Yu Yuan - Four Seasons Hotel Seoul - TableCheck

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Message du commerçant

Showcasing Cantonese delicacies and regional specialties, including the signature Peking duck, Yu Yuan brings the ultimate, authentic Chinese dining experience to Seoul. Paying homage to the romance and opulence of Shanghai in the roaring 20s, the restaurant itself is a dazzling experience.

◾Operation Hours
Lunch : 11:30AM - 2:30PM (Last Order 2:00PM)
Dinner : 5:30PM - 9:30PM (Last Order 9:00PM)
*Effective January 6, 2026, Dinner service on weekends and public holidays will begin at 5:00PM.

◾Please contact us at +82 2 6388 5500

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✔️Price : KRW 228,000
✔️7 Course Lunch Including Beijing Duck

[ YU YUAN APPETIZER PLATTER ]
Poached abalone with Cucumbers and bell pepper in leek oil
Korean black fungus in spicy soy sauce
‘Char Siu’ barbecued Iberico pork shoulder in honey sauce

[ DIM SUM ]
Shrimp, scallop, and ginger dumpling with spinach skin
‘Xiao Long Bao’ pork and blue crab roe dumpling
‘Siu Mai’ pork and shrimp dumpling with dried scallop sauce

[ SOUP ]
Spinach soup with dried fish maw and egg white

[ MAIN DISH ]
Traditional Beijing duck with condiments
Mapo tofu with lobster in black bean sauce
Hanwoo beef fried rice with asparagus and egg yolk

[ DESSERT ]
Steamed bird’s nest juice with double-boiled rock sugar sauce

Please refer to the following terms and conditions:
-A deposit of 100,000 KRW per adult must be paid in advance to confirm the reservation in order of payment.
-The deposit will be fully refunded during the meal, and the actual payment can be made on-site.

[Cancellation and Refund Policy]

-Cancellation 7 days prior to the reservation date: A 50% cancellation fee will be deducted from the deposit.
-Cancellation 5 days prior to the reservation date: A 100% cancellation fee will be deducted from the deposit.

✔️Price : KRW 298,000
✔️7 Course Dinner Including Black Truffle Beijing Duck

[ YU YUAN APPETIZER PLATTER ]
Pan-fried marinated scallop in soy sauce
King oyster mushroom and zucchini in garlic sauce
‘Siu Yuk’ roasted Jeju black pork belly with mustard sauce

[ SOUP ]
Spinach soup with dried fish maw and egg white

[ MAIN DISH ]
Black truffle Beijing duck with condiments
Wok-fried lobster with red onion, spring onion and shallot
Braised beef tendon with Wando abalone in superior abalone sauce
Shrimp and sea cucumber with noodles in crab roe sauce

[ DESSERT ]
Peanut caramel delice with lychee lemongrass sorbet

Please refer to the following terms and conditions:
-A deposit of 100,000 KRW per adult must be paid in advance to confirm the reservation in order of payment.
-The deposit will be fully refunded during the meal, and the actual payment can be made on-site.

[Cancellation and Refund Policy]

-Cancellation 7 days prior to the reservation date: A 50% cancellation fee will be deducted from the deposit.
-Cancellation 5 days prior to the reservation date: A 100% cancellation fee will be deducted from the deposit.

[ YU YUAN ASSORTED APPETIZER ]

Chongqing-style Hanwoo beef tongue and shank in Sichuan chili sauce
Marinated ice plant with yuzu sauce
‘Char Siu’ barbecued Jeju black pork belly in honey sauce

[ SOUP ]

Hangzhou-style Hanwoo beef soup with
Jangheung shiitake mushroom, egg white, and asparagus

[ MAIN DISH ]

Hong Kong-style deep-fried ‘Bi Feng Tang’ Hanwoo beef tenderloin
Wok-fried Hanwoo beef striploin and asparagus in oyster sauce
Sangyang-style Hanwoo beef striploin noodle soup

[ DESSERT ]

Janghowon Peach sago

[ YU YUAN APPETIZER PLATTER ]
Korean black fungus in spicy soy sauce
'Kou Shi Ji’ Marinated Jeongeup chicken in spicy sauce
'Char Siu' barbecued Iberico pork shoulder in honey sauce

[ DIM SUM ]
'Har Gow' gold leaf, shrimp and pumpkin dumpling
'Siu Mai' pork and shrimp dumpling with dried scallop sauce
'Xiao Long Bao' pork and blue crab roe dumpling
‘Char Siu Su’ barbecued Iberico pork shoulder in baked puff
Deep-fried shrimp and Jangheung shiitake mushroom wonton dumpling with sweet and sour sauce
Deep-fried Jeongeup chicken and mushroom sticky rice dumpling

[ SOUP ]
Double-boiled morel mushroom soup with fish maw, dried scallop and Jeongeup black chicken

[ MAIN DISH ]
Steamed live Wando abalone in Garlic sauce
Yangzhou style fried rice with 'Char Siu' barbecued Iberico pork shoulder and lobster

[ DESSERT ]
Hong Kong style mango sago

✔248,000KRW per person

[ YU YUAN APPETIZER PLATTER ]
Marinated jellyfish in black vinegar sauce
Crispy snow crab claw and minced shrimp with hawthorn sweet and sour sauce
Cantonese pressed Jeju black pork knuckle with aromatic black vinaigrette

[ DIM SUM ]
‘Har Gow’ gold leaf, shrimp and pumpkin dumpling
‘Si Xi Jiao’ Yeoju red rice shrimp dumpling with egg, spinach and black fungus
‘Xiao Long Bao’ pork and blue crab roe dumpling

[ SOUP ]
Double-boiled Jeongeup black chicken soup with Punggi ginseng, dried fish maw and dried scallop

[ MAIN DISH ]
Traditional Beijing duck (5 pieces)
Wok-fried Hanwoo striploin 1⁺ with Buyeo button mushroom in oyster sauce
Fried rice with Namhae abalone, assorted vegetables and egg
Cantonese style bird’s nest with white fungus and longan meat soup

Please refer to the following terms and conditions:
-A deposit of 100,000 KRW per adult must be paid in advance to confirm the reservation in order of payment.
-The deposit will be fully refunded during the meal, and the actual payment can be made on-site.

[Cancellation and Refund Policy]

-Cancellation 7 days prior to the reservation date: A 50% cancellation fee will be deducted from the deposit.
-Cancellation 5 days prior to the reservation date: A 100% cancellation fee will be deducted from the deposit.

✔318,000KRW per person

[ YU YUAN APPETIZER PLATTER ]
Fermented duck egg with silken bean curd in black vinegar sauce
Crispy snow crab claw and minced shrimp with hawthorn sweet and sour sauce
‘Char Siu’ barbecued Iberico pork shoulder in honey sauce

[ SOUP ]
Double-boiled bird’s nest soup in soybean curd skin with Taean blue crab roe and gold powder

[ MAIN DISH ]
Signature black truffle Beijing duck (5 pieces)
Wok-fried live lobster in black pepper sauce
Crispy dried fish maw and Beluga caviar with abalone sauce
Steamed rice with scallop and tiger shrimp in lotus leaf

[ DESSERT ]
Dark chocolate delice with yuzu sorbet

Please refer to the following terms and conditions:
-A deposit of 100,000 KRW per adult must be paid in advance to confirm the reservation in order of payment.
-The deposit will be fully refunded during the meal, and the actual payment can be made on-site.

[Cancellation and Refund Policy]

-Cancellation 7 days prior to the reservation date: A 50% cancellation fee will be deducted from the deposit.
-Cancellation 5 days prior to the reservation date: A 100% cancellation fee will be deducted from the deposit.

