hot summer nights, eating family dinners around a large table,” he says. “We also ate petingas assadas – tiny sardines covered in corn flour on a bed of olive oil, garlic and fresh bay leaves, roasted until brown with a splash of aged vinegar for a hint of freshness paired with the punchy fish flavour – which is even better three or four days later, served on a slice of cornbread with coriander leaf on top.”

He draws on these culinary roots when crafting his menus at CURA at Four Seasons Hotel Ritz Lisbon. “These memories influence the creative process when I build a new dish or flavour profile – using simple ingredients but seasoning them properly and letting them shine,” he says. “I love to bring the same flavours from my past and present them in different ways but keeping the taste and memories the same.”

Other chefs at CURA are also embracing sentimental flavours. Pastry Chef Diogo Lopes is testing recipes to add his favourite comfort food, French toast, to the dessert menu. “In Portugal, we usually eat French toast during the festive season, but my mom would make it year-round, especially on weekends.” Lopes says his mother would let the bread dry out overnight so that it would better soak up the milk in the morning. “She would surprise us with it – I would jump out of bed in the morning on the first scent of freshly fried French toast. The sweet smell plus the sugared cinnamon we dusted on top – few things make me happier.”

He’s playing with recreating that sense of happiness with churros – traditionally made of fried dough rolled in cinnamon sugar. His version for CURA would include boletus fungi and pine sugar. “It’s a different flavour, but the inspiration is there.”

Savour the flavour of Lisbon

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Simple pleasures in Athens

“I consider pasta my first love, after my wife, Charlotte,” Chef Luca Piscazzi says. His favourite pasta? His mother’s spaghetti alle vongole – pasta with clams – which he especially loved cold from the fridge the next day.

Clearly pasta is his comfort food of choice. “You can eat pasta every day for lunch and dinner,” he says. “It can be a different dish every time, but it’s always an Italian classic.” Guests at Four Seasons Astir Palace Hotel Athens can find a dish inspired by his mother’s recipe on the menu at Pelagos: The Spaghetti With Caviar is served cold – just the way Piscazzi likes it – with a clam emulsion. He added the caviar for rich umami flavour, or “the wow factor that makes the dish unforgettable,” along with an almond sauce and bronze fennel and chives from the Hotel’s garden.

“The beauty of life in Greece and the Mediterranean is that simple pleasures lie at the core of everything,” he says.

Enjoy a taste of Athens

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Flavours of family in Austin

For Chef Gerardo Lopez at Four Seasons Hotel Austin, family time as a child in Mexico City meant going out with his parents and siblings for tacos al pastor, made from pork shoulder marinated in achiote paste with orange and pineapple juices and roasted on a vertical charcoal pit. It’s one of the few dishes that can be found any time of day in Mexico City – “one of the reasons it’s so comforting to me,” he says.

To interpret his memory in Austin, he created Quail al Pastor for the menu at Ciclo. “Our version is made with Texas quail, presented on a skewer with fresh pineapple and red onion – these represent the trompo skewer of the traditional charcoal pit – and roasted over mesquite charcoal,” he says. “It’s served with two fresh corn tortillas and pineapple compote, fresh red onion, avocado and a green tomatillo salsa cruda.”

The sizzling meat is delivered to the table on a spit – an interactive feast for the senses and for the soul.

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Flavours That Inspire

Posted on by Alycee Byrd

Food has the power to transport us: One bite of a beloved dish and we’re instantly reminded of big moments in our lives, from joyful celebrations with family to epic adventures while exploring new destinations. Here, Four Seasons chefs share their most memorable culinary moments – and offer suggestions for guests to make their own memories.

An Emotional Connection in Seattle

FOUR SEASONS HOTEL SEATTLE
EXECUTIVE CHEF EMMANUEL CALDERON, GOLDFINCH TAVERN

His Most Memorable Ingredient: “When I think of achiote, also known as annatto seeds, I’m taken back to my childhood and some of my favourite dishes from Mexico’s Yucatán Peninsula, like cochinita pibil – slow-roasted pork that gets its vivid orange colour from a citrus-achiote marinade – and pescado à la tikin xic – fish marinated in achiote and sour oranges, then wrapped in banana leaves and roasted. Achiote reminds me of grilling fresh-caught fish at the beach with family or stopping for torta de cochinita pibil with my friends after a night out.”

