Taste of Four Seasons

I went last Saturday with my husband for my agency annual dinner. The foods and services were good, reasonable prices. It's highly recommended.

This is easily the best Chinese restaurant in the bay area. Undiscovered. Lots of secrets. Not everything is on the menu. Best to speak Chinese. Chef is extremely talented with dishes using techniques and ingredients you will never see outside of ChinaToisan style, famous for turtles, eel and fresh seafood. There are photos on the wall of some of the dishes the chef can make on special order. The Bao tree is only documented on Yelp photos. Not on the printed menu. Newly opened. Chef from Guangdong. Husband wife team. They haven't adopted any of the Chinese American menu items like eggrolls, potstickers or walnut prawns. Those are considered home style food; not worthy of a 5 star restaurant which is where the owners came from in China. The presentation is according to standards of excellence in China. Very different than any restaurant in SF or west coast. Peacock Chicken: special order in advance. Slowly poached chicken with chicken essence sauce, shiitake mushrooms with concentrated mushroom flavor, melt in mouth fish balls with live fish. Shocking. Chicken has a deep chicken flavor from sauce. Very tender meat. Never seen this before. Fish balls extremely tender. Melt in mouth. Never have had such delicate fish balls before. Distinct dish with many different techniques. Soups: 1-2 cup soups. Those are very special; typically 1 serving made with dried ingredients to increase flavor intensity. Requires extensive prep time and time in either making the dried ingredients or buying them. Fish maw with millet, dried matsutake, sea whelk. Special order. 15-30$ per cup. Fresh matsutake is very expensive when in season, has a slight pine needle aroma when fresh. Dried is just as delicate with a woodsy earthy background flavor. Not a strong mushroom flavor like american style mushroom soups. Flavor lingers in mouth and changes over time. Sea whelk, live. Looks like snail. Sliced extremely thin. Thinner than any clam or live seafood in a sushi bar. Bouncy texture. Delicious. Maybe similiar to live geoduck but with a more tender bouncier texture. Bouncy texture from live whelk.Fish maw with millet, usually dried and fried then used in soups. Bigger pieces are more expensive. Prices in chinese herbal stores are 2-5x from precovid prices. This version has a bright yellow flavor. Contrast in textures between the FM and millet. Harder than rice. Very interesting. No idea how he got the bright yellow color in there. Similar color to the live lobster photo on the wall. White fungus stir fry: This is a chinese yam stir fry with black an white fungus mushrroms. Did not know this until seeing this here. There is a version of the black fungus mushroom one which is completely white!!!!! This ingredient isn't available in the US. Wont see this in any other restaurant in the bay area. Special rice: the photo on the menu is misleading. It isn't served as a pile of rice. It is served shaped and decorated like a koi fish! Special rice used for this dish brought from china. Stunning presentation. Many ingredients which are costly, this isn't a cost reduced fried rice with eggs and chasiu served at other chinese restaurants. Lunch specials: their lunch specials are all around $10 with free soup. This doesn't exist at any other restaurant I know of. Incredible deal Table specials: they allow you 1 dish for ~10$ about 50% off the normal price. 1 dish per table. incredible deal. All the dishes are very unique. Impossible to replicate at home.

I actually ended up at this restaurant by accident--I originally planned to dine elsewhere but stumbled upon Four Seasons instead. At first, I was hesitant, as it was a newer spot, and I needed to book a reservation for a large family dinner of 16, so I wanted to ensure it was an exceptional choice.After meeting with the staff and then revisiting my original restaurant option, I ultimately decided on Four Seasons--and I couldn't be happier that I did! From start to finish, the experience was fantastic. Melody went above and beyond to guide our non-Chinese family through the menu, recommending incredible dishes that perfectly complemented each other. The entire team was welcoming, accommodating, and genuinely kind.Even my extremely picky mother--who rarely praises restaurants--raved about how delicious the food was! Everyone at the table couldn't stop talking about how much they enjoyed the meal, with several saying it was far better than the restaurant I had originally planned to book.I would LOVE to come back and highly recommend anyone in the area to check out this hidden gem--and be sure to visit Melody and her amazing team!

