Four Seasons doesn't disappoint when it comes to food and beverages, and Four Seasons Hotel Shenzhen's Table Yue Xuan Chinese Restaurant is no exception.
Winner of the 2017 Sinodis Global Cuisine Excellence Chef Excellence Chef Excellence Chef Award and the Hurun Presidential Award, the current executive chef is Chef Ting Wai Wan from Hong Kong. The dishes at Four Seasons are relatively rich among star-rated hotels, and each dish is carefully selected.
The menu change of star-rated hotels is often accompanied by the change of the chef, and Chef Deng's previous coriander and preserved egg grouper sausage, baked puff pastry roast goose bun, and apple barbecued pork crisp are no longer available.
The following three hard dishes are made by Chef Ding. The dragon emperor golden thread clothes are well-made, first fry the shrimp head in the oil pan until golden brown, and then put it on the plate to become a "dragon head"; Then the shrimp meat is beaten into shrimp glue, stuffed into the skin-covered grouper meat, fried first and then fried, so that the shrimp skin is tough and chewy, and the shrimp glue inside is elastic and delicious; After the salt and pepper shrimp is cooked, it naturally becomes a bow shape and is placed on both sides of the plate, resembling a "dragon tail". The whole dish is very good-looking, and the banquet guests will not be rude. Tai Chi Crab Roe Sai Xi Shi uses crab meat and egg white scallops as the two sides of yin and yang, and the presentation refers to the shape of the Tai Chi map, which is very elegant. Stir-fried Wagyu beef with black garlic and shallots is to cut M9 Wagyu beef into diced meat two centimeters wide, stir-fried with Beijing onions, bell peppers and black garlic, the finished dish is warm and moist, the meat is plump, and the fat is overflowing.
There are also many recommended dishes on the menu. The chef's recommended dishes include honey flame fragrant barbecued pork, golden garlic and silver silk flower crab pot, Meilong town sauce roasted prawns, baked conch in abalone sauce, fried and stuffed scallops with potpourri, etc. In terms of dim sum, black truffle lobster dumplings, puff pastry barbecued pork rice buns, and bird's nest egg tarts are all very popular, and most of the dim sum is 6 pieces or per person, so pay attention to the amount when ordering. After the meal, a bowl of bird's nest protein stewed with fresh milk or poplar branch manna pudding is good.
Zhuo Yuexuan's environment is elegant and generous, with a high ceiling, and the hall is dominated by 4-person square tables, wooden chairs and soft sofas, with a strong Chinese style. The private room has a lot of privacy, and the huge floor-to-ceiling windows can see the outside view, but unfortunately it is only located on the 3rd floor, and the view is average. In terms of service, adhering to the high-quality management style of Four Seasons Hotel, the professionalism is high, the service is attentive but does not disturb the guests, everything is just right. A 15% service charge and tax will be charged for all orders, and a corkage fee of 100 yuan/bottle for red wine and 200 yuan/bottle for foreign wine/liquor will be charged for bringing your own wine, but soft drinks can be deducted from the corkage fee. Parking is free for dining, and it's easy to get there by car.