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Four Seasons Hotel Seattle

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How It Inspires Him: “Achiote isn’t just the main ingredient of some of my favourite dishes, it is a perfect complement to other ingredients I love, like fresh seafood and habanero peppers, so it’s easy to use it. The most important thing to me is to share the emotions that the ingredients inspire. I want guests to remember not just the specific dish but also the special moment.”

His Can’t-Miss Dining Experience: “We’re very fortunate to have a world-class market just a block away. Join me for a shopping trip to Pike Place Market, where we’ll find ingredients that will inspire us to create a one-of-a-kind, multi-course menu just for you and your guests. It’s a beautiful trip to an iconic Seattle market that will become one of the best parts of your day.”

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Fresh seafood takes center stage at Goldfish Tavern in dishes like Beet & Dungeness Crab Salad.

Goldfinch Tavern

Goldfinch Tavern celebrates the simple-yet-delicious flavours of the Pacific Northwest.

Pike Place Market

Pike Place Market is one of the oldest continuously operated public farmers market in the United States.

A Taste of Summer in Athens

FOUR SEASONS ASTIR PALACE HOTEL ATHENS 
CHEF LUCA PISCAZZI, PELAGOS

His Most Memorable Meal: “I can’t eat spaghetti vongole without thinking of family vacations to the south of Italy. My parents and I spent summers exploring the region and visited many local restaurants. I always ordered spaghetti vongole – pasta served in a rich sauce of briny clams, white wine and garlic – as a cold appetizer or even as a main dish. When I eat it today, I’m reminded of long summer days and spending time with family.”

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Four Seasons Astir Palace Hotel Athens

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How It Inspires Him: “These memories are the inspiration behind the chilled Mancini spaghetti with crystal caviar on the menu at Pelagos. But I also want guests to create their own memories, so our menu features local ingredients and flavours from our peninsula – lavender, lemon, fresh basil, tomatoes from our garden, wild fish caught by local fishermen.”

His Can’t-Miss Dining Experience: “Pelagos is the newest addition to the Hotel’s collection of dining outlets and offers innovative seafood dishes. For a truly unique experience, let us arrange a magical lunch on the beach: Start with saganaki – pan-seared Greek cheese with lemon – and then try our mouth-watering tarama salad – salted and cured fish roe, olive oil and lemon.”

The Athens Riviera

The Athens Riviera is a sophisticated seaside oasis offering a pristine coastline, private beaches and elegant dining.

Wild sea bass with smoked pike caviar

Fresh seafood is on the menu at Pelagos, like Dry-Aged Wild Sea Bass and Mastiha Artichoke, Smoked Pike Caviar and Kumquat.

Pelagos Restaurant

The new Pelagos offers a forward-looking menu featuring seasonal produce and fresh seafood from the Mediterranean.

A Seasonal Palette in Guangzhou

FOUR SEASONS HOTEL GUANGZHOU 
CHEF JEFFREY ZENG, CATCH

His Most Memorable Meal: “Crystallized Ginger and Poached Eggs is a very popular homestyle dish in China, and it reminds me of my home town in Hunan Province. In China, foods are eaten as much for their taste as for their health benefits, which is likely why the origin of this dish and why my mother prepared it for me so much when I was younger. Ginger is incredibly good for you, even when it’s crystallized and sugary, but when I eat this, all I’m thinking about is home.”

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Four Seasons Hotel Guangzhou

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How It Inspires Him: “Though I specialize in Western cuisine, I like to combine an interesting selection of local Chinese ingredients in my dishes – including crystallized ginger. It’s in my velvety smooth Pumpkin Velouté, along with coconut milk.”

His Can’t-Miss Dining Experience: “Chinese cuisine reflects the seasons, with specific ingredients and flavours that should be eaten each season for balance and harmony. My favourite season is autumn, which according to tradition is the season to nourish your body. The best way to do that? Seared duck breast, caramelized foie gras and pear coulis, served with caramel miso sauce. Enjoy this special dish as you gaze at the Guangzhou skyline from high above Pearl River at Catch, on the Hotel’s 100th storey.”

