Dining

Zhuo yue xuan

Call us to book your table. +86 755 8826-8800 Online Reservations

Superlative Cantonese dishes are the highlight of this elegant destination restaurant, which offers 10, exclusive, private-dining rooms for special events.

Lunch
11:30 am – 2:30 pm
Dinner
5:30 pm – 10:30 pm

Signature Dishes

  • Deep-fried whole crab shell in bamboo steam basket
    Deep-fried crab shell

    Stuffed with onion, fresh crab meat, black truffle and cheese

  • Steamed lotus root stacked on plate with sauce, herbs
    Steamed lotus root

    Stuffed with glutinous rice and osmanthus

  • Close-up of clay pot with braised sea cucumbers
    Braised venison with bacon and sea cucumber

    Served in a clay pot

Meet the Team

Portrait photo of Executive Chef for Chinese Cuisine Ting Wai Wan

Ting Wai Wan

Executive Chef for Chinese Cuisine

Born and raised in Hong Kong, Ting was apprenticed to Hong Kong celebrity chef Kwong Wai Keung before embarking on a series of chef positions that garnered him multiple awards. At Four Seasons Hotel Shenzhen, Ting’s love for Chinese culinary techniques and the finest ingredients is evident in every dish.

“A great dining experience takes the guest through a culinary journey of wonderful layers of tastes and amazing textures, fond memories of traditional dishes, excitement over new innovations and visual pleasure in presentation.”

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