{"id":119206,"date":"2016-10-24T13:33:31","date_gmt":"2016-10-24T13:33:31","guid":{"rendered":"https:\/\/www.fourseasons.com\/magazine\/?p=119206"},"modified":"2026-04-08T04:00:51","modified_gmt":"2026-04-08T08:00:51","slug":"secret-dishes-around-the-world","status":"publish","type":"post","link":"https:\/\/www.fourseasons.com\/magazine\/taste\/secret-dishes-around-the-world\/","title":{"rendered":"7 Secret Off-Menu Dishes to Order Now"},"content":{"rendered":"\n<div id=\"immersive_panel_1\" class=\"body-block text-block body-block-article-content-block\">\n<div class=\"entry\">\n<p>From a flavourful soup in Bahrain to an expertly aged rum cocktail in Koh Samui, chefs at Four Seasons hotels and resorts around the world are known for creating secret menu items with their own personal flair. For a truly exclusive dining experience, guests in the know should order one of these by-request-only dishes or drinks during their next evening out.<\/p>\n<p><\/p><\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_2\" class=\"body-block text-block body-block-article-content-block\">\n<header class=\"block-header text-block\">\n<h2 class=\"block-title\">Elevated comfort food in St. Louis<\/h2>\n<\/header>\n<div class=\"entry\">\n            <\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_3\" class=\"body-block body-block-single-image large-body-media\">\n<div class=\"fs-image\">\n<div class=\"fs-image-container\">\n                <picture class=\"article-title-image\">\n        <!--[if IE 9]><video style=\"display: none;\"><![endif]--><source srcset=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/10\/STLbread.jpg\" media=\"(min-width: 992px)\"><!--[if IE 9]><\/video><![endif]--><br>\n        <img src=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/10\/STLbread.jpg\" class=\"attachment-mobile_large size-mobile_large\" alt=\"Dia's cheese bread\" decoding=\"async\" loading=\"lazy\">    <\/picture>\n<div class=\"caption\">\n<div class=\"caption-wrapper\">\n<p class=\"image-block-caption image-caption\">Warm and comforting Dia&#8217;s Cheese Bread is inspired by Four Seasons Hotel St. Louis Chef Gerard Craft&#8217;s beloved childhood nanny.<\/p>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<div class=\"asset-share element-share\">\n            <button class=\"btn btn-share collapsed\" type=\"button\" data-toggle=\"collapse\" data-target=\"#image_share_149215\" aria-expanded=\"false\" aria-controls=\"image_share_149215\"><br>\n                <span class=\"icon-share icon-share-arrow\"> <span class=\"share-text\">Share<\/span><\/span><br>\n            <\/button><p><\/p>\n<ul id=\"image_share_149215\" class=\"collapse share-options\">\n<li><a href=\"\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-facebook\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/twitter.com\/intent\/tweet?url=\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-twitter\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/www.pinterest.com\/pin\/create\/button\/?url=&amp;media=https%3A%2F%2Fwww.fourseasons.com%2Fmagazine%2Fmagazine%2Fwp-content%2Fuploads%2F2016%2F10%2FSTLbread.jpg\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-pinterest\"><\/i><\/a><\/li>\n<\/ul><\/div>\n<p><\/p><\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_4\" class=\"body-block text-block body-block-article-content-block\">\n<div class=\"entry\">\n<p>Much of the inspiration for the menu at <a href=\"https:\/\/www.fourseasons.com\/stlouis\/dining\/restaurants\/cinder-house\/\">Cinder House<\/a> at <a href=\"https:\/\/www.fourseasons.com\/stlouis\/\">Four Seasons Hotel St. Louis<\/a> comes from Chef Gerard Craft\u2019s love of South American cuisine \u2013 his beloved childhood nanny, Dia, introduced him to its flavours. Today, many of the wood-fired dishes at the restaurant are an ode to Dia. \u201cAs an adult, I now recognize how much care she put into everything that she made,\u201d Craft says. \u201cDia had the ability to evoke a sense of comfort from simple, fresh ingredients, and that\u2019s something I hope always translates on the Cinder House menu.\u201d<\/p>\n<p>One of Dia\u2019s most comforting dishes is only available by request: Dia\u2019s Cheese Bread, or <em>Pao De Queijo<\/em>, was on Cinder House\u2019s opening menu but now is a secret favourite among Cinder House regulars. The warm, pillowy pieces of fresh bread are best served with prosciutto and lardo or as the perfect accompaniment to a warm meal after a long day.