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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

Availability cannot be determined at this time.
Please select dates and click "Find Rooms" to determine availability.
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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 (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 .

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Four Seasons Hotel

Hong Kong

Local Time

Local Temperature

28 °C / 82 °F

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

Chef's tasting menu

  • Lung King Heen Appetiser Combination - Crispy Suckling Pig, Barbecued Pork with Honey, Roast Goose with Plum Sauce
    Langenberg 1er Cru Dom. Marcel Deiss, France 2008

    ***

    Braised Seafood Soup with Crab Roe and Bamboo Piths

    ***

    Simmered King Prawn in Black Bean Sauce
    Albarino Alma Les 3 Amis, Spain 2011

    ***

    Braised Abalone Cube with Star Garoupa Fillet in Supreme Oyster Sauce
    Flors di Uis Vie di Romanns, Italy 2011

    ***

    Wok-Fried Superior Australian Wagyu Beef Cubes with Assorted Mushrooms in Gravy

  • Château Corbin, France 2010


    ***

    Fried Rice with Crab Meats, Mushrooms and Vegetables

    ***

    Crème Brûlée with Preserved Mandarin Peel and Caramel
    Jurançon Noblesse Du Temps Dom. Cauhapé, France 2011


    Served with Supreme Phoenix Mount Organic Tea (Song Dynasty Species)

  • SEASONAL RECOMMENDATIONS

    Steamed Tofu with Lobster in Black Bean Sauce
    Double-Boiled Matsutake Mushrooms with Brassica, Yellow and Yu Fungus
    Stir-Fried Diced Garoupa Fillet with Assorted Vegetables and Pine Nuts
    Sautéed Prawns with Sesame in Mayonnaise
    Wok-Fried Superior Australian Wagyu Beef Cubes with Spring Onions, Garlic and Black Pepper
    Sautéed Wagyu Beef Chuck with Scallions
    Steamed Minced Pork with Preserved Vegetables
    Crispy Sea Whelk Rolls in Portuguese Sauce
    Stewed Pork Loin Casserole with Enoki Mushrooms and Shirataki in Satay Sauce
    Wok-Fried Spring Beans with Minced Pork and Preserved Vegetables
    Sautéed Racan Pigeon Fillet with Mushrooms and Chives
    Crispy Pork Ribs with Spicy Salt
    Braised Bamboo Piths and Vegetables with Maitake Mushrooms

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