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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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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

29 °C / 84 °F

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

Main

  • BARBECUE, APPETISER

    Chef’s Signature Appetiser Selection (choose 3 varieties)

    220

    (r) Crispy Suckling Pig with Chinese Pancake

    440

    Barbecued Pork with Honey Sauce

    330

    Marinated Pork Knuckle in Soy Sauce

    210

    Roasted Goose with Plum Sauce

    330

    Poached Chicken with Mashed Ginger and Spring Onions

    310

    Marinated Fragrant Chicken in Soy Sauce

    310

    (r) Crispy Eel with Sweet Wasabi Sauce

    380

    Marinated Sliced Abalone with Red Jellyfish and Asparagus

    560

    Marinated Ginger with Preserved Egg

    180

    Mixed Hot Peppers with Fermented Beans and Chilli Soy Sauce

    180

    Marinated Jellyfish Scented with Sesame Oil

    240

  • SOUPS AND BROTHS

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

    2,800

    Double-Boiled Fish Maw with Chinese Mushrooms and Brassica

    2,000

    (r) Double-Boiled Sea Cucumber with Yunnan Ham and Brassica

    490

    Double-Boiled Morel Mushrooms with Bamboo Piths and Brassica

    320

    Double-Boiled Maitake Mushrooms with Duo of Fungus

    320

    (r) Double Boiled Chicken with Brassica and Almond

    270

    Braised Roasted Goose Broth with Abalone and Fish Maw

    380

    Sweet Corn Soup with Lobster and Minced Chicken

    330

    Hot and Sour Tofu Soup with Shrimp Wontons

    230

    (r) Superior Pottage with Shredded Chicken

    330

    Braised Minced Beef Soup with Fresh Crab Meat

    270

    (v) Double-Boiled Vegetable Soup with Bamboo Piths 

    230

  • ABALONE, AIR-DRIED SEAFOOD

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

    6,200 / 3,000 / 2,000 / 1,260

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

    380

    Braised Whole Yoshihama Abalone with Sea Cucumber in Supreme Oyster Sauce

    1,680

    Braised Whole Oma Abalone in Supreme Oyster Sauce (30 Heads)

    1,060

    Braised Whole Oma Abalone with Fish Maw in Supreme Oyster Sauce (30 Heads)

    3,280

    Braised Fish Maw in Supreme Abalone Sauce

    2,500

    (r) Braised Fish Maw in Supreme Chicken Pottage

    2,500

    Braised Fish Maw with Goose Web

    2,550

    (r) Sautéed Pork Tendons, Sea Cucumber Stuffed with Pork and Shrimp Roe 

    560

    Wok-Fried Sea Cucumber with Pork Tendons and Spring Onions

    480

    Braised Sea Cucumber with Pork Tendons in Abalone Sauce

    480

  • BIRD'S NEST

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

    690

    Braised Superior Bird's Nest Stuffed with Bamboo Piths

    690

    Braised Superior Bird’s Nest with Fresh Crab Cream

    690

    Bird's Nest Soup with Crab Meat in Supreme Chicken Pottage

    480

    (r) Braised Superior Bird’s Nest with Abalone and Shredded Fish Maw

    880

    Braised Superior Bird’s Nest with Minced Chicken

    690

    Braised Superior Bird’s Nest

    690

    Braised Superior Bird’s Nest with Shredded Chicken in Pottage

    790

    Bird’s Nest Soup with Shredded Chicken and Yunnan Ham

    430

    (r) Double-Boiled Superior Bird’s Nest with Morel Mushrooms

    790

  • SPECIALTIES

    Steamed Foie Gras Flavoured with Abalone Sauce with Goose Web, Whole South African Abalone or Fish Maw