Grouper on a white plate with yams and spring onion

Artfully prepared seafood – like this Steamed Star Grouper Fillet with Chinese Yam, Ginger and Spring Onion – comes with floor-to-ceiling views at Catch.

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From its spot on the Hotel’s 100th storey, Catch offers stunning views of Guangzhou’s skyline.

Canton Tower

Set on the Pearl River, Guangzhou is known for its Cantonese cuisine and dishes like dim sum.

Surprising Flavours on the French Riviera

GRAND-HÔTEL DU CAP-FERRAT, A FOUR SEASONS HOTEL
EXECUTIVE CHEF YORIC TIÈCHE

His Most Memorable Ingredient: “When I was 10, my father was working on La Réunion Island, an overseas territory. I spent two weeks visiting him, and the first night he surprised me with lychee. I had never seen the fruit before and at first tried to eat it without removing its rough skin. Since then, lychee has become one of my favourite fruits, and I’m always reminded of this moment when I eat it.”

 

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Grand-Hotel du Cap-Ferrat, A Four Seasons Hotel

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How It Inspires Him: “I never miss an opportunity to include lychee in my menus, especially because it pairs so well with other flavours. I love to pair it with game meats during hunting season – the sweetness of the lychee is a perfect balance to the bold, gamy taste of the meat.”

His Can’t-Miss Dining Experience: “The French Riviera Ultimate Dinner is one of the most exclusive dining experiences in the French Riviera; it’s truly unique. After consulting with our guests, I create a customized menu for the occasion, served in one of our private cabanas at Club Dauphin, offering spectacular views of the Mediterranean.”

Couples dining on a terrace

Club Dauphin offers fresh flavours and stunning sunset views over the sparkling sea.

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On the menu in the French Riviera: understated elegance, Provençal flavours and fresh seafood.

The Cap-Ferrat coast

The sophisticated peninsula village of Saint-Jean-Cap-Ferrat boasts seaside charm and unspoiled natural forests.

Sweet Moments in Tokyo

FOUR SEASONS HOTEL TOKYO AT OTEMACHI
EXECUTIVE PASTRY CHEF YUSUKE AOKI

His Most Memorable Meal: “I got my start at Four Seasons Resort Bali at Jimbaran Bay, where the team encouraged me to go for my dreams and supported my decision to enter an international pastry competition, Valrhona Chocolate. The dish I created, the Smoked Chocolate Fig, earned me first place, and today is a reminder of my success and how valued and supported I felt thanks to my team.”

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Four Seasons Hotel Tokyo at Otemachi

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How It Inspires Him: “I brought the Smoked Chocolate Fig to The Lounge at Four Seasons Hotel Tokyo at Otemachi, and the team here has continued to encourage me to pursue my passion for chocolate. For Valentine’s Day, we experimented with crafting limited-edition, small-batch chocolate bonbons using seasonal ingredients like yuzu and kiyomi orange – a special memento for guests to mark the occasion.”

His Can’t-Miss Dining Experience: “Guests should be sure to indulge in afternoon tea and parfait. I suggest the last seating at 3:30 pm at The Lounge, so you can watch the sun set over Tokyo and the Imperial Palace gardens. The menu is seasonal, so there’s always something fresh for guests, and we offer 12 types of tea exclusively from Japan. It’s a wonderful way to spend the afternoon.

A chocolate dessert on a white plate

At The Lounge, wagashi artists and Japanese pastry chefs create colourful and imaginative savory dishes and sweet desserts.

The Lounge

Enjoy afternoon tea in a convivial setting offering views of the Imperial Palace.

A table set for afternoon tea

The afternoon tea menu is seasonal and includes 12 types of tea exclusively from Japan.

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My Perfect Weekend: Chef Samantha Sanz’s Ultimate Scottsdale Itinerary

Posted on by Brittany Johnson

Samantha Sanz – a James Beard Award nominee and the top toque at Talavera at Four Seasons Resort Scottsdale – takes you on a three-day tour of the Arizona thrills she can’t get enough of.


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Chef Samantha Sanz studied at Le Cordon Bleu in Scottsdale and honed her palate in Paris.

