{"id":253142,"date":"2026-03-26T17:42:28","date_gmt":"2026-03-26T08:42:28","guid":{"rendered":"https:\/\/tenbizt.com\/en\/news\/uncategorized\/2026\/03\/26\/discover-exclusive-beyond-wok-collaboration-dinner\/"},"modified":"2026-04-15T16:33:52","modified_gmt":"2026-04-15T07:33:52","slug":"discover-exclusive-beyond-wok-collaboration-dinner","status":"publish","type":"post","link":"https:\/\/tenbizt.com\/en\/news\/food\/2026\/03\/26\/discover-exclusive-beyond-wok-collaboration-dinner\/","title":{"rendered":"Discover the Exclusive ‘Beyond the Wok’ Collaboration Dinner at Four Seasons Seoul"},"content":{"rendered":"
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Four Seasons Seoul & Dalian to Host a Collaborative Dinner on the 27th<\/span><\/p>\n

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Featuring a special \u00e0 la carte menu through May 15<\/span><\/p>\n

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  Four Seasons Hotel Seoul<\/figcaption><\/figure>\n

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Four Hands collaboration dinner. \/ Photo: Four Seasons Hotel Seoul<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Yuyuan, the Michelin one-star Chinese restaurant in Gwanghwamun, Seoul, is teaming up with high-end Cantonese chefs from Dalian to present the essence of spring.<\/span><\/p>\n

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Four Seasons Hotel Seoul has already released highlights from the menu ahead of its one-night-only Four Hands collaboration dinner, \\”Beyond the Wok,\\” set for the 27th.<\/span><\/p>\n

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Chef To Kwok Wai of Yuyuan and Chef Xu Feng Chao from Four Seasons Hotel Dalian\u2019s Saiyuxin joined forces to stitch the seasonal character of each city into one cohesive tasting menu.<\/span><\/p>\n

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  Four Seasons Hotel Seoul<\/figcaption><\/figure>\n

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Shrimp and abalone po. \/ Photo: Kang Ye-shin, Travel+ reporter<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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The star of the course is the collaborative \\”Shrimp & Abalone Po.\\”<\/span><\/p>\n

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Made with Haenam abalone and plump shrimp, this dumpling dish compresses spring\u2019s themes of renewal and cycle into a single bite. Chef To Kwok Wai envelopes premium Korean ingredients using traditional Cantonese dumpling techniques, while Chef Xu Feng Chao elevates the dish with a signature sauce blending black vinegar and chili oil.<\/span><\/p>\n

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The dinner is a seven-course journey that maps the start and fulfillment of spring. It opens with chilled jellyfish dressed in a special Lao Chen Chu sauce to awaken the palate, then moves to a restorative herbal broth slow-simmered with dried seafood and matsutake for deep umami. The dishes that follow \u2014 grouper and beef \u2014 showcase the Dalian chef\u2019s low-temperature techniques and his braising method using aged tangerine peel.<\/span><\/p>\n

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\u201cSeoul and Dalian may have different climates, but they share the same culinary root: honoring seasonal ingredients,\u201d Chef To Kwok Wai said. \u201cWith this collaboration, we wanted to show how Cantonese cuisine can take on new textures and rhythms depending on a city\u2019s tempo.\u201d<\/span><\/p>\n

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  Four Seasons Hotel Seoul<\/figcaption><\/figure>\n

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  Four Seasons Hotel Seoul<\/figcaption><\/figure>\n

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  Four Seasons Hotel Seoul<\/figcaption><\/figure>\n

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Matsutake and swallow’s-nest soup, steamed grouper in black garlic sauce, chayote-stir-fried Korean beef sirloin. \/ Photo: Kang Ye-shin, Travel+ reporter<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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If you miss the one-night collaboration, don\u2019t worry \u2014 Yuyuan is keeping the feeling alive. Under the theme \\”Spring Journey,\\” the restaurant will offer a special \u00e0 la carte menu through May 15.<\/span><\/p>\n

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From chilled salads starring bamboo shoots from Damyang to matsutake-and-swallow’s-nest soup, steamed grouper with black garlic sauce, and chayote-stir-fried Korean beef sirloin, diners can enjoy a vibrant array of spring-inspired Cantonese dishes at both lunch and dinner.<\/span><\/p>\n

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If you want a taste of Dalian\u2019s harbor and Seoul\u2019s forests without leaving Gwanghwamun, Yuyuan\u2019s spring promotion is a stylish pick.<\/span><\/p>\n

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Kang Ye-shin, Travel+ reporter<\/span><\/p>\n

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Four Seasons Seoul and Dalian host a special collaboration dinner featuring seasonal dishes until May 15, highlighting unique flavors.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_thumbnail_url":"https:\/\/contents-cdn.viewus.co.kr\/image\/2026\/03\/CP-2022-0137\/image-c44181da-5530-449a-afd0-5e86d2348c14.jpeg","footnotes":""},"categories":[278098],"tags":[],"class_list":["post-253142","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"yoast_head":"\nDiscover the Exclusive 'Beyond the Wok' Collaboration Dinner at Four Seasons Seoul<\/title>\n<meta name=\"description\" content=\"Four Seasons Seoul and Dalian host a special collaboration dinner featuring seasonal dishes until May 15, highlighting unique flavors.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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