Savour the diverse flavours of Shenzhen dining at Four Seasons. From modern Cantonese cuisine at Zhuo Yue Xuan to innovative Japanese dishes at Matsuyi, discover exceptional restaurants that cater to every palate and help make your stay unforgettable.

All Food and Drink

  • Japanese

    MATSUYI

    MATSUYI showcases the refined simplicity and creative innovation at the heart of Japanese culture.
  • International with an Asian focus

    FOO

    Book an outdoor table by the waterfall or enjoy the bright and welcoming interior of this all-day restaurant, where you’ll find extravagant breakfast buffets, gourmet set lunches and elegant dinners.
  • Chinese and Cantonese

    Zhuo Yue Xuan

    Modern Cantonese dishes and regional Chinese cuisines are the highlight of this elegant destination restaurant, which offers 10 exclusive private-dining rooms for special events.
  • Snacks and afternoon tea

    Yi Lounge

    Enjoy afternoon tea on the terrace or evening cocktails with friends in our chic lounge, which is open all afternoon and evening for tempting light bites.
  • In-Room Dining

    Order midnight dim sum, a tea-time chocolate cake or a breakfast of green juice and fresh baguettes: Our in-room dining is available 24 hours a day.
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Japanese

MATSUYI

MATSUYI showcases the refined simplicity and creative innovation at the heart of Japanese culture.

International with an Asian focus

FOO

Book an outdoor table by the waterfall or enjoy the bright and welcoming interior of this all-day restaurant, where you’ll find extravagant breakfast buffets, gourmet set lunches and elegant dinners.

Chinese and Cantonese

Zhuo Yue Xuan

Modern Cantonese dishes and regional Chinese cuisines are the highlight of this elegant destination restaurant, which offers 10 exclusive private-dining rooms for special events.

Snacks and afternoon tea

Yi Lounge

Enjoy afternoon tea on the terrace or evening cocktails with friends in our chic lounge, which is open all afternoon and evening for tempting light bites.

In-Room Dining

Order midnight dim sum, a tea-time chocolate cake or a breakfast of green juice and fresh baguettes: Our in-room dining is available 24 hours a day.

Meet the Team

Smiling chef in chef?s coat with Four Seasons logo stands with arms crossed in front of black background

William Ong

Executive Chef
Executive Chef William Ong’s creativity is rooted in rich traditional Asian influences and Southeast Asian cuisine. He is influenced by his upbringing and love of local markets but also by his extensive travels and encounters with diverse cultures. Chef Ong particularly enjoys using herbs and spices to delight the palate with unique and bold flavour profiles, creating adventures in taste that are new and unexpected. His disciplined approach, sharpened by his formative years in military service, ensures that every process – from ingredient selection to final presentation – is executed precisely. This attention to detail elevates his gastronomic creations and inspires his culinary team to reach new heights.

“My passion for culinary arts is continuously sparked by the dynamic teams I’ve had the privilege to lead.”

Pastry Chef Mary Liu

Mary Liu

Executive Pastry Chef
Chef Mary Liu began her culinary career as a dim sum chef trainee before venturing into the pastry kitchen where she took on the role as Commis Chef under the tutelage of a French pastry chef and honed her skills. A dessert lover herself, Liu has always been intrigued by the growing trend of western desserts in China and has made every effort to master the delicate techniques of pastry making over the years. Now with over two decades of experience, she leads the pastry team at our Hotel, developing intricate pastry creations at Yi Bar & Lounge for guests to indulge in.

“Inspiration can come from anywhere. It is usually sparked from little touch points of our everyday routines.”

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