A refined culinary journey celebrating the unseen artistry behind exceptional Chinese cuisine across Asia Pacific
This spring, Yu Ting Yuan at Four Seasons Hotel Bangkok at Chao Phraya River invites guests on a refined culinary journey with The Secret Sauce – a regional campaign that honours the hidden craftsmanship behind every dish, from market rituals to timeless techniques. The Secret Sauce celebrates not just what is plated, but the chef’s instinct that makes it extraordinary.
At the heart of the Bangkok chapter is Executive Chef Tommy Cheung, whose Hong Kong heritage and precise culinary intuition bring together Thai ingredients and refined Cantonese techniques with unmistakable flair. His “secret sauce” lies in his ability to reimagine the local harvest through the lens of wok-fired mastery. “True flavour begins long before the cooking. It’s in knowing your ingredients - where they come from, when they’re at their peak, and how to honour them. That’s the part you don’t see on the plate - but it’s the most important,” says Chef Tommy.
At the heart of the Bangkok chapter is Executive Chef Tommy Cheung, whose Hong Kong heritage and precise culinary intuition bring together Thai ingredients and refined Cantonese techniques with unmistakable flair. His “secret sauce” lies in his ability to reimagine the local harvest through the lens of wok-fired mastery. “True flavour begins long before the cooking. It’s in knowing your ingredients - where they come from, when they’re at their peak, and how to honour them. That’s the part you don’t see on the plate - but it’s the most important,” says Chef Tommy.
This season, Chef Tommy unveils a series of wok-fired creations that celebrate the harmony between Thai ingredients and Cantonese finesse. Highlights include the Stir-Fried Emperor Fish with Thai Kale and XO Sauce, where Thailand’s prized Emperor Fish, also known as Sand Goby, is delicately cooked to preserve its tenderness, then layered with house-made XO sauce for a bold, aromatic finish. The Stir-Fried Thai Mud Crab with Egg and Dried Scallop offers a refined take on a local favourite, with every bite of sweet crabmeat cloaked in silky egg and enriched by umami-packed dried scallops. Other standouts include the Thai River Prawn with Sea Grapes, a vibrant dish pairing deep-fried river prawns with a sauce made from their own rich prawn paste, and the comforting Wok-Fried Jasmine Rice with Crispy Pork Belly and Black Bean Sauce, a nod to Thai street food elevated with classic Chinese depth. Each dish is a reflection of Chef Tommy’s instinct, craftsmanship, and the unseen artistry behind the plate.
Available daily for lunch and dinner from April 7 to May 31, 2025, at Yu Ting Yuan. To explore more, follow @FSBangkok and @YuTingYuanBKK on Instagram.
For reservations, click here, contact +66 (0)2 032 0885, or email [email protected].
Available daily for lunch and dinner from April 7 to May 31, 2025, at Yu Ting Yuan. To explore more, follow @FSBangkok and @YuTingYuanBKK on Instagram.
For reservations, click here, contact +66 (0)2 032 0885, or email [email protected].
