4 minute read
Imperial Expectations
Celebrating 30 years as the emperor of Chinese cuisine in Cyprus, Seasons Oriental keeps every gourmand’s compass pointing east.
The Four Seasons is a place of many firsts, not least when it comes to its Seasons Oriental restaurant. Having established itself as the island’s pinnacle of Cantonese dining since 1994, here, humble chopsticks serve the menu’s imperial ambitions. No two visits are ever alike, given the Seasons Oriental’s team’s ability always to stay ahead of trends, while anticipating customer preferences.
The stunning terrace of the Seasons Oriental with its mesmerising waterways and tropical vegetation invites every guest to an otherworldly dining paradise. The ultimate setting for a culinary odyssey to the Chinese subcontinent.
Pagoda Era
Seasons Oriental recently turned a new leaf with the addition of an outdoor space, in response to client feedback and the hotel’s overall refurbishment vision. “We wanted a Seasons Oriental terrace for the warmer months, for guests seeking an al fresco experience, which particularly suits this kind of cuisine,” explains Group Food and Beverage Manager Yiannos Gregoriou. Indeed, the external deck could not be more appropriate for an evening dedicated to the Orient. From the lobby, one enters a soothing mix of wooden bamboo-style panels and cane furniture in neutral colours, complemented by the emerald greens of cushioned chairs and surrounding foliage. These colours are enriched by the koi pond’s reflections and the warm amber lighting, evoking a remote tropical destination. Taken together, such features are reminiscent of China’s rice terraces, cultivating an atmosphere of peace and leisure. With seating for 120 guests, the panoramic layout allows exclusive dining for every booking.
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Golden Brigade
While the structure of Seasons Oriental is now physically different, the longstanding pillars remain the trusted staff who bring everything together. Executive Chef Guan Ruijiong is a master of fine Cantonese cuisine, who also combines Hong Kong favourites with the flavours of Szechuan, Hunan and Shandong provinces. Ruijiong is marking seven years with the Four Seasons and, together with the maître d’ and waiting staff, the Seasons Oriental team share decades of service together. Their passion for the concept is seen in the customary tweaking of the menu every winter, debuting at least three new dishes from spring onwards. Ruijiong researches the rich culinary tradition of his native subcontinent, to transport new regional delicacies to the Mediterranean, delivering mouthwatering moments each time.
Eastern Promises
New plates aside, there are also menu favourites that keep foodies coming back for more. These dishes are part and parcel of the Seasons Oriental identity, thanks to their unparalleled flavours, textures and presentation. The chicken and prawn wonton soup is a perennial hit, with a punch of addictive earthy flavours of seaweed and lettuce. The assortment of dumplings are a flavour explosion for every palate, but patrons have an especial fondness for the pan-fried scallop dim sum. These carry a hint of sweetness in the form of minced prawn and red pepper. The sweet and sour chicken is the empress of the mains with its lychee-packed source, while the lobster platter is a showstopper with its combination of four different recipes: black bean to all-things-garlic.
From menus to makeovers, these updates throughout the Chinese calendar make it the Year of Seasons Oriental, every year. A timeless dynasty of flair and flavour that is here to stay.