<\/p>\n<p><\/p><\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_5\" class=\"body-block body-cta large-body-media body-block-cta-small-body\">\n<div class=\"body-cta-container\">\n<div class=\"cta-text-container\">\n<h3>Four Seasons Hotel St. Louis<\/h3>\n<p><\/p><\/div>\n<div class=\"cta-btn-container\">\n            <a href=\"http:\/\/www.fourseasons.com\/stlouis\/\" class=\"btn btn-primary btn-small\">Check Rates &amp; Availability <\/a>\n        <\/div>\n<p><\/p><\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_6\" class=\"body-block text-block body-block-article-content-block\">\n<header class=\"block-header text-block\">\n<h2 class=\"block-title\">Seafood Ramen in Bahrain<\/h2>\n<\/header>\n<div class=\"entry\">\n            <\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_7\" class=\"body-block body-block-single-image large-body-media\">\n<div class=\"fs-image\">\n<div class=\"fs-image-container\">\n                <picture class=\"article-title-image\">\n        <!--[if IE 9]><video style=\"display: none;\"><![endif]--><source srcset=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/10\/BAH_992_648x1048.jpg\" media=\"(min-width: 992px)\"><!--[if IE 9]><\/video><![endif]--><br>\n        <img src=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/10\/BAH_992_648x1048.jpg\" class=\"attachment-mobile_large size-mobile_large\" alt=\"Bah 992 648x1048\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/10\/BAH_992_648x1048.jpg 648w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/10\/BAH_992_648x1048-190x300.jpg 190w\" sizes=\"(max-width: 648px) 100vw, 648px\">    <\/picture>\n<div class=\"caption\">\n<div class=\"caption-wrapper\">\n<p class=\"image-block-caption image-caption\">For a twist on the traditional Asian dish, this Seafood Ramen combines local Bahraini prawns, black sea bass and clams alongside more traditional garnishes like a shoyu egg, fresh scallions and sesame.<\/p>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<div class=\"asset-share element-share\">\n            <button class=\"btn btn-share collapsed\" type=\"button\" data-toggle=\"collapse\" data-target=\"#image_share_149188\" aria-expanded=\"false\" aria-controls=\"image_share_149188\"><br>\n                <span class=\"icon-share icon-share-arrow\"> <span class=\"share-text\">Share<\/span><\/span><br>\n            <\/button><p><\/p>\n<ul id=\"image_share_149188\" class=\"collapse share-options\">\n<li><a href=\"\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-facebook\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/twitter.com\/intent\/tweet?url=\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-twitter\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/www.pinterest.com\/pin\/create\/button\/?url=&amp;media=https%3A%2F%2Fwww.fourseasons.com%2Fmagazine%2Fmagazine%2Fwp-content%2Fuploads%2F2016%2F10%2FBAH_992_648x1048.jpg\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-pinterest\"><\/i><\/a><\/li>\n<\/ul><\/div>\n<p><\/p><\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_8\" class=\"body-block text-block body-block-article-content-block quote-below\">\n<div class=\"entry\">\n<p>It took 18 months for up-and-coming Bahraini Chef Lulwa Sowaileh at <a href=\"http:\/\/www.fourseasons.com\/bahrain\/\">Four Seasons Hotel Bahrain Bay<\/a> to perfect her ramen noodles, experimenting with different textures and techniques until she was satisfied with the result. A change from the traditional dim sum and authentic robata-style grilled items she normally creates at&nbsp;<a href=\"http:\/\/www.fourseasons.com\/bahrain\/dining\/restaurants\/re_asian_cuisine\/\">re Asian Cuisine<\/a>, a Wolfgang Puck restaurant, the dish is served with dashi broth \u2013 made by slow-cooking fish bones, shitake mushrooms, bonito flakes and kombu and seasoned with tamari and sea salt \u2013 fresh prawns, black sea bass and clams, and garnished with a shoyu egg, crispy shallots, lime, cilantro, fresh scallions and sesame.<\/p>\n<p><\/p><\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_9\" class=\"body-block body-cta large-body-media body-block-cta-small-body\">\n<div class=\"body-cta-container\">\n<div class=\"cta-text-container\">\n<h3>Four Seasons Hotel Bahrain Bay<\/h3>\n<p><\/p><\/div>\n<div class=\"cta-btn-container\">\n            <a href=\"http:\/\/www.fourseasons.com\/bahrain\/\" class=\"btn btn-primary btn-small\">Check Rates &amp; Availability <\/a>\n        <\/div>\n<p><\/p><\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_10\" class=\"body-block text-block body-block-article-content-block\">\n<header class=\"block-header text-block\">\n<h2 class=\"block-title\">Vegan choices in Scottsdale<\/h2>\n<\/header>\n<div class=\"entry\">\n            <\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_11\" class=\"body-block body-block-single-image large-body-media\">\n<div class=\"fs-image\">\n<div class=\"fs-image-container\">\n                <picture class=\"article-title-image\">\n        <!