Four Seasons Hotel Seoul Seoul

During my stay at @fsseoul, I had dinner at their Cantonese restaurant Yu Yuan which held a Michelin star from 2017-2021. Designed by @andrefustudio, the decor is inspired by the grandeur of 1920’s Shanghai - adorned with jade-colored walls and tasteful furniture. The restaurant has recently appointed a new head chef Kwok Wai To who hails from Hong Kong and has previously worked at 2* Imperial Treasure in Guangzhou. We had the chance to try the chef’s signature menu which combines traditional Cantonese cooking techniques with local Korean ingredients - resulting in intriguing dishes such as the bird’s nest soup with Jeju carrots, and the deep-fried sea cucumber stuffed with Hanwoo beef and served with Lao Gan Ma sauce!

Our menu:

{YU YUAN APPETIZER PLATTER}

MARINATED LIVE LOBSTER, JELLYFISH AND KOREAN BLACK FUNGUS IN SESAME SAUCE

CHAR SIU – BARBECUED JEJU BLACK PORK BELLY IN HONEY SAUCE

{SOUP}

DOUBLE-BOILED BLOOD BIRD’S NEST SOUP WITH JEJU CARROT AND GOLD LEAF

{ENTRÉE}

TRADITIONAL BEIJING DUCK

DEEP-FRIED HAENAM SEA CUCUMBER FILLED WITH MINCED HANWOO BEEF AND LAO GAN MA SAUCE

SAUTÉED PORCINIS AND BROCCOLINI IN UISEONG GARLIC SAUCE

WOK-FRIED RICE NOODLES WITH ASSORTED SEAFOOD IN SUPERIOR EGG SAUCE

{DESSERT}

JEJU GREEN TEA ENTREMET WITH CARAMEL CREMEUX, GREEN TEA MOUSSE AND CARAMEL ICE CREAM
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Yu Yuan
Seoul, Korea
#supermelSeoul Less