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온라인릴게임먹튀검증 야마토릴 캡틴프라이드게임 오리지날게임 바나나게임 오션파라다이스7게임 온라인 릴게임 정보 인터넷손오공게임 바다이야기pc게임 성인놀이터 슬롯게임 무료 오리지널야마토2게임 마이크로 슬롯 무료체험 pc용 황금성 게임 황금성잭팟 무료 메가 슬롯 머신 양귀비게임 우주전함야마토먹튀 오션파라다이스예시 오락실릴게임 바다신2영상 슬롯무료게임 골드몽 먹튀 무료 바다이야기 슬롯 머신 제작 바다이야기예시 슬롯버그 알라딘게임다운 프라 그마 틱 무료체험 머니 야마토2 온라인 런처 릴게임 무료머니 온라인바다이야기 빠찡코 바다이야기 환전 가능 릴게임 사이트 도메인 알라딘꽁머니 슬롯사이트순위 야마토2릴게임 슬롯 무료스핀 야마토 연타 바다이야기무료 슬롯 무료 사이트 신천지 게임 공략법 오리 지날황금성 야마토5게임공략법 오리 지날야마토 알라딘 릴게임 황금성게임공략 법 바다이야기 넥슨 신천지인터넷게임 야마토게임하기 릴게임 무료충전게임 바다 슬롯 먹튀 바다이야기도박 슬롯 게임사 추천 슬롯 프라 그마 틱 무료체험 최신게임 릴게임 손오공 백경온라인 모바일릴게임 바다이야기2화 오리지날야마토2게임 최신 인터넷게임 씨엔조이게임 바다이야기 사이트 릴게임 무료충전게임 프라그마틱 무료 꽁머니사이트 야마토릴 바다이야기 파일 야마토게임기 슬롯머신 이기는 방법 신 바다이야기 바다이야기상어 사이다쿨게임 체리게임 야마토하는법 오리지널 바다이야기 무료충전현금게임 카지노 슬롯머신 규칙 알라딘온라인릴게임 야마토2릴게임 야마토동영상 인터넷백경 바다이야기배당 바다이야기고래출현 최신 인터넷게임 야마토3게임다운로드 먹튀피해복구 릴파라다이스 야마토3게임공략법 릴게임갓 무료바다이야기게임 빠칭코 바다이야기파칭코 야마토사이트 인터넷릴게임 황금성게임예시 빠칭코게임 바다이야기주소 바다이야기pc버전다운 우주전함야마토2205 사이다쿨 포커게임사이트 황금성게임어플 바다이야기 게임 다운로드 황금성갈가리 777 무료 슬롯 머신 한게임바둑이게임 슬롯무료체험 바다이야기게임2018 온라인 황금성 모바일 게임 공략 황금성게임다운로드 황금성 무료머니 오락실슬롯머신 슬롯머신 777 파친코 안전 슬롯사이트 무료카지노게임 골드몽 먹튀 인터넷예시게임 오션파라 다이스다운 오션슬롯주소 인터넷신천지 To Kwok Wai, Head Chef of Yu Yuan, the Cantonese fine-dining restaurant at Four Seasons Hotel Seoul (Four Seasons Hotel Seoul)


“It is about rooting myself in tradition while constantly innovating to reinvent the contemporary dining experience. I believe in respecting traditional methods and recipes, but also in evolving them with the times and in response to the ex바다이야기 게임방법
pectations of diners,” says To Kwok Wai, defining his culinary philosophy.
To is the head chef of Yu Yuan, the Cantonese fine-dining restaurant at Four Seasons Hotel Seoul. By focusing on ac발행시장
centuating the natural taste of the ingredients, just as traditional Cantonese food emphasizes, he and his team succeeded in winning back the restaurant’s Michelin star in 2025 after four years withou코스피지수추이
t the coveted award.
“While upholding this philosophy, I also aim to enrich the cuisine with a modern sensibility and refined presentation, striving to satisfy both depth of flavor and aesth상한가매매
etic appeal. The key lies in achieving sophistication through simplicity, and to do so, I believe every step, from ingredient selection to cooking methods and plating, must be organically interconnect알라딘게임
ed.”



Yu Yuan, the Cantonese fine-dining restaurant at Four Seasons Hotel Seoul (Four Seasons Hotel Seoul)


To shared with The Korea Herald that the most memorable moment in his culinary career was when his Yu Yuan team won back the Michelin star.
“It wasn’t just about regaining a star — it was a deeply meaningful recognition that our collective efforts were fairly acknowledged. Having undergone numerous changes and challenges, including a full menu overhaul, team training, and redefining ingredient and cooking standards, the sense of accomplishment was even greater. Above all, I take immense pride in how our team persevered together toward a shared goal throughout the process.”
The biggest challenge in earning back the Michelin star was sourcing essential ingredients and spices for Cantonese cuisine, which required To to either import directly from China or find local substitutes.
“Ingredients such as abalone, blue crab and Hanwoo beef offer rich potential, but the key lies in how naturally they can be integrated into Cantonese cooking techniques. I carefully adjust elements such as cooking temperature, timing and cutting methods to suit each ingredient’s unique characteristics. In doing so, I strive to preserve the authenticity of Cantonese cuisine while creating dishes that feel approachable and familiar to local diners,” Chef To explained.
His culinary style is reflected in his signature dish at Yu Yuan: wok-fried lobster with red onion, scallions and shallots.
The dish highlights the distinct “wok hei” of Cantonese cuisine, focusing on drawing out the lobster’s natural freshness and flavor with minimal seasoning. Ingredients like red onion, scallions and shallots are used to balance aroma and texture, while traditional Cantonese wok techniques bring out layered, complex flavors.



Double-boiled Blood Bird’s Nest Soup at Yu Yuan (Four Seasons Hotel Seoul)


Chef To is also introducing two of the four great delicacies of China — bird’s nest and dried sea cucumber — as part of Four Seasons Hotel Seoul’s exclusive “Four Hands Dining Experience” promotion.
Two Michelin-starred chefs, To from Seoul’s Yu Yuan and Charles Zhang from Suzhou’s Jin Jing Ge, collaborate for this special two-day dining event on Friday and Saturday, blending Cantonese and Jiangsu cuisine with seasonal Korean ingredients.
To’s dishes for the event include: Golden bird’s nest with crab roe, sea cucumber braised with glutinous millet sauce and crispy fried red crab claws with hawthorn sauce.
“To bring out the perfect harmony between premium bird’s nest and female crab roe, the natural flavors must shine without any off-putting odors, which requires meticulous preparation and precise temperature control. Such premium dishes demand strict standards at every stage, from carefully selecting bird’s nest based on shape, clarity and texture, to ensuring the crab roe is exceptionally fresh and flavorful. We rigorously manage cooking temperature and timing to create a clear, profound taste with perfect balance and no unwanted flavors.”
To has spent decades walking the path of a chef, which he began at just 15 years old, and building his career across diverse cities including Singapore, Jakarta, and Beijing, but says there is still much more to learn.
“I want to continuously learn and grow as a chef. My immediate goal is to introduce the essence of Cantonese cuisine to more diners through Yu Yuan and achieve greater success together with my team. Ultimately, I hope to open my own restaurant that embodies my personal philosophy and presents dishes bearing my name to the world.”

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