Four Seasons Focus
At the Four Seasons Hotel Hong Kong, wedding menus can be customised to include healthy dishes made from sustainable ingredients
There is no shortage of culinary talent at the Four Seasons Hotel Hong Kong, seeing as it is home to the two Michelin-starred Sushi Saito as well as the French restaurant Caprice and Lung King Heen Chinese restaurant—both of which have earned three Michelin stars each.
So couples booking a wedding at the hotel can be certain that the food will wow their guests, as Chinese executive chef Chan Yan-tak presides over both Lung King Heen and the Chinese banquet menus. However, the team doesn’t rest on its laurels and last year the hotel launched its Well Feeling Menu—healthy yet delicious dishes available at the hotel’s various F&B outlets that were created in concert with a certified nutritionist.
From the sourcing to the cooking methods, the ethos behind the Well Feeling Menus has resulted in dishes with a healthy balance of vitamins, carbohydrates and protein; sustainable origins; and sparing use of diary and processed sugar. And now the culinary team is taking the expertise and applying it to the hotel’s wedding banquet menus.
Chef Chan, for example, now uses Kamei chicken—which comes from a local farm and contains no added hormones, antibiotics or chemicals—in his kitchens. He and his team have also flexed their creativity to create all-vegetarian banquet menus that are both flavourful and varied.