Celebrate your parents’ milestone birthdays—60th, 70th, 80th—with a refined touch at Four Seasons Hotel Seoul.
Make unforgettable memories with our Senior Celebration Package in an elegant private dining space.

Period : March 17, 2025 ~
Price : From KRW 550,000 (VAT included)
Includes Modern or Traditional table setting, seasonal fruits, rice cake, and more

Beijing Duck - Half

Enhance your dining experience with Traditional Beijing Duck

[ CHOICE OF TWO APPETIZERS ]
Marinated jellyfish in black vinegar sauce
Korean black fungus in spicy soy sauce
‘Char Siu’ barbecued Iberico pork shoulder in honey sauce

[ DIM SUM ]
‘Har Gow’ gold leaf, shrimp and pumpkin dumpling
‘Xiao Long Bao’ pork and blue crab roe dumpling
‘Siu Mai’ pork and shrimp dumpling with dried scallop sauce

[ CHOICE OF ONE DISH ]
Mapo tofu with minced pork and chili oil with steamed rice
Assorted seafood and egg noodle soup
King crab, egg white, and asparagus fried rice

[ DESSERT ]
Chilled aloe vera with melon ball

[ YU YUAN APPETIZER PLATTER ]
'Char Siu' barbecued Iberico pork shoulder in honey saucee
Fermented duck egg with silken bean curd in black vinegar sauce
Marinated jellyfish in black vinegar sauce

[ DIM SUM ]
'Har Gow' gold leaf, shrimp and pumkin dumpling
'Xiao Long Bao' pork and blue crab roe dumpling
Shrimp, scallop, and ginger dumpling with spinach skin
Pan-fried Jeju black pork and leek dumpling
Crystal bird’s nest and gold leaf egg tart
Deep-fried Jangheung shiitake mushroom spring roll

[ MAIN DISH ]
Cantonese style braised duck soup with dried fish maw, scallop, and Jeju carrot
King crab, egg white, and asparagus fried rice

[ DESSERT ]
Chilled aloe vera with melon ball

[ YU YUAN ASSORTED APPETIZER ]
'Siu Yuk' roasted Jeju black pork belly with mustard sauce
King oyster mushroom and zucchini in garlic sauce
Hoengseong Hanwoo beef shank 1+ in superior chili sauce

[ DIM SUM ]
'Har Gow' gold leaf, shrimp and pumpkin dumpling
'Siu Mai' pork and shrimp dumpling with dried scallop sauce
'Liu Sha Bao' duck egg yolk custard lava bun
Pan-fried Jeju black pork and leek dumpling
Deep-fried shrimp and mushroom wonton dumpling
‘Char Siu Bao’ barbecued Iberico pork shoulder in baked crispy bun

[ MAIN DISH ]
Double-boiled Jeongeup black chicken soup with dried red ginseng, dried fish maw, and dried scallop
Steamed live scallop and glass noodles in Chef To's XO sauce
Assorted seafood and egg noodle soup

[ DESSERT ]
Hong Kong-style mango sago

[ YU YUAN ASSORTED APPETIZER ]
'Char Siu' barbecued Iberico pork shoulder in honey sauce
Korean black fungus in spicy soy sauce
Marinated jellyfish in black vinegar sauce

[ SOUP ]
‘Buddha jumps over the wall’
Double-boiled live Wando abalone, Haenam sea cucumber, dried fish maw, dried scallop, shiitake mushroom, and Jeongeup black chicken soup

[ MAIN DISH ]
Wok-fried lobster with red onion, spring onion and shallot
Steamed live scallop and glass noodles in Chef To's XO sauce
Hoengseong Hanwoo beef striploin 1+ noodle soup

[ DESSERT ]
Hong Kong style red beans paste

[ YU YUAN ASSORTED APPETIZER ]
Marinated live lobster and Korean black fungus in sesame sauce
Fermented duck egg with silken bean curd in black vinegar sauce
'Siu Yuk' roasted Jeju black pork belly with mustard sauce

[ SOUP ]
Double-boiled blood bird’s nest soup with spinach in egg white and gold powder

[ MAIN DISH ]
Traditional Beijing duck (5 pieces)
Braised fish maw with abalone in superior abalone sauce
Wok-fried Hoengseong Hanwoo beef striploin 1+ in ginger sauce
King crab, egg white, and asparagus fried rice

[ DESSERT ]
Peanut caramel delice with lychee lemongrass sorbet

[ YU YUAN APPETIZER ]
Poached abalone with cucumber and bell pepper in leek oil
Korean black fungus in spicy soy sauce
‘Char Siu’ barbecued Iberico pork shoulder in honey sauce

[ SOUP ]
Double-boiled Jeongeup black chicken soup with pine mushroom, dried scallop, and Wando abalone

[ MAIN DISH ]
Braised fish maw with abalone in superior abalone sauce
‘Bi Feng Tang’ deep-fried abalone with garlic and chili
Wok-fried egg noodles with abalone, sprout, and enoki mushroom

[ DESSERT ]
Hong Kong style red beans paste

[ YU YUAN APPETIZER PLATTER ]
Korean black fungus in spicy soy sauce
Hoengseong Hanwoo beef shank 1+ in superior chili sauce
'Siu Yuk' roasted Jeju black pork belly with mustard sauce

