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Published on : Wednesday, December 4, 2013
FOO is a high-energy, interactive, destination restaurant that serves delectable pan-Asian cuisine. Situated on the sixth floor of Four Seasons Hotel Shenzhen, FOO is a collaborative creative effort between New Zealand-born Executive Chef Michael Poutawa, Chinese-American Chef Brian Chan, Pastry Chef Owen Xiao and Tokyo’s renowned Design Studio SPIN. With its innovative menu and luxurious yet comfortable environment, FOO is set to be the most exciting new restaurant in the Pearl River Delta.
As a clever play on the word “food” and meaning “fragrant” in Chinese, the FOO experience is about fresh ingredients, a thoughtful blend of cuisines and the best service in the city – all made for sharing with friends and family. The pan-Asian menu is one-of-a-kind in Shenzhen and will likely lead a trend in a city of migrants who are adventurous eaters. “We took the best from the East and Pacific and merged them to produce incredible flavours. At FOO, our guests will have unrivalled access to the freshest produce and more control over what they’re eating,” explains Poutawa.
A dramatic entrance with its floorlit hallway and fine wire sculpture as overhead feature welcomes guests in this stunning, cleverly designed modern restaurant. Different textures of wall panellings from wood to stones and intricately embroidered silk are found throughout the restaurant, carefully selected to represent a sophisticated, modern Chinese style complemented by edgy Western elements. Its sixth floor setting gives FOO’s guests views of greenery and a waterfall at every meal with flexible seating options – whether it is an intimate table for two in private banquette seating or lounge style set-up for casual meetings or comfortable lounge sets and outdoor tables by the waterfall for a resort-like ambiance. Two semi private and one private dining rooms are tucked away at the end of the restaurant. Along the corridors are unique “kitchen studios” offering peek-a-boo windows of chefs at work.
FOO deviates away from the standard hotel experience by offering guests a variety of options to customize their dining experience. For breakfast, guests can choose between a superior buffet spread and comprehensive a la carte menu including classic items such as lemon ricotta pancakes and Chinese favourites such as wonton noodle soup.
Busy executives who want a quality quick meal visit regularly for Express “FOO”d — a four course prix fixe with East or West options, available for lunch and dinner. Those who can afford a leisurely lunch escape can have their pick of main course from the a la carte menu with a choice to expand their meal into two or three courses by selecting one or both appetizer and dessert bars. A colourful and enticing dessert spread by international award–winning Pastry Chef Xiao includes handmade marshmallows, jellies and sliced cakes with unusual twists. “We wanted the menu to be a little bit playful while also introducing new flavours to our guests,” says Chef Chan.
Dinner is more elaborate and guests can select freely from the a la carte menu or from a curated list of signature dishes to form their unique two, three or four course meal. Dishes that are a hit with both locals and visitors alike include ma po spaghetti, al dente pasta topped with minced Iberico pork in Sichuan sauce; wasabi Bavarois, a sake and Asian spiced ocean trout gravalax with micro shiso; and miso glazed Australian barramundi served with ginger baby bok choy and chilli soy reduction. Desserts such as tart calamansi, a shortbread shell filled with Asian lime cream, topped with crispy meringue and finished with calamansi gel; and classic baked cheesecake paired with raspberry sauce and lime sorbet provide a sweet finish.
Source:- Four Seasons Hotels