{"id":39822,"date":"2018-02-19T14:02:59","date_gmt":"2018-02-19T21:02:59","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=39822"},"modified":"2018-03-03T12:08:58","modified_gmt":"2018-03-03T19:08:58","slug":"decadent-chinese-new-year-four-seasons-hotel-vancouver","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/decadent-chinese-new-year-four-seasons-hotel-vancouver\/","title":{"rendered":"A Decadent Chinese New Year At Four Seasons Hotel Vancouver"},"content":{"rendered":"

Four Seasons Hotel Vancouver’s Chinese New Year Menu<\/h2>\n

Whenever I’m running around in the back kitchens at the Four Seasons Hotel Vancouver, which often happens, strangely enough, I am always intrigued by the authentic Chinese kitchen, that many do not know the extent of. This is how the hotel caters their banquettes in true Chinese form and here’s where this extensive dinner for Chinese New Year is coming from.<\/p>\n

\"Four<\/a><\/p>\n

From February 14 to 28, 2018, guests are invited to book an over-the top\u00a0 ten-course dinner\u00a0complete with Champagne, sake and wine pairings. For CAD 888* per person revellers will enjoy dishes such as crispy suckling pig, saut\u00e9ed live lobster meat with black truffle, braised whole Japanese dry abalone with foie gras and many other delectable Chinese dishes.<\/p>\n

\"Four<\/a><\/p>\n

This lavish dinner also includes private dining space in Four Seasons’ legendary Chartwell or Seasons ballrooms, a private Chinese cuisine chef, individualized butler service per person, gorgeous florals, table d\u00e9cor and complimentary valet parking.<\/p>\n

Four Seasons Hotel Vancouver offers customised Chinese catering services all year round with its culturally authentic\u00a0Chinese Kitchen. Designed to service social and corporate banquet events, this custom built Chinese Kitchen is one-of-a-kind in Downtown Vancouver. \u00a0Pairing the Hotel’s legendary service with spot-on Chinese cuisine, Four Seasons Hotel Vancouver Chinese Kitchen has been a hit with banquet guests since its inception in 2012. With its specialized, authentic equipment and expert Chinese cuisine chefs, it is the place to stage seamless corporate and social events. Blending traditional flavours with modern flare, Four Seasons Hotel Vancouver welcomes the city into its kitchens to celebrate a fresh new year full of promising possibilities.<\/p>\n

\"Four<\/a><\/p>\n

For this any other Chinese catering experience, contact Lisa Ng, Senior Catering Manager\u00a0or Linda Cheng, Catering Sales Manager.<\/p>\n

*Minimum 20 person booking.\u00a0<\/em><\/p>\n

$888 Chinese New Year Menu<\/strong>
\n\u91d1\u8c6c\u8cc0\u6b72
\n\u9d3b\u904b\u4e73\u8c6c\u4ef6
\nCrispy Suckling Pig with Chinese Pancake
\nPaired with Bollinger Special Cuv\u00e9e Brut N\/V Champagne<\/p>\n

\u767c\u8ca1\u597d\u4e8b
\n\u65e5\u672c\u82b1\u83c7\u9aee\u83dc\u8814\u8c49
\nBraised Dry Oyster, Fat Choy and Whole Japanese Dry Mushroom with Fresh\u00a0Lettuce
\nPaired with Joseph Drouhin, C\u00f4te de Beaune, Burgundy 2013 Chardonnay<\/p>\n

\u8ca1\u6e90\u6efe\u6efe
\n\u5fa1\u54c1\u4f5b\u8df3\u7246
\nSuperior Pottage with Whole Abalone, Dry Fish Maw, Sea cucumber, Dry\u00a0Conpoy and Chicken
\nPaired with Dr. B\u00fcrklin-Wolf, Ruppertsberger Gaisb\u00f6hl, Auslese, Pfalz 1997 Riesling<\/p>\n

\u767d\u96ea\u9f8d\u7687
\n\u9ed1\u677e\u9732\u4e0a\u6e6f\u9f8d\u8766\u7403
\nSaut\u00e9ed Live Lobster Meat with Black Truffle on a Steamed Egg White Bed
\nPaired with Cakebread Cellars, Napa Valley 2014 Sauvignon Blanc<\/p>\n

\u9ec3\u91d1\u842c\u4e21
\n\u539f\u96bb\u65e5\u672c\u5409\u54c1\u4e7e\u9b91\u914d\u9d5d\u809d (\u5eff\u4e8c\u982d)
\nBraised Whole Japanese Dry Abalone (22 heads) with Foie Gras in Supreme\u00a0Oyster Sauce
\nPaired with Hakkasan, Daiginjo Sake<\/p>\n

\u91d1\u9280\u6eff\u5c4b
\n\u9f8d\u7687\u91c0\u65e5\u672c\u95dc\u6771\u907c\u53c3
\nBraised Whole Dry Japanese Sea Cucumber Stuffed with Shrimp Paste
\nPaired with Duckhorn, Goldeneye, Anderson Valley, Mendocino 2012 Pinot Noir<\/p>\n

\u91d1\u9f8d\u737b\u745e
\n\u4e0a\u6e6f\u86cb\u767d\u9c58\u9f8d\u9b5a
\nSteamed Live Sturgeon with Egg White Sauce
\nPaired with Church and State, Trebella, Okanagan Valley 2014 Viognier<\/p>\n

\u82b1\u958b\u5bcc\u8cb4
\n\u4e0a\u7d20\u897f\u7d05\u67ff
\nSteamed Stuffed Baby Tomato with Supreme Vegetable in Broth<\/p>\n

\u559c\u9d72\u85cf\u73cd
\n\u516b\u5bf6\u91c0\u4e73\u9d3f
\nBraised Whole Squab with Eight Treasures
\nPaired with Ridge, Geyserville, Alexander Valley, Sonoma 2012 Zinfandel<\/p>\n

\u798f\u58fd\u5e74\u5e74
\n\u842c\u58fd\u679c\u71c9\u5b98\u71d5
\nDouble-Boiled Whole Hawaiian Papaya with Bird’s Nest
\nPaired with Chateau La Rame, Saint Croix du Mont, Sauternes 2011 Semillon<\/p>\n","protected":false},"excerpt":{"rendered":"

Four Seasons Hotel Vancouver’s Chinese New Year Menu Whenever I’m running around in the back kitchens at the Four Seasons Hotel Vancouver, which often happens, strangely enough, I am always intrigued by the authentic Chinese kitchen, that many do not know the extent of. This is how the hotel caters their banquettes in true Chinese<\/p>\n","protected":false},"author":2,"featured_media":39823,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[75],"tags":[1243,239,1244],"class_list":["post-39822","post","type-post","status-publish","format-standard","has-post-thumbnail","category-events","tag-chinese-new-year","tag-four-seasons-hotel-vancouver","tag-vancouver-chinese-new-year"],"acf":[],"yoast_head":"\nA Decadent Chinese New Year At Four Seasons Hotel 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