Sakura Themed Afternoon Tea at Four Seasons Hotel Dailan Lobby Lounge

Under the gentle spring sun and amid swirling sakura petals, Four Seasons Hotel Dalian once again transcends the boundaries of imagination with its newly launched Sakura Themed Afternoon Tea Series. This avant-garde culinary collection deconstructs Asian seasonal elements through modernist techniques, artfully blending sake essences, tea aromas, and tropical fruit notes to create visually striking desserts with profound flavor dimensions.

Desserts: Deconstructing Eastern Aesthetics, Reimagining Palate Poetry

• Guava, Wax Apple and Plum Wine – A rum baba base infused with Japanese umeshu syrup supports billowing guava mousse, its core housing amber preserves of stewed wax apple and guava, where tropical fruitiness dances with delicate alcohol undertones in a triple-layered symphony.
• Papaya Sake Oolong reimagines the traditional mousse structure: translucent papaya purée encases sake jelly and shiso crumble, enveloped by an Ali Mountain oolong tea mousse canopy, punctuated by finger lime bursting beads for explosive texture contrasts.
• Lychee Cherry Rose elevates illusionary artistry – A crystalline Japanese crystal mochi dome shelters rose mousse embracing lychee Bavarois layers, through which cherry coulis flows like liquid rubies, their floral-fruity bouquet evoking a dreamy poetic ambiance.
• Fig Balsamic Yogurt constructs a flavour labyrinth: Greek yogurt mousse conceals red wine fig compote, while pearl balsamic droplets collide with honey Bavarois, achieving the golden balance between tangy sophistication and velvety sweetness.

Sakura Season Exclusives

• The Mini Parfait reaches new heights: jewel-toned strawberry gelee layers alternate with juniper berry jelly, Italian panna cotta cradles fresh strawberry petals, crowned by hawthorn cake to temper the sweetness of strawberry gelato, all adorned with sakura gold leaf shimmers reminiscent of falling blossoms.
• Sakura Wagashi reinterprets tradition through contemporary lens – low-sugar kumquat red bean filling subverts cloying stereotypes, achieving harmonious synergy between citrus zest and earthy legume sweetness beneath delicate sakura mochi skin.

Artisan Baked: Scone Trilogy

The bakery counter emanates comforting warmth: Classic Scones celebrate purity through Hokkaido flour and French butter alchemy, while Rose Cranberry Scones conceal floral petals and fruit nuggets within their crumbly architecture, served with chef-crafted hibiscus fruit compote and vanilla chantilly – an Eastern soul reincarnated in British teatime tradition.

Lobby Lounge

The Lobby Lounge is located on the 41st floor, offering expansive 270-degree views overlooking the harbour and the city. It combines modern elegance with classic charm, providing the perfect setting for an exquisite tea experience. Each tea blend showcases the harmony between traditional Chinese tea culture and international influences. Guests can immerse themselves in a selection of fine desserts, scones, clotted cream, and a variety of savoury bites, while enjoying signature dishes such as the slow-braised wagyu beef noodles and mini curry pies. As evening falls, the lounge transforms, offering a curated cocktail menu that brings together coffee and tea-infused creations. Every detail in this warm and luxurious space invites guests to relax and enjoy a truly memorable culinary journey.

Call +86 (411) 3994 8888 for more details.