Find Reservations
Find Reservations
Make a Reservation
Make a Reservation

When will you be staying with us?

Open Calendar
Open Calendar

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)

Remove
+ Add Another Room

To add more than 4 rooms, please call (852) 3196-8888. 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 (852) 3196-8888 or our Toll-free numbers by country .

Book now with UnionPay

Four Seasons Hotel

Hong Kong

Local Time

Local Temperature

26 °C / 79 °F

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

Valentine's Day Dinner

  • For Her

    Milk Fed Veal Tartare - Périgord Black Truffle and Virgin Olive Oil
     
    ***
     
    Royale Cabanon Oyster Velouté - Watercress Custard and Sologne Caviar   
        
     
    ***
     
    Japanese Poached Egg - Crushed Jerusalem Artichoke and Pancetta   
        
     
    ***
     
    Langoustine  à la Plancha - Sautéed Vegetables, Shellfish and Sweet Spices Jus   
        
     
    ***
     
    Line Caught Sea Bass - Abalone, Salicorne and Salsify in Champagne Emulsion  
     
     
    ***
     
    Caprice Cheese Cellar   

     
    ***

    Mousseux of Tahiti Vanilla Sablé Breton, Wild Strawberries and Catley Guava

    Coffee or Tea

  • For Him

    Brittany Lobster Carpaccio - Sologne Caviar, Lemon Grass and Cauliflower Cream   

     
    ***
     
    Périgord Black Truffle Tart - Camus Artichokes and Aged Parmesan Espuma
        
     
    ***
     
    Smoked Duck Foie Gras - Vegetable Pot au Feu in Tobacco Nage   
        
     
    ***
     
    Atlantic Scallop Papillotte - Buttered Savoy Cabbage and Périgord Black Truffle
        
     
    ***
     
    Japanese Wagyu Beef Striploin - Young Carrot Panaché in Daube Jus   
        
     
    ***
     
    Caprice Cheese Cellar   
     
     
    ***
     
    Mousseux of Tahiti Vanilla - Sablé Breton, Wild Strawberries and Catley Guava
     
    Coffee or Tea