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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.
Please select dates and click "Find Rooms" to determine availability.
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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

32 °C / 90 °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 and Water Chestnut in Fermented Bean Sauce 

    (r) Steamed Rice Rolls with Barbecued Pork and Preserved Vegetable 

    Steamed Rice Rolls with Scallops and Vegetables 

    Steamed Rice Rolls with Sea Bass, Chinese Yam and Coriander 

    Pan-Fried Rice Rolls in X.O. Chilli Sauce 

    Pan-Fried Chinese Pancake with Preserved Seafood and Bacon in X.O. Chilli Sauce 

    (r) Steamed Lobster and Scallop Dumpling

    Steamed Shrimp Dumplings with Sarcodon Aspratus 

    Steamed Shrimp and Pork Dumplings with Conpoy 

    Steamed Shanghainese Pork Dumplings with Crab Meat 

    (r) Steamed Conpoy and Scallop Dumplings with Lily Bulb and Vegetable 

    Steamed Roast Goose Dumplings with Chestnuts in X.O. Chilli Sauce 

    (v) Steamed Zucchini Dumplings with Celery and Mushroom 

    (r) Baked Whole Abalone Puff with Diced Chicken

    Crispy Shrimp Rolls with Dover Sole and Avocado 

    Baked Scallop Puffs with Fresh Pear and Mushroom 

    Crispy Spring Rolls with Shrimp and Garlic 

    Pan-Fried Turnip Pudding with Air-Dried Meat and Conpoy

    Baked Barbecued Pork Buns with Pine Nuts

  • SEASONAL DIM SUM 2

    (r) Steamed Rice Rolls with Lobster and Water Chestnut in Fermented Bean Sauce 

    Steamed Rice Rolls with Shredded Abalone and Chicken 

    (r) Steamed Rice Rolls with Barbecued Pork and Mushroom 

    Steamed Rice Rolls with Pork Liver and Diced Vegetable 

    Pan-Fried Rice Rolls in X.O. Chilli Sauce 

    Pan-Fried Chinese Pancake with Preserved Seafood and Bacon in X.O. Chilli Sauce 

    (r) Steamed Lobster and Scallop Dumplin 

    Steamed Shrimp and Pork Dumplings with Yunnan Ham 

    Steamed Shrimp Dumplings with Bamboo Shoots 

    (r) Steamed Chicken and Japanese Tofu Dumplings with Superior Pottage 

    Steamed Shanghainese Pork Dumplings with Scallops 

    Steamed Sea Bass Dumplings with Mushroom in Portuguese Sauce 

    (v) Steamed Assorted Mushroom Dumplings with Celery 

    (r) Baked Whole Abalone Puff with Diced Chicken 

    Pan-Fried Turnip Pudding with Air-Dried Meat and Conpoy 

    Baked Roast Goose Puffs with Chestnuts in X.O. Chilli Sauce 

    Crispy Shrimp Spring Rolls with Crab Meat and Shrimp Roe 

    Crispy Tofu Sheet Rolls with Minced Pork and Chinese Chives 

    (r) Baked Barbecued Pork Buns with Pine Nuts

(v) Vegetarian

(r) Chef Chan's Recommendation

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