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When will you be staying with us?

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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

Remove
Room 3:

Adults

Children (0-18 yrs)

Remove
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

We noticed a problem with the reservation details

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

35 °C / 95 °F

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

Lunch and dinner

  • APPETISERS

    (v) Por Pear Sai Park – Homemade-Style Vegetable Spring Rolls

    Kan Chiang Poo – Shrimp and Crab Thai Cake

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

    Peek Gai Num Daeng – Fried Chicken Wings with Spicy Ginger Sauce

    Arhan Wang Ruam Ros – Tasting of Lai Thai’s Five Most Popular Appetisers (Serves Two)

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

  • SALADS

    Yum Nue Yang – Thai Beef Salad with Onion, Cucumber and Thai Dressing

    Larb Gai – Thai Chicken Salad with Herbs, Roasted Rice Powder and Chili

    Yum Woon Sen Goong Sod – Glass Noodles Salad with Shrimp, Minced Chicken and Thai Dressing

    Yum Talay Ta-Khai Sod – Seafood Salad with Lemon Grass, Kaffir Lime Leaves and Sweet Chili Paste Dressing

  • SOUPS

    Tom Kha Gai – Spicy and Sour Chicken Soup with Coconut Milk

    Tom Yum Goong – Spicy and Sour Prawn Soup

    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

    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 Tamarind Sauce Topped with Crispy Shallot and Dried Chili

    Pla Ka Pong Se Aiew – Steam Sea Bass with Thai Dressing and Fresh Lemon Grass

    Pla Sam Ros – Deep-Fried Sea Bass in Three-Flavour Sauce

    Talay Phad Cha – Stir-Fried Seafood with Thai Ginger and Basil

    Gai Phad Khing – Stir-Fried Chicken with Ginger and Mushrooms

    Gai Pad Med Mamuang – Stir-Fried Chicken with Dried Chili and Cashew Nuts

    Nua Phad Horapa – Stir-Fried Beef with Basil and Chili
    Nue Phad Phed – Stir-Fried Beef with Green Beans, Basil and Red Curry Sauce

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

  • (vs) THAI CURRIES

  • 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 and Choice of Chicken, Beef, Vegetables, Shrimp

    Phad Thai Sen Jun – Thai Rice Noodles with Prawns, Peanuts and Fresh Bean Sprouts

    Chiang Mai Curry Noodles – Northern Thai-Style Noodles with Chicken Yellow Curry

    Kuay Tiew Phad Talay Horapa – Stir-Fried Rice Noodles with Seafood and Basil

(v) Vegetarian