* Set menus are available for parties of two or more people *

[ YU YUAN APPETIZER ]

Marinated Korean bamboo shoot in spicy sauce
“Char Siu” barbecued Jeju black pork belly in honey sauce
Marinated jellyfish in black vinegar sauce

[ SOUP ]
Cantonese double-boiled pork soup with lotus root, squid, and bamboo sprout

[ MAIN DISH ]

Wok-fried Korean bamboo sprout, Wando abalone, Jeungeup chicken, celery, shallot, and mushroom in chili sauce
Stir-fried assorted vegetables
Chinese noodle with Korean bamboo sprout and king crab in chicken broth

[ DESSERT ]

Sesame chocolate sphere with rice mousse, red bean gel and berry sorbet

* Set menus are available for parties of two or more people *

[ YU YUAN APPETIZER ]

Sweet shrimp, Chinese glass noodle and pine nuts in spicy sauce
“Char Siu” barbecued Jeju black pork belly in honey sauce
Marinated Korean yam and celery in garlic sauce

[ SOUP ]
"Buddha jumps over the wall"
Double-boiled live Wando baby abalone, sea cucumber, dried fish maw, dried scallops, Jangheung shiitake mushrooms, and Jeungeup chicken

[ MAIN DISH ]

"La Zi Ji" deep-fried Gyeongsan chicken in chili oil sauce
"Suan Cai Yu" steamed sea bass with Chinese pickled cabbage

[ DESSERT ]

Chilled aloe vera with melon balls

[YU YUAN APPETIZER]

Korean black fungus in spicy soy sauce
Marinated Korean yam and celery in garlic sauce

[SOUP]

“Ye Zhi Ji” Cantonese double-boiled coconut chicken soup

[BBQ]

“Ru Zhu” Cantonese style roasted suckling pig with glutinous rice

[MAIN DISH (CHOICE)]

“Poon Choi” Traditional clay pot seafood
Abalone, Dried Sea Cucumber, Dried Scallop, Lobster, Dried Fish Maw, Turnip

or

“Poon Choi” Traditional clay pot meat
Dried Sea Cucumber, Dried Scallop, Beijing Duck, Crispy Pork, Crispy Chicken, Hanwoo Beef, Turnip

[DESSERT]

”Nian-gao” pan-fried coconut milk cake with seasonal fruits

[Discount Benefit]

Membership discounts are available for a minimum of 1 person to a maximum of 10 people. The discount rate is as below.

• 10% discount on food and beverages in all restaurants when dining with below 10 guests (excluding alcoholic beverages)
• 10% discount on food and beverages at the Confections by Four Seasons (excluding alcoholic beverages)

[Voucher Benefit]

Membership vouchers are as below. (2ea)

• 2 Dining Voucher with a value of KRW 100,000 at restaurants
(The Market Kitchen, Boccalino, Yu Yuan, Akira Back)

[Discount Benefit]

Membership discounts are available for a minimum of 1 person to a maximum of 10 people. The discount rate is as below.

• 20% discount on food and beverages in all restaurants when dining with below 10 guests (excluding alcoholic beverages)
• 10% discount on food and beverages at the Confections by Four Seasons (excluding alcoholic beverages)

[Voucher Benefit]

Membership vouchers are as below. (4ea)

• 1 Dining Voucher with a value of KRW 300,000 at restaurants
(The Market Kitchen, Boccalino, Yu Yuan, Akira Back)
• 1 Dining Voucher with a value of KRW 100,000 at restaurants
(The Market Kitchen, Boccalino, Yu Yuan, Akira Back)
• 1 Dining Vouchers for The Market Kitchen for 1 person
• 1 Free Corkage Voucher for 1 bottle of wine

[Discount Benefit]

Membership discounts are available for a minimum of 1 person to a maximum of 10 people. The discount rate is as below.

• 20% discount on food and beverages in all restaurants when dining with below 10 guests (excluding alcoholic beverages)
• 10% discount on food and beverages at the Confections by Four Seasons (excluding alcoholic beverages)
• 10% discount applied towards Best Available Rate
(subject to availability and excluding packages)
• 10% discount on facial & body treatments at The Spa
(except nail bar & signature treatment package)

[Voucher Benefit]

Membership vouchers are as below. (8ea)

• 1 Dining Voucher with a value of KRW 300,000 at restaurants
(The Market Kitchen, Boccalino, Yu Yuan, Akira Back)
• 1 Dining Voucher with a value of KRW 100,000 at restaurants
(The Market Kitchen, Boccalino, Yu Yuan, Akira Back)
• 2 Dining Vouchers for The Market Kitchen for 1 person
• 2 Free Corkage Voucher for 1 bottle of wine
• 1 Vouchers for The Market Kitchen breakfast for 2 persons
(can only be applied to during the stay period at Four Seasons Hotel Seoul)
• 1 One-Day Sauna Voucher for 2 persons
(can only be applied to during the stay period at Four Seasons Hotel Seoul)

✔️Holiday Special Lunch: 198,000 KRW per person.
* The course includes 5 pieces of Beijing duck.
https://booking.naver.com/booking/6/bizes/85655/items/5369348
For reservations, please use the link provided above ⬆️

[Appetizer]
Marinated eggplant in cucumber sauce
Marinated Wando abalone in superior mala sauce
“Char Siu” barbecued Jeju black pork belly in honey sauce

[Dim Sum]
“Har Gow” crystal shrimp dumpling
Shrimp and scallop dumpling with black truffle
”Xiao Long Bao” Shanghai pork and Korean ginseng dumpling

[Main Dish]
Cantonese braised duck soup with dried fish maw, scallop, and carrot
Traditional Beijing duck (5pieces) with condiments
Wok-fried Hanwoo beef striploin 1+ with Chinese pickled cabbage in black bean sauce
Wok-fried Chinese noodles with lobster and asparagus in oyster sauce

[Dessert]
Chilled cherry and dragon fruit sago

-Images are provided as reference may differ from the actual one.

✔️Holiday Special Dinner: 298,000 KRW per person.
* The course includes 5 pieces of Black Truffle Beijing duck.
https://booking.naver.com/booking/6/bizes/85655/items/5369348
For reservations, please use the link provided above ⬆️

[Appetizer]
Marinated Gyeongju ice plant in sesame sauce
Marinated shrimp and green bean in Chinese olive sauce
“Siu Yuk” roasted Jeju black pork belly with mustard sauce

[Main Dish]
Double-boiled gold bird’s nest soup with live king carb and carrot
Black truffle Beijing duck (5pieces) with condiments
Braised Haenam sea cucumber and dried fish maw in oyster sauce
Braised Hanwoo oxtail and tomato with Chinese soybean sauce
Sautéed green vegetables and dried scallop in superior soy sauce
Lamb fried rice with cumin and egg white

[Dessert]
Cantonese snow fungus and papaya soup

-Images are provided as reference may differ from the actual one.

* Set menus are available for parties of two or more people *

[ YU YUAN APPETIZER ]

Marinated Wando abalone in ginger and leek sauce
Korean black fungus in spicy soy sauce
“Char Siu” barbecued Jeju black pork belly in honey sauce

[ SOUP ]

Double-boiled Wando baby abalone soup
with morel mushroom and black chicken

[ MAIN DISH ]

Wok-fried Wando abalone and asparagus in XO sauce
Braised Wando abalone and dried scallop with zucchini in superior sauce
Wando abalone fried rice with shiitake mushroom and carrot in superior sauce

[ DESSERT ]

Cantonese-style snow fungus, sweet pear, and papaya soup

[ YU YUAN APPETIZER PLATTER ]
Korean black fungus in spicy soy sauce
Hoengseong Hanwoo beef shank 1+ in superior chili sauce
'Siu Yuk' roasted Jeju black pork belly with mustard sauce

[ DIM SUM ]
'Har Gow' gold leaf, shrimp, and pumpkin dumpling
'Siu Mai' pork and shrimp dumpling with dried scallop sauce
'Mogu Bao’ Jeju pork belly with mushroom bun
‘Char siu su’ barbecued Iberico pork shoulder in baked puff
Deep-fried Jeongeup chicken and mushroom sticky rice dumpling
Deep-fried porcini and Jangheung shiitake mushroom spring roll

[ MAIN DISH ]
Double-boiled Jeongeup black chicken soup with sea cucumber, chayote, and dried scallop
Yangzhou style fried rice with 'Char Siu' barbecued Iberico pork shoulder and lobster

