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Despite barbecue chef Zhi Man Wong leaving a couple of years ago , Four Seasons remains packed. Its popularity is evident from the collection of regulars, Chinese students and families from all cultures found queuing in the cramped reception area. Even booking doesnt guarantee immediate seating. The restaurants speciality hangs in the front window: roasted ducks with crisp, lacquered skins and moist, tender meat. Order a whole one for a large group and watch it skilfully sliced then covered with rich, savoury roasting juices. Other dishes on the large menu are worth exploring, particularly the chefs recommendations. We dined like kings on generous portions of duck; double-cooked pork belly with yam; fat, juicy sizzling mussels with green peppers and salty black bean sauce; and a hotpot of braised aubergine with minced pork. Most notable was the pork belly a heart-warming bowl of tender slices of belly, cushioned on sweet yams that soaked up the meaty juices. Least impressive was the braised aubergines, their charred skins giving the dish a burnt tang that interfered with the flavour of the minced pork. But order wisely, and the food here is a treat.
Time Out Eating & Drinking Guide 2008
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I've been a regular here for 25 years and rarely had a bad meal - roast duck and pork was sublime and the the service was usually friendly and attentive though occasionally forgetful. Things have taken a huge turn for the worse and Four Seasons is off my restaurant list. Despite my previous custom, the service is now dreadful, the food often poor and I waited over half and hour on my last visit for a simple Wanton soup and Char-sui pork on rice, with no apology for the delay.
A sad end to a long and previously delicious relationship.
Great roast duck, they even de-bone it for you if you like. Generally, pretty good standard chinese dishes. The decor is pretty generic chinese restaurant setting. Service is ok.