Elevated Dining-Elevated Flavors: Symphony of Duck and Unlimited Dim Sums at Far & East

This season, High Above Bengaluru’s Skyline, Two delicious Tales Unfold at Far & EastThe elegant Pan-Sasian Restaurant at Four Seasons Hotel Bengaluru. Curated by Chef Wong Chin Sheong, The Hotel’s Chinese Chef, Each Experience Reflects A Journey Steeped in Tradition and Artistry. With over two decades spent in acclaimed kitchens Across Malaysia, Dubai, and India, Chef WONG BRINS A Deeply Intritist Approach to Regional Cuisine-Where His Mastery HISTERY HINDERE HISTORE HINDERE HISERE HINDERE HINDERE HINDERE Traditions is beautifully balanced with Contemporary Flair. From the layered, flavor-rich symphony of duck-a Souffull Homage to the Bird-to the unlimited Dim Sum Lunch, An Invitation to Linger Over Delicate Bits and Unhurred Conversions, Each Experiasis Crafted to delight. Whether Drawn by the richness of Culinary Heritage or the joy of unhurried flavor, far & east promples a dining experience that truly Rices Above.

Chef Wong Chin Sheong, Four Seasons Hotel Bengaluru

Symphony of Duck: This is a showcase of flavor, tradition, and technique where each dish is a dialogue between heritage and reinvenration. At the heart of the menu is the Classic Peking Duck, Served With Chinese Pancakes, Cucumber, Leeks, Bengaluru Farm Leaves, and A Sweet Duck Sauce. Lacqured to perfection and carved tableseide in a quint, elegant ritual, it sets the tone for an experience that is both soulful and refined. The Journey Continues With a Cantonese-Style Roast Duck, its richness balanced by the brightness of plum and fresh coriander, and a Thai Roasted Duck Curry-Comforting, Fragrant, and Gently Layed With the warmth of spice and coconut. Contemporary expressions Surprise and Delight, from a peking duck sushi roll where chinese tradition meets japanese restraint, to a truffle-consistent duck fried duck fried Rice Rice Delicate Duck Potstickers, Filled With Spring Onion, Ginger, and Cabbage, Offer a Nod to Northern Chinese Street Food-Elvated, of Course, In True Four Seasons Style.

Har Gow, Unlimited Dimsum Lunch Menu

Unlimited Dim Sum Lunch: A weekday indulgence designed for that who wish to slow down and save, the menu pays homage to the centuries-cantonese art of dim sum, supplier, combining refinement with generosity. Guests can indulge in wave after wave of handcrafted dumplings-Both Vegetarian and Non-Vegetarian-Served AlongSide Carefully Curated Mains and Light, Elegant Descerts. The afternoon begins with Classics-Steamed pork dumplings and chicken shumai, perfectly pleated and full of flavor-before making will be for bolder interpretation Satisfying Yang Rou Jiao. Dishes Arrive Gently Paced, Encouring Conversation and Contemplation. Mains such as the delicately steamed chicken with water chestnut brings warmth and depth to the experience, while a final flourish of artisanal ice creams and sorbets provides a Cool, Cleansing Finish.

Togeether, these two offerings embody the spirit of far & east-w are craftsmanship, thoughtful storytelling, and a spectacular setting come togaether to create memory mement Whether one chooses to escape for a language fornoon or experience the artistry of duck in its most elegant forms, four seasons hotel bengalu onca again proves that protroses that dining here Meal-It’s a moment.

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