--[if IE 9]><video style=\"display: none;\"><![endif]--><source srcset=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/10\/Scottsdale_970x540.jpg\" media=\"(min-width: 992px)\"><!--[if IE 9]><\/video><![endif]--><br>\n        <img src=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/10\/Scottsdale_970x540.jpg\" class=\"attachment-mobile_large size-mobile_large\" alt=\"A green dish in Scottsdale\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/10\/Scottsdale_970x540.jpg 970w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/10\/Scottsdale_970x540-300x167.jpg 300w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/10\/Scottsdale_970x540-768x428.jpg 768w\" sizes=\"(max-width: 970px) 100vw, 970px\">    <\/picture>\n<div class=\"caption\">\n<div class=\"caption-wrapper\">\n<p class=\"image-block-caption image-caption\">Chef Mel Mecinas\u2019 vegan dishes, such as this asparagus risotto, add playful and healthy alternatives to the menu at Four Seasons Resort Scottsdale at Troon North.<\/p>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<div class=\"asset-share element-share\">\n            <button class=\"btn btn-share collapsed\" type=\"button\" data-toggle=\"collapse\" data-target=\"#image_share_119208\" aria-expanded=\"false\" aria-controls=\"image_share_119208\"><br>\n                <span class=\"icon-share icon-share-arrow\"> <span class=\"share-text\">Share<\/span><\/span><br>\n            <\/button><p><\/p>\n<ul id=\"image_share_119208\" class=\"collapse share-options\">\n<li><a href=\"\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-facebook\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/twitter.com\/intent\/tweet?url=\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-twitter\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/www.pinterest.com\/pin\/create\/button\/?url=&amp;media=https%3A%2F%2Fwww.fourseasons.com%2Fmagazine%2Fmagazine%2Fwp-content%2Fuploads%2F2016%2F10%2FScottsdale_970x540.jpg\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-pinterest\"><\/i><\/a><\/li>\n<\/ul><\/div>\n<p><\/p><\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_12\" class=\"body-block text-block body-block-article-content-block\">\n<div class=\"entry\">\n<p>Chef Mel Mecinas\u2019 off-menu, six-course vegan tasting at <a href=\"http:\/\/www.fourseasons.com\/scottsdale\/\">Four Seasons Resort Scottsdale at Troon North<\/a> was originally prepared to accommodate a vegan guest, but it has become so popular that it\u2019s no longer just vegans asking for it. Driven by which fruits, vegetables and grains are in season, Mecinas is constantly creating new dishes that are healthful, deeply satisfying and playful, too.<\/p>\n<p>His pappardelle, for example, is topped with a silky sauce made of tofu instead of cream or cheese, while his tartare swaps out beef with toothsome, hearty tomatoes, which give a similar meaty effect. If you\u2019d like to try one of his creations, like asparagus risotto, or are wondering what new vegan dish he\u2019s concocted, all you have to do is ask.<\/p>\n<p><\/p><\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_13\" class=\"body-block body-cta large-body-media body-block-cta-small-body\">\n<div class=\"body-cta-container\">\n<div class=\"cta-text-container\">\n<h3>Four Seasons Resort Scottsdale at Troon North<\/h3>\n<p><\/p><\/div>\n<div class=\"cta-btn-container\">\n            <a href=\"http:\/\/www.fourseasons.com\/scottsdale\/\" class=\"btn btn-primary btn-small\">Check Rates &amp; Availability <\/a>\n        <\/div>\n<p><\/p><\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_14\" class=\"body-block text-block body-block-article-content-block\">\n<header class=\"block-header text-block\">\n<h2 class=\"block-title\">Traditional delights in Egypt<\/h2>\n<\/header>\n<div class=\"entry\">\n            <\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_15\" class=\"body-block body-block-single-image large-body-media\">\n<div class=\"fs-image\">\n<div class=\"fs-image-container\">\n                <picture class=\"article-title-image\">\n        <!--[if IE 9]><video style=\"display: none;\"><![endif]--><source srcset=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/10\/ALX_424_970x1024.jpg\" media=\"(min-width: 992px)\"><!