Courtesy of Four Seasons

Recently nominated for a James Beard Rising Star Chef of the Year Award, Samantha Sanz – chef at Four Seasons Resort Scottsdale at Troon North – is something of a wunderkind. When she took the helm of the Resort’s Talavera restaurant at 28, she was among the youngest chefs ever to oversee a Four Seasons restaurant kitchen. Sanz, however, has been steeped in the food scene from birth – her family has owned a restaurant for more than 60 years in her home town of Nogales, Mexico. Her experience shows in the worldly inventiveness she imparts to Talavera’s boundary-pushing menus, which meld Mediterranean and Latin flavours in dishes such as grilled Galician octopus and Picon tapas.

“I’m constantly playing around,” says Sanz of her menus, and that spirit of joyful discovery informs her weekend hit list for Scottsdale and Phoenix. Here are her tips for what to do, where to eat and the place to find the best prickly-pear frosé.

Four Seasons Residence Club Scottsdale at Troon North

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See all you can experience at Four Seasons Residence Club Scottsdale at Troon North

Friday Evening: A Garden-Fresh Dinner


Dish at Pa'la in Scottsdale

Ramon Navarro bowl

Courtesy of Pa’la

“Pa’la used to be an old house, and now it’s a little restaurant with a wood-fired oven,” Sanz says of the boîte in midtown Phoenix. The restaurant combines Mediterranean and South American fare in its menu, which changes daily based on what’s freshest. “Order the Ramon Navarro bowl – it has all these wholesome grains cooked to al dente perfection, seasoned with high quality vinegar,” Sanz says. “Chef Claudio always keeps it fresh with all the local produce, and quite honestly it’s the best meal after a hike.”


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The wood-fired grill and Bavette steak with mushrooms and tomatoes at Pa’la

Courtesy of Pa’la

Friday Night: Best of Brews


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Big Spill Pils with Nelson hops

Courtesy of Wren House Brewing Company

A couple of doors away in a 1920s bungalow, Wren House Brewing Company is one of Sanz’s go-to spots for a tipple. “I love beer,” she says. “My favourite beer of all time from them has to be the Berries and Cream, which is a sour India pale ale that has raspberries, blackberries and strawberries. It’s brewed with some milk sugar and malt, which gives it a nice mouthfeel and is very refreshing for the spring here in Arizona.”


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The taproom and a glass of Kingsnake imperial stout at Wren House Brewing Company

Courtesy of Wren House Brewing Company

Saturday Morning: Local Caffeine


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Courtesy of Press Coffee Roasters

“We serve Press Coffee Roasters at the Hotel – it’s locally owned by a husband and wife, and they’re so sweet,” Sanz says. “They do all their own roasting, and do an amazing job.” The coffee shop, with locations in the Scottsdale Quarter mall, Tempe, Phoenix and beyond, sources beans directly from farmers in Ethiopia, Guatemala and Costa Rica. Devotees will appreciate the regular hour-long Coffee 101 Tasting classes, which take you from seed to cup as you sip.


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Courtesy of Press Coffee Roasters

Saturday Afternoon: Hiking and Shopping Trips


Fs Mag Backyard Pinnacle Peak

Pinnacle Peak

Courtesy of Four Seasons

Sanz likes to get her endorphins pumping by hiking the 3.5-mile (5.6-kilometre) round-trip trail at Pinnacle Peak Park, in the backyard of Four Seasons Resort Scottsdale. “The earlier you can hike Pinnacle Peak, the better – it gets hot over here,” says Sanz, who urges guests to bring plenty of water. “You’ll see birds – cardinals, quail – and iguanas. It’s out-of-this-world scenic.”

Her next stop? Phoenix General, in an area brimming with cocktail bars, lifestyle shops and buzzing gastropubs. “It’s a small boutique with some really unique finds,” Sanz says of the airy storefront, which sells everything from juniper incense to decorative powder-coated iron horseshoes in rainbow hues. Clothes, too: “I’m obsessed with the clothing lines they have collaborated on with local artists, such as the Fortoul Brothers.”


