Michelin-Starred Four Seasons Chefs Unite in Seoul for One-Night Cantonese Collaboration
Creatrip Team
a month ago
Two one-Michelin-starred Cantonese chefs from Four Seasons — Chef To Kwok Wai of Yu Yuan (Four Seasons Hotel Seoul) and Chef Anthony Ho of Zi Yat Heen (Four Seasons Hotel Macao) — hosted a sold-out, one-night Four Hands collaboration dinner in Jongno District, Seoul on June 19. A seven-course menu reinterpreted premium Korean ingredients—haenam abalone, Jeongeup black chicken, and hanwoo (Korean beef)—using refined Cantonese techniques that emphasize freshness and restrained seasoning. Highlights included Live Lobster with Caviar Mousse and fried shiso (perilla) leaf, Marinated Scallop with Kimchi Jelly, Double-Boiled Jeongeup Black Chicken Soup with sea cucumber and morel, Steamed Egg Custard with sea urchin and king crab, Stir-Fried Live Sawedged Perch with asparagus, Hanwoo with hawthorn glazed sauce and crispy rice, and Hong Kong noodles with shrimp roe. The meal finished with a chilled Bird’s Nest dessert with avocado, honeydew melon and sago. Priced at 358,000 won, the exclusive dinner sold out in advance; Four Hands events pair chefs from different Four Seasons properties for limited tasting menus.
