June 26 & 27
For two nights only, culinary maestros from Four Seasons Hotel Suzhou, Four Seasons Hotel Guangzhou and Four Seasons Hotel Singapore unite to present a six‑course journey of signature dishes rooted in Cantonese tradition and artistry.
SGD 288 PER PERSON
- Soft-Boiled Egg
- Sea Urchin Custard, Yellow Wine
- By Chef Charles Zhang of Jin Jing Ge at Four Seasons Hotel Suzhou
- Double-Boiled Sea Cucumber Soup
- Deer Antler, Shiitake Mushrooms
- By Chef Alan Chan of Jiang-Nan Chun at Four Seasons Hotel Singapore
- Braised Pork Belly
- Fermented Red Rice, Baby Broccoli
- By Chef Charles Zhang of Jin Jing Ge at Four Seasons Hotel Suzhou
- Steamed Australian Lobster
- Prawn Roe, Salted Fermented Milk
- By Chef Marco Li of Yu Yue Heen at Four Seasons Hotel Guangzhou
- Braised Rice
- Fish Maw, Preserved Vegetables
- By Chef Marco Li of Yu Yue Heen at Four Seasons Hotel Guangzhou
- Valrhona Matcha Chocolate
- Mandarin, Pear Sorbet, Finger Lime, Pomelo Sauce
- By Chef Alan Chan of Jiang-Nan Chun at Four Seasons Hotel Singapore
All prices are in Singapore dollars and subject to service charge and other prevailing government taxes. Menu and menu items are subject to change without prior notice.