GREAT FOOD!Very good food and amazing service, this is the best Chinese/cantonese cuisine in the area. If you want something authentic you must come and try! Went where with my friends and it was very welcoming!Foods I recommend to get!Tofu and Shredded Beef SoupShredded Pancake Stir-fry with lambScalloped and egg fried riceStir-fried black garlic beef

Reading reviews for restaurants that open late, I came across Taste of Four Seasons. It just opened a few weeks ago and it has decent reviews, so we headed over for a late dinner at around 9-9:30. First time here and I noticed that the restaurant was spacious and could hold over 50 people for a party, if we wanted one. The owner, Melody introduced herself and chatted about their dishes and what to order. They have an adventurous menu with interesting dishes. We decided on 4 for the 2 of us. Although it was a bit much, we like to order a variety to try different things. And leftovers are always appreciated the next day. OUR PICKS:GARLIC PEA SPROUTS ~ generous portion of tender greens and seasoned just right. Some were more tender than others, but overall still very good. 4/5 STIR FRIED CRISPY PORK CHEEKS IN BLACK VINEGAR ~ this was like sweet and sour pork but less sweet tasting which I like better. They added gold flakes and grapes with deep fried crispy wonton skins for an added twist. 5/5SCALLOP AND EGG FRIED RICE ~ a good mix of veggies and dried scallops in this dish. And they put tobiko (orange caviar) on top to make it more appetizing and flavorful. 5/5LAMB BRISKET WITH DOUBLE MUSHROOMS IN CLAYPOT ~ good flavor if you like lamb and it had a lot of tofu skin and mushrooms. 4/5At the end of the meal, we got a complimentary tapioca dessert which was lightly sweetened. Though at this point, I think the kitchen closed up and the dessert was lukewarm. But it was still nice to have to top off our dinner. Food portions were generous, but every dish was roughly $25. For 4 dishes, it was $100 without tip. A bit pricey, but you get quality and quantity. I think this place is perfect for larger parties on special occasions. For 2 people, 2 dishes would have been sufficient. Even still, we enjoyed our dinner and would come back with more people to try their intriguing menu!

My group of 4 came around 6:30pm on a Wednesday night. We recommend calling ahead. As it was pretty full for a weeknight by the time we finished eating. Note that their 12% off the bill during their opening month only applies on cash payments.Our wait staff, Melody, was very sweet and welcoming. She had quite a few, "off the menu" recommendations. Note, if you want the winter melon soup, you have to call ahead to preorder. Everything on the menu looks good and interesting. I don't see these items offered commonly at Chinese restaurants. They have crab and it's currently $38.85 whereas other crab restaurants charge $75! This restaurant is best for groups. The soups here are massive. We had to take home 3 containers from 1 soup and 2 containers from the other soup. In the end we got complimentary almond and goji berry sweet soup. I would return to try their other dishes. However, I would pass on the char siu. It was highlighted as something different than the standard char siu but it tasted the same to me.

This place is extremely disorganized. Came around 1pm and the restaurant was less than half full. We ordered from the lunch specials and got the eel clay pot rice and congee with pork and century year old egg.The congee came and when we tasted it we realized it wasn't the kind we ordered. We told the server and she said yeah this is not what you ordered but we don't have any more congee. So it felt like they just gave us whatever they had left and was hoping we wouldn't notice or care? She tried to convince us to keep the congee but we said no we don't want this. We ended up ordering something else and got the sparerib rice plate. On the menu it says lunch specials come with soup but we never got our soup so we had to ask. I can't tell if they're disorganized or if they were again hoping we wouldn't notice. The rice plate was truly nothing special it didn't have flavor from the lotus leaf although it was served on one. The eel clay pot rice was good but the wait was really long. I definitely wouldn't be back again.

We came here for a friends' gathering for dinner tonight. The food was excellent. Everything was delicious. Service was spot on. They came by and cleared the empty plates away and changed out our dinner plates for clean one (our plates had bones and shells from the crab). It is not a big restaurant but every tables was filled by the time we left. Noise level was good where we could still carry on a conversation across the table (there were 12 of us). A definite must for a revisit. I want to try their dim sum during the day.

New restaurant in Millbrae. Ample street parking. Little to no wait on a Saturday.The service itself could improve. There were only two waitresses that scrambled around trying to take orders. We had to flag a waitress down to take our order. The complimentary tea was also a little questionable. The color was extremely dark and had absolutely no flavor to it. The wait itself for the food took a long time. We ordered 3 clay pot rices and a veggie dish. We were not quoted how long the rice would take. The veggie came out 20 minutes after ordering and everyone just sat there munching on green beans. Just 45 minutes in, a waitress stopped by wondering where our food was. That's when I noticed they put 2 clay pots (not 3). At this point, we didn't not add another one to the order (or else we would've waited another 45 minutes for it to come out). 55 minutes later, the clay pot rice came out. It was fine but had too much rice stuck to the bottom. I know you're supposed to scrape it off for the crispy rice texture but the clay pot rice was small as it was so we had to scrape every last piece to fill our hungry bellies. I ended up walking to the front desk to pay. It was quick but I was not offered my credit card back after payment (only the receipt). Good thing I walked back to my table and not out the door! The lady quickly realized it was my card and handed it back to me. Our party of 3 was left hungry and confused. I don't think I will be back.

Good food, excellent service! Always busy, booked table ahead, but definitely will going back.