--[if IE 9]><\/video><![endif]--><br>\n        <img src=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/10\/ALX_424_970x1024.jpg\" class=\"attachment-mobile_large size-mobile_large\" alt=\"Alx 424 970x1024\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/10\/ALX_424_970x1024.jpg 970w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/10\/ALX_424_970x1024-284x300.jpg 284w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/10\/ALX_424_970x1024-768x811.jpg 768w\" sizes=\"(max-width: 970px) 100vw, 970px\">    <\/picture>\n<div class=\"caption\">\n<div class=\"caption-wrapper\">\n<p class=\"image-block-caption image-caption\">Chef Emad Ebeid of Four Seasons Hotel Cairo at Nile Plaza enjoys preparing labour-intensive folk dishes for guests, such as koshari.<\/p>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<div class=\"asset-share element-share\">\n            <button class=\"btn btn-share collapsed\" type=\"button\" data-toggle=\"collapse\" data-target=\"#image_share_149164\" aria-expanded=\"false\" aria-controls=\"image_share_149164\"><br>\n                <span class=\"icon-share icon-share-arrow\"> <span class=\"share-text\">Share<\/span><\/span><br>\n            <\/button><p><\/p>\n<ul id=\"image_share_149164\" class=\"collapse share-options\">\n<li><a href=\"\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-facebook\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/twitter.com\/intent\/tweet?url=\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-twitter\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/www.pinterest.com\/pin\/create\/button\/?url=&amp;media=https%3A%2F%2Fwww.fourseasons.com%2Fmagazine%2Fmagazine%2Fwp-content%2Fuploads%2F2016%2F10%2FALX_424_970x1024.jpg\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-pinterest\"><\/i><\/a><\/li>\n<\/ul><\/div>\n<p><\/p><\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_16\" class=\"body-block text-block body-block-article-content-block\">\n<div class=\"entry\">\n<p><a href=\"http:\/\/www.fourseasons.com\/caironp\/dining\/restaurants\/zitouni\/\">Zitouni<\/a> at <a href=\"http:\/\/www.fourseasons.com\/caironp\/\">Four Seasons Hotel Cairo at Nile Plaza<\/a> specializes in Egyptian cuisine, but there are two traditional dishes that aren\u2019t on the menu because they\u2019re so labour-intensive. For guests who prefer more rural recipes, however, Chef Emad Ebeid doesn\u2019t mind crafting his <em>koshari<\/em>, a hearty blend of lentils, rice and macaroni topped with a spicy tomato sauce and fried onions, or his rich oxtail stew.<\/p>\n<p>\u201cThese are very ethnic folk dishes, mostly served in areas that are difficult to commute to by our guests, and also require special culinary preparations,\u201d Ebeid says. \u201cThe challenge is producing a folk dish without compromising Four Seasons culinary perfection.\u201d<\/p>\n<p><\/p><\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_17\" class=\"body-block body-cta large-body-media body-block-cta-small-body\">\n<div class=\"body-cta-container\">\n<div class=\"cta-text-container\">\n<h3>Four Seasons Hotel Cairo at Nile Plaza<\/h3>\n<p><\/p><\/div>\n<div class=\"cta-btn-container\">\n            <a href=\"http:\/\/www.fourseasons.com\/caironp\/\" class=\"btn btn-primary btn-small\">Check Rates &amp; Availability <\/a>\n        <\/div>\n<p><\/p><\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_18\" class=\"body-block text-block body-block-article-content-block\">\n<header class=\"block-header text-block\">\n<h2 class=\"block-title\">Exclusive caviar in Beverly Hills<\/h2>\n<\/header>\n<div class=\"entry\">\n            <\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_19\" class=\"body-block body-block-single-image large-body-media\">\n<div class=\"fs-image\">\n<div class=\"fs-image-container\">\n                <picture class=\"article-title-image\">\n        <!--[if IE 9]><video style=\"display: none;\"><![endif]--><source srcset=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/10\/BEV_970x540.jpg\" media=\"(min-width: 992px)\"><!--[if IE 9]><\/video><![endif]--><br>\n        <img src=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/10\/BEV_970x540.jpg\" class=\"attachment-mobile_large size-mobile_large\" alt=\"Caviar tin\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/10\/BEV_970x540.jpg 970w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/10\/BEV_970x540-300x167.jpg 300w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/10\/BEV_970x540-768x428.jpg 768w\" sizes=\"(max-width: 970px) 100vw, 970px\">    <\/picture>\n<div class=\"caption\">\n<div class=\"caption-wrapper\">\n<p class=\"image-block-caption image-caption\">The mother-of-pearl dish bearing delicious and decadent Kaluga and Osetra caviar is made exclusively for Beverly Wilshire, <span style=\"font-size: .8em;\">Beverly Hills, A Four Seasons Hotel<\/span>.