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)

Availability cannot be determined at this time.
Please select dates and click "Find Rooms" to determine availability.
Available
No Availability
Restrictions may apply
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

29 °C / 84 °F

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

Main

  • BARBECUE, APPETISER

    (r) Chef’s Signature Appetiser Selection (choose 3 or 4 varieties)

    (r) Barbecued Suckling Pig

    (r) Barbecued Pork with Honey

    Roasted Goose with Plum Sauce

    Crispy Pigeon

    (r) Marinated Beef Tendon and Tofu with Five Spices
    Poached Chicken with Diced Abalone and Conpoy
    Marinated Fragrant Chicken in Soy Sauce
    (r) Crispy Eel with Sweet Wasabi Sauce
    Marinated Pork Knuckle in Soy Sauce
    (r) Deep-Fried Eggplants with Minced Pork
    (r) Marinated Sliced Abalone with Red Jellyfish and Asparagus
    Marinated Ginger with Preserved Egg
    Mixed Hot Peppers with Fermented Beans and Chilli Soy Sauce
    Marinated Jelly Fish and Dried Bean Curd with French Beans

  • SOUPS AND BROTHS

    Double-Boiled Chicken Soup with Cordyceps (24 hours advance notice required)

    Double-Boiled Pork Shin Soup with Cordyceps (24 hours advance notice required)

    Double-Boiled Sea Whelk Soup with Cordyceps (24 hours advance notice required)(r) (r) Double-Boiled Fish Maw with Chinese Mushrooms and Brassica

    (r) Double-Boiled Sea Cucumber with Yunnan Ham and Brassica
    Double-Boiled Morel Mushrooms with Bamboo Piths and Brassica
    Double-Boiled Chinese Mushrooms with Bamboo Piths and Brassica
    (r) Double-Boiled Maitake Mushrooms with Duo of Fungus
    Braised Seafood Soup with Crab Roe and Bamboo Piths
    Sweet Corn Soup with Lobster and Minced Chicken
    Hot and Sour Tofu Soup with Shrimp Wontons
    Hot and Sour Soup with Garoupa Fillet
    Abalone and Fish Maw Broth with Conpoy
    Spinach Soup with Crab Meat and Locust Fruit
    (r) Superior Pottage with Shredded Chicken
    Hot and Sour Soup with Garoupa Fillet
    Dace Dumpling Soup with Seasonal Vegetables and Preserved Mushrooms
    (v) Vegetable Soup with Bamboo Piths

  • ABALONE, AIR-DRIED SEAFOOD

    (r) Braised Whole Yoshihama Abalone in Supreme Oyster Sauce (16, 20, 24 or 30 heads)

    Braised Whole Abalone in Supreme Oyster Sauce (approximately 3 taels each)

    (r) Braised Whole South African Abalone in Supreme Oyster Sauce (6 Heads)

    Braised Oma Abalone (38 Heads) with Fish Maw
    Braised Oma Abalone (38 Heads) with Goose Web
    Braised Fish Maw in Supreme Abalone Sauce
    (r) Braised Fish Maw in Supreme Chicken Pottage
    Braised Fish Maw with Goose Web
    Wok-Fried Sea Cucumber with Pork Tendons and Spring Onions
    Braised Sea Cucumber with Pork Tendons in Abalone Sauce

  • BIRD'S NEST

    (r) Braised Superior Bird’s Nest with Supreme Broth

    Braised Superior Bird's Nest Stuffed with Bamboo Piths

    Braised Superior Bird’s Nest with Crab Cream
    Braised Superior Bird’s Nest with Fresh Crab Meat
    Bird's Nest Soup with Crab Meat in Supreme Chicken Pottage
    (r) Braised Superior Bird’s Nest with Shredded Fish Maw
    Braised Superior Bird’s Nest with Shredded Abalone and Conpoy
    Braised Superior Bird’s Nest with Minced Chicken
    Braised Superior Bird’s Nest with Shredded Chicken in Pottage
    Bird’s Nest Soup with Shredded Chicken and Yunnan Ham
    (r) Double-Boiled Superior Bird’s Nest with Morel Mushrooms
    (v) Braised Superior Bird's Nest with Vegetables