[ DESSERT ]
Peanut caramel delice with lychee lemongrass sorbet

[ YU YUAN ASSORTED APPETIZER ]
Korean black fungus in spicy soy sauce
Fermented duck egg with silken bean curd in black vinegar sauce
'Siu Yuk' roasted Jeju black pork belly with mustard sauce

[ DIM SUM ]
‘Si xi jiao’ Yeoju red rice shrimp dumpling with egg, spinach, and black fungus
'Siu Mai' pork and shrimp dumpling with dried scallop sauce
'Xiao Long Bao' pork and blue crab roe dumpling
‘Char siu su’ barbecued Iberico pork shoulder in baked puff
Deep-fried Jeongeup chicken and mushroom sticky rice dumpling
Pan-fried Jeju black pork and leek dumpling

[ MAIN DISH ]
Double-boiled Jeongeup black chicken soup with sea cucumber, chayote, and dried scallop
Steamed abalone in Huang Duo sauce
King crab, egg white, and asparagus fried rice

[ DESSERT ]
Chilled aloe vera with melon ball

[ YU YUAN ASSORTED APPETIZER ]
Marinated jellyfish in black vinegar sauce
Fermented duck egg with silken bean curd in black vinegar sauce
'Siu Yuk' roasted Jeju black pork belly with mustard sauce

[ SOUP ]
Cantonese style braised duck soup with dried fish maw, scallop, and Jeju carrot

[ MAIN DISH ]
Traditional Beijing duck (5 pieces)
Steamed lobster with glass noodles in garlic sauce
Wok-fried Gochang eel with black bean sauce
Hoengseong Hanwoo beef striploin 1+ noodle soup

[ DESSERT ]
Hong Kong style mango sago

[ CHOICE OF TWO APPETIZERS ]
Marinated jellyfish in black vinegar sauce
Korean black fungus in spicy soy sauce
‘Char Siu’ barbecued Iberico pork shoulder in honey sauce

[ DIM SUM ]
‘Har Gow’ gold leaf, shrimp and pumpkin dumpling
‘Xiao Long Bao’ pork and blue crab roe dumpling
‘Siu Mai’ pork and shrimp dumpling with dried scallop sauce

[ CHOICE OF ONE DISH ]
Mapo tofu with minced pork and chili oil with steamed rice
Assorted seafood and egg noodle soup
King crab, egg white, and asparagus fried rice

[ DESSERT ]
Chilled aloe vera with melon ball

[ CHOICE OF TWO APPETIZERS ]
Marinated jellyfish in black vinegar sauce
Korean black fungus in spicy soy sauce
‘Char Siu’ barbecued Iberico pork shoulder in honey sauce

[ DIM SUM ]
‘Har Gow’ gold leaf, shrimp and pumpkin dumpling
‘Xiao Long Bao’ pork and blue crab roe dumpling
‘Siu Mai’ pork and shrimp dumpling with dried scallop sauce

[ CHOICE OF ONE DISH ]
Mapo tofu with minced pork and chili oil with steamed rice
Assorted seafood and egg noodle soup
King crab, egg white, and asparagus fried rice

[ DESSERT ]
Chilled aloe vera with melon ball

[ CHOICE OF TWO APPETIZERS ]
Marinated jellyfish in black vinegar sauce
Korean black fungus in spicy soy sauce
‘Char Siu’ barbecued Iberico pork shoulder in honey sauce

[ DIM SUM ]
‘Har Gow’ gold leaf, shrimp and pumpkin dumpling
‘Xiao Long Bao’ pork and blue crab roe dumpling
‘Siu Mai’ pork and shrimp dumpling with dried scallop sauce

[ CHOICE OF ONE DISH ]
Mapo tofu minced pork in chili oil and Haenam sea cucumber
Assorted seafood and egg noodle soup
King crab, egg white and asparagus fried rice

[ DESSERT ]
Chilled aloe vera with melon ball

[ YU YUAN APPETIZER PLATTER ]
Korean black fungus in spicy soy sauce
Hanwoo beef shank 1 + in superior chili sauce
'Siu Yuk' roasted Jeju black pork belly with mustard sauce

[ DIM SUM ]
'Har Gow' gold leaf, shrimp, and pumpkin dumpling
'Siu Mai' pork and shrimp dumpling with dried scallop sauce
'Mogu Bao’ Jeju pork belly with mushroom bun
‘Char siu su’ barbecued Iberico pork shoulder in baked puff
Deep-fried Jeongeup chicken and mushroom sticky rice dumpling
Deep-fried porcini and Jangheung shiitake mushroom spring roll

[ MAIN DISH ]
Yangzhou style fried rice with 'Char Siu' barbecued Iberico pork shoulder and lobster

[ DESSERT ]
Peanut caramel delice with lychee lemongrass sorbet

[ YU YUAN APPETIZER PLATTER ]
Marinated Gyeongju ice plant with yuzu sauce
Fermented duck egg with silken bean curd in black vinegar sauce
'Char Siu' barbecued Iberico pork shoulder in honey sauce

[ DIM SUM ]
'Har Gow' gold leaf, shrimp and pumpkin dumpling
'Si Xi Jiao' Yeoju red rice shrimp dumpling with egg, spinach and black fungus
'Xiao Long Bao' pork and blue crab roe dumpling

[ SOUP ]
‘Buddha Jumps Over the Wall’ Double-boiled live Wando abalone, Haenam sea cucumber, dried fish maw, dried scallop, shiitake mushroom and Jeongeup black chicken soup

[ MAIN DISH ]
Traditional Beijing duck (5 pieces)
Assorted seafood and egg noodle soup

[ DESSERT ]
Red bean with coconut ice cream

[ YU YUAN APPETIZER PLATTER ]
Marinated jellyfish in black vinegar sauce
Fermented duck egg with silken bean curd in black vinegar sauce
'Char Siu' barbecued Iberico pork shoulder in honey sauce

[ DIM SUM ]
‘Si Xi Jiao’ Yeoju red rice shrimp dumpling with egg, spinach and black fungus
'Siu Mai' pork and shrimp dumpling with dried scallop sauce
'Xiao Long Bao' pork and blue crab roe dumpling
‘Char Siu Su’ barbecued Iberico pork shoulder in baked puff
Deep-fried Jeongeup chicken and mushroom sticky rice dumpling
Pan-fried Jeju black pork and leek dumpling

[ MAIN DISH ]
Double-boiled Jeongeup black chicken soupwith cordyceps, sea cucumber and dried scallop
Steamed live Wando abalone in Huang Duo sauce
Fried rice with king crab, egg white and asparagus

[ DESSERT ]
Chilled aloe vera with melon ball

[ YU YUAN APPETIZER PLATTER ]
Korean black fungus in spicy soy sauce
Hanwoo beef shank 1 + in superior chili sauce
'Char Siu' barbecued Iberico pork shoulder in honey sauce

[ SOUP ]
'Buddha Jumps Over the Wall' Double-boiled live Wando abalone, Haenam sea cucumber, dried fish maw, dried scallop, shiitake mushroom and Jeongeup black chicken soup

[ MAIN DISH ]
Traditional Beijing duck (5 pieces)
Steamed live Wando abalone in Huang Duo sauce
Fried rice with king crab, egg white and asparagus

[ DESSERT ]
Red bean with coconut ice cream

[ YU YUAN APPETIZER PLATTER ]
Marinated jellyfish in black vinegar sauce
Fermented duck egg with silken bean curd in black vinegar sauce
'Siu Yuk' roasted Jeju black pork belly with mustard sauce

[ SOUP ]
Double-boiled blood bird’s nest soup with spinach in egg white and gold powder

[ MAIN DISH ]
Traditional Beijing duck (5 pieces)
Steamed live lobster with glass noodles in garlic sauce
Wok-fried Gochang eel in black bean sauce
Hanwoo beef striploin 1 + spicy noodle soup

[ DESSERT ]
Hong Kong style mango sago

[ YU YUAN APPETIZER PLATTER ]
Fermented duck egg with silken bean curd in black vinegar sauce
'Kou Shi Ji’ Marinated Jeongeup chicken in spicy sauce
'Char Siu' barbecued Iberico pork shoulder in honey sauce

