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Numbers of Nights: 1

Number of Rooms: 1

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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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To add more than 4 rooms, please call (852) 3196-8888. Toll Free Telephone Numbers By Country

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Four Seasons Hotel

Hong Kong

Local Time

Local Temperature

27 °C / 81 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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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 Duck Tongue with Preserved Plum
    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 Pork Floss
    (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 Enoki Mushroom with Scallions

  • 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) 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
    Double-Boiled Maitake Mushrooms with Duo of Fungus
    Braised Seafood Soup with Crab Roe and Bamboo Piths
    Sweetcorn 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
    Bitter Melon Broth with Minced Beef and Crab
    Superior Pottage with Shredded Chicken
    (r) Hot and Sour Soup with Garoupa Fillet
    Double-Boiled Winter Melon Soup with Assorted Seafood and Meat
    (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 Fresh Abalone in Supreme Oyster Sauce (approximately 3 taels each)

    (r) Braised Whole South African Fresh 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
    (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 and Bitter Melon in Fermented Bean Sauce
    Braised Sea Bass with Eggplant, Onion and Black Pepper
    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
    Prawns Casserole with Pepper, Ginger and Scallions
    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
    Baked Chicken Puff with Black Truffle, Diced Abalone and Lobster
    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
    Roasted Chilean Seabass Fillet with Sweet Soy Sauce (40 minutes advance notice required)
    Crispy Tofu with Diced Sausage and Shrimp Paste
    (r) Wok-Fried Australian Beef Cube with Preserved Mandarin Peel
    Braised Hairy Squash with Conpoy, Enoki Mushroom and Squid
    Crispy Frogs’ Legs with Spicy Salt
    Braised Goose Webs and Chinese Mushroom in Casserole
    Stir-Fried Crab Meat with Assorted Vegetables in Lettuce Wraps

  • 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 Red Bean Curd and Chinese Yam
    Braised Pork Belly with Preserved Vegetable
    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
    Wok-Fried Beef Shin with Preserved Black Olive, Ginger, Spring Onion and Fermented Beans
    (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) Wok-Fried Lamb Shin with Organic Black Garlic and Dried Chilli
    Wok-Fried Lamb Shin with Onion and Green Pepper in X.O. Chilli Sauce

  • POULTRY

    (r) Lung King Heen Roasted Chicken (Whole or Half)
    Baked Chicken with Sesame, Ginger and Spring Onions (40 minutes advance notice required) (Whole or Half)
    Crispy Chicken Fillet with Sesame in Lemon Sauce
    (r) Crispy Chicken with Preserved Mandarin Peel
    (r) Wok-Fried Frog and Chicken Fillets with Pickled Ginger
    Braised Chicken Fillet with Abalone and Chinese Mushrooms
    Wok-Fried Chicken Fillet with Garlic and Dried Chilli
    Simmered Chicken with Yunnan Ham, Mushrooms and Preserved Vegetables (24 hours advance notice required, limited order per day)
    Peking Duck-Style Crispy Chicken
    (r) Roast Peking Duck (6 hours advance notice required, limited order per day)
    (r) Sautéed Racan Pigeon Fillet with Black Pepper and Honey
    Stir-Fried Minced Racan Pigeon in Lettuce Wraps

  • VEGETABLES

    Sautéed Seasonal Vegetables with Chinese Celery
    Steamed Chinese Zucchini with Garlic
    (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)
    Assorted Vegetable, Tofu Sheets and Vermicelli in Casserole
    Sweet and Sour Hedgehog and Black Mushrooms with Pineapple
    Crispy Tofu Sheet Rolls with Vegetables (4 pieces)
    Steamed Tofu with Gluten in Fermented Bean Sauce
    Braised Tofu Sheets with Egg White and Gingko
    Stir-Fried Shredded Vegetables with Bean Sprouts
    Crispy Taro Dumplings Stuffed with Vegetables and Mayonnaise (4 pieces)(r) Sautéed Konjac with Fermented Beans and Onions
    Stir-Fried Minced Vegetables with Nuts in Lettuce Wraps
    Sautéed Shredded Potato in Vegetarian X. O. Chilli Sauce
    Wok-Fried Gluten with String Beans and Preserved Vegetable
    (r) Fried Rice with 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 and Spring Onion
    Shrimp Wontons with Noodles in Supreme Soup
    (r) Braised Duo of Noodles with Air-Dried Seafood and Hairy Squash in Abalone Sauce
    Simmered Noodles with Shredded Chicken in Soup
    Crispy Vermicelli with Assorted Seafood in Sichuan-Style
    Fried Noodles with Barbecued Pork and Shrimp in Singapore Style
    (r) Fried Rice Noodles with Australian Beef Chuck and Bitter Melon in Fermented Bean Sauce
    Braised E-Fu Noodles with Crab Meat and Enoki Mushrooms
    (r) Lung King Heen Lobster Fried Rice with Seafood
    Steamed Fried Rice wrapped in Lotus Leaf
    (r) 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 Glutinous Cream with Aloe
    Sweetened Green Bean Soup
    Sweetened Almond Cream with Egg White
    (r) Chilled Milk Custard with Black Sesame
    Chilled Konjac and Assorted Beans with Herbal Jelly
    (r) Chilled Mango and Sago Cream with Pomelo

     

  • PASTRIES (4 pcs per order)

    (r) Chilled Chrysanthemum Jelly with Pearl Barley
    Steamed Taro and Pumpkin Pudding
    Crispy Egg Rolls with Sesame
    (r) Sugar Cane Jelly with Coconut Sauce
    Baked Fermented Red Bean Curd Puffs with Lotus Seed Paste
    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

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