Where to Cool Down Across Asia Pacific: Four Seasons Celebrates the Return of Summer Rituals

There is something unmistakable about summer at its best: the arrival of a gelato cart after an afternoon swim, shaved ice shared at the table, a spritz at sunset, or the simple pleasure of lingering a little longer over something cold, bright and beautifully made. Across Asia Pacific, Four Seasons celebrates the return of nostalgic summer rituals through 101 Days of Summer — a collection of refreshing culinary experiences that invite guests to cool down through flavours, textures and moments shaped by each destination.

Running from May 29 to September 6, 2026, 101 Days of Summer brings together visually engaging summer treats, seasonal fruit creations and refreshing beverages designed to enhance the guest experience across beaches, pools, gardens and city settings. From island resorts to dynamic urban addresses, participating Four Seasons properties interpret the season through familiar pleasures reimagined with local ingredients, thoughtful craft and each distinctly rooted in place.

“Summer is often remembered through small but meaningful moments — something refreshing shared with family, a favourite treat enjoyed in an extraordinary setting, or a simple ritual that becomes part of the journey,” says Rami Sayess, President, Hotel Operations – Asia Pacific. “With 101 Days of Summer, our hotels and resorts across Asia Pacific invite guests to experience the season through flavours and settings that feel joyful, elevated and deeply connected to each destination.”

Summer Rituals by the Water

In the Maldives, summer unfolds through moments guests come to anticipate almost instinctively. At Four Seasons Resort Maldives at Landaa Giraavaru, Blu Beach Club turns the afternoon arrival of its gelato cart into a daily ritual, serving rotating flavours and playful accompaniments that invite guests to pause, reconnect and return for one more spoonful. What begins as an afternoon treat becomes something quietly communal — a small moment that guests remember long after the day is done.

At Four Seasons Resort Bali at Jimbaran Bay, Executive Pastry Chef David Peduzzi brings a relaxed resort sensibility to the season through the soft-serve experience at ALU, where guests can build their own bowls or cones with tropical toppings, alongside rotating ALU Slushies served from the Jamu Cart. From the “Island of Gods” bowl layered with tamarind caramel and crispy banana to cooling poolside moments shaped by fruit and sunshine, the experience captures the carefree spirit of summer by the water.

In Macao, Executive Pastry Chef Smita Grosse brings summer directly to the poolside through a roaming soft-serve trolley at Splash, delivering chilled treats to loungers and cabanas throughout the day. Paired with bright seasonal desserts and alfresco drinks, it turns a simple pause by the water into an easy, sunlit indulgence.

City Summer, Reimagined

In Kuala Lumpur, Executive Pastry Chef Partha Pratim Bose brings a fruit-forward expression of summer, where seasonal creations are served al fresco at Pool Bar & Grill and indoors at The Lounge. From pineapple carpaccio with lemon sorbet to mango bingsu topped with fresh mango and served with evaporated milk, the experience places Malaysia’s summer fruits at the centre of the season. At Bar Trigona, Beverage Manager Rohan Matmary carries the same sense of freshness into the glass with White Summers, a clarified cantaloupe spritz with sparkling wine, ginger ale and cucumber peel, and Blushing Frost, finished with shaved-ice kakigori made with Cameron Highlands strawberries.

In Suzhou at Dolce Vita, Pastry Sous Chef Felix Liu and Bar Supervisor Susie Wei give summer a more atmospheric expression through whole coconut ice cream served in-shell, made-to-order tiramisù finished tableside, and drinks designed for golden hour, including the Summer Lemonade made with fresh local lemon juice and house-made lemongrass syrup, served over a single large ice cube. Sophisticated yet inviting, the experience feels polished and transportive — a city interpretation of the season with strong visual and editorial appeal.

In Hong Kong, Executive Pastry Chef Ringo Chan turns local nostalgia into a distinctly seasonal story with Hong Kong Chill — a sundae inspired by the city’s beloved pineapple bun, layered with pineapple bun ice cream, malt soy milk ice cream, Chinese doughnut, soy caramel sauce and crisp tuille. Playful and rooted in place, it captures a familiar Hong Kong flavour memory in a way that feels both refined and newly worth discovering.

In Bengaluru, the culinary team brings the flavours of the Garden City into focus at CUR8 through the Garden City Gelato Collection and Ratnagiri Royale Kulfi, drawing on Alphonso mango, cardamom, Malgova mango and saffron to create a story that is bright, regional and richly connected to place. Meanwhile, the bar team carries the same sense of place at Copitas and The Lobby Lounge into the glass with creations such as the Cubbon Coconut Daiquiri and Tabebuia Spritz, layered with Karnataka coconuts, Devanahalli pomelo, basil and passion fruit.

Crafted For Cool

Across the region, the spirit of summer is expressed not only through flavour, but through the hands and imagination of the craftspeople behind each creation. At Four Seasons Hotel Seoul, the hotel’s pastry team elevates bingsu through a distinctly Four Seasons lens, from MARU Classic Bingsu with snow-fine organic milk ice, red bean paste, rice cake cubes and pear spheres, to Jeju Apple Mango Bingsu, finished with a signature mango sphere that bursts with sauce at its centre. At H. Bar, Head Bartender Odd Strandbakken adds a vivid seasonal note with a gin and tonic made with exclusive Korean gin and topped with a cloud of finely shaved frozen Korean watermelon.

In Kyoto, Chef Takashi Harada brings together local matcha, Japanese peach compote and hidden mochi in Matcha Peach Kakigori, with condensed milk added tableside for a final flourish at FUJU. Cooling, textural and quietly theatrical, it offers a distinctly Japanese expression of summer that feels both elegant and transportive.

At Four Seasons Resort Maldives at Kuda Huraa, the culinary team reimagines the ice cream sandwich for island life through handcrafted parfait wafers. Designed in a semifreddo style to hold their form in the tropical heat, the creations pair airy parfait with crisp golden wafers and flavours such as mango brightened with lime and coconut, or vanilla layered with hazelnut praline — a clever expression of summer shaped as much by craft as by setting.

Across Asia Pacific

Across the region, additional Four Seasons properties in Beijing, Guangzhou, Hangzhou at Hangzhou Centre, Hangzhou at West Lake, Tianjin, Hoi An, Mumbai, Langkawi, Jakarta, Osaka, Tented Camp Golden Triangle, Tokyo at Marunouchi and Tokyo at Otemachi are bringing the season to life through their own summer desserts, frozen creations and refreshing beverages. From fruit-forward sorbets and poolside cocktails to shaved ice, soft-serve and destination-inspired seasonal treats, each offers its own expression of 101 Days of Summer.

Unfolding throughout the season, 101 Days of Summer invites guests to savour Asia Pacific through moments that are bright and full of character — a spoonful savoured after a swim, a chilled drink at sunset, a sweet pause in the middle of a journey. Each experience captures something essential yet ephemeral, as summer comes to life through flavour, place and memories that linger well beyond the moment itself.