SAAI YUE HEEN

Good environment, Chinese elements, elegant, first-class waiters!

The red Chinese style and grand environment are suitable for banquets. The Deep Well Roast Goose is worth a try.

Cantonese cuisine and seafood are perfectly combined this summer, and new chef Shu Fengchao's renowned Cantonese cooking skills are well-deserved. The Mini Winter Melon and Jasmine Sea Cake combines the sweetness of winter melon and the fragrance of jasmine with the freshness of shrimp, conch, and sea cucumber, creating a nourishing and refreshing dish. The Steamed Snow Crab with Kurobuta Pork and Vinaigrette adds a richer flavor thanks to the addition of water chestnuts to the Kurobuta patty at the bottom of the dish. The snow crab is cooked and seasoned just right, with a firm texture and the sweetness of fresh snow crab. The Homemade Boston Lobster with Longkou Noodles is tender and delicate; the longkou noodles are a pleasant surprise, chewy and absorbing the umami flavor of the lobster and broth. The other appetizers, hot dishes, main courses, and desserts are all impeccable, and the entire new menu is full of sincerity. The ambiance is impeccable. Located on the 39th floor of the hotel, it offers a breathtaking view of the ocean. The retro Chinese red décor is elegant and refined. #FoodFestival #RestaurantWithScenicView #NewPopularHotels #TheseHotelsWithAmazingViews

Looking out from the floor-to-ceiling windows of Xiyuexuan, at nightfall, mist shrouds the city. On one side is the deep blue sea view, and on the other side is the city night view. The quiet and the dynamic are very touching. This time I came to Xiyuexuan to witness the appearance of the new chef. Of course, for me who enjoys eating, the surprises brought by the {new summer menu produced by the new chef} are like the endless waves outside the window. The six selected cold dishes are very competent as appetizers, which quickly open the taste buds, especially the violets in sauce, which are shaped like flowers in full bloom and have refreshing seasoning, and the octopus with oil-roasted peppers, which are both spicy and fresh. Red oil beef tongue, wild bamboo shoots and scallops in water, chicken mushrooms and moringa seedlings, and colorful peppers, green bamboo shoots and wild bamboo shoots have multiple flavors. Mini winter melon jasmine sea emperor soup, the soup base is delicious, seasonal flavor, clearing heat and removing dampness. Nine hot dishes, all the adjectives in my mind have been used up, each with its own characteristics, comparable. I really like the dish "Sakura shrimp with garlic and sautéed mountain radish". The sakura shrimp from Donggang, Taiwan, and mountain radish, which are only found in the mountains of Taiwan, are precious and rare, sweet and crisp, and the experience is wonderful. The home-cooked Longkou noodles with Boston lobster, steamed snow crab with black pork in vinaigrette, and thick-cut conch slices fried with asparagus in soy sauce are all delicious. The main course is a dish of preserved radish with chives and beef seedling rice. The Chaoshan specialty preserved radish, which is aged dried radish, is used. It has a unique flavor. You can chew the grains in every bite of fried rice, which is very good for your appetite. The mango pudding with mango sago and fruit platter ended the whole experience of the summer menu. The warmth of tropical fruits made the whole experience of the summer menu unforgettable. Dalian's summer is coming, and these recorded clips are enough to be the reason why we are obsessed with Dalian's summer! ! Four Seasons Hotel Dalian·Xiyuexuan #Eat a seafood feast #Hotel stay addicted #Local food #Special hotel #Dalian travel

Chef Shu said, "Only by restoring the original flavor of the season with the elegant techniques of Cantonese cuisine can we live up to the kindness of the mountains and seas." - Hi, I'm Daqi. After more than two months, the new chef of Xiyuexuan Chinese Restaurant in Four Seasons Hotel Dalian has launched a surprise summer menu. - ▫️Among the six cold dishes this time, I think the most special one should be the violet. The unique shape and taste make it summer-friendly~ ▫️Because it is Cantonese cuisine, it pays more attention to the original flavor and ingredients. The southern beard chicken, mountain su, melon seed grouper, golden eel and various summer vegetables are online one by one, allowing me to taste the southern flavor without leaving the north. ▫️Personally, I think what is very special this time is the "little surprise" in the big dishes, such as the vermicelli in the Boston lobster with home-cooked dragon mouth vermicelli is very tasty, and it feels like "bolon vermicelli", the black pork meat patties in the steamed pine crab with black pork meat in vinaigrette sauce and the soup of the black garlic honeycomb golden eel and fish maw are simply a magical tool for bibimbap. ▫️ ▫️Finally, I would like to recommend this mini winter melon jasmine sea emperor pot. The jasmine in the pot is very light and edible. The collision of three flavors is really fresh~ #RomanticDatingRestaurant #FoodXunTasteMeeting #ScenicRestaurant #DalianFood #DalianHotel