From June 5th to 14th, Symphony of Duck will be curated by Chef Wong Chin Sheong, Chinese Chef at Four Seasons Hotel Bengaluru and a seasoned authority on regional Asian cuisines. With over two decades of experience across renowned kitchens in Malaysia, Dubai, and India, Chef Wong brings a deep mastery of Cantonese and Szechuan traditions, along with a broader perspective on the pan-Asian culinary landscape.

The highlight of the menu, the Signature Peking Duck, is served with Chinese pancakes, cucumber, leeks, Bengaluru farm leaves, and a sweet duck sauce, accompanied by a refined dressing ritual tableside. This classic offering is complemented by the Cantonese Style Roast Duck with Plum Sauce, fragrant with coriander, and the comforting, spice-laden Thai Roasted Duck Curry.

Guests can also discover modern interpretations such as the Peking Duck Sushi Roll, where Chinese and Japanese traditions converge, or the Truffle & Duck Meat Fried Rice, a rich, umami-forward dish balancing rustic familiarity with luxurious flair. The delicate Duck Potstickers, filled with spring onion, ginger, and cabbage, complete the experience with a nod to Northern Chinese street cuisine.

Perched on Level 21, Far & East is known for its panoramic skyline views and thoughtfully designed interiors that blend contemporary elegance with Asian accents. The restaurant offers a serene yet sophisticated setting, ideal for slow, soulful dining and elevated conversation—making it the perfect canvas for this culinary celebration.

● Date: June 5 – 14, 2025 | Lunch & Dinner
● Venue : Far & East, Four Seasons Hotel Bengaluru