2024年3月，深圳四季酒店（Four Seasons Hotel Shenzhen）特邀福州黑珍珠餐厅宣和苑主厨吴宜偏，联袂酒店中餐行政总厨孙伟伦，汲精功闽菜美味之灵感，融粤式美馔之精髓，四手联弹，于卓粤轩为食客限时呈献风味飨宴。

From March 21 to April 30, Four Seasons Hotel Shenzhen is offering guests the exclusive opportunity to indulge in a unique ‘four-hands’ collaboration between its contemporary dining venue Zhuo Yue Xuan - under Executive Chinese Chef Alan Sun – and Fuzhou’s Black Pearl restaurant, Harmony Garden. Available for just over a month, the co-created menu brings together the best of Min and Cantonese traditions, delivered with modern flair and creativity.

围绕一“时”字，福州新晋黑珍珠餐厅宣和苑秉持着传统烹饪技艺，融合餐饮新思潮，紧随时令，撷取当地应季生态主材，让食客在享受美食的同时领略闽地的风土文化。3月21日至27日，其主厨吴宜偏客座卓粤轩，为食客匠心呈献地道而不失创意的精功闽菜，其中包含本洋荔枝肉、鸡汤肉燕海蚌、陈糟香螺片等备受赞誉及推崇的招牌菜式。

Founded in Fuzhou in homage to both Chinese aesthetics and Min culture, Harmony Garden has been masterfully blending the ancient with the modern for nearly two decades. Renowned for its commitment to pure natural ingredients, the Black Pearl hotspot is deeply rooted in the seasonal rhythms of Fujian’s landscape. By using traditional cooking techniques and utensils alongside contemporary dining trends, Harmony Garden reimagines Fujian’s millennium-old culinary heritage for the modern palate.

酒店中餐行政总厨孙伟伦同样秉承“不时不食”的美食哲学。作为卓粤轩主厨，孙师傅一直以来沉浸于如何将当地的特色食材与当季不同产区优质食材搭配，并且通过探索不同的烹饪手法，创造更为丰富优雅的味觉感受。配合此次主题，孙师傅甄选本地时令食材，捕捉粤菜精髓，携手吴宜偏主厨共献定制菜单，带来锈球菌虎斑大花胶、金兰花竹笙釀时蔬等粤式真味。

At Four Seasons Hotel Shenzhen, Executive Chinese Chef Alan Sun is celebrated for his innovative approach to Cantonese cooking at Zhuo Yue Xuan. With an illustrious career spanning more than three decades and several Michelin-starred restaurants, he excels at marrying the rich flavours of traditional cuisine with a deliciously inventive modern approach – as evident in the creative, seasonally inspired dishes that have become the hallmark of Zhuo Yue Xuan.

限时赏味九道式菜单将持续至4月30日，人民币1,288*元每位，另有散点菜式可选，午餐及晚餐时段均享。详情咨询深圳四季酒店。

*价格需附加15%服务费及相关税费。

Available at CNY 1,288 per person, the unique Min-Cantonese ‘Four-Handed’ Menu is a sensory journey through the rich heritage of Min and Cantonese cuisines. The Marinated Tree Tomato with Bird’s Nest reveals tangy, sweet flavours, while the luxurious Baked Flatbread with Foie Gras complements decadent foie gras with crisp, light textures. Elevating a classic dish to new heights, Crispy Sweet and Sour Pork Fuzhou Style puts a contemporary twist on golden crusted tender pork. Each creation engages the senses, presenting a balance of sophisticated tastes, aromas and textures.

The prices is subject to 15% service charges and applicable taxes.

©Photograph Courtesy of Four Seasons Hotel Shenzhen