[ DIM SUM ]
'Har Gow' gold leaf, shrimp, and pumpkin dumpling
'Siu Mai' pork and shrimp dumpling with dried scallop sauce
'Mogu Bao’ Jeju pork belly with mushroom bun
‘Char siu su’ barbecued Iberico pork shoulder in baked puff
Deep-fried Jeongeup chicken and mushroom sticky rice dumpling
Deep-fried porcini and Jangheung shiitake mushroom spring roll

[ MAIN DISH ]
Double-boiled Jeongeup black chicken soup with sea cucumber, chayote, and dried scallop
Yangzhou style fried rice with 'Char Siu' barbecued Iberico pork shoulder and lobster

[ DESSERT ]
Peanut caramel delice with lychee lemongrass sorbet

[ YU YUAN ASSORTED APPETIZER ]
Korean black fungus in spicy soy sauce
Fermented duck egg with silken bean curd in black vinegar sauce
'Siu Yuk' roasted Jeju black pork belly with mustard sauce

[ DIM SUM ]
‘Si xi jiao’ Yeoju red rice shrimp dumpling with egg, spinach, and black fungus
'Siu Mai' pork and shrimp dumpling with dried scallop sauce
'Xiao Long Bao' pork and blue crab roe dumpling
‘Char siu su’ barbecued Iberico pork shoulder in baked puff
Deep-fried Jeongeup chicken and mushroom sticky rice dumpling
Pan-fried Jeju black pork and leek dumpling

[ MAIN DISH ]
Double-boiled Jeongeup black chicken soup with sea cucumber, chayote, and dried scallop
Steamed abalone in Huang Duo sauce
King crab, egg white, and asparagus fried rice

[ DESSERT ]
Chilled aloe vera with melon ball

[ YU YUAN ASSORTED APPETIZER ]
Marinated jellyfish in black vinegar sauce
Marinated Gyeongju ice plant with yuzu sauce
'Char Siu' barbecued Iberico pork shoulder in honey sauce

[ SOUP ]
Double-boiled blood bird’s nest soup with spinach in egg white and gold powder

[ MAIN DISH ]
Wok-fried Hoengseong Hanwoo beef striploin 1+ in ginger sauce
Steamed Jeongeup chicken, fish maw, and cordyceps with lotus leaf
Assorted seafood and egg noodle soup

[ DESSERT ]
Red bean with coconut ice cream

[ YU YUAN ASSORTED APPETIZER ]
Marinated jellyfish in black vinegar sauce
Fermented duck egg with silken bean curd in black vinegar sauce
'Siu Yuk' roasted Jeju black pork belly with mustard sauce

[ SOUP ]
Cantonese style braised duck soup with dried fish maw, scallop, and Jeju carrot

[ MAIN DISH ]
Traditional Beijing duck (5 pieces)
Steamed lobster with glass noodles in garlic sauce
Wok-fried Gochang eel with black bean sauce
Hoengseong Hanwoo beef striploin 1+ noodle soup

[ DESSERT ]
Hong Kong style mango sago

E-SHOP (Cake, Pastries etc.)
https://four-seasons-hotel-seoul.myshopify.com/

✔Sapphire Membership (6 Months)
|Enrollment Fee : 260,000 KRW|

[Discount Benefit]

• 10% off food and beverages at our restaurants and bars
• 10% off at Confections by Four Seasons

[Voucher Benefit]

Membership vouchers are as below. (3ea)

•2 Dining Vouchers valued at KRW 100,000 for The Market Kitchen, Boccalino, Yu Yuan or Akira Back, OUL
•1 Dining voucher valued at KRW 50,000 for Confections by Four Seasons

✔Ruby Membership (Full Year)
|Annual Fee : 640,000 KRW|

[Discount Benefit]

• 20% off food and 10% off all beverages at our restaurants and bars
• 20% off at Confections by Four Seasons

[Voucher Benefit]

Membership vouchers are as below. (5ea)

•1 Dining Voucher valued at KRW 300,000 for The Market Kitchen, Boccalino, Yu Yuan or Akira Back, OUL
•1 Dining Voucher valued at KRW 100,000 for The Market Kitchen, Boccalino, Yu Yuan or Akira Back, OUL
•1 Dining Voucher for The Market Kitchen for 1 person
•1 Free Corkage Voucher for 1 bottle of wine for The Market Kitchen, Boccalino, Yu Yuan or Akira Back
•1 Dining Voucher valued at KRW 50,000 for Confections by Four Seasons

✔Black Diamond Membership (Full Year)
|Annual Fee : 940,000 KRW|

[Discount Benefit]

• 20% off food and 10% off all beverages at our restaurants and bars
• 20% off at Confections by Four Seasons
• 10% off Best Rate Available for rooms (subject to availability, excluding packages)
• 10% discount at The Spa (excluding retail items)

[Voucher Benefit]

Membership vouchers are as below. (8ea)

•1 Dining Voucher valued at KRW 300,000 for The Market Kitchen, Boccalino, Yu Yuan or Akira Back, OUL
•1 Dining Voucher valued at KRW 100,000 for The Market Kitchen, Boccalino, Yu Yuan or Akira Back, OUL
•2 Dining Voucher for The Market Kitchen for 1 person
•2 Free Corkage Voucher for 1 bottle of wine for The Market Kitchen, Boccalino, Yu Yuan or Akira Back
•1 Dining Voucher valued at KRW 50,000 for Confections by Four Seasons
•1 Breakfast voucher for two guests (redeemable only during your stay)