<\/p>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<div class=\"byline\">\n<p class=\"image-block-credit image-credit\">Photography courtesy of Stocksy<\/p>\n<p><\/p><\/div>\n<div class=\"asset-share element-share\">\n            <button class=\"btn btn-share collapsed\" type=\"button\" data-toggle=\"collapse\" data-target=\"#image_share_119214\" aria-expanded=\"false\" aria-controls=\"image_share_119214\"><br>\n                <span class=\"icon-share icon-share-arrow\"> <span class=\"share-text\">Share<\/span><\/span><br>\n            <\/button><p><\/p>\n<ul id=\"image_share_119214\" class=\"collapse share-options\">\n<li><a href=\"\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-facebook\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/twitter.com\/intent\/tweet?url=\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-twitter\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/www.pinterest.com\/pin\/create\/button\/?url=&amp;media=https%3A%2F%2Fwww.fourseasons.com%2Fmagazine%2Fmagazine%2Fwp-content%2Fuploads%2F2016%2F10%2FBEV_970x540.jpg\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-pinterest\"><\/i><\/a><\/li>\n<\/ul><\/div>\n<p><\/p><\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_20\" class=\"body-block text-block body-block-article-content-block\">\n<div class=\"entry\">\n<p>To cater to the sophisticated palates of locals and visiting guests alike, Chef Samir Roonwal of <a href=\"http:\/\/www.fourseasons.com\/beverlywilshire\/\">Beverly Wilshire, <span style=\"font-size: .8em;\">Beverly Hills, A Four Seasons Hotel<\/span><\/a> makes sure certain ingredients are always on hand, available to those who know to ask. Kaluga and Osetra caviar, for example, arrives in a dazzling mother-of-pearl set made exclusively for the Beverly Wilshire, <span style=\"font-size: .8em;\">Beverly Hills, A Four Seasons Hotel<\/span>. In addition, there are fresh truffles (white or black, depending on the season), which&nbsp;diners can request be&nbsp;added as an indulgent finish to anything from pasta to popcorn.<\/p>\n<p><\/p><\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_21\" class=\"body-block body-cta large-body-media body-block-cta-small-body\">\n<div class=\"body-cta-container\">\n<div class=\"cta-text-container\">\n<h3>Beverly Wilshire, <span style=\"font-size: .8em;\">Beverly Hills, A Four Seasons Hotel<\/span><\/h3>\n<p><\/p><\/div>\n<div class=\"cta-btn-container\">\n            <a href=\"http:\/\/www.fourseasons.com\/beverlywilshire\/\" class=\"btn btn-primary btn-small\">Check Rates &amp; Availability <\/a>\n        <\/div>\n<p><\/p><\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_22\" class=\"body-block text-block body-block-article-content-block\">\n<header class=\"block-header text-block\">\n<h2 class=\"block-title\">Aged rum in Koh Samui<\/h2>\n<\/header>\n<div class=\"entry\">\n            <\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_23\" class=\"body-block body-block-single-image large-body-media\">\n<div class=\"fs-image\">\n<div class=\"fs-image-container\">\n                <picture class=\"article-title-image\">\n        <!--[if IE 9]><video style=\"display: none;\"><![endif]--><source srcset=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/10\/KOH_741_970x540.jpg\" media=\"(min-width: 992px)\"><!--[if IE 9]><\/video><![endif]--><br>\n        <img src=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/10\/KOH_741_970x540.jpg\" class=\"attachment-mobile_large size-mobile_large\" alt=\"Tropical cocktails with mini umbrellas\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/10\/KOH_741_970x540.jpg 970w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/10\/KOH_741_970x540-300x167.jpg 300w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/10\/KOH_741_970x540-768x428.jpg 768w\" sizes=\"(max-width: 970px) 100vw, 970px\">    <\/picture>\n<div class=\"caption\">\n<div class=\"caption-wrapper\">\n<p class=\"image-block-caption image-caption\">The Aged Zombie at CocoRum includes a potent mix of three rums that have been aged for 60 days.