The Secret Sauce: Where Four Seasons Mastery Begins Before the First Flame

Unlocking Four Seasons Mastery

From early morning market visits to traditional techniques handed down through generations, the most essential ingredient in any kitchen isn’t what lands on the plate but the chef's intuition. This spring, Four Seasons launches The Secret Sauce, a fresh culinary campaign honouring the hidden expertise that characterizes outstanding Chinese cuisine throughout Asia Pacific.

From April 7 to May 31, 2025, The Secret Sauce invites guests to explore seasonal dishes at 15 Chinese restaurants located in Four Seasons hotels, spanning Seoul to Suzhou and Bangkok to Macao. Each chef involved showcases a dish or a collection of dishes that embody their unique take on “the secret sauce”: the intuition, knowledge, and subtle innovation that transform ingredients into remarkable experiences.

“Great cooking is about more than ingredients - it’s about understanding them deeply,” says Rami Sayess, Four Seasons President, Hotel Operations - Asia Pacific.

"The Secret Sauce shines a light on the wisdom, patience, and personal expression our chefs bring to every dish. It’s a celebration of everything that makes Chinese cuisine not just delicious, but deeply meaningful.”

A Taste of What’s to Come

At Song at Four Seasons Hotel Hangzhou, Executive Chef Neal Zeng brings Ningbo cuisine to life with contemporary flair. His Secret Sauce showcases careful sourcing and a genuine appreciation for Hangzhou’s seasonal ingredients. The Steamed River Prawns with Drunken Wheat Gluten offers a harmonious mix of glutinous rice wine bran and sweet local prawns - an inventive take on a traditional dish, perfected by Chef Zeng’s natural skill in balancing flavours.

At Jin Sha, located within the Four Seasons Hotel by West Lake in Hangzhou, Executive Chef Wang Yong channels decades of culinary expertise into dishes that reflect the serene beauty of spring. His Secret Sauce features a careful mix of simple ingredients skillfully transformed through expert techniques. A highlight on the menu is the Mashed Broad Bean accompanied by Chinese Toon Sprouts, a Soft-Boiled Egg, and Sea Urchin. Here, the deep flavors of the beans, fragrant mahogany shoots, and fresh uni harmoniously blend beneath a rich golden yolk. Each bite embodies the spirit of seasonal renewal, presented with a modern and heartfelt flair.

At Yu Yue Heen in the Four Seasons Hotel Guangzhou, Executive Chef Yongsheng Li pays homage to nature, quality ingredients, and Cantonese culinary traditions. His Secret Sauce features subtle transformations, reimagining classic dishes with seasonal creativity. The Boiled Lanzhou Fresh Lily Bulb Soup showcases this philosophy with sophistication and restraint. Originating from Gansu Province, the lily bulb is prized for its tender petals and naturally sweet, refreshing flavor. Gently simmered for over an hour and a half in a rich broth of premium chicken and aged ham, the flower blooms like a lotus, revealing its delicate, creamy nature while exuding understated elegance. This dish represents a sincere expression of purity and tradition, capturing the essence of refined Cantonese cuisine.

In contrast, Executive Chef Chan Yan Tak’s culinary heritage is deeply entwined with his native city. At Lung King Heen in the Four Seasons Hotel Hong Kong, his Secret Sauce is his strong bond with Hong Kong’s artisanal producers and markets. The Steamed Sea Bass featuring Shredded Pork and 25-year Dried Mandarin Peel showcases sustainably sourced fish complemented by rare citrus peel from local provider Luen Kee Hoo. This dish is a seamless fusion of fresh flavours, heritage, and quiet refinement - defining elements of Chef Chan’s enduring culinary philosophy. 

At the Four Seasons Hotel Suzhou, in Jin Jing Ge, Executive Chef Charles Zhang is inspired by the blossoming landscapes of Suzhou during spring. His signature sauce is crafted from foraged ingredients from the lakes and hills, celebrating the arrival of the season with items like wild herbs, bamboo shoots, and river delicacies. The Braised Longsnout Catfish Meatball, featuring catfish roe, preserved vegetables, fava beans, and soy sauce, perfectly embodies this spirit - an exquisite dish that showcases Suzhou’s terroir and the rich traditions of Jiangnan cuisine.

At Yu Ting Yuan in the Four Seasons Hotel Bangkok at Chao Phraya River, Executive Chef Tommy Cheung skillfully combines Thai ingredients with sophisticated Cantonese techniques. His distinctive touch lies in his discerning, Hong Kong-trained eye for quality and his talent for transforming local ingredients with wok-fired artistry. The Stir-Fried Marble Goby with Thai Kale and XO Sauce highlights this culinary style- featuring Thailand’s esteemed Emperor Fish, it offers tender meat, a hint of wok char, and a bold, fragrant XO sauce made in-house that's layered and unmistakably embodies the essence of Yu Ting Yuan.

At Yu Yuan in the Four Seasons Hotel Seoul, Head Chef To Kwok Wai skillfully blends Cantonese culinary techniques with Korean ingredients. His Secret Sauce exemplifies the art of pairing, merging traditional Chinese methods with seasonal produce from reliable farmers and coastal suppliers. An outstanding example is the Steamed Jeongeup Chicken with Fish Maw and Cordyceps wrapped in Lotus Leaf, which beautifully marries nourishing local chicken and medicinal roots with the subtle fragrance of spring lotus, resulting in an elegant and restorative dish made with intention.

As spring unfolds, Jiang-Nan Chun at Four Seasons Hotel Singapore unveils a menu celebrating the vibrant flavors of the season's harvest. The culinary team’s secret lies in creating harmony from contrasting elements, showcased in the duo dish: Seared Japanese Scallops with Spring Onion Oil and Crispy Salted Egg Yolk Oyster. This dish marries the sweetness of scallops with the savory crunch of oyster, enveloped in salted duck egg, encapsulating the rejuvenation and abundance of the season in every bite.

Several chefs present their Secret Sauce this season alongside culinary leaders from Beijing, Dalian, Kuala Lumpur, Macao, Osaka, Shenzhen, and Tianjin. Four Seasons, a leader in the Asia Pacific, is celebrated for its dedication to enhancing local culinary traditions, especially in Chinese cuisine. By partnering with local producers and using top-quality ingredients, Four Seasons chefs craft inventive and exquisite dishes that pay homage to regional expertise and cultural heritage. From refined dim sum to modern takes on classic recipes, these dining experiences truly celebrate Chinese flavours, providing guests with unforgettable meals embodying the region’s rich culinary legacy.

The Secret Sauce promotion is available from April 7 to May 31, 2025, at participating Four Seasons Chinese restaurants throughout Asia Pacific.