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Four Seasons Hotel Seoul names new head chef, dim sum chef at Yu Yuan
2024-03-27
Four Seasons Hotel Seoul in Jongno District, central Seoul, appointed a new head chef and dim sum chef at its Chinese restaurant Yu Yuan, the hotel announced Monday.
Kwok Wai To from Hong Kong will be stepping in as head chef and Qingbing Wu from China will be responsible for the restaurant's dim sum.
This move signifies a strategic initiative to reclaim the restaurant's Michelin-star status and further solidify its reputation as a world-class venue for authentic Cantonese and regional Chinese cuisine, the hotel said in its press release.
Kwok Wai To has worked as executive chef at Meng Du Hui, awarded 1 Diamond grade by the Chinese Black Pearl Restaurant Guide, and senior sous chef at the two-Michelin-starred Imperial Treasure in Guangzhou, China, according to the Michelin Guide. He is known for his ingredient selection, long-simmered broths and mastery of Cantonese cooking techniques.
He is set to integrate traditional Cantonese cooking techniques with a deep understanding of local Korean ingredients in his new role at Yu Yuan, which will be showcased through dishes like traditional style-gold soup with swiftlets bird’s nest; wok-fried live grouper in Xo sauce; crispy sea cucumber in minced Hoeungseong Hanwoo beef 1+ and chef’s special sauce; and wok-fried live lobster in black bean garlic sauce.
These dishes will be available from March 22 to April 30.
"I'm honored to showcase my approach to Chinese fine dining at Yu Yuan," To said. "I'm dedicated to ensuring that guests continue to enjoy authentic Cantonese dishes crafted with the finest local Korean ingredients — and to regaining Yu Yuan's Michelin star."
Also joining the team is chef Qingbing Wu, who will be helming the dim sum offerings during lunchtime at Yu Yuan. With more than two decades of dim sum expertise gained from luxury hotels and restaurants in Korea and Beijing, Wu is renowned for marrying a friendly ambiance with pioneering menu selections.
Wu introduces an array of new dim sum options, including liu sha bao (duck egg yolk custard lava bun), steamed red rice flour crepe with deep-fried shrimp, and the opulent black har gow, a shrimp dumpling adorned with gold leaf. Welcoming the new year, Wu has added a special touch to dim sum, featuring a piggy face symbolizing wishes for good health, wealth and prosperity.
“I look forward to presenting a diverse range of dim sum that harmoniously interprets the local culinary characteristics, taking inspiration from my family's restaurant in China, where dim sum holds a revered place,” Wu said.
Situated on the 11th floor of Four Seasons Hotel Seoul, Yu Yuan, designed by the renowned Andre Fu, offers an elegant ambiance reminiscent of dining in a Shanghai garden. It has gained acclaim among food enthusiasts for offering authentic Cantonese cuisine. From 2017 to 2021, Yu Yuan consistently held a Michelin one-star rating, and in 2023, it was recognized with awards such as the 2023 Taste of Seoul 100 and the 2023 Wine Spectator Restaurant Awards Best of Award of Excellence, and Top 1000 World’s Best Restaurants on La Liste 2024.
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2024-04-27 | 3839 |
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