<\/p>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<div class=\"asset-share element-share\">\n            <button class=\"btn btn-share collapsed\" type=\"button\" data-toggle=\"collapse\" data-target=\"#image_share_119215\" aria-expanded=\"false\" aria-controls=\"image_share_119215\"><br>\n                <span class=\"icon-share icon-share-arrow\"> <span class=\"share-text\">Share<\/span><\/span><br>\n            <\/button><p><\/p>\n<ul id=\"image_share_119215\" class=\"collapse share-options\">\n<li><a href=\"\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-facebook\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/twitter.com\/intent\/tweet?url=\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-twitter\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/www.pinterest.com\/pin\/create\/button\/?url=&amp;media=https%3A%2F%2Fwww.fourseasons.com%2Fmagazine%2Fmagazine%2Fwp-content%2Fuploads%2F2016%2F10%2FKOH_741_970x540.jpg\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-pinterest\"><\/i><\/a><\/li>\n<\/ul><\/div>\n<p><\/p><\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_24\" class=\"body-block text-block body-block-article-content-block\">\n<div class=\"entry\">\n<p>Tiki drinks are already enjoying a comeback, but at <a href=\"http:\/\/www.fourseasons.com\/kohsamui\/\">Four Seasons Resort Koh Samui<\/a> the trend is being pushed even further with barrel aging, which lends cocktails unusual depth and complexity. Available only by request, the Aged Zombie at <a href=\"http:\/\/www.fourseasons.com\/kohsamui\/dining\/restaurants\/coco_rum\/\">CoCoRum<\/a> bar is a potent mix of three rums that have been aged for 60 days in an American oak barrel.<\/p>\n<p>\u201cIt sounds a bit complicated,\u201d says head bartender Samart Khethong, \u201cbut the result is this wonderfully smooth cocktail.\u201d If you\u2019re a vodka fan and want to continue imbibing under the radar, order an avocado martini and watch what happens.<\/p>\n<p><\/p><\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_25\" class=\"body-block body-cta large-body-media body-block-cta-small-body\">\n<div class=\"body-cta-container\">\n<div class=\"cta-text-container\">\n<h3>Four Seasons Resort Koh Samui<\/h3>\n<p><\/p><\/div>\n<div class=\"cta-btn-container\">\n            <a href=\"http:\/\/www.fourseasons.com\/kohsamui\/\" class=\"btn btn-primary btn-small\">Check Rates &amp; Availability <\/a>\n        <\/div>\n<p><\/p><\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_26\" class=\"body-block text-block body-block-article-content-block\">\n<header class=\"block-header text-block\">\n<h2 class=\"block-title\">Upside-down pancakes in Lanai<\/h2>\n<\/header>\n<div class=\"entry\">\n            <\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_27\" class=\"body-block body-block-single-image large-body-media\">\n<div class=\"fs-image\">\n<div class=\"fs-image-container\">\n                <picture class=\"article-title-image\">\n        <!--[if IE 9]><video style=\"display: none;\"><![endif]--><source srcset=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/10\/Lanai_970x540.jpg\" media=\"(min-width: 992px)\"><!--[if IE 9]><\/video><![endif]--><br>\n        <img src=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/10\/Lanai_970x540.jpg\" class=\"attachment-mobile_large size-mobile_large\" alt=\"Pastry on a white plate\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/10\/Lanai_970x540.jpg 970w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/10\/Lanai_970x540-300x167.jpg 300w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/10\/Lanai_970x540-768x428.jpg 768w\" sizes=\"(max-width: 970px) 100vw, 970px\">    <\/picture>\n<div class=\"caption\">\n<div class=\"caption-wrapper\">\n<p class=\"image-block-caption image-caption\">Made with brown sugar and fresh local pineapple, the upside-down pineapple pancake is a favourite of regular guests at Four Seasons Resort Lanai.<\/p>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<div class=\"asset-share element-share\">\n            <button class=\"btn btn-share collapsed\" type=\"button\" data-toggle=\"collapse\" data-target=\"#image_share_119217\" aria-expanded=\"false\" aria-controls=\"image_share_119217\"><br>\n                <span class=\"icon-share icon-share-arrow\"> <span class=\"share-text\">Share<\/span><\/span><br>\n            <\/button><p><\/p>\n<ul id=\"image_share_119217\" class=\"collapse share-options\">\n<li><a