  • SEAFOOD

    Shrimp, Lobster, Sea Whelk, Cream Crab, Meat Crab
    Pacific Garoupa, Pink Garoupa, Star Garoupa, Tiger Garoupa, So Mei
    Fried Star Garoupa Fillet in Soy Sauce
    (r) Steamed Star Garoupa Fillet with Ginger and Spring Onions in Bamboo Basket
    Braised Star Garoupa Belly with Tofu
    Crispy Shrimp Paste with Crab Meat, Mushrooms and Celery
    Crispy Shrimp Toast
    (r) Sautéed Eel Fillet with Preserved Vegetable in Fermented Bean Sauce
    Steamed Prawns with Garlic and Vermicelli in Bamboo Basket
    Wok-Fried Prawns with Crispy Green Peas
    Prawns, Enoki Mushrooms and Vermicelli Casserole with Satay
    (r) Wok-Fried Prawns with Organic Black Garlic and Dried Chilli
    Wok-Fried Prawns with Perilla in Spicy Sauce
    Wok-Fried Prawns with Fresh Crab Meat in Spicy Sauce
    Simmered King Prawn with Crystal Sauce
    Sautéed Lobster with Leek and Organic Garlic
    Sautéed Lobster with Vegetables in X.O. Chilli Sauce
    (r) Crispy Lobster with Salted Egg Yolk and Pine Nuts
    Steamed Lobster and Egg White in Ginger Sauce
    Simmered Lobster in Seafood Champagne Sauce
    Steamed Egg White with Lobster, Scallops, Crab Cream and Vegetables
    (r) Baked Crab Shell Stuffed with Onion and Fresh Crab Meat
    Crispy Crab Claw with Shrimp Paste
    Crispy Spring Rolls with Crab Meat and Black Truffle (4 pieces)
    Baked Sea Whelk Stuffed with Diced Abalone and Minced Pork
    (r) Crispy Scallops with Fresh Pear and Yunnan Ham
    Roasted Eggplant and Scallops in Spicy Plum Sauce (4 pieces)
    Crispy Squid with Spicy Salt

  • SPECIALTIES

    (r) Steamed Foie Gras flavoured with Abalone Sauce with Goose Web, Whole South African Abalone or Fish Maw
    Braised Oma Abalone in Supreme Ormer Sauce
    Fish Maw Casserole with Abalone, Shrimp, Scallops and Chicken Fillet
    Wok-Fried Superior Australian Wagyu Beef with Foie Gras, Ginger and Spring Onion
    Wok-Fried Superior Australian Wagyu Beef with Morel Mushrooms
    (r) Crispy Shrimp Dumplings with Mustard and Honey Sauce
    (r) Crispy Crab Claw and Onion with Fermented Bean Sauce
    Braised Fresh Bamboo Piths with Fresh Crab Meat
    Crispy Tofu with Diced Sausage and Shrimp Paste
    (r) Wok-Fried Australian Beef Cube with Preserved Mandarin Peel
    Sea Cucumber Casserole with Shrimp and Scallions
    Crispy Frogs’ Legs with Spicy Salt
    Braised Goose Webs and Chinese Mushroom in Casserole
    Poached Veal with Vermicelli and Enoki Mushrooms in Garlic Soy Sauce

  • MEAT

    Crispy Marinated Pork Loin in Fermented Red Bean Curd with Pancakes
    (r) Wok-Fried Pork Belly in Sichuan-Style
    Crispy Pork Ribs with Sweet Plum Sauce
    Braised Pork Belly with Preserved Vegetables
    Sautéed Salted Pork with Preserved Vegetables, Dried Bean Curd and Chives
    Steamed Minced Beef with Water Chestnuts and Preserved Mandarin Peel
    Braised Australian Wagyu Beef Cheek in Gravy
    Wok-Fried Australian Beef Tenderloin with Spring Onion, Garlic and Black Pepper
    Stir-Fried Minced Beef and Vegetable with Black Truffle in Lettuce Wraps
    (r) Sautéed Australian Beef Tenderloin with Assorted Mushroom
    Sichuan-Style Stewed Wagyu Beef Chuck with Vermicelli in Casserole
    Minced Beef Casserole with Foie Gras and Eggplant in Abalone Sauce
    (r) Sichuan-Style Wok-Fried Lamb Shin with Organic Black Garlic
    Wok-Fried Lamb Shin with X.O. Chilli Sauce, Onion and Green Pepper

