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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

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 (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

32 °C / 90 °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
    Trocken Riesling Klumpp, Germany 2012

    ***

    Braised Vegetable Soup with Lobster Wonton and Shredded Chicken


    ***

    Simmered King Prawn in Fermented Black Bean Sauce
    Chablis 1er Cru Fourchaume Dom. J.P. & B. Droin, France 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 Assorted Mushrooms in Gravy
    Brunello di Montalcino Canalicchio di Sopra, Italy 2008

     

    ***

     

    Steamed Fried Rice with Conpoy wrapped in Lotus Leaf

     

    ***

     

    Chilled Milk Custard with Black Sesame
    Dolç Mataró Alta Alella, Spain 2010

     

    Served with Chaoan Mount Wudong Mono Species Premium Tea

     

     

  • SEASONAL RECOMMENDATIONS

    Steamed Tofu with Lobster in Fermented Bean Sauce

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

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

    Sichuan-Style Sautéed Prawns with String Beans 

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

    Sautéed Beef Chuck with Bitter Melon in Fermented Bean Sauce 

    Braised Winter Melon Stuffed with Mushroom and Fungus 

    Braised Sea Cucumber with Shrimp and Scallion in Casserole 

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

    Wok-Fried String Beans with Minced Pork and Preserved Vegetable 

    Sautéed Racan Pigeon Fillet with Mushroom and Chives 

    Crispy Pork Ribs with Spicy Salt 

    Braised Bamboo Piths and Vegetable with Maitake Mushroom

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