href=\"\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-facebook\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/twitter.com\/intent\/tweet?url=\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-twitter\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/www.pinterest.com\/pin\/create\/button\/?url=&amp;media=https%3A%2F%2Fwww.fourseasons.com%2Fmagazine%2Fmagazine%2Fwp-content%2Fuploads%2F2016%2F10%2FLanai_970x540.jpg\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-pinterest\"><\/i><\/a><\/li>\n<\/ul><\/div>\n<p><\/p><\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_28\" class=\"body-block text-block body-block-article-content-block\">\n<div class=\"entry\">\n<p>Though it was a breakfast staple at <a href=\"http:\/\/www.fourseasons.com\/lanai\/dining\/restaurants\/one_forty\/\">ONE FORTY<\/a> years ago, the upside-down pineapple pancake has since been removed from the menu at <a href=\"http:\/\/www.fourseasons.com\/lanai\/\">Four Seasons Resort Lanai<\/a>. But guests with a taste for its sweet flavour and fresh pineapple can ask for a special order. To make each cake, a ring of the local fruit is mixed with pancake batter, brown sugar and clarified butter, then baked for 10 minutes before the whole thing is inverted onto a plate. The result is fluffy, not too sweet and distinctively Hawaiian.<\/p>\n<p><\/p><\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_29\" class=\"body-block body-cta large-body-media body-block-cta-small-body\">\n<div class=\"body-cta-container\">\n<div class=\"cta-text-container\">\n<h3>Four Seasons Resort Lanai<\/h3>\n<p><\/p><\/div>\n<div class=\"cta-btn-container\">\n            <a href=\"http:\/\/www.fourseasons.com\/lanai\/\" class=\"btn btn-primary btn-small\">Check Rates &amp; Availability <\/a>\n        <\/div>\n<p><\/p><\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_30\" class=\"body-block text-block body-block-article-content-block\">\n<header class=\"block-header text-block\">\n<h2 class=\"block-title\">Hideaway in Abu Dhabi<\/h2>\n<\/header>\n<div class=\"entry\">\n            <\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_31\" class=\"body-block body-block-single-image large-body-media\">\n<div class=\"fs-image\">\n<div class=\"fs-image-container\">\n                <picture class=\"article-title-image\">\n        <!--[if IE 9]><video style=\"display: none;\"><![endif]--><source srcset=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2024\/02\/ABS_317_970x540.jpg\" media=\"(min-width: 992px)\"><!--[if IE 9]><\/video><![endif]--><br>\n        <img src=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2024\/02\/ABS_317_970x540.jpg\" class=\"attachment-mobile_large size-mobile_large\" alt=\"Abs 317 970x540\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2024\/02\/ABS_317_970x540.jpg 970w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2024\/02\/ABS_317_970x540-300x167.jpg 300w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2024\/02\/ABS_317_970x540-768x428.jpg 768w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2024\/02\/ABS_317_970x540-360x201.jpg 360w\" sizes=\"(max-width: 970px) 100vw, 970px\">    <\/picture>\n<div class=\"caption\">\n<div class=\"caption-wrapper\">\n<p class=\"image-block-caption image-caption\">With a design that&#8217;s inspired by Al Capone\u2019s prison cell and his infamous 1928 Cadillac, the Hideaway private dinning room at Four Seasons Hotel Abu Dhabi at Al Maryah Island is only accessible by an unmarked passageway.<\/p>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<div class=\"asset-share element-share\">\n            <button class=\"btn btn-share collapsed\" type=\"button\" data-toggle=\"collapse\" data-target=\"#image_share_159906\" aria-expanded=\"false\" aria-controls=\"image_share_159906\"><br>\n                <span class=\"icon-share icon-share-arrow\"> <span class=\"share-text\">Share<\/span><\/span><br>\n            <\/button><p><\/p>\n<ul id=\"image_share_159906\" class=\"collapse share-options\">\n<li><a href=\"\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-facebook\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/twitter.com\/intent\/tweet?url=\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-twitter\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/www.pinterest.com\/pin\/create\/button\/?url=&amp;media=https%3A%2F%2Fwww.fourseasons.com%2Fmagazine%2Fmagazine%2Fwp-content%2Fuploads%2F2024%2F02%2FABS_317_970x540.jpg\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-pinterest\"><\/i><\/a><\/li>\n<\/ul><\/div>\n<p><\/p><\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_32\" class=\"body-block text-block body-block-article-content-block\">\n<div class=\"entry\">\n<p>An off-menu item is one thing, but <a href=\"http:\/\/www.fourseasons.com\/abudhabi\/\">Four Seasons Hotel Abu Dhabi at Al Maryah Island<\/a> is taking dining secrecy to a whole new level with a hidden speakeasy that you have to find before you can even get the menu.