"Liven He's French seafood on the 100th floor — Michelin-Selected 2025 and the best skyline in Guangzhou. Book it to impress a client."
The lift takes a while: Catch sits on the 100th floor of the Four Seasons in Zhujiang New Town, the highest dining room in Guangzhou, and the view does most of the introducing. Chef de cuisine Liven He cooks contemporary French built around seafood — an eight-course Experience menu from ¥1,288, with a Tajima M7 wagyu tomahawk and a cold seafood platter as the marquee add-ons. The Michelin Guide kept it in its 2025 Guangzhou selection.
Liven He runs the kitchen as chef de cuisine, and his training shows in the discipline of the plating rather than in any fireworks. The format is a tasting — an eight-course Experience menu that opens around ¥1,288 per person — with à la carte plates running ¥188 to ¥888 for guests who want to build their own order. Seafood is the spine of the menu: the kitchen sources premium fish and shellfish daily and treats French technique as a frame for it rather than a disguise.
The two dishes regulars order on sight are the chilled seafood platter and the Tajima M7 wagyu tomahawk, carved tableside against the skyline. The MICHELIN Guide has carried Catch in its Guangzhou selection through the 2025 edition, alongside the hotel's one-star Yu Yue Heen downstairs. The wine list leans French and is priced for an expense account. This is a room that knows exactly what it is: a special-occasion seafood restaurant with a view nobody else in the city can match.
Catch occupies a galaxy-themed room on the 100th floor of the Four Seasons, and the floor-to-ceiling glass is the point: book a window table and the whole Pearl River Delta lays out below you. The lighting is dim and flattering, the sound level is an easy hum that lets a table of four talk business, and tables are spaced generously rather than packed. Dress is business smart, and a jacket reads as correct at dinner. The room seats a few dozen, which keeps service attentive.
Book this room to impress a client or close a deal because three things line up: the 100th-floor view is a status signal that needs no explanation, the tables are far enough apart to talk numbers, and the Tajima M7 tomahawk gives the evening a centrepiece. It works for an anniversary too — ask for a window seat at sunset. For more options, see our Guangzhou dining guide and the global best French restaurants worldwide.
Not for a quick or cheap meal — the Experience menu is a multi-hour commitment from ¥1,288, and the kitchen is built around the tasting, not a fast à la carte plate.
Yes, if you want a view with your dinner. Catch is Michelin-Selected in the 2025 Guangzhou guide, and chef Liven He's French seafood — the chilled platter, the Tajima M7 tomahawk — is genuinely accomplished. You are paying a premium for the 100th-floor setting, so it earns its keep most on an occasion that warrants the spend. See our Guangzhou dining guide for alternatives.
Reserve through the Four Seasons or OpenTable and request a window table explicitly when you book, then confirm by phone a day ahead. Window seats face the Pearl River Delta and go first, especially at sunset and on weekends. The eight-course Experience menu should be flagged at booking so the kitchen can pace the evening.
Business smart. A jacket is the right call for dinner, though it is not strictly enforced, and most guests dress for the occasion given the setting and the price. This is a special-occasion room on the 100th floor of a luxury hotel, so neat tailoring reads correctly; beachwear and athleisure do not.
The eight-course Experience menu opens at around ¥1,288 per person before drinks, and à la carte plates run roughly ¥188 to ¥888. Add-ons like the seafood platter and the Tajima M7 tomahawk push the bill higher, and the wine list is priced for an expense account. Budget for a genuine splurge.
Yes. The 100th-floor view is a built-in status signal, tables are spaced far enough apart to discuss terms, and the tasting format gives the evening structure. Book a window table, brief the kitchen on timing, and see our best restaurants to impress clients for the wider list.
Via OpenTable · window tables book out first
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