Four Seasons Hotel Guangzhou relaunches the western speciality restaurant Catch - on June 9th - featuring a new Chef de Cuisine, Jeffrey Zeng, and his all-new spectacular seafood-themed menu.        
Chef Zeng delivers the fulfilling singularity of luxury to your palate and senses. Beautifully nestled on the 100th floor of the hotel, overlooking the stunning Guangzhou skyline and Pearl River, you will experience seafood culinary and Western favourites with a light French fusion.        
The Chef’s most notable dishes include his signature 48℃ Chilean Salmon, slow cooked for 15 minutes at a constant temperature of 48℃, then drizzled with Passion fruit juices and Chinese soy sauce, to heighten the flavor. Other highlights include Crab and Yuzu Salad with Seafood Jelly, stuffed with Caviar and Seaweed Crisp and Grand Kaluga Sturgeon Caviar served with blinis, sour cream, chives, and shallots. The menu is underpinned by prime cuts of meat and poultry combined with the very best seasonal produce available.  Carefully chosen house wines, Champagnes, spirits and cocktail pairings are offered with the exclusive guided care of our Head Bartender, Antonio.

Chef Zeng specializes in French and Italian cuisine with deep experience in China and Macao, most recently at the Robuchon au Dome restaurant.