At the Four Seasons Hotel Hong Kong, wedding menus can be
customised to include healthy dishes made from sustainable ingredients
THE FEEL-GOOD FACTOR
PHOTOGRAPHY: AFFA CHAN
Four Seasons Hotel Hong Kong / TATLER FOCUSThere 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
the Chinese restaurant Lung King Heen, both of which have
earned three Michelin stars. 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 created in concert with a
certified nutritionist.
From the sourcing to the cooking methods, the ethos behind
the Well Feeling Menu 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 design all-vegetarian banquet
menus that are both flavourful and varied.
Creating the Well Feeling dishes has enabled the culinary
team to sharpen their prowess in sourcing the best ingredients,
having searched high and low for sustainable produce from
honest, trustworthy suppliers.
“It is all about sourcing fresh, seasonal produce and usingmeat that came from sustainable sources and fish that was
wild caught,” says executive sous chef Garry Chan, who
works on the Western banquet menus. “For the
Well Feeling dishes, we tend to use more olive oil, black
garlic, as it contains more nutrients, and less processed
ingredients to reduce the amount of monosaturated fats.”
Chef Garry Chan offers an example of a menu he and
his team created for a wedding in March, where they
used asparagus for the appetiser, as it was in season, and
wild-caught sea bass for the main course.
When it comes to the desserts, executive pastry chef
Ringo Chan takes care not to rely on dairy, and employs
sweeteners such as raw honey, stevia powder and agave
syrup where possible rather than processed sugar. “I also
want to support the local organic farms as much as I can,”
he says. He cites examples of healthy alternatives to some
ingredients, such as coconut oil in place of butter, and rice
or soy milk in lieu of cream, and organic berries to add
sweetness to his creations.
“The idea behind Well Feeling is all-encompassing,” says
chef Ringo Chan. “It’s about ingredients that have optimal
health benefits, and which are also produced or gathered
using the most natural way possible.”
It seems that dishes with a high feel-good factor would
find a welcome place on a happy day that celebrates love,
and health-conscious couples will find an expert team
at the Four Seasons Hotel Hong Kong ready to create a
delectable menu of such dishes. nSERVED WITH CARE From left: Chinese-style poached Kamei chicken topped with spring onions and ginger; a berry parfait;
panfried seabass paired with a celeriac and parsley foam, heirloom carrots and organic cauliflower