February 07, 2026
四季小馆·润
Our last night in Guangzhou deserved something special, so we chose a quiet table at 四季小馆·润, a place we had been curious about since spotting it in the Michelin Guide. After days of noisy streets and long queues, walking into this calm dining room felt almost like stepping into another world. Soft lights, elegant colours, and a gentle pace that immediately slowed us down.
Service here was warm and thoughtful. No rushing, no sales talk, just a team who seemed genuinely happy to look after us. We poured some wine, settled in, and started talking about the trip, the small discoveries, the wrong turns, and the food that kept following us in our dreams.
Then came the duck.
Before the whole bird was carved, the chef paused at the centre of the breast and carefully removed a long vertical strip, right from top to bottom. This, we were told quietly, was the best part of the entire duck. It was cut into neat bite sized squares, wrapped in delicate pastry, and finished with a little crown of caviar. One bite in and we understood why. Crisp skin, rich flavour, and that gentle pop of salt from the caviar. It felt like a small ceremony before the main event.
Only after that did the rest of the duck arrive, beautifully carved and still warm. We wrapped, dipped, laughed, and took our time. Other dishes followed in a calm rhythm. Deep, comforting flavours from the roe crab vermicelli and braised sea cucumber and pork tendon. Prawn balls and pork ribs tasted clean and sweet. The soup felt quietly nourishing after days of travelling.
Dessert came in small elegant portions, just enough to end the meal without stealing the spotlight. By then we were leaning back in our chairs, relaxed, sipping wine and letting the evening stretch a little longer.
As the evening ended, I realised this dinner was a perfect way to say goodbye to Guangzhou. Warm, satisfying, and memorable. A gentle full stop to a beautiful chapter of travel.
Service here was warm and thoughtful. No rushing, no sales talk, just a team who seemed genuinely happy to look after us. We poured some wine, settled in, and started talking about the trip, the small discoveries, the wrong turns, and the food that kept following us in our dreams.
Then came the duck.
Before the whole bird was carved, the chef paused at the centre of the breast and carefully removed a long vertical strip, right from top to bottom. This, we were told quietly, was the best part of the entire duck. It was cut into neat bite sized squares, wrapped in delicate pastry, and finished with a little crown of caviar. One bite in and we understood why. Crisp skin, rich flavour, and that gentle pop of salt from the caviar. It felt like a small ceremony before the main event.
Only after that did the rest of the duck arrive, beautifully carved and still warm. We wrapped, dipped, laughed, and took our time. Other dishes followed in a calm rhythm. Deep, comforting flavours from the roe crab vermicelli and braised sea cucumber and pork tendon. Prawn balls and pork ribs tasted clean and sweet. The soup felt quietly nourishing after days of travelling.
Dessert came in small elegant portions, just enough to end the meal without stealing the spotlight. By then we were leaning back in our chairs, relaxed, sipping wine and letting the evening stretch a little longer.
As the evening ended, I realised this dinner was a perfect way to say goodbye to Guangzhou. Warm, satisfying, and memorable. A gentle full stop to a beautiful chapter of travel.