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Courtesy of Phoenix General; courtesy of Fortoul Brothers

Saturday Night: Supper in Style


Fs Mag Tratto Restaurant Exterior

Courtesy of Jia Yue

As dusk falls over the landscape, Sanz beelines to Tratto – helmed by James Beard Award–winning chef Chris Bianco – for dinner. “My biggest love there is the chicken livers on toast,” Sanz says. “Chef Cassie does an outstanding job and serves them with the seasonal jam she makes. I crave this constantly.” And you really must order a cocktail, Sanz says: “The cocktail program there is outstanding, thanks to Blaise Faber – he makes his own house-made vermouth – but I do enjoy my glass of Sorelle Bronca Prosecco.” Finally, “End the meal with some rich dark chocolate and one of the many amaros they have on the list.”


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Beets with ricotta and homemade pasta at Tratto

Courtesy of @michelevenlee; Jia Yue

Sunday Morning: Mexican-Style Brunch


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The dining room at Ghost Ranch

Courtesy of Shelby Moore

Sanz starts her day with a brunch at Ghost Ranch in nearby Tempe, run by Mexican cousins Chef Rene Andrade and Chef Roberto Centeno. “They have chilaquiles,” Sanz reports with pleasure – the Mexican comfort food dish that slathers fried corn tortillas with salsa and cheese. “The best thing is that the eggs they use are from local farmer Two Wash Ranch. And if you are indecisive like me about red chile or green, you could ask for both.” Yet another of her favourite orders is the prickly pear frosé. “It’s a combination of a margarita and rosé,” she says – “so delicious.”


Fs Mag Ghost Ranch Chilaquiles Pear Frose

Chicken chilaquiles and prickly pear frosé at Ghost Ranch

Courtesy of Shelby Moore

Sunday Afternoon: Art Hours


Fs Mag Phoenix Art Museum

Courtesy of Phoenix Art Museum

For an afternoon well spent, Sanz heads to the sleek Phoenix Art Museum, where more than 19,000 works of art are housed in a building originally designed by Alden B. Dow, a protégée of Frank Lloyd Wright. “There is always an amazing exposition to catch there, and it’s never super crowded,” she says. “They had an exhibit by Mexican artist Carlos Amorales where an entire wall was mounted with 25,000 black paper moths and butterflies – awesome.” On exhibition through February 9, 2020: “American Scenes/Americas Seen,” with work from the 1930s and ’40s by artists such as Diego Rivera and Alice Trumbull Mason.


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Courtesy of Phoenix Art Museum

Sunday Night: Twilight in the Desert


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Courtesy of Desert Botanical Garden

“We have the best sunsets, especially at the Desert Botanical Garden,” Sanz says of the 140-acre (57-hectare) grounds, where visitors can glimpse thousands of species, including organ pipe cactus, teddy bear cholla and 186 types of agave. Walk around and relax, Sanz says. It’s a peaceful way to round out your weekend.


Fs Mag Chef Arizona Botanical Detail

Courtesy of Desert Botanical Garden

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An Instagram Tour of Singapore – Plus What Your Phone Can’t Capture

Posted on by Katie Lockhart

Singapore is an Instagrammer’s paradise. Peranakan shophouses, which reflect the deep Chinese roots of the local population, line the streets like exquisite doll’s houses as modern glass high-rises like Four Seasons Hotel Singapore aim at the sky. Once you’ve got the perfect shot of your suite – the Hotel has unveiled newly redesigned interiors with fascinating Singaporean details to celebrate the Lion City’s 200th anniversary – head out to these picture-worthy places, recommended by our experts.

Four Seasons Hotel Singapore

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Singapore Botanic Gardens

It’s easy to take a quiet moment for yourself as you wander the sprawling 82 hectares (200 acres) of Singapore Botanic Gardens, the city’s first UNESCO World Heritage site. “In this 160-year-old tropical garden, you can take a stroll and enjoy a breath of fresh air,” says Wahidah Jabbar, Four Seasons Hotel Singapore Guest Recognition Specialist. The National Orchid Garden is the most popular stop – no surprise here, as it’s the largest collection in the world.

Outside the Frame:

Dress in your Sunday best for dinner at The White Rabbit, in an elegantly restored chapel from the 1930s. The acclaimed prix fixe menu is made up of classic, exquisitely plated European dishes.

National Gallery Singapore

The former Supreme Court building and the old City Hall have been combined to make the largest museum in Singapore. The National Gallery commingles modern architecture, a historic façade, stately staircases and an impressive collection of Southeast Asian art. Don’t miss the rooftop bar’s unobstructed views of the iconic Marina Bay Sands.

