Fine China

text YIOTA MALLAS text YIOTA MALLAS

photography LOUCA STUDIOS

The dramatic makeover of Seasons Oriental signals a new chapter of fine dining at the Four Seasons. With the addition of innovative Chinese flavours to accompany the new façade, the hotel’s crown jewel remains an unbeatable culinary gem in Cyprus.

Seasons Oriental is part and parcel of the Four Seasons’ image and culinary identity. Many hotel guests and visitors even share a history with this exotic corner of the hotel, which is why the move to a new interior was a challenging task. “Over the past two decades we’ve seen diners practically fall in love with it,” says Nick Aristou, Executive Director of the hotel. “So it was absolutely crucial that we build a fresh experience without departing from Seasons Oriental’s longstanding tradition.”

The refurbishment recreated the restaurant’s design while maintaining the intimate ambience that is widely appreciated by its loyal clientele. From the furniture to the crockery, even the serving chopsticks, countless new handpicked features have completely altered the appearance of Seasons Oriental down to the very last detail, while remaining loyal to its original purpose and personality.

DINING WITH ATMOSPHERE

The main objective was to give the structure of the restaurant a more contemporary and sophisticated feel. Individual, custom-made ornaments illustrate the subtle Asian influence. “For example, the bamboo plants in the wallpaper covering the back wall of the restaurant were chosen to lightly refer to Eastern culture rather than a fully-fledged Chinese theme,” says Nick. “Even the gold metal piping along the glass facade with its grid-like mesh of Oriental horizontal and vertical lines alludes to floating chopsticks…”

The two inner walls are now dressed with illuminated wooden panels to create a sense of seclusion and privacy, while their understated elegance accentuates the two decorative fireplaces that dominate the setting and atmosphere. Embedded in the walls, the fireplaces combine the latest LED equipment and a steam generator to create the alluring effect of real flames.

In response to repeated requests, the Seasons Oriental menu can now be enjoyed in an outdoor setting. For a dinner party of eight to twelve guests, you can book the gazebo on the terrace of the Tropical restaurant and look forward to a unique culinary journey in the moonlight.

AVANT-GARDE ASIAN

Coinciding with the new décor is an updated menu characterized by an even wider diversity of flavours. Guan Ruijong, the Head Chef of Seasons Oriental, proposes enticing new flavours alongside the culinary classics, to offer as many elements of Chinese cooking as possible. Given the ever-growing number of health-conscious eaters visiting the restaurant, Guan decided to go back to basics and serve a greater selection of delicate vegetarian and seafood soups to give your meal a lighter start.

The menu also reflects the growing popularity of dumplings by presenting an extended range of meat and seafood fillings with Cantonese origins. Regular diners are familiar with Guan’s twist on traditional Chinese flavours

in order to redefine the typical tastes and textures of his heritage. “Anyone who loves Chinese food is familiar with the bold flavours of Szechuan recipes. In a number of dishes, for example my new Gong Bao prawn dish, I have introduced Mediterranean vegetables, such as aubergine, to add sweetness to the standard garlic, chilli and pepper combination,” Guan explains. Similarly, the beef tenderloin rests on a prawn and almond fritter in a unique and potent composition.

There is no doubt that the changes at the restaurant have been a courageous but successful step forward. A visit to Seasons Oriental is certainly a next-level dining indulgence where the yin and yang of old and new are united in perfect harmony.