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온라인 릴게임 정보 프라그마틱 슬롯 조작 바다이야기 무료머니 인터넷예시게임 오션슬롯 주소 황금성게임랜드 올쌈바 황금성어플 손오공예시 황금성게임랜드 온라인야마토게임 슬롯머신 이기는 방법 바다이야기 고래 출현 우주 전함 야마토 2205 바다신2 영상 무료슬롯 얌얌 사설바둑이 황금성게임장주소 온라인바다이야기 바다이야기파일 릴게임오션 바다신2다운로드 황금성포커성 야마토 게임방법 유니티 슬롯 머신 온라인릴게임예시 바다이야기게임동영상 알라딘 게임 다운 모바일 바다이야기 져스트릴게임 오리지날야마토 강원랜드게임종류 바다이야기기계가격 오락실게임 파라다이스 오션파라 다이스다운로드 황금성오리지널 최신야마토 꽁머니사이트 강원랜드 슬롯머신 종류 온라인신천지게임 황금성3게임연타 프라그마틱 슬롯 팁 릴신천지 바다이야기 게임 프라그마틱무료메타2 오리 지날야마토 릴게임5만릴짱 바다이야기 하는 법 양귀비게임설명 한국파칭코 바다이야기확률 온라인 슬롯 하는 법 바다이야기꽁머니환전 바다이야기프로그램 릴게임추천 10원바다이야기 손오공릴게임예시 바다이야기꽁머니 온라인바다이야기게임 신천지인터넷게임 야마토릴 야마토2 릴게임 황금성게임장 바다이야기기계 최신 인터넷게임 신천기릴게임 바다이야기 코드 바다이야기 릴게임 공략법 슬롯머신 잭팟 100원바다이야기 알라딘릴 무료슬롯 얌얌 오션파라다이스 다운 슬롯 머신 html 바다이야기도박 백경게임다운로드 꽁머니릴게임 우주전함 야마토 2199 오션파라다이스하는방법 바다이야기pc버전다운 백경게임다운로드 사설경정 모바일신천지모바일 신천지 무료게임 현금게임 바다이야기PC버전 한게임머니파는곳 프라그마틱 슬롯 하는법 릴게임예시 온라인릴게임먹튀검증 강원랜드 슬롯머신 규칙 백경 게임 릴게임손오공 무료 메가 슬롯 머신 야마토노하우 인터넷게임사이트 릴게임놀이터 최신야마토 바다이야기무료 백경게임 하는곳주소 체리마스터 비법 야마토게임장주소 알슬롯 강원랜드 잭팟 확률 릴게임손오공 릴게임사이트 바다이야기 꽁머니 황금성게임공략 법 pc빠찡꼬게임 바다이야기 파일 바다게임사이트 릴게임종류 손오공게임다운 황금성 게임 야마토다운로드 모바일릴게임 종류 우주전함야마토2199 슬롯 게임사 추천 게임몰 릴게임 릴게임무료 야마토2 릴게임 오락실황금성 골드몽 먹튀 황금성포커게임 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 ex 학생대출신청 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 ac cd금리조회 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 withou 회생절차주가 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 aesth 한국은행 금리인하 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 interconnect 100만원당일대출 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.”