[ DIM SUM ]
'Si Xi Jiao' Yeoju red rice shrimp dumpling with egg, spinach and black fungus
'Siu Mai' pork and shrimp dumpling with dried scallop sauce
'Xiao Long Bao' pork and blue crab roe dumpling

[ SOUP ]
‘Buddha Jumps Over the Wall’
Double-boiled live Wando abalone, Haenam sea cucumber, dried fish maw, dried scallop, shiitake mushroom and Jeongeup black chicken soup

[ MAIN DISH ]
Traditional Beijing duck (5 pieces)
Assorted seafood and egg noodle soup

[ DESSERT ]
Peanut caramel delice with lychee lemongrass sorbet

[ YU YUAN APPETIZER PLATTER ]
Marinated live lobster, jellyfish with sesame sauce
Korean black fungus in spicy soy sauce
'Char Siu' barbecued Iberico pork shoulder in honey sauce

[ SOUP ]
Double-boiled bird’s nest soup with Taean blue crab white roe and gold powder

[ MAIN DISH ]
Traditional Beijing duck (5 pieces)
Braised Haenam sea cucumber with minced shrimp in glutinous millet sauce
Wok-fried Hanwoo beef striploin 1+ in ginger sauce
Fried rice with king crab, egg white and asparagus

[ DESSERT ]
Peanut caramel delice with lychee lemongrass sorbet

[ YU YUAN APPETIZER PLATTER ]
Fermented duck egg with silken bean curd in black vinegar sauce
Beef shank 1 + in superior chili sauce
'Char Siu' barbecued Iberico pork shoulder in honey sauce

[ DIM SUM ]
'Siu Mai' pork and shrimp dumpling with dried scallop sauce
'Mogu Bao’ Jeju pork belly in mushroom bun
'Har Gow' gold leaf, shrimp and pumpkin dumpling
Pan-fried Jeju black pork and leek dumpling
Deep-fried shrimp and Jangheung shiitake mushroom wonton dumpling
with sweet and sour sauce
Deep-fried porcini and Jangheung shiitake mushroom spring roll

[ MAIN DISH ]
Fried rice with king crab, egg white and asparagus

[ DESSERT ]
Red bean with coconut ice cream

[ YU YUAN APPETIZER PLATTER ]
Fermented duck egg with silken bean curd in black vinegar sauce
'Kou Shi Ji’ Marinated Jeongeup chicken in spicy sauce
'Char Siu' barbecued Iberico pork shoulder in honey sauce

[ DIM SUM ]
'Si Xi Jiao' Yeoju red rice shrimp dumpling with egg, spinach and black fungus
'Siu Mai' pork and shrimp dumpling with dried scallop sauce
'Xiao Long Bao' pork and blue crab roe dumpling

[ SOUP ]
‘Buddha Jumps Over the Wall’
Double-boiled live Wando abalone, Haenam sea cucumber, dried fish maw, dried scallop, shiitake mushroom and Jeongeup black chicken soup

[ MAIN DISH ]
Traditional Beijing duck (5 pieces)
Assorted seafood and egg noodle soup

[ DESSERT ]
Red bean coconut milk cake with lychee lemongrass sorbet

[ YU YUAN APPETIZER PLATTER ]
Korean black fungus in spicy soy sauce
'Kou Shi Ji’ Marinated Jeongeup chicken in spicy sauce
'Siu Yuk' roasted Jeju black pork belly with mustard sauce

[ DIM SUM ]
'Har Gow' gold leaf, shrimp and pumpkin dumpling
'Siu Mai' pork and shrimp dumpling with dried scallop sauce
'Xiao Long Bao' pork and blue crab roe dumpling
‘Char Siu Su’ barbecued Iberico pork shoulder in baked puff
Deep-fried shrimp and Jangheung shiitake mushroom wonton dumpling
with sweet and sour sauce
Deep-fried Jeongeup chicken and mushroom sticky rice dumpling

[ MAIN DISH ]
Double-boiled morel mushroom soup with fish maw, dried scallop and Jeongeup black chicken
Steamed live Wando abalone in Garlic sauce
Yangzhou style fried rice with 'Char Siu' barbecued Iberico pork shoulder and lobster

[ DESSERT ]
Hong Kong style mango sago

[ YU YUAN APPETIZER PLATTER ]
Marinated jellyfish in black vinegar sauce
Fermented duck egg with silken bean curd in black vinegar sauce
'Siu Yuk' roasted Jeju black pork belly with mustard sauce

[ SOUP ]
Double-boiled morel mushroom soup with fish maw, dried scallop and Jeongeup black chicken

[ MAIN DISH ]
Steamed Jeongeup chicken, dried fish maw and cordyceps with lotus leaf
Wok-fried Gochang eel in black bean sauce
Hanwoo beef striploin 1+ mala spicy noodle soup

[ DESSERT ]
Chilled aloe vera with melon ball

[ YU YUAN APPETIZER PLATTER ]
Korean black fungus in spicy soy sauce
Beef shank 1 + in superior chili sauce
'Siu Yuk' roasted Jeju black pork belly with mustard sauce

[ SOUP ]
'Buddha Jumps Over the Wall'
Double-boiled live Wando abalone, Haenam sea cucumber, dried fish maw, dried scallop, shiitake mushroom and Jeongeup black chicken soup

[ MAIN DISH ]
Traditional Beijing duck (5 pieces)
Steamed live Wando abalone in Huang Duo sauce
Fried rice with king crab, egg white and asparagus

[ DESSERT ]
Red bean with coconut ice cream

[ YU YUAN APPETIZER PLATTER ]
Marinated live lobster, jellyfish with sesame sauce
Korean black fungus in spicy soy sauce
'Char Siu' barbecued Iberico pork shoulder in honey sauce

[ SOUP ]
Double-boiled bird’s nest soup with Taean blue crab white roe and gold powder

[ MAIN DISH ]
Traditional Beijing duck (5 pieces)
Braised Haenam sea cucumber with minced shrimp in glutinous millet sauce
Wok-fried Hanwoo beef striploin 1+ in ginger sauce
Fried rice with king crab, egg white and asparagus

[ DESSERT ]
Red bean coconut milk cake with lychee lemongrass sorbet

[ YU YUAN APPETIZER PLATTER ]
'Char Siu' barbecued Iberico pork shoulder in honey saucee
Fermented duck egg with silken bean curd in black vinegar sauce
Marinated jellyfish in black vinegar sauce

[ DIM SUM ]
'Har Gow' gold leaf, shrimp and pumkin dumpling
'Xiao Long Bao' pork and blue crab roe dumpling
Shrimp, scallop, and ginger dumpling with spinach skin
Pan-fried Jeju black pork and leek dumpling
Crystal bird’s nest and gold leaf egg tart
Deep-fried Jangheung shiitake mushroom spring roll

[ MAIN DISH ]
Cantonese style braised duck soup with dried fish maw, scallop, and Jeju carrot
King crab, egg white, and asparagus fried rice

[ DESSERT ]
Chilled aloe vera with melon ball

[ YU YUAN ASSORTED APPETIZER ]
'Siu Yuk' roasted Jeju black pork belly with mustard sauce
King oyster mushroom and zucchini in garlic sauce
Hoengseong Hanwoo beef shank 1+ in superior chili sauce

[ DIM SUM ]
'Har Gow' gold leaf, shrimp and pumpkin dumpling
'Siu Mai' pork and shrimp dumpling with dried scallop sauce
'Liu Sha Bao' duck egg yolk custard lava bun
Pan-fried Jeju black pork and leek dumpling
Deep-fried shrimp and mushroom wonton dumpling
‘Char Siu Bao’ barbecued Iberico pork shoulder in baked crispy bun

[ MAIN DISH ]
Double-boiled Jeongeup black chicken soup with dried red ginseng, dried fish maw, and dried scallop
Steamed live scallop and glass noodles in Chef To's XO sauce
Assorted seafood and egg noodle soup

