The Seasons Oriental - A Delectable Banquet!

Trip Start May 27, 2012
Trip End Jan 22, 2013

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Friday, January 11, 2013

Seasons Oriental:

I happen to be very fond of the Chinese cuisine.

During my stay at the Four Seasons I arranged to meet some friends from school whom I knew are crazy about this kind of cuisine. How about you? Do you like Chinese food?

If you get the chance to watch the chefs in a professional kitchen you will see that preparation methods usually involve stir frying in shallow water or oil in a wak and cooking time is short thus flavours and nutrition of the food is preserved.
Chopsticks are the traditional method of eating in most Oriental restaurants, and food is normally served in bite sized pieces. However, the Seasons Oriental provides knives and forks for the less adventurous diner.

The culinary food we had was amazing so when I told Kenny the Head Chef of the Oriental that I loved his cuisine the next day when I accidentally came across, he smiled and thanked me.

There is a Chinese saying that matches well with the quality of food we had which says:

"Before you hear the name of the restaurant, you must hear about the taste of the food it serves"

And indeed how right this saying is -matching with the culinary skills and taste of this amazing restaurant.

Have a look on my review:

I dined off twice during my stay at the award winning Seasons Oriental with the company of friends all crazy about the Chinese cuisine. Because it is so very popular to locals, be sure to book a table much before otherwise don't expect to find a table -it is full even on weekdays.

The glamorous interior is chic oriental in warm colours with the exclusive luxury of the Four Seasons –an ambience that travels and guarantees unique dining in the style of a truly sophisticated Hong Kong cuisine.

Personally I am very picky and I value good food. The culinary courses we had on both nights were all exquisite, prepared from pure ingredients with a refined intensity of flavours for the tongue and the most delicate beauty for the eye.

To start off we had the vegetable Spring Rolls for 6.75 euros and the Pork and Pak Choi Dumplings for 12. The traditional "Har Kau" Prawn Dumplings for 11.25. From the list of the Dim Sum Corner I had the Lobster and Crab meat Dumpling for 7.20 –they are a Must. From the same list we had the “Pot Sticker” for 10. We accompanied all the above with the “Riesling, Peter Lehmann wine –glass 10-43 bottle)

By all means try the Peking Duck –a friend had it. The duck was cooked to perfection with crunchy skin on the outside but tender and soft duck meat on the inside.  

A glass of rose Techni Alipias accompanies this dish perfectly-8 euros (38)

I had the Wok-fried Tiger Prawns and Bay Scallops with ginger. If you come here for sea food certainly count this in! The Sea Bass steamed was a marvel.

A bite or two from my friends' dishes who were after meat I found them great –simply I love sea food myself. They had the Deep-fried aromatic spicy Lemon Chicken for 12.50 and the Sautee Angus Beef served on green asparagus spears for 27 – all came in generous portions and size. My friends had the steamed jasmine rice for 3.50, another had the fried one “Yeung Chow” for 10 and the third had the Pan-fried Noodles for 12. The true is that the long menu is extremely inviting –sometimes making it difficult to choose.


Our delectable banquet finished with some green tea ice cream and Lee Chee fruit.

Have in mind that the Empire menu for 2 costs 138 euros while the Seasons Oriental is at 90. Of course the wine list includes an exquisite selection of the best wines. The ones we had were recommended by the sommelier Stathis.

All in all we ate enough and enjoyed it to the last bite.
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