Four Seasons Hotel Seoul's Yu Yuan Retains Its Michelin Star

Yu Yuan, the Cantonese restaurant at Four Seasons Hotel Seoul, retained its Michelin star for 2026, a second consecutive year of recognition under Head Chef To Kwok Wai. A Hong Kong native with roughly three decades of experience across Hong Kong, Singapore, Jakarta, Beijing, and Guangzhou, Chef To has given the restaurant a depth of classical Cantonese technique that stands out in the Korean capital.

The kitchen extended its reach in March 2026 with a four-hands collaboration dinner, pairing Chef To with Chef Shu Feng Chao of Saai Yue Heen at Four Seasons Hotel Dalian, an exchange that drew on both chefs' regional traditions. The hotel also appointed Steven Jin as Executive Pastry Chef in 2025, strengthening its broader culinary team.

Set in the Jongno district near Gwanghwamun and the royal palaces, the hotel has built one of Seoul's most complete dining floors. Yu Yuan's sustained star confirms that its Cantonese kitchen is among the best in the city.

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