[ DESSERT ]
Hong Kong-style mango sago

[ YU YUAN ASSORTED APPETIZER ]
'Char Siu' barbecued Iberico pork shoulder in honey sauce
Korean black fungus in spicy soy sauce
Marinated jellyfish in black vinegar sauce

[ SOUP ]
‘Buddha jumps over the wall’
Double-boiled live Wando abalone, Haenam sea cucumber, dried fish maw, dried scallop, shiitake mushroom, and Jeongeup black chicken soup

[ MAIN DISH ]
Wok-fried lobster with red onion, spring onion and shallot
Steamed live scallop and glass noodles in Chef To's XO sauce
Hoengseong Hanwoo beef striploin 1+ noodle soup

[ DESSERT ]
Hong Kong style red beans paste

[ YU YUAN ASSORTED APPETIZER ]
Marinated live lobster and Korean black fungus in sesame sauce
Fermented duck egg with silken bean curd in black vinegar sauce
'Siu Yuk' roasted Jeju black pork belly with mustard sauce

[ SOUP ]
Double-boiled blood bird’s nest soup with spinach in egg white and gold powder

[ MAIN DISH ]
Traditional Beijing duck (5 pieces)
Braised fish maw with abalone in superior abalone sauce
Wok-fried Hoengseong Hanwoo beef striploin 1+ in ginger sauce
King crab, egg white, and asparagus fried rice

[ DESSERT ]
Peanut caramel delice with lychee lemongrass sorbet

[ CHOICE OF TWO APPETIZERS ]
Marinated jellyfish in black vinegar sauce
Korean black fungus in spicy soy sauce
‘Char Siu’ barbecued Iberico pork shoulder in honey sauce

[ DIM SUM ]
‘Har Gow’ gold leaf, shrimp and pumpkin dumpling
‘Xiao Long Bao’ pork and blue crab roe dumpling
‘Siu Mai’ pork and shrimp dumpling with dried scallop sauce

[ CHOICE OF ONE DISH ]
Mapo tofu with minced pork and Sichuan chili oil with steamed rice
Assorted seafood and egg noodle soup
King crab, egg white, and asparagus fried rice

[ DESSERT ]
Chilled aloe vera with melon ball

[ YU YUAN APPETIZER PLATTER ]
Marinated jellyfish in black vinegar sauce
Fermented duck egg with silken bean curd in black vinegar sauce
‘Char Siu’ barbecued Iberico pork shoulder in honey sauce

[ DIM SUM ]
‘Har Gow’ gold leaf, shrimp, and pumpkin dumpling
‘Siu Mai’ pork and shrimp dumpling with dried scallop sauce
‘Liu Sha Bao’ duck egg yolk custard lava bun

[ SOUP ]
Double-boiled dried red ginseng with dried fish maw, scallop, and Jeongeup black chicken

[ MAIN DISH ]
Steamed lobster in yellow pepper sauce
King crab, egg white, and asparagus fried rice

[ DESSERT ]
Hong Kong style mango sago

[ YU YUAN APPETIZER PLATTER ]
Hoengseong Hanwoo beef shank 1+ in superior chili sauce
King oyster mushroom and zucchini in garlic sauce
‘Siu Yuk’ roasted Jeju black pork belly with mustard sauce

[ SOUP ]
‘Buddha jumps over the wall’ Double-boiled red ginseng with live Wando abalone, Haenam sea cucumber, dried fish maw, dried scallop, shiitake mushroom, Jeongeup black chicken soup

[ MAIN DISH ]
Traditional Beijing duck (5 pieces)
Steamed grouper in Huang Duo sauce
‘Bi Feng Tang’ deep-fried Lobster in garlic and chili
King crab, egg white, and asparagus fried rice

[ DESSERT ]
Peanut caramel delice with lychee lemongrass sorbet

[ YU YUAN APPETIZER PLATTER ]
Hoengseong Hanwoo beef shank 1+ in superior chili sauce
Marinated jellyfish in black vinegar sauce
Char Siu' barbecued Jeju black pork belly in honey sauce

[ DIM SUM ]
'Har Gow' gold leaf, shrimp and pumkin dumpling
Shrimp, scallop, and ginger dumpling with spinach skin
'Siu Mai' pork and shrimp dumpling with dried scallop sauce
Pan-fried Jeju black pork and leek dumpling
Deep-fried shrimp and mushroom wonton dumpling with sweet and sour sauce
‘Char Siu Bao’ barbecued Iberico pork in baked crispy bun

[ MAIN DISH ]
Double-boiled dried fig soup with dried fish maw, scallop and Jeongeup black chicken
Yangzhou-style fried rice with 'Char Siu' barbecued Iberico pork, lobster, and tomato

[ DESSERT ]
Hong Kong style mango sago

[ YU YUAN ASSORTED APPETIZER ]
'Siu Yuk' roasted Jeju black pork belly with mustard sauce
Korean black fungus in spicy soy sauce
Marinated shrimp and green bean in Chinese olive sauce

[ DIM SUM ]
'Har Gow' gold leaf, shrimp and pumpkin dumpling
'Xiao Long Bao' pork and blue crab roe dumpling
'Liu Sha Bao' duck egg yolk custard lava bun
Crystal bird’s nest and gold leaf egg tart
Deep-fried pork and Jangheung shiitake mushroom spring roll
Pan-fried Jeju black pork and leek dumpling

[ MAIN DISH ]
Double-boiled dried fig soup with dried fish maw, scallop and Jeungeup black chicken
Steamed live Wando abalone in homemade Huang Duo sauce
Hoengseong Hanwoo beef striploin 1+ noodle soup

[ DESSERT ]
Hong Kong-style mango sago

[ YU YUAN ASSORTED APPETIZER ]
Korean black fungus in spicy soy sauce
Marinated jellyfish in black vinegar sauce
'Char Siu' barbecued Iberico pork shoulder in honey sauce

[ SOUP ]
Cantonese style braised duck soup with dried fish maw, scallop, and Jeju carrot

[ MAIN DISH ]
Steamed lobster with glass noodles in spicy chili shrimp sauce
Wok-fried Hoengseong Hanwoo beef striploin 1+ and asparagus in oyster sauce
King crab, egg white, and asparagus fried rice

[ DESSERT ]
Chilled aloe vera with melon ball

[ YU YUAN ASSORTED APPETIZER ]
Marinated live lobster and Korean black fungus in sesame sauce
Marinated jellyfish in black vinegar sauce
'Char Siu' barbecued Iberico pork shoulder in honey sauce

[ SOUP ]
Double-boiled blood bird’s nest soup with Jeju carrot and gold leaf

[ MAIN DISH ]
Traditional Beijing duck (5 pieces)
Steamed live Wando abalone in homemade Huang Duo sauce
Deep-fried Haenam sea cucumber filled with minced Hanwoo Beef 1+ with chef's special Lao Gan Ma sauce
Yangzhou style fried rice with 'Char Siu' barbecued Iberico pork shoulder, lobster, and tomato

[ DESSERT ]
Jeju green tea entremet with caramel cremeux, green tea mousse, and caramel ice cream

[ YU YUAN APPETIZER PLATTER ]
'Kou Shi Ji’ Marinated Jeongeup chicken in spicy sauce
Korean black fungus in spicy soy sauce
Cantonese pressed Jeju black pork knuckle with black vinaigrette

[ DIM SUM ]
'Har Gow' gold leaf, shrimp and pumpkin dumpling
'Siu Mai' pork and shrimp dumpling with dried scallop sauce
'Mogu Bao' Jeju pork belly in mushroom bun

[ SOUP ]
Double-boiled Haenam sea cucumber, Pyeongchang chayote, dried scallop and Jeungeup black chicken soup

[ MAIN DISH ]
Traditional Beijing duck (5 pieces)
Sautéed Hanwoo striploin 1⁺ and beef tendon in mala sauce
Wok-fried egg noodle with fish maw in dried shrimp roe sauce

[ DESSERT ]
Hong Kong style mango sago

[ YU YUAN APPETIZER PLATTER ]
Fermented duck egg with silken bean curd in black vinegar sauce
Beef shank 1 + in superior chili sauce
'Char Siu' barbecued Iberico pork shoulder in honey sauce

