Superlative Cantonese dishes are the highlight of this elegant destination restaurant, which offers 10, exclusive, private-dining rooms for special events.
- 11:30 am – 2:30 pm
- 5:30 pm – 10:30 pm
- Deep-fried crab shell
Stuffed with onion, fresh crab meat, black truffle and cheese
- Steamed lotus root
Stuffed with glutinous rice and osmanthus
- Braised venison with bacon and sea cucumber
Served in a clay pot
Meet the Team
Ting Wai WanExecutive 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.”
More Dining Options
Book an outdoor table by the waterfall or enjoy the bright and welcoming interior of this all-day restaurant, where you’ll find extravagant breakfast buffets, gourmet-set lunches and elegant dinners.