Four Seasons Hotel Bengaluru Launches Peking Duck Dining Experience Till June 15

Bengaluru, April 15, 2026: Four Seasons Hotel Bengaluru has introduced a limited-period dining showcase centred on Peking Duck at its Far & East restaurant, with the experience scheduled to run until June 15, 2026. The initiative brings a historically rooted Chinese culinary tradition to the city through a curated menu led by Chef Wong Chin Sheong.

The offering, titled “The Legacy of the Peking Duck,” focuses on presenting traditional preparation techniques alongside contemporary interpretations. Positioned as a specialty dining experience, it is available for both lunch and dinner during the engagement period.

Six-Century Culinary Tradition Anchors Experience

The concept draws from culinary practices dating back to the Ming Dynasty, incorporating methods that have evolved through Cantonese cooking traditions. The menu is designed to reflect regional diversity within Chinese cuisine while maintaining a central focus on Peking Duck preparation.

At the core of the experience is a tableside presentation referred to as “The Master’s Carve,” where the chef completes the carving process in front of guests. The preparation highlights the characteristic lacquered skin of the duck, achieved through controlled roasting techniques that produce a crisp outer layer and tender meat.

The hotel stated that the initiative aligns with its broader focus on delivering culturally rooted dining formats that combine authenticity with structured presentation.

Menu Combines Regional Chinese Variations

The menu includes multiple interpretations of duck-based dishes inspired by different regions of China. The Beijing-style Peking Duck is served with pancakes and plum-based accompaniments, while a Cantonese version incorporates elements such as black truffle and garlic.

Additional variations include a Sichuan-style preparation featuring sesame and hoisin, designed to emphasise texture and flavour layering. Alongside these, the menu extends into complementary dishes that incorporate duck into different formats.

These include items such as dumplings, sushi-style rolls, and rice-based preparations. Supporting dishes such as glass noodles and fried rice are included to complete the broader dining structure, reflecting a mix of traditional and contemporary influences.

Chef-Led Format Drives Culinary Positioning

The experience is being led by Chinese Chef Wong Chin Sheong, who is overseeing the preparation and presentation of the menu. The chef’s role includes executing traditional techniques as well as adapting them into a format suited to a modern restaurant environment.

The hotel management indicated that the experience is structured to highlight both culinary technique and guest interaction, particularly through live carving and presentation elements integrated into the service format.

According to the hotel’s general manager, the initiative reflects a focus on delivering globally recognised culinary traditions within a controlled hospitality setting, combining technique, presentation, and guest engagement.

Limited-Time Offering Targets Experiential Dining Segment

The dining programme is positioned as a time-bound offering, running for approximately two months. It is designed to cater to guests seeking specialised culinary experiences within the luxury hotel segment.

The experience is hosted at Far & East, the hotel’s pan-Asian restaurant, which continues to serve as a platform for curated food and beverage initiatives. Reservations for the dining experience are being managed directly by the property.

The launch reflects a broader trend within the hospitality sector, where hotels are increasingly introducing limited-duration, chef-led dining formats to diversify their food and beverage offerings and attract experiential dining demand.

By focusing on a single culinary theme with regional variations, the hotel aims to create a structured and immersive dining format within its existing restaurant infrastructure.