  • POULTRY

    Lung King Heen Roasted Chicken (Whole or Half)
    Baked Chicken with Sesame, Ginger and Spring Onions (30 minutes advance notice required) (Whole or Half)
    Baked Chicken Casserole with Black Truffle (Whole or Half)
    Crispy Chicken Fillet with Sesame in Lemon Sauce
    Crispy Chicken with Preserved Mandarin Peel

    (r) Wok-Fried Frog and Chicken Fillets with Pickled Ginger
    (r) Braised Chicken Fillet with Abalone and Chinese Mushrooms
    Wok-Fried Chicken Fillet with Chilli and Onions
    Simmered Chicken with Yunnan Ham, Mushrooms and Preserved Vegetables (24 hours advance notice required)
    Peking Duck-Style Crispy Chicken
    (r) Roast Peking Duck (6 hours advance notice required, limited order per day)
    Sautéed Racan Pigeon Fillet with Fermented Beans, Onion and Shallot
    Stir-Fried Minced Racan Pigeon in Lettuce Wraps

  • VEGETABLES

    Sautéed Seasonal Vegetables with Chinese Celery
    Poached Tienjin Cabbage with Qi Zi Herbs in Soup
    (r) Braised Asparagus Stuffed in Bamboo Piths with Assorted Fungus and Tofu
    Pumpkin Stuffed with Sautéed Vegetable, Mushroom and Fungus
    Crispy Spring Rolls with Mushrooms and Vegetables (4 pieces)
    (r) Assorted Vegetable Casserole with Tofu Sheets and Vermicelli
    Braised Tofu with Morel Mushrooms and Lily Bulbs
    Crispy Tofu Sheet Rolls with Vegetables (4 pieces)
    Braised Tofu with Gluten in Chilli Sauce
    Braised Tofu Sheets with Egg White and Gingko
    Stir-Fried Shredded Vegetables with Bean Sprouts
    (r) Crispy Taro Dumplings Stuffed with Vegetables and Mayonnaise (4 pieces)
    Sautéed Lotus Root with Green Pepper and Preserved Vegetables in Spicy Fermented Bean
    Stir-Fried Minced Vegetables with Nuts in Lettuce Wraps
    Sautéed Shredded Potato in Vegetarian X. O. Chilli Sauce
    Wok-Fried Konjac and String Beans in Chilli Sauce
    (r) Fried Rice with Taro, Mushrooms, Egg White and Vegetables
    Wok-Fried Five Grain Noodles with Vegetable

  • RICE AND NOODLES

    Braised Egg Noodles with Shredded Fish Maw in Abalone Sauce
    Braised Egg Noodles with Shrimp Wontons and Ginger
    Shrimp Wontons with Noodles in Supreme Soup
    (r) Fried Vermicelli with Barbecued Pork, Shrimp and Vegetables in Spicy Fermented Bean
    Simmered Noodles with Shredded Chicken in Soup
    Crispy Vermicelli with Assorted Seafood in Chilli Sauce
    Braised E-Fu Noodles with Crab Meat and Enoki Mushrooms
    (r) Braised Five Grain Rice with Beef Cheek and Assorted Vegetables
    Fried Glutinous Rice with Air-Dried Meat and Seafood
    (r) Lung King Heen Lobster Fried Rice with Seafood
    Fried Rice with Air-Dried Meat, Taro and Preserved Vegetables
    Fried Puntalette with Minced Beef in X.O. Chilli Sauce
    Chicken Congee with Sliced Abalone
    Wok-Fried Rice Rolls in X.O. Chilli Sauce
    Pan-Fried Chinese Pancakes with Preserved Seafood and Bacon in X.O. Chilli Sauce

