Two acclaimed chefs have embarked on a journey where every bite tells a story, where tradition intertwines with innovation, and where culinary artistry knows no bounds. This is the essence of the remarkable collaboration between Yu Ting Yuan, the signature authentic Cantonese restaurant at Four Seasons Hotel Bangkok at Chao Phraya River, and Duddell’s, the one Michelin-starred Cantonese restaurant from Hong Kong.
In this culinary collaboration, two craft experts, Chef Tommy Cheung of Yu Ting Yuan and Chef Chan Yau Leung of Duddell’s, join hands to craft a menu that transcends mere dining and becomes an experience to savour, cherish, and remember.
Chef Chan Yau Leung, formerly a professional boxing champion, brings more than 40 years of experience in Cantonese cuisine to the table. As the Master Executive Chef at Duddell’s, located in the heart of Central Hong Kong, he continues to innovate modern Cantonese fine dining, infusing tradition with creativity to create unforgettable culinary experiences. Duddell’s serves authentic Cantonese cuisine within a beautiful art space, where Chef Yau Leung's exceptional cooking techniques, deep understanding of ingredients, and excellent kitchen management skills form the foundation of its award-winning dishes.
At Yu Ting Yuan, Chef Tommy Cheung’s lifelong dedication to the nuances of Cantonese cuisine finds its perfect counterpart in the innovative spirit of Chef Yau Leung. Together, they have meticulously curated a menu that pays homage to the rich heritage of Cantonese gastronomy while pushing the boundaries of creativity.
Set against the elegant ambience of Yu Ting Yuan, floor-to-ceiling windows reveal a gorgeous backdrop of gardens and a shimmering water reflection pond with one-of-a-kind art pieces – sunlit by day and dramatically illuminated at night. Each dish presented another work of art, a testament to the chefs’ passion and commitment to their craft.
From the delicate flavours of double-boiled fish maw soup with morel mushroom and conpoy to the sumptuousness of steamed spot grouper fillet with aged rice wine and egg white, every bite is a revelation, a story waiting to be told.
But this collaboration is more than just a culinary journey; it’s a celebration of culture, connection, and the shared joy of dining. It’s an invitation to come together, to forge new memories, and to savour the magic of Cantonese cuisine in the heart of Bangkok.
