Only at Four Seasons Hotel Seoul: Savour the Skills of Two Michelin-Starred Chefs with a “Four Hands Feast”

Friday, July 9, 2021

Get set for a culinary extravaganza this summer as Four Seasons Hotel Seoul hosts a special “four hands” dinner collaboration with Four Seasons Hotel Guangzhou, China, showcasing the creative flair, Cantonese roots, and combined six decades of experience of two world-class chefs.

From August 2 to 29, 2021, guests can enjoy a flavourful adventure through south-east China in the form of an eight-course dinner at the Hotel’s opulent Yu Yuan – one of Seoul’s inaugural Michelin-starred restaurants, which has retained its Michelin status for five years.

The Four Hands Feast will see Yu Yuan’s very own Chef de Cuisine Chef Koo Kwok Fai partner with Chef Mai Zhi Xiong from Yu Yue Heen at Four Seasons Hotel Guangzhou, Michelin-starred since 2018, to create four exquisite courses each.

Guest Chef Mai Zhi Xiong brings three decades of skill honed at China’s top restaurants as well as a talent for reimagining Cantonese classics through a contemporary lens and contributing to the evolution of a timeless cuisine. Quintessential fresh ingredients from Guangdong Province’s mild sub-tropical climate are complemented with expressive seasoning and an artistry of presentation in unique dishes such as double-boiled sea whelk with morel mushrooms and abalone.

Creating in tandem with Chef Mai, Chef Koo Kwok Fai combines 30 years of culinary experience across Asia – including the two-Michelin-starred restaurant Imperial Treasure in Shanghai – with a devoted expertise in the cooking skills and principles of his native cuisine. Renowned for his creative flair, Chef Koo tantalises tastebuds with playful plates such as sliced Beijing duck with deep fried bun, black truffles and gold powder.

“We are thrilled to be able to bring guests this incredible pairing,” comments Sebastien Ganry, Director of Food and Beverage. “To combine the talents of these two Michelin-starred chefs is a rare delight, and we know that both of them are looking forward to collaborating and creating something really unique. After a challenging year for everyone, this kind of artistry is inspiring, uplifting – and offers hope for the future.”

From the evening’s appetiser of yam with blueberries to the fifth course of braised beef cheek with black garlic, Chef Koo delights with a wide spectrum of Cantonese flavours. Alternating courses such as braised sea cucumber with crab meat and caviar showcase Chef Mai’s take on tradition, while his dessert of chilled mango sago cream brings the fabulous foodie fiesta to a fragrant close.

Further enhancing the experience, guests can look forward to a detailed explanation of each dish by Yu Yuan’s Manager Jeffrey Kim, as well as the option to add a bespoke course-by-course wine pairing. The one-off Four Hands Feast menu will be available to take home as a souvenir, complete with Chef Koo’s stamp. Prices start at KRW 260,000 per person with bookings requested 48 hours in advance.

Source: Four Seasons Hotel

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