  • DESSERT

    Double-Boiled Superior Bird’s Nest with Almond Cream, Coconut Milk or Syrup
    (r) Double-Boiled Egg White Milk Custard with Bird’s Nest
    Sweetened Red Bean Cream with Lily Bulbs
    Sweetened Red Date Soup with Chinese Yam and Lily Bulbs
    Sweetened Almond Cream with Egg White
    (r) Baked Pudding with Figs and Pumpkin
    Chilled Mango and Sago Cream with Pomelo
    (r) Sweetened Glutinous Cream with Locust Fruit

  • PASTRIES (4 pcs per order)

    (r) Chilled Coffee Jelly
    Chilled Green Tea and Crystal Seaweed Jelly
    Steamed Glutinous Rice Dumplings with Red Bean Paste and Sunflower Seeds
    (r) Baked Egg Yolk Puffs with Lotus Paste and Marinated Ginger
    Baked Cream Custard Puffs
    Seasonal Fruit Platter

    All pastries include 4 pieces per order

  • PREMIUM TEA

    Chaoan Mount Wudong Mono Species (Honey Orchid)

    Chaoan Mount Wudong Mono Species (Irises and Orchids)

    Happy Together

    Shifeng Lung Jing

    Dongshan Bi Luo Chun

    Supreme Tie Guan Yin

    Yunnan Supreme Black Tea

    Wuyi Da Hung Pao

    Fuding Jasmine Pearl

    Taiwan Dongding Oolong

    Fuding Silver Needle

    Yunnan Home Preserved Puer (Vintage 1999)

    Traditional Chinese Tea

(r) Chef's Recommendation

(v) Vegetarian

We noticed a problem with the reservation details

No location is currently selected. Please change the location and click "FIND ROOMS" to try again.

We noticed a problem with the reservation details

Reservation request cannot be processed. Please correct expected room occupancy information to specify at least one adult

We noticed a problem with the reservation details

Reservation request cannot be processed. Please correct expected room occupancy information to specify at least one adult for the room #

We noticed a problem with the reservation details

The number of nights is less than the minimum allowed for property or rate plan you have selected.

We noticed a problem with the reservation details

The number of nights exceeds the maximum allowed for property or rate plan you have selected.

We noticed a problem with the reservation details

Reservations for more than 28 nights cannot currently be booked online. Please contact your preferred Four Seasons hotel or resort directly to book your extended stay.

We noticed a problem with the reservation details

Please enter a check-in date.

We noticed a problem with the reservation details

Please enter a check-out date.

We noticed a problem with the reservation details

The check in date you have selected is in the past. Please change your dates and try again.

We noticed a problem with the reservation details

We apologize. We are unable to book reservations more than 12 months from the current date.

We noticed a problem with the reservation details

Check-out date is before check-in date.

We noticed a problem with the reservation details

We apologize but the can only accept reservations starting . Please correct your check in date and try again

We noticed a problem with the reservation details

This offer must be reserved days in advance of your arrival. Please change your dates and try again.

Your Booking session is over.

Your Booking session is over, please start a new Booking flow or go to My Reservations page.

Cancel reservation

Reservation cannot be canceled online after the cancellation deadline has passed. Please contact us for further information.

Cancel reservation

Reservation cannot be canceled online within 48 hours of check-in date. Please call 1 (800) 819-5053 for assistance.

Change Dates

Reservation dates cannot be modified online after the cancellation deadline has passed. Please contact us for further information.

Change Dates

Reservation dates cannot be modified online within 48 hours of check-in date. Please call 1 (800) 819-5053 for assistance.

Modify reservation

We are unable to modify this reservation.

Note About Your Profile Data

Thank you for signing in to the new fourseasons.com and welcome to the new site. The profile data you have previously provided requires a few small updates.

Note: Profile updates will be required prior to making a reservation.