Four Seasons Hotel Bengaluru is celebrating the richness of Asia’s crab traditions with its Shell & Spice food festival, hosted at Far & East, the hotel’s 21st-floor Asian brasserie. With sweeping city views, elegant interiors, and a culinary philosophy rooted in reverence for craft, the festival offers a layered and memorable dining experience.

At the heart of this culinary journey is Chef Wong Chin Sheong, whose two decades of experience across Asia’s most storied kitchens bring precision, subtlety, and artistry to every dish. Under his guidance, the festival features a refined set-menu designed for diners who appreciate depth, nuance, and the poetry of a well-balanced meal.

Highlights of the menu include Mud Crab prepared in three signature styles: the lively Singaporean Chilli Mud Crab, the bold Black Pepper Mud Crab infused with aromatic Coorg pepper, and the silky Creamy Butter Crab. Guests can also enjoy Tempura Soft Shell Crab, adding a delicate crunch and textural contrast to the feast.

Complementing the food, Far & East offers an Asian-inspired beverage program: daytime tea ceremonies, craft sake, rice lager, and gin cocktails by night. Non-alcoholic options like Yuzu spritzers and pandan mocktails provide refreshing alternatives, while a curated Geist pairing enhances the spice and umami notes of the menu.

Designed for shared, family-style indulgence, the dining experience invites guests to participate in the gentle ritual of crab cracking, echoing traditional coastal practices. With the city skyline as a backdrop, each course unfolds as a slow, sensory exploration of Asia’s crab heritage and culinary storytelling.

Event Details:

• Time: Lunch & Dinner
  

• Venue: Far & East, Four Seasons Hotel Bengaluru
  

• Availability: Till December 7, 2025
  

Shell & Spice promises a unique journey from shore to shell, celebrating the craft, tradition, and flavours of Asia’s beloved crustaceans.