Impress guests with innovative menus that show off the unique flavours of authentic Cantonese cuisine and beyond. Our Chefs leverage relationships with nearby farmers and suppliers to bring you fresh, high-quality ingredients. Let us take your event to the next level with creative food and beverage – everything from Chinese-themed coffee breaks to elegant gala dinners.
EVERYTHING YOU NEED
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Cantonese DelightsEmulated all over the world, Cantonese cuisine originated right here in Guangdong Province. Let us create a connection to our local heritage through our culinary team’s elevated take on regional specialties such as suckling pig and lobster with ee-fu noodles.
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Hotel Restaurants & BarsWith three on-site options for dining and drinks, your guests can enjoy authentic dim sum feasts at Zhuo Yue Xuan, brunch on the terrace at FOO and post-meeting cocktails at our chic Yi Bar and Lounge.
Details![Server sets large round dining table by corner windows under ceiling covered with hanging lights]()
Private DiningHost colleagues or celebrate important special occasions in one of our 10 private-dining rooms at Zhuo Yue Xuan. Guests enjoy an impressive menu of dim sum and creative Cantonese fare paired with spectacular, floor-to-ceiling views of the city.
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On the TerraceOur multi-level, outdoor terraces offer versatile settings for cocktail hours or an unforgettable meal beneath the night sky. On our sixth and seventh floors, gentle breezes and views of the Shenzhen skyline are plentiful.
Always be curious, keep an open mind and have no expectations. This applies to life and to cooking.
Yeung Chun Hung Executive Chef
The Team
Ting Wai Wan
Chinese Executive ChefBorn 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.
“For me, the beauty of cooking is that every day you can create something new.”