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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)

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 .

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Four Seasons Hotel

Hong Kong

Local Time

Local Temperature

17 °C / 63 °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

    Albarino Les 3 Amis, Spain 2012

    ***

    Braised Vegetable Soup with Lobster Wonton and Shredded Chicken


    ***

    Simmered King Prawn in Fermented Black Bean Sauce
    Gewürztraminer Cantina Terlan, Italy 2012


    ***

    Braised Abalone Cube with Star Garoupa Fillet in Supreme Oyster Sauce
    Guyuclongshan Chen Nian Hua Diao 10 years, China

    ***

    Wok-Fried Superior Australian Wagyu Beef Cubes with Sarcodon Aspratus and Capsicum
    Monthelie 1er Cru Sur La Velle Leflaive & Associés, France 2011

     

    ***

     

    Fried Rice with Scallop, Taro, Onions and Preserved Vegetables

     

    ***

     

    Ginger Soup with Sweet Potato and Glutinous Rice Dumplings
    Château La Rame, France 2012

     

    Petits Fours

     

     

  • SEASONAL RECOMMENDATIONS

    Double-Boiled Sea Cucumber with Matsutake Mushrooms and Duo of Fungus

    Scrambled Egg White and Yolk with Shredded Fish Maw, Crab Meat and Black Truffle

    Stir-Fried Diced Garoupa Fillet with Assorted Vegetables and Pine Nuts in Lettuce Wraps

    Pan-Fried Egg with Shrimp and Black Truffle

    Wok-Fried Superior Australian Wagyu Beef Cubes with Spring Onion, Garlic and Black Pepper

    Sautéed Beef Chuck with Celery and Preserved Liver Sausage

    Traditional Style Stewed Lamb Brisket Casserole

    Braised Air-Dried Meats and Taro Casserole in Coconut Sauce

    Pan-Fried Minced Dace Fish with Lotus Root and Chinese Air-Dried Sausage

    Wok-Fried String Beans with Minced Pork and Preserved Vegetables

    Sautéed Racan Pigeon Fillet with Mushrooms and Bamboo Shoot in Oyster Sauce

    Braised Pea Sprouts with Mushrooms and Bamboo Shoot

    Braised Bamboo Piths and Vegetables with Maitake Mushroom

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Reservations for more than 28 nights cannot currently be booked online. Please contact us to book your extended stay.

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