Outside the Frame:

Inside the same building is the National Kitchen by Violet Oon, serving elevated Peranakan-style food. “The satay is not to be missed,” says Christopher Tsoi, Guest Experience Manager at Four Seasons Hotel Singapore, but for something different, try the beef cheek braised in a spicy tamarind gravy with gula melaka [a type of palm sugar].”

Koon Seng Road

Travellers from around the globe come for a photo shoot in Koon Seng Road, Singapore’s most colourful street. This row of Peranakan shophouses is painted in bright hues that preserve its Chinese history.

Outside the Frame:

Laksa, a spicy noodle soup, is a staple in Singapore, and 328 Katong Laksa is an institution. “Be sure to try one of Singapore’s most famous laksa there, where Gordon Ramsay had a cook-off in 2013,” says Sean Chew, Four Seasons Hotel Singapore Guest Relations Officer.

Old Hill Street Police Station

With 927 rainbow-painted shutters, Old Hill Street Police Station might just be the prettiest former jail in the world. Now home to the Ministry of Communications and Information (MCI) and Ministry of Culture, Community and Youth, this national monument is best photographed from across the street.

Outside the Frame:

Named one of Asia’s 50 Best Bars in 2018, The Old Man is just a 20-minute walk away. “This bar’s cocktail menu is inspired by Ernest Hemingway,” says Yanlin Tan, Four Seasons Hotel Singapore Reservations and Telephones Manager. “Be sure to take a seat at the bar, as it has a cold counter to keep your drinks cool.”

Tan Teng Niah

Tan Teng Niah, a Chinese villa painted in a crayon box of colours, is another example of what makes this vibrant city a photographer’s dream. Built in 1900, it’s the last Chinese bungalow standing in Little India. And as of this year, it’s for sale.

Outside the Frame:

Across the street at Tekka Hawker Centre is one of the best street food stalls in Singapore. “Try 545 Whampoa Prawn Noodles for just $4. It’s run by Lu Ruifang, a finance graduate turned third-generation hawker,” says Isylana Ismail, Four Seasons Hotel Singapore Guest Services Manager. “Her recipe was passed down to her from her grandfather.”

Gardens By The Bay

An admittedly touristy spot, thanks to a marvellous collection of 1.5 million flowers and plants spread over a dozen different attractions, Gardens by the Bay is nevertheless worth a night-time visit for the light-and-music show known as Garden Rhapsody. “Get there around 6:00 pm so that you have some time to explore and find a good spot on the grass to enjoy the show,” says Kamarl John, restaurant chef at One-Ninety at Four Seasons Hotel Singapore.

Outside the Frame:

Started by KF Seetoh – the champion of Singapore street food and a friend of Anthony Bourdain – Makansutra Gluttons Bay gathers together a fantastic selection of food stalls serving local favourites like Hainanese chicken rice and chilli crab.

Fort Canning Park

This relatively small hill near downtown Singapore has seen its share of history – including the arrival of British forces in 1819 – but today the green space hosts free festivals, concerts and parties. “Keep an eye out for the Shakespeare in the Park productions in May and Films at the Fort outdoor movies in August,” Tsoi says. Pro tip: The park’s heavily Instagrammed spiral staircase can be difficult to find. It’s not actually inside the park, but at the end of Fort Canning Tunnel underpass just outside the entrance.

Outside the Frame:

You may recognize Chijmes as the beautiful Catholic church from the wedding scene in Crazy Rich Asians. In fact, it’s a neoclassical former convent redesigned into a complex with dozens of bars and restaurants.

Jewel Changi Airport

Singapore’s Changi Airport is a destination in itself. Consistently ranked as the best airport in the world, it boasts an addition, Jewel, that has locals and tourists pulling out their cell phones. “Get your insta-worthy shots at the world’s tallest indoor waterfall, then check out the Canopy Bridge with its glass-bottom walkway,” says Gladys Lim, Four Seasons Hotel Singapore Guest Relations Officer, of the 10-storey complex, which opened in April.

Outside the Frame:

For a unique dining experience, ride a bumboat out into the water. “At Smith Marine Floating Restaurant,” Lim says, “you can catch your own fish at the Smith Marine and have it cooked on the spot any way you like it.”

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