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Numbers of Nights: 1

Number of Rooms: 1

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Adults

Children (0-18 yrs)

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Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

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Room 3:

Adults

Children (0-18 yrs)

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Room 4:

Adults

Children (0-18 yrs)

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+ Add Another Room

To add more than 4 rooms, please call 20 (2) 3567-2000. Toll Free Telephone Numbers By Country

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We’re sorry, we have no individual rooms or suites available online to accommodate that number of guests. We would be happy to accommodate your group in multiple rooms. Please increase the number of rooms and reduce the number of guests in each room.

If you require assistance, please contact the Hotel directly at 20 (2) 3567-2000 or our Toll-free numbers by country .

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Four Seasons Hotel

Cairo at The First Residence

Local Time

Local Temperature

36 °C / 97 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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Dining

Dinner

  • APPETISERS

    Arhan Wang Ruam Ros - Tasting of Lai Thai’s 5 Most Popular Appetizers (Serves 2 Persons)

    (v) Por Pia Sai Park - Home-made Style Vegetable Spring Rolls

    (ms) Peek Gai Num Daeng - Fried Chicken Wings with Spicy Ginger Sauce

    Satay Ruam - Chicken and Beef Satay with Peanut Sauce and Cucumber Ajard Sauce

    Por Pia Goong Woon Sen - Shrimp Ginger and Glass Noodles Spring Rolls

    Kan Chiang Poo - Thai Style Shrimp and Crab Cake

    (vs) Larb Gai - Thai Chicken Salads with Herbs, Roasted Rice Powder and Chili

    (vs) Yum Talay Ta-khai Sod - Seafood Salads with Lemon Grass, Kaffir Lime Leaves and Sweet Chili Paste Dressing

    (vs) Yum Nue Yang - Thai Beef Salad with Onion, Cucumber and Thai Dressing

    (vs) Yum Woon Sen Goong Sod - Glass Noodles Salads with Shrimp, Minced Chicken and Thai Dressing

  • SOUPS

    (vs) Tom Kha Gai - Spicy and Sour Chicken Soup with Coconut Milk

    (vs) Tom Yum Goong - Spicy and Sour Prawn Soup

    (vs) Talay Poh Taek - Seafood Soup with Ginger and Thai Basil

    Gang Jued Tao Hoo Gai Sub - Tofu Soup with Chicken Dumplings and Glass Noodles

    Kuay Tiew Nue Toon - Slow Cooked Beef Soup with Rice Vermicelli

    (vs) Tom Yum Hed - Spicy and Sour Mushroom Soup (Clear or with Coconut Milk)

  • MAIN COURSES

    Goong Piew Wan - Crispy Shrimp with Thai Style Sweet and Sour Sauce

    Goong Rard Nam Makham - Fried Shrimp with Tamarind Sauce Topped with Crispy Shallot and Dried Chili

    Pla Ka Pong Se Aiew - Steamed Sea Bass with Soy Broth Served with Thai Dressing

    (ms) Pla Sam Ros - Deep Fried Sea Bass in a Three Flavored Sauce

    (vs) Talay Phad Cha - Stir Fried Seafood with Thai Ginger and Basil

    Talay Phad Phong Karee - Stir Fried Seafood with Yellow Curry Sauce

    (ms) Gai Phad Khing - Stir Fried Chicken with Ginger and Black Mushrooms

    (s) Gai Pad Med Mamuang - Stir Fried Chicken with Dried Chili and Cashew Nuts

    (vs) Nua Phad Horapa - Stir Fried Beef with Basil

    (vs) Nue Phad Phed - Stir Fried Beef with Green Bean, Basil and Red Curry Sauce

    (v) Tho Hoo Song Keuag - Deep Fried Soft Tofu and Vegetable Gravy Sauce

    (v) Pad Pak Ruam Mit - Stir Fried Mixed Seasonal Vegetables in Soy Sauce

  • (vs) THAI CURRIES

    Curries Remain the Most Emblematic Dishes in Thai Cuisine

    Beef, Chicken or Shrimp

    Red, Green or Yellow Curry

  • Chef's Recommendations

    (s) Massaman Nuea – Massaman Beef Curry

    (s) Panang Gai – Chicken Panang Curry

  • FRIED RICE AND NOODLES

    Khow Phad - Traditional Thai Fried Rice with Your Choice of: Chicken, Beef, Vegetable or Shrimp

    Phad Thai Sen Jun - Stir Fried Rice Noodles with Prawns, Tamarind Sauce, Peanuts and Bean Sprouts

    (s) Chiang Mai Curry Noodles - Northern Thai Style Noodles with Chicken Yellow Curry Sauce

    (vs) Kuay Tiew Phad Talay Horapa - Stir Fried Rice Noodles with Seafood and Basil 

  • Side Dishes

    Phad Ma-kheua - Stir Fried Eggplant with Yellow Curry Powder

    Phad Pak Bok Choy - Stir Fried Bok Choy with Garlic

    Phad Pak Kard Kaow - Stir Fried Chinese Cabbage with Garlic

(v) Vegetarian

(ms) Mildly Spicy

(s) Spicy

(vs) Very Spicy

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