The Bite Magazine - Autumn/Winter 2023 - Issue 34

bitecuisine BY FOUR SEASONS Food Photography: Tony Wellington Roast Duck Prawn with Sweetcorn Dim Sum Salt & Pepper Prawns Chop Chop Spring Rolls CHOP CHOP land and serenaded by soft-playing music to relax them, making its meat mouth-watering tender, seasoned in their secret spice blend. Next door is Little Four Seasons, serving spicy chicken, chicken with black pepper, pork belly, and spicy and sour fish hot pots. Wardour Street serves finger-licking barbecue meats, steaming hot pots and classic dishes such as Stir Fried Kung Pao Chicken and Deep Fried Crispy Shredded Beef with chilli. It also presents a witty take on traditional Can- tonese and Sichuan dishes, including tapas-style smaller plates of fiery Fish Slices Slow Cooked Sichuan Style with hot spices and Lamb Brisket with power-punching spicy wine sauce. Out-of-town restaurants include Four Sea- sons in Leicester and Little Four Seasons in Oxford. Once you’ve navigated away from the excited crowd of casino and slot players, you’ll find yourself in a lovely, in- timate setting with jade-coloured floors and walls, neon art-lit booths, art-deco cane light fittings, formica-topped tables, stools, high banquettes and Chinese-style divid- ers. The décor designed by Rachel O’Toole takes its in- fluences from 1960s Hong Kong. The Chinese concept Chop Chop Cocktail