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When will you be staying with us?

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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

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

24 °C / 75 °F

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

Weekend dim sum lunch

Rotation of Seasonal Dim Sum

  • SEASONAL DIM SUM 1

    (r) Steamed Rice Rolls with Lobster in Fermented Bean Sauce
    Steamed Rice Rolls with Seabass, Preserved Egg and Coriander
    Steamed Rice Rolls with Barbecued Pork and Chinese Celery
    (r) Steamed Rice Rolls with Shredded Abalone and Chicken
    Pan-Fried Rice Rolls in X.O. Chilli Sauce
    (r) Steamed Lobster and Scallop Dumpling
    (r) Baked Whole Abalone Puff with Diced Chicken
    Steamed Shrimp and Pork Dumplings with Conpoy
    Steamed Seabass Dumplings with Mushrooms and Parsley
    (r) Steamed Chicken Dumplings with Wild Mushrooms and Nuts
    (r) Steamed Shanghainese Pork Dumplings with Scallops
    Steamed Shrimp Dumplings with Asparagus
    (v) Steamed Assorted Mushroom Dumplings with Celery
    (r) Pan-Fried Turnip Pudding with Air-Dried Meat with Conpoy
    Crispy Tofu Rolls with Shrimp and Enoki Mushrooms
    Crispy Spring Rolls with Assorted Seafood
    Baked Roast Goose Puffs with Chestnut in X.O Chilli Sauce
    (r) Baked Barbecued Pork Buns with Pine Nuts

  • SEASONAL DIM SUM 2

    (r) Steamed Rice Rolls with Lobster in Fermented Bean Sauce
    Steamed Rice Rolls with Scallops, Water Chestnuts and Coriander
    (r) Steamed Rice Rolls with Barbecued Pork and Preserved Vegetables
    Steamed Rice Rolls with Assorted Mushrooms and Bamboo Piths
    Pan-Fried Rice Rolls in X.O. Chili Sauce
    (r) Steamed Lobster and Scallop Dumpling
    (r) Baked Whole Abalone Puff with Diced Chicken
    Steamed Shrimp and Pork Dumplings with Yunnan Ham
    Steamed Pork and Dace Dumplings with Crab Roe and Seaweed
    (r) Steamed Racan Pigeon Dumplings with Vegetables
    (r) Steamed Roast Goose Dumplings with Taro in X.O. Chilli Sauce
    Steamed Shanghainese Pork Dumplings with Crab Meat
    Steamed Shrimp Dumplings with Bamboo Shoots
    (v) Steamed Vegetable Dumplings with Assorted Mushrooms and Lily Bulb
    Pan-Fried Turnip Pudding with Air-Dried Meat with Conpoy
    Crispy Spring Rolls with Shrimp and Garlic
    Baked Scallops Puffs with Avocado and Onions
    (r) Baked Pork Buns with Fermented Bean Paste

(v) Vegetarian

(r) Chef Chan's Recommendation