[ DIM SUM ]
'Har Gow' gold leaf, shrimp and pumpkin dumpling
'Siu Mai' pork and shrimp dumpling with dried scallop sauce
'Mogu Bao’ Jeju pork belly in mushroom bun
Deep-fried shrimp and Jangheung shiitake mushroom wonton dumpling with sweet and sour sauce
Deep-fried porcini and Jangheung shiitake mushroom spring roll
Pan-fried Jeju black pork and leek dumpling

[ MAIN DISH ]
Fried rice with king crab, egg white and asparagus

[ DESSERT ]
Red bean coconut milk cake with lychee lemongrass sorbet

[ YU YUAN APPETIZER PLATTER ]
Korean black fungus in spicy soy sauce
'Kou Shi Ji’ Marinated Jeongeup chicken in spicy sauce
'Char Siu' barbecued Iberico pork shoulder in honey sauce

[ DIM SUM ]
'Har Gow' gold leaf, shrimp and pumpkin dumpling
'Siu Mai' pork and shrimp dumpling with dried scallop sauce
'Xiao Long Bao' pork and blue crab roe dumpling
‘Char Siu Su’ barbecued Iberico pork shoulder in baked puff
Deep-fried shrimp and Jangheung shiitake mushroom wonton dumpling with sweet and sour sauce
Deep-fried Jeongeup chicken and mushroom sticky rice dumpling

[ SOUP ]
Double-boiled morel mushroom soup with fish maw, dried scallop and Jeongeup black chicken

[ MAIN DISH ]
Steamed live Wando abalone in Garlic sauce
Yangzhou style fried rice with 'Char Siu' barbecued Iberico pork shoulder and lobster

[ DESSERT ]
Hong Kong style mango sago

[ YU YUAN APPETIZER PLATTER ]
Fermented duck egg with silken bean curd in chili black vinegar sauce
Braised beef rib with spicy sweet bean sauce
'Char Siu' barbecued Iberico pork shoulder in honey sauce

[ SOUP ]
‘Buddha jumps over the wall’ Double-boiled Punggi ginseng with live Wando abalone, Haenam sea cucumber, dried fish maw, dried scallop, shiitake mushroom and Jeongeup black chicken soup

[ MAIN DISH ]
Traditional Beijing duck (5 pieces)
Braised Haenam sea cucumber and leek in hongsao sauce
Steamed Chilean sea bass in black bean sauce
Fried rice with Hanwoo striploin 1⁺, egg and asparagus

[ DESSERT ]
Coconut milk soup with black glutinous rice

[ YU YUAN APPETIZER PLATTER ]
Marinated jellyfish in black vinegar sauce
Fermented duck egg with silken bean curd in chili black vinegar sauce
'Char Siu' barbecued Iberico pork shoulder in honey sauce

[ SOUP ]
Double-boiled morel mushroom soup with fish maw, dried scallop and Jeongeup black chicken

[ MAIN DISH ]
Steamed Jeongeup chicken, dried fish maw and cordyceps with lotus leaf
Wok-fried Gochang eel in black bean sauce
Hanwoo beef striploin 1+ mala spicy noodle soup

[ DESSERT ]
Chilled aloe vera with melon ball

[ YU YUAN APPETIZER PLATTER ]
Marinated live lobster, jellyfish with sesame sauce
Korean black fungus in spicy soy sauce
'Char Siu' barbecued Iberico pork shoulder in honey sauce

[ SOUP ]
Double-boiled bird’s nest soup with Taean blue crab white roe and gold powder

[ MAIN DISH ]
Traditional Beijing duck (5 pieces)
Braised Haenam sea cucumber with minced shrimp in glutinous millet sauce
Wok-fried Hanwoo beef striploin 1+ in ginger sauce
Fried rice with king crab, egg white and asparagus

[ DESSERT ]
Red bean coconut milk cake with lychee lemongrass sorbet

✔Sapphire Membership (6 Months)
|Enrollment Fee : 260,000 KRW|

[Discount Benefit]

• 10% off food and beverages at our restaurants and bars
• 10% off at Confections by Four Seasons

[Voucher Benefit]

Membership vouchers are as below. (3ea)

•2 Dining Vouchers valued at KRW 100,000 for The Market Kitchen, Boccalino, Yu Yuan or Akira Back
•1 Dining voucher valued at KRW 50,000 for Confections by Four Seasons

✔Ruby Membership (Full Year)
|Annual Fee : 640,000 KRW|

[Discount Benefit]

• 20% off food and 10% off all beverages at our restaurants and bars
• 20% off at Confections by Four Seasons

[Voucher Benefit]

Membership vouchers are as below. (5ea)

•1 Dining Voucher valued at KRW 300,000 for The Market Kitchen, Boccalino, Yu Yuan or Akira Back
•1 Dining Voucher valued at KRW 100,000 for The Market Kitchen, Boccalino, Yu Yuan or Akira Back
•1 Dining Voucher for The Market Kitchen for 1 person
•1 Free Corkage Voucher for 1 bottle of wine for The Market Kitchen, Boccalino, Yu Yuan or Akira Back
•1 Dining Voucher valued at KRW 50,000 for Confections by Four Seasons

✔Black Diamond Membership (Full Year)
|Annual Fee : 940,000 KRW|

[Discount Benefit]

• 20% off food and 10% off all beverages at our restaurants and bars
• 20% off at Confections by Four Seasons
• 10% off Best Rate Available for rooms (subject to availability, excluding packages)
• 10% discount at The Spa (excluding retail items)

[Voucher Benefit]

Membership vouchers are as below. (9ea)

•1 Dining Voucher valued at KRW 300,000 for The Market Kitchen, Boccalino, Yu Yuan or Akira Back
•1 Dining Voucher valued at KRW 100,000 for The Market Kitchen, Boccalino, Yu Yuan or Akira Back
•2 Dining Voucher for The Market Kitchen for 1 person
•2 Free Corkage Voucher for 1 bottle of wine for The Market Kitchen, Boccalino, Yu Yuan or Akira Back
•1 Dining Voucher for The Market Kitchen breakfast for 2 persons
(redeemable only during the stay at Four Seasons Hotel Seoul)
•1 One-time Korean Sauna Voucher for 2 persons
(redeemable only during the stay at Four Seasons Hotel Seoul)
•1 Voucher valued at KRW 50,000 for Confections By Four Seasons

✔Sapphire Membership (6 Months)
|Enrollment Fee : 220,000 KRW|

[Discount Benefit]

• 10% off food and beverages at our restaurants and bars
• 10% off at Confections by Four Seasons

[Voucher Benefit]

Membership vouchers are as below. (2ea)

• 2 Dining Vouchers valued at KRW 100,000 for The Market Kitchen, Boccalino, Yu Yuan or Akira Back, OUL

✔Ruby Membership (Full Year)
|Annual Fee : 590,000 KRW|

[Discount Benefit]

• 20% off food and 10% off all beverages at our restaurants and bars
• 20% off at Confections by Four Seasons

[Voucher Benefit]

Membership vouchers are as below. (4ea)

•1 Dining Voucher valued at KRW 300,000 for The Market Kitchen, Boccalino, Yu Yuan or Akira Back, OUL
•1 Dining Voucher valued at KRW 100,000 for The Market Kitchen, Boccalino, Yu Yuan or Akira Back, OUL
•1 Dining Voucher for The Market Kitchen for 1 person
•1 Free Corkage Voucher for 1 bottle of wine for The Market Kitchen, Boccalino, Yu Yuan or Akira Back

✔Black Diamond Membership (Full Year)
|Annual Fee : 890,000 KRW|

[Discount Benefit]

• 20% off food and 10% off all beverages at our restaurants and bars
• 20% off at Confections by Four Seasons
• 10% off Best Rate Available for rooms (subject to availability, excluding packages)
• 10% discount at The Spa (excluding retail items)

[Voucher Benefit]

Membership vouchers are as below. (8ea)

