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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.
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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

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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

23 °C / 73 °F

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

Weekday dim sum and set lunch

Rotation of Seasonal Dim Sum 

  • SEASONAL DIM SUM 1

    (r) Steamed Lobster and Scallop Dumpling
    (r) Baked Whole Abalone Puff with Diced Chicken
    Steamed Shrimp and Pork Dumplings with Crab Roe
    (r) Steamed Dover Sole Dumplings with Assorted Mushrooms in Portuguese Sauce
    Steamed Shanghainese Pork Dumplings with Scallops
    (v) Steamed Assorted Mushroom Dumplings with Celery
    Steamed Shrimp Dumplings with Sarcodon Aspratus
    Crispy Spring Rolls with Shrimp and Garlic
    Baked Minced Beef Puffs with Sesame Black Pepper
    (r) Baked Barbecued Pork Buns with Pine Nuts

     

  • EXECUTIVE LUNCH

    Chef’s Dim Sum Selection
    Soup of The Day
    Barbecue Combination (Poached Chicken, Barbecued Pork with Honey, Marinated Jellyfish)
    Sautéed Prawns with Leeks and Organic Garlic
    Steamed Fried Rice Wrapped in Lotus Leaf or Fried Puntalette with Minced Beef in X.O. Chilli Sauce
    Sweetened Red Bean Cream with Lily Bulbs
    Petits Fours

  • Seasonal Dim Sum 2

    (r) Steamed Assorted Seafood Dumpling
    (r) Baked Whole Abalone Puff with Diced Chicken
    Steamed Shrimp and Pork Dumplings with Crab Roe
    (r) Steamed Lobster and Vegetable Dumplings with Garlic
    Steamed Shanghainese Pork Dumplings with Crab Meat
    Steamed Shrimp Dumplings with Bamboo Shoots
    (v) Steamed Vegetable Dumplings with Assorted Mushrooms
    Crispy Spring Rolls with Shredded Chicken
    Baked Chicken Puffs with Morel Mushrooms and Dried Meat Floss
    Baked Barbecued Pork Buns with Pine Nuts

  • Executive Lunch

    Chef’s Dim Sum Selection
    Soup of the Day
    Barbecue Combination (Barbecued Pork with Honey, Marinated Fragrant Chicken in Soy Sauce, Marinated Jellyfish)
    Braised Australian Wagyu Beef Cheek in Gravy
    Fried Rice with Seafood or Shrimp Wonton with Noodles in Soup
    Sweetened Glutinous Cream with Locust Fruit
    Petits Fours

  • SEASONAL DIM SUM 3

    (r) Steamed Lobster and Scallop Dumpling
    (r) Baked Whole Abalone Puff with Diced Chicken
    Steamed Shrimp and Pork Dumplings with Yunnan Ham
    (r) Steamed Shrimp and Crab Meat Dumplings with Lettuce
    Steamed Shanghainese Pork Dumplings with Scallop

    (v) Steamed Zucchini Dumplings with Celery and Mushroom
    Steamed Shrimp Dumplings with Sarcodon Aspratus
    Pan-Fried Pork Dumplings with Preserved Vegetables
    Crispy Spring Rolls with Silver Fish and Shrimp
    (r) Baked Barbecued Pork Buns with Pine Nuts

  • EXECUTIVE LUNCH

    Chef’s Dim Sum Selection
    Soup of the Day
    Barbecue Combination (Crispy Pork Belly, Roast Goose with Plum Sauce, Marinated Jellyfish)
    Wok-Fried Racan Pigeon Fillet with Ginger, Spring Onions and Spicy Fermented Beans
    Fried Rice with Scallops, Taro and Preserved Vegetables or Braised E-Fu Noodles with Crab Meat in Lobster Sauce
    Chilled Mango and Sago Cream with Pomelo
    Petits Fours

  • SEASONAL DIM SUM 4

    (r) Steamed Assorted Seafood Dumpling
    (r) Baked Whole Abalone Puff with Diced Chicken
    Steamed Shrimp with Pork Dumplings and Conpoy
    (r) Steamed Mushroom and Chicken Dumplings with Chinese Yam
    Steamed Shanghainese Pork Dumplings with Crab Meat
    Steamed Shrimp Dumplings with Bamboo Shoots
    (v) Steamed Assorted Mushroom Dumplings with Morel Mushroom
    Crispy Shrimp Spring Rolls with Crab Meat and Shrimp Roe
    BakedScallop Puffs with Fresh Pear and Mushrooms
    Baked Barbecued Pork Buns with Pine Nuts

  • EXECUTIVE LUNCH

    Chef’s Dim Sum Selection
    Soup of The Day
    Barbecue Combination (Crispy Suckling Pig, Beef Shin in Sweet Soy Sauce, Marinated Jellyfish)
    Sautéed Chicken Fillet with Sarcodon Aspratus
    Fried Rice with Shrimp and Barbecued Pork or Shanghainese Noodles in Soup with Minced Pork and Chilli
    Sweetened Red Dates Soup with Chinese Yam and Lily Bulbs
    Petits Four

     

(r) Chef Chan's Recommendation

(v) Vegetarian

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