Wednesday, August 28, 2024 Saai Yue Heen at Four Seasons Dalian debuts a refreshed menu, blending Cantonese traditions with the finest local seafood for an elevated dining experience. Saai Yue Heen, situated on the 39th floor of the Four Seasons Hotel in Dalian, has introduced an updated à la carte menu. The menu merges premium ingredients from both the land and the sea, crafted through classic Cantonese culinary methods, to provide a sophisticated dining experience.
From the outset, Saai Yue Heen has embraced a commitment to genuine Cantonese tastes, propelled by an adept team of chefs and select, high-quality ingredients. The revamped menu presents a selection of Cantonese specialties, such as the classic Black Truffle Roast Goose, which combines the intense flavors of meat and truffles with a crispy, aromatic skin and succulent flesh; and the Crab Meat Stir-Fried Vermicelli Pot, where the noodles soak up the exquisite taste of fresh crab. Additionally, the menu features exceptional seafood choices like Steamed Grouper and Braised Abalone, illustrating the culinary team’s skill in melding traditional Cantonese preparation with the distinctive seafood of Dalian.
“We’ve upgraded our menu to provide guests an even richer dining experience,” says Chef Hu Jinxian of Saai Yue Heen . “Dalian’s coastal location affords us access to the freshest seafood, which, when paired with Cantonese cooking methods, enhances the natural flavours of these exceptional ingredients.” With its sophisticated atmosphere and inviting ambiance, Saai Yue Heen serves as a perfect location for business dinners, family celebrations, and intimate meals.
The restaurant welcomes diners to explore the new menu, which beautifully blends Cantonese culinary heritage with the best local seafood..