•1 Dining Voucher valued at KRW 300,000 for The Market Kitchen, Boccalino, Yu Yuan or Akira Back, OUL
•1 Dining Voucher valued at KRW 100,000 for The Market Kitchen, Boccalino, Yu Yuan or Akira Back, OUL
•2 Dining Vouchers for The Market Kitchen for 1 person
•2 Free Corkage Vouchers for 1 bottle of wine for The Market Kitchen, Boccalino, Yu Yuan or Akira Back
•1 Dining Voucher for The Market Kitchen breakfast for 2 persons
(redeemable only during the stay at Four Seasons Hotel Seoul)
•1 One-time Korean Sauna Voucher for 2 persons
(redeemable only during the stay at Four Seasons Hotel Seoul)

[ YU YUAN APPETIZER PLATTER ]

Marinated jellyfish in black vinegar sauce
Korean black fungus in spicy soy sauce
“Siu Yuk” roasted Jeju black pork belly with mustard sauce

[ SOUP ]

Cantonese braised fish maw soup with dried scallop and shiitake mushroom

[ MAIN DISH ]

Traditional Beijing duck (5 pieces)
Steamed live Wando abalone in garlic sauce
Wok-fried Chinese noodles with Hoeungseong Hanwoo beef 1+

[ DESSERT ]

Sesame chocolate sphere with rice mousse, red bean gel, and berry sorbet

[ YU YUAN APPETIZER PLATTER ]

Marinated jellyfish in black vinegar sauce
Jeungeup chicken in Sichuan chili oil sauce
“Char Siu” barbecued Jeju black pork belly in honey sauce

[ SOUP ]

“Buddha jumps over the wall”
Double-boiled live Wando baby abalone, sea cucumber,
dried fish maw, dried scallop, Jangheung shiitake mushroom,
and Jeungeup chicken

[ MAIN DISH ]

Traditional Beijing duck (5 pieces)
Steamed live lobster in spicy chili shrimp sauce with glass noodles
Wok-fried Hoeungseong Hanwoo beef striploin 1+ with garlic chips in superior soy sauce
Snow crab, dried scallop, and egg white fried rice

[ DESSERT ]

Hong Kong style mango sago

* Set menus are available for parties of two or more people *

[ YU YUAN ASSORTED APPETIZER ]

Marinated Korean yam and celery in garlic sauce
Jeungeup chicken in Sichuan chili oil sauce
“Char Siu” barbecued Jeju black pork belly in honey sauce

[ DIM SUM ]

“Har Gow” crystal shrimp dumpling
”Xiao Long Bao” Shanghai pork and Korean ginseng dumpling
“Fun Guo” assorted mushroom and bamboo dumpling
Pan-fried pork and leek dumpling
Fried chicken and mushroom sticky rice dumpling
Deep-fried pork and shiitake mushroom spring roll

[ MAIN DISH ]

Wok-fried garlic prawn in chili sauce
Snow crab and egg white fried rice

[ DESSERT ]

Chilled aloe vera with melon ball

* Set menus are available for parties of two or more people *

[ YU YUAN APPETIZER ]

Marinated jellyfish in black vinegar sauce
Korean black fungus in spicy soy sauce
Cantonese pressed Jeju black pork knuckle

[ DIM SUM ]

Crystal shrimp and chive dumpling
Sichuan style “Siu Mai” pork and shrimp dumpling
“Char Siu Bao” barbecued pork bun
Pan-fried pork and leek dumpling
Deep-fried shrimp and mushroom wonton dumpling with sweet and sour sauce
Korean live Wando abalone and Jeungeup chicken tartlet

[ MAIN DISH ]
“Ye Zhi Ji” Cantonese double-boiled coconut soup with chicken, black fungus, baby ginseng, and goji berry
Steamed black cod in spicy chili sauce with glass noodles
Snow crab, dried scallop, and egg white fried rice

[ DESSERT ]

Chilled aloe vera with melon ball

[ YU YUAN APPETIZER PLATTER ]

Korean black fungus in spicy soy sauce
Marinated jellyfish in black vinegar sauce
“Char Siu” barbecued Jeju black pork belly in honey sauce

[ SOUP ]

Cantonese braised fish maw soup with dried scallop and shiitake mushroom

[ MAIN DISH ]

Wok-fried scallop with black fungus in XO sauce
Braised Hoeungseong US Wagyu beef striploin in black garlic sauce
Hong Kong style peanut and pork Dan Dan noodles

[ DESSERT ]

Walnut soup and sticky rice ball with red bean paste

[ YU YUAN APPETIZER PLATTER]

Marinated Korean yam and celery in garlic sauce
Marinated US Wagyu beef sirloin in sweet bean and mala sauce
“Siu Yuk” roasted Jeju black pork belly with mustard sauce

Double-boiled bird’s nest soup with black truffle and gold powder

[ MAIN DISH]

Braised Haenam sea cucumber and dried fish maw in oyster sauce
Wok-fried Hoeungseong Hanwoo beef striploin 1+ in black pepper sauce
Sautéed green vegetables with dried scallop in superior soy sauce
Fujin-style chicken, scallop, and shrimp fried rice

[ DESSERT ]

Hong Kong style black ginger tea with black sesame dumpling

* Set menus are available for parties of two or more people *

[ YU YUAN APPETIZER PLATTER ]

Marinated Korean yam and celery in garlic sauce
Jeungeup chicken in Sichuan chili oil sauce
“Char Siu” barbecued Jeju black pork belly in honey sauce

[ DIM SUM ]

Shrimp, scallop, and ginger dumpling with spinach skin and black truffle paste
Sichuan style “Siu Mai” pork and shrimp dumpling
“Fun Guo” assorted mushrooms and bamboo dumpling
Pan-fried pork and leek dumpling
Deep-fried shrimp and mushroom wonton dumpling with sweet and sour sauce
“Zi Ji Su” baked chicken and egg yolk dumpling

[ MAIN DISH ]

Cantonese-style braised fish maw soup with dried scallop and shiitake mushroom
Steamed black cod with glass noodles in spicy chili sauce
Snow crab fried rice with dried scallop and egg white

[ DESSERT ]

Chilled aloe vera with melon ball

[ YU YUAN ASSORTED APPETIZER ]

Chongqing-style Hanwoo beef tongue and shank in Sichuan chili sauce
Marinated ice plant with yuzu sauce
‘Char Siu’ barbecued Jeju black pork belly in honey sauce

[ SOUP ]

Hangzhou-style Hanwoo beef soup with
Jangheung shiitake mushroom, egg white, and asparagus

[ MAIN DISH ]

Hong Kong-style deep-fried ‘Bi Feng Tang’ Hanwoo beef tenderloin
Wok-fried Hanwoo beef striploin and asparagus in oyster sauce
Sangyang-style Hanwoo beef striploin noodle soup

[ DESSERT ]

Janghowon Peach sago

[ YU YUAN APPETIZER PLATTER ]

Hoengseong Hanwoo beef shank 1+ in superior chili sauce
Marinated jellyfish in black vinegar sauce
Char Siu' barbecued Jeju black pork belly in honey sauce

[ DIM SUM ]

'Har Gow' gold leaf, shrimp and pumkin dumpling
Shrimp, scallop, and ginger dumpling with spinach skin and black truffle paste
'Siu Mai' pork and shrimp dumpling with dried scallop sauce
Crystal bird’s nest and gold leaf egg tart
Deep-fried shrimp and mushroom wonton dumpling with sweet and sour sauce
‘Char Siu Bao’ barbecued Iberico pork in baked crispy bun

[ MAIN DISH ]

Double-boiled dried fig soup with dried fish maw, scallop and Jeongeup black chicken
Yangzhou-style fried rice with 'Char Siu' barbecued Iberico pork, lobster, and tomato

[ DESSERT ]

Hong Kong-style mango sago

[ YU YUAN ASSORTED APPETIZER ]

'Siu Yuk' roasted Jeju black pork belly with mustard sauce
Korean black fungus in spicy soy sauce
Marinated shrimp and green bean in Chinese olive sauce

[ DIM SUM ]

