Yu Yue Heen Reopens on the 71st Floor of Four Seasons Hotel Guangzhou

Yu Yue Heen, the Michelin one-star Cantonese restaurant on the 71st floor of Four Seasons Hotel Guangzhou, has reopened after a complete transformation of both its space and its cuisine. The announcement, dated 29 September 2026, gives travellers to the city a redesigned dining room, a reworked menu and six private rooms to book.

The setting is the first thing to understand. From its position 71 floors up, the restaurant looks out over a skyline shaped by the Pearl River and Canton Tower, and the view takes in the water and the tower that give the city its outline. For a visitor with a limited number of evenings in Guangzhou, a table here brings together a Michelin-starred Cantonese dinner and that outlook in a single reservation.

The new interiors are by AB Concept, which took Cantonese Opera as its point of departure. The design draws on the rhythm, gesture and emotional tension of the art form, carrying the language of the stage into the dining room. In the main space, glass screens take their form from the curves of a jade pendant and sit alongside lacquered panels, patterned glass and silk-textured walls. It is a layered, tactile set of materials, rooted in the culture of the region the kitchen represents.

The six private rooms carry the operatic theme furthest. Each is shaped around the character and ceremonial dress of a different operatic role, so every room has a distinct identity of its own. Their names, among them “Yue Jun”, “Yue Ya” and “Yue Xiu”, reference the landscape and identity of Guangzhou. For travellers planning a celebration, a family gathering or a dinner with colleagues, these rooms are the detail to note, and the choice between them becomes part of planning the occasion.

The cuisine has been reworked alongside the space. The menu is anchored in Cantonese cuisine and Lingnan culinary heritage, and the dishes named in the announcement give a sense of its range. The “Fresh&Savory” Soup is built on the Shunde fish-deboning technique, placing a specific regional craft at the centre of a signature dish. White Sugar Cake Topped with Crispy Pork Slices pairs a soft cake with crisp pork, while Baby Lobster in Garlic Cream Sauce brings shellfish to the table.

Dessert is a Chinese Yam and Lotus Seed Sweet Soup with Fragrant Lemon, which brings yam and lotus seed together with the fragrance of lemon to close the meal. It keeps the final course within the same Cantonese frame as the dishes that precede it.

The drinks list deserves the same attention as the food. The wine list features fine wines from Chinese terroirs, from Ningxia to Shangri-La, which gives diners the chance to drink Chinese wines alongside Cantonese cooking. A list of selected Chinese teas sits beside it, offering a considered choice for those who prefer to take tea through dinner. For a traveller curious about Chinese wine, a list drawn from the country’s own terroirs is a good reason to ask the restaurant team for guidance.

Reservations can be made through the hotel website or by telephone on +86 (20) 8883 3366. Guests with a particular occasion in mind would do well to raise the private rooms at the time of booking, since there are six and each is distinct.

Taken as a whole, the reopening gives Guangzhou a starred Cantonese restaurant with a renewed identity: a room designed by AB Concept around one of the region’s own art forms, a menu grounded in Lingnan heritage, and a wine and tea list drawn from China itself. For anyone planning time in the city, Yu Yue Heen is now open to book, and it is a strong candidate for the one dinner to arrange in advance.

Source: Four Seasons