The James Beard Awards are coming to Chicago in celebration of their 25th anniversary, and Four Seasons Chefs in The Windy City are ready to celebrate.
Wild Salmon Carpaccio, Four Seasons Hotel Beijing SERVES 4 Ingredients: 1 lb (400 g) wild salmon, skin on 2 tbsp
Steamed Lobster Dumpling Topped With Sea Urchin, Four Seasons Hotel Beijing SERVES 1 Ingredients: 0.7 oz (20 g) Thai shrimp
In the heart of china, chefs sling long strands of noodles, slamming them onto metal counters with a distinctive “thwack!” often in open view of diners. It’s the love of fresh noodles that has inspired China by Four Seasons to come up with eight authentic noodle recipes.
Fried tip-end noodles with minced pork and green beans, Four Seasons Hotel Beijing Ingredients: Green beans 100g Black fungus 25g
Recipes for traditional Zongzi dumplings vary widely. Here, three Four Seasons chefs share their recipes for this traditional Chinese delicacy.
Mark the Year of the Horse with plenty of lucky foods for family and friends, including four Chinese New Year recipes from Four Seasons chefs. Kung Hei Fat Choy!
Savoury or sweet, traditional or reinvented, enticing mooncakes are at the heart of China’s Moon Festival. Here’s what you need to know about this exclusive delicacy.
Spicy Crispy Rice with Lobster and Water Chestnut 龙马精神, Four Seasons Hotel Beijing 北京四季酒店 SERVES: 6 Ingredients: 50g Steamed rice
Here at Taste, We just love roasting marshmallows over a crackling fire while the sun disappears into the horizon. These are the moments when we know for certain, life is just plain good. It’s with this in mind, that we challenged our chefs globally to submit their gourmet S’more recipes.
Strawberries, Buckwheat Tuile & Chervil Ice Cream, Four Seasons Hotel Beijing SERVES 1 Who says desserts can’t be good for
Chinese inspired S’Mores, Four Seasons Hotel Beijing SERVES: 6 Ingredients for Steamed Sugar Cane Sponge: 4 eggs ½ cup (125
Red Lantern Cocktail, Four Seasons Hotel Beijing SERVES 1 “Shaojiu is a specialty Chinese distilled alcoholic beverage with many different
Holger Deh, Executive Pastry Chef at Four Seasons Hotel Beijing, recently got the chance of a lifetime: to work in the world-renowned Or Noir lab (yes, a chocolate-making lab!) and concoct his own new flavour: complex, fruity and fragrant.
This year, as China celebrates the Year of the Snake, traditional themes of prosperity, longevity and happiness are woven into menus at the Four Seasons properties across the region.
Braised sea cucumber, dried scallop, chicken, mushrooms, fish maw, and pigeon egg, Four Seasons Hotel Beijing SERVES 6-8 Ingredients: 8
Chef and restauranteur Daniel Boulud and chef de cuisine Tyler Shedden on the making of the menu for Toronto’s new Café Boulud and dbar: “A menu is an ever-changing canvas.”
Bali at Jimbaran Bay Phone: 62-361-701010 Kuta Selatan Sundara From lunch to late night, this spectacular beachfront restaurant offers eclectic
Steamed Eggplant Soup with Prawn, Pork and Vegetables, Four Seasons Hotel Beijing SERVES 2 Ingredients: 3-½ oz (100 g) prawns,
Braised Pork Belly with Abalone in Black Truffle Soy Sauce, Four Seasons Hotel Beijing SERVES 2 Ingredients: 1 lb (500 g)