'Xiao Long Bao' pork and blue crab roe dumpling
'Fun Guo' assorted mushrooms and bamboo dumpling
'Liu Sha Bao' duck egg yolk custard lava bun
Crystal bird’s nest and gold leaf egg tart
Deep-fried pork and Jangheung shiitake mushroom spring roll
Pan-fried Jeju black pork and leek dumpling

[ MAIN DISH ]

Double-boiled dried fig soup with dried fish maw, scallop and Jeungeup black chicken
Steamed live Wando abalone in homemade Huang Duo sauce
Hoengseong Hanwoo beef striploin 1+ noodle soup

[ DESSERT ]

Hong Kong-style mango sago

[ YU YUAN ASSORTED APPETIZER ]

Marinated live lobster and Korean black fungus in sesame sauce
Marinated jellyfish in black vinegar sauce
'Char Siu' barbecued Iberico pork shoulder in honey sauce

[ SOUP ]

Double-boiled blood bird’s nest soup with Jeju carrot and gold leaf

[ MAIN DISH ]

Traditional Beijing duck (5 pieces)
Steamed live Wando abalone in homemade Huang Duo sauce
Deep-fried Haenam sea cucumber filled with minced Hanwoo Beef 1+ with chef's special Lao Gan Ma sauce
Assorted seafood and egg noodle soup

[ DESSERT ]

Jeju green tea entremet with caramel cremeux, green tea mousse, and caramel ice cream

* Set menus are available for parties of two or more people *

[ YU YUAN APPETIZER PLATTER ]

Marinated jellyfish in black vinegar sauce
Korean black fungus in spicy soy sauce
“Char Siu” barbecued Jeju black pork belly in honey sauce

[ DIM SUM ]

“Xiao Long Bao” Shanghai pork and Korean ginseng dumpling
Shrimp, scallop, and ginger dumpling with spinach skin and black truffle paste
Deep-fried pork and shiitake mushroom spring roll
Deep-fried pumpkin and white bean sticky rice dumpling

[ MAIN DISH ]

Double-boiled Jeongeup black chicken soup with cordyceps, Muju bamboo pith, and fish maw
Yangzhou-style fried rice with 'Char Siu' barbecued Jeju black pork, lobster, and tomato

[ DESSERT ]

Chilled cherry and dragon fruit sago

* Set menus are available for parties of two or more people *

[ YU YUAN ASSORTED APPETIZER ]

Cantonese-style marinated Jeju black pork knuckle in mala sauce
Marinated Korean yam and celery in Uiseong garlic sauce

[ DIM SUM ]

'Black Har Gow' gold leaf shrimp and asparagus dumpling
'Siu Mai' Sichuan-style pork and shrimp dumpling
'Liu Sha Bao' duck egg yolk custard lava bun
Pan-fried Jeju black pork and leek dumpling
Deep-fried shrimp and mushroom wonton dumpling with sweet and sour sauce
'Zi Ji Su' baked Jeongeup chicken and egg yolk dumpling

[ MAIN DISH ]

Double-boiled Jeongeup black chicken soup with cordyceps, Muju bamboo pith, and fish maw
Dongbei-style wok-fried minced Hoeungseong Hanwoo beef 1+ and eggplant
Assorted seafood and egg noodle soup

[ DESSERT ]

Chilled cherry and dragon fruit sago

[ YU YUAN ASSORTED APPETIZER ]

Marinated shrimp and green bean in Chinese olive sauce
'Siu Yuk' roasted Jeju black pork belly with mustard sauce

[ SOUP ]

'Buddha jumps over the wall'
Double-boiled live Wando abalone, sea cucumber,
dried fish maw, dried scallop, Jangheung shiitake mushroom,
and Jeongeup black chicken soup

[ MAIN DISH ]

Wok-fried live lobster in black bean Uiseong garlic sauce
Wok-fried Hoeungseong Hanwoo beef striploin 1+ in black pepper sauce
Fujian-style fried rice with Jeongeup chicken, scallop, and shrimp

[ DESSERT ]

Chilled aloe vera with melon ball

[ YU YUAN ASSORTED APPETIZER ]

Marinated live lobster, jellyfish, and Korean black fungus in sesame sauce
'Char Siu' barbecued Jeju black pork belly in honey sauce

[ SOUP ]

Double-boiled blood bird’s nest soup with Jeju carrot and gold leaf

[ MAIN DISH ]

Traditional Beijing duck (5 pieces)
Deep-fried Haenam sea cucumber filled with minced Hanwoo Beef 1+ with chef's special Lao Gan Ma sauce
Sautéed porcini and broccolini in Uiseong garlic sauce
Wok-fried rice noodles with assorted seafood in superior egg sauce

[ DESSERT ]

Jeju green tea entremet with soft caramel, green tea mousse, and crunchy sugar dough

* Set menus are available for parties of two or more people *

[ YU YUAN APPETIZER PLATTER ]

Marinated shrimp and green bean in Chinese olive sauce
Marinated ice plant in chef’s yuzu sauce
Char Siu' barbecued Jeju black pork belly in honey sauce

[ DIM SUM ]

'Black Har Gow' gold leaf shrimp and asparagus dumpling
'Fun Guo' assorted mushrooms and bamboo dumpling
'Liu Sha Bao' duck egg yolk custard lava bun
Deep-fried pork and Jangheung shiitake mushroom spring roll
Deep-fried pumpkin and white bean sticky rice dumpling
Pan-fried Jeju black pork and leek dumpling

[ MAIN DISH ]

Double-boiled Jeongeup black chicken soup with cordyceps, Muju bamboo pith, and fish maw
King crab, egg white, and asparagus fried rice

[ DESSERT ]

Chilled aloe vera with melon ball

* Set menus are available for parties of two or more people *

[ YU YUAN ASSORTED APPETIZER ]

Spicy garlic pig ear in black vinegar sauce
Marinated jellyfish in black vinegar sauce

[ DIM SUM ]

Braised Haenam sea cucumber and shrimp dumpling
'Xiao Long Bao' Shanghai-style pork and Korean ginseng dumpling
Shrimp, scallop, and ginger dumpling with spinach skin and black truffle paste
Deep-fried pork and Jangheung shiitake mushroom spring roll
‘Char Siu Bao’ barbecued Jeju black pork in baked crispy bun
Deep-fried shrimp and mushroom wonton dumpling with sweet and sour sauce

[ MAIN DISH ]

Double-boiled dried fig soup with dried fish maw, scallop and Jeungeup black chicken
Steamed Mokpo butterfish and glass noodles in Cheongyang yellow chili sauce
Hong Kong-style peanut and pork Dan Dan noodles

[ DESSERT ]

Chilled aloe vera with melon ball

[ YU YUAN ASSORTED APPETIZER ]

Marinated live lobster, jellyfish, and Korean black fungus in sesame sauce
'Char Siu' barbecued Jeju black pork belly in honey sauce

[ SOUP ]

Double-boiled dried fig soup with dried fish maw, scallop and Jeongeup black chicken

[ MAIN DISH ]

Traditional Beijing duck (5 pieces)
Steamed live Wando abalone in homemade Huang Duo sauce
Dongbei-style wok-fried minced Hoeungseong Hanwoo beef 1+ and eggplant
King crab, egg white, and asparagus fried rice

[ DESSERT ]
Homemade grape jelly topped with coconut cream

[ YU YUAN ASSORTED APPETIZER ]

Marinated shrimp and green bean in Chinese olive sauce
Marinated ice plant in chef’s yuzu sauce
'Siu Yuk' roasted Jeju black pork belly with mustard sauce

[ SOUP ]

Double-boiled blood bird’s nest soup with Jeju carrot and gold leaf

[ MAIN DISH ]

Braised minced shrimp and scallop in Taean blue crab roe sauce
Braised Hoeungseong Hanwoo oxtail and Jeju carrot in homemade Chu Hou sauce
Sautéed porcini and broccolini in Uiseong garlic sauce
Yangzhou-style fried rice with 'Char Siu' barbecued Jeju black pork, lobster, and tomato

[ DESSERT ]

Chilled cherry and dragon fruit sago

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