Woks sizzle at Four Seasons Hotel Vancouver's dedicated Chinese kitchen
Lesser known is that back in February, the hotel opened a dedicated Chinese kitchen to cater formal Chinese banquets and weddings for up to 500 people. It’s the only hotel in Vancouver with a completely separate Chinese kitchen, kitted out with the high-powered burners necessary for Chinese cooking. (The five “turbo-wok” burners pump up 125,000 BTU; they’re so hot that they can boil water in about five seconds.)
The Four Seasons is running the kitchen under its own name, partnered with a Chinese restaurant group headed by executive chef Tony Leung from Grand Dynasty restaurant in Burnaby.
The kitchen caters corporate events and weddings. Dishes include eight treasure winter melon soup, deep-fried squab, green onion and ginger sautéed lobster, and whole abalone with oyster sauce. (No shark-fin soup is served.)
Pastry chef Bruno Feldeisen provides fusion desserts such as black sesame- and matcha-flavoured macarons and duck egg crème brûlée. Customized Chinese décor, and items such as traditional Chinese “cake cards” and wedding favours can be arranged.
For info, see the hotel’s website.
Follow Carolyn Ali on Twitter at twitter.com/carolynali