The Four Seasons is proud to introduce The Secret Sauce, a new culinary initiative celebrating the unseen mastery that defines exceptional Chinese cuisine. Taking place throughout May, the event highlights the instinct, wisdom and quiet innovation that elevate simple ingredients into unforgettable experiences.

Spanning 15 acclaimed Chinese restaurants across Four Seasons properties — from Seoul to Bangkok and Suzhou, Jiangsu province to Hangzhou, Zhejiang province — The Secret Sauce invites guests to discover seasonal creations that reflect each chef's interpretation of cuisines found nationwide.

"Great cooking is about more than ingredients — it's about understanding them," said Rami Sayess, president of Hotel Operations — Asia Pacific at Four Seasons. "The Secret Sauce shines a light on the wisdom, patience and personal expression our chefs bring to every dish. It's a celebration of everything that makes Chinese cuisine not just delicious, but deeply meaningful."

At Song, the signature restaurant of Four Seasons Hotel Hangzhou at Hangzhou Centre, Executive Chef Zeng Donghai channels the spirit of Ningbo cuisine with a modern sensibility. His secret sauce lies in meticulous sourcing and a profound respect for Hangzhou's seasonal bounty. His featured dish Steamed River Prawns with Drunken Wheat Gluten harmonizes the sweetness of local river prawns with the subtle complexity of glutinous rice wine bran, exemplifying Zeng's intuitive approach to flavor balance.

Meanwhile, at Jin Sha in Four Seasons Hotel Hangzhou at West Lake, Executive Chef Wang Yong draws on decades of culinary expertise to craft dishes that celebrate the quiet beauty of spring. His secret sauce is found in the transformative power of technique applied to humble ingredients. The Mashed Broad Bean with Chinese Toon Sprouts, Soft-Boiled Egg and Sea Urchin layers earthy beans, aromatic mahogany shoots and fresh sea urchin beneath a rich, golden yolk — a dish that captures the essence of renewal with a soulful, contemporary touch.

At Jin Jing Ge in Four Seasons Hotel Suzhou, Executive Chef Zhang Xiaocheng finds inspiration in Suzhou's awakening landscapes. His secret sauce is rooted in a deep connection to the land, foraging the lakes and hills for wild herbs, bamboo shoots and river delicacies. His featured dish Braised Longsnout Catfish Meatball, crafted with catfish roe, preserved vegetables and fava beans, offers an elegant interpretation of Suzhou's natural environment and the rich culinary traditions of Jiangnan.