<\/p>\n<p>The newly launched Hideaway, a secret extension of <a href=\"http:\/\/www.fourseasons.com\/abudhabi\/dining\/restaurants\/butcher_and_still\/\">Butcher &amp; Still<\/a>, can be reached only by knowing an insider at the property and locating the unmarked passageway. When you do secure access, you and 17 of your closest friends will be rewarded with your own private venue, with plenty of decadent eats, spirited cocktails and cigars on hand. The room\u2019s retro design is inspired by Al Capone\u2019s prison cell and his infamous 1928 bulletproof Cadillac.<\/p>\n<p><\/p><\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_33\" class=\"body-block body-cta large-body-media body-block-cta-small-body\">\n<div class=\"body-cta-container\">\n<div class=\"cta-text-container\">\n<h3>Four Seasons Hotel Abu Dhabi at Al Maryah Island<\/h3>\n<p><\/p><\/div>\n<div class=\"cta-btn-container\">\n            <a href=\"http:\/\/www.fourseasons.com\/abudhabi\/\" class=\"btn btn-primary btn-small\">Check Rates &amp; Availability <\/a>\n        <\/div>\n<p><\/p><\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_34\" class=\"body-block large-body-media body-block-cta-large-body text-class\">\n<div class=\"large-body-cta-container\">\n<div class=\"section-head\">\n<h2 class=\"section-title\">YOUR JOURNEY BEGINS HERE<\/h2>\n<p>Select a destination and start exploring<\/p>\n<p><\/p><\/div>\n<picture class=\"cta-image\"><source srcset=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/07\/property-feature-image-BAH-970x369.jpeg\" media=\"(min-width: 768px)\"><img width=\"970\" height=\"369\" src=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/07\/property-feature-image-BAH-970x369.jpeg\" class=\"\" alt=\"City at night\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/07\/property-feature-image-BAH-970x369.jpeg 970w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/07\/property-feature-image-BAH-300x114.jpeg 300w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/07\/property-feature-image-BAH-768x292.jpeg 768w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/07\/property-feature-image-BAH-1024x389.jpeg 1024w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2016\/07\/property-feature-image-BAH.jpeg 1280w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\">            <\/picture>\n<div class=\"cta-selector-container\">\n<div class=\"wrapper\">\n<div class=\"cta-outer-shell\">\n<div class=\"cta-selector dropdown cta-large-selection\">\n<p>                        <select name=\"select_destination\" id=\"select_destination\" class=\"destination_select\" style=\"padding: 11px;\"><br>\n                                                        <optgroup label=\"Africa &amp; The Middle East\"><option value=\"http:\/\/www.fourseasons.com\/bahrain\/\" selected=\"selected\">Bahrain Bay<\/option><option value=\"http:\/\/www.fourseasons.com\/abudhabi\/\">Abu Dhabi<\/option><option value=\"http:\/\/www.fourseasons.com\/caironp\/\">Cairo at Nile Plaza<\/option><\/optgroup><optgroup label=\"Asia &amp; The Pacific\"><option value=\"http:\/\/www.fourseasons.com\/kohsamui\/\">Koh Samui, Thailand<\/option><\/optgroup><optgroup label=\"North America\"><option value=\"http:\/\/www.fourseasons.com\/lanai\/\">Hawaii, Lanai<\/option><option value=\"http:\/\/www.fourseasons.com\/beverlywilshire\/\">Beverly Wilshire, <span style=\"font-size: .8em;\">Beverly Hills, A Four Seasons Hotel<\/span><\/option><option value=\"http:\/\/www.fourseasons.com\/stlouis\/\">St. Louis<\/option><\/optgroup><\/select>\n                    <\/p><\/div>\n<p>                    <button class=\"large-cta-btn btn btn-primary btn-main selection-confirm\" id=\"destination_change\">Explore<\/button>\n                <\/p><\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n\n\n\n<p>    <script><br \/>\n        $(function () {<br \/>\n            \/\/ Dropdown menu control<br \/>\n            \/\/ Listen for changes in the dropdown and updated the property image accordingly<br \/>\n            $(\"#immersive_panel_34 .dropdown-menu li a\").click(function (e) {<br \/>\n            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<\/script><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Diners who are in the know can request these special dishes by chefs at Four Seasons hotels and 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