    190 / 230 / 540 / 2,670

    Braised Sliced Oma Abalone in Supreme Oyster Sauce

    1,980

    Fish Maw Casserole with Abalone, Shrimp, Scallops and Chicken Fillet

    700

    Wok-Fried Australian Beef Tenderloin with Foie Gras, Ginger and Spring Onion

    660

    Wok-Fried Superior Australian Wagyu Beef with Morel Mushrooms

    880

    Deep Fried Eggplant with Spicy Minced Pork and Tofu Sauce

    290

    (r) Abalone Casserole with Conpoy, Sea Cucumber, Pork Tendons and Mushrooms (Per Person)

    380

    Wok-Fried Australian Beef Tenderloin with Preserved Mandarin Peel

    490

    Simmered Lobster in Crystal Sauce

    880

    Crispy Frogs’ Legs with Spicy Salt

    280

    (r) Sautéed Shrimp, Squid, Fried Whitebait and Assorted Vegetable

    380

    Goose Webs Casserole with Sea Cucumber and Chinese Mushrooms in Abalone Sauce

    780

  • MEAT

    Braised Pork Belly with Preserved Vegetables

    260

    Wok-Fried Pork Belly in Sichuan-Style

    260

    Sautéed Pork Ribs with Black Vinegar

    260

    Sautéed Pork Loin with Eggplant and String Bean in Fermented Bean Paste

    260

    (r) Braised Minced Pork with Tofu and Lotus Root in Abalone Sauce

    260

    Braised Australian Wagyu Beef Cheek in Gravy

    450

    (r) Wok-Fried Australian Beef Tenderloin with Spring Onions, Garlic and Black Pepper

    490

    Stir-Fried Minced Beef and Vegetable with Black Truffle in Lettuce

    340

    Minced Beef Casserole with Foie Gras and Eggplant in Abalone Sauce

    260

    (r) Sautéed Lamb Shin with Capsicum and Lily Bulb in Fermented Bean Sauce

    260

    Wok-Fried Lamb Shin with Green Peppers, Ginger, Spring Onion and Cumin

    260

  • SEAFOOD

    Duo of Star Garoupa Fillet with Crab Meat and Sweet Corn

    890

    (r) Fried Star Garoupa Fillet in Soy Sauce

    860

    Steamed Star Garoupa Fillet with Ginger and Spring Onions in Bamboo Basket (Per Person)

    380

    Braised Star Garoupa Belly with Bitter Melon in Fermented Bean Sauce

    620

    (r) Crispy Eel with Preserved Mandarin Peel

    340

    Crispy Shrimp Toast with Chinese Ham (4 Pieces)

    240

    (r) Wok-Fried Prawns with Organic Black Garlic and Dried Chilli

    420

    Sautéed Prawns with Shrimp Roe, Ginger and Spring Onions

    440

    Sautéed Lobster with Leek and Organic Garlic

    880

    (r) Crispy Spring Rolls with Lobster and Black Truffle (2 pieces)

    380

    Steamed Lobster and Egg White in Ginger Sauce (Per Person)

    460

    (r) Deep-Fried Crab Shell Stuffed with Onion and Fresh Crab Meat (Per Person)

    250

    Crispy Crab Claw with Shrimp Paste, Pork and Mushrooms (per person)

    250

    Braised Sea Bass with Eggplant and Onions in Black Pepper Sauce

    430

    Crispy Scallops with Fresh Pear, Shrimp Paste and Yunnan Ham

    440

    Crispy Squid with Spicy Salt

    240

  • POULTRY

    Lung King Heen Roasted Chicken (Whole or Half)

    660 / 360

    Baked Chicken with Sesame, Ginger and Spring Onions (30 minutes advance notice required) (Whole or Half)

    660 / 360

    (r) Crispy Chicken with Sesame in Lemon Sauce

    260

    Sautéed Chicken in Sweet and Sour Sauce

    260

    Wok-Fried Chicken with Fermented Beans and Assorted Onions

    260

    Simmered Chicken with Yunnan Ham, Mushrooms and Preserved Vegetables (24 hours advance notice required)

    780

    Peking Duck-Style Crispy Chicken

    720

    (r) Roast Peking Duck with Two Courses (Limited order per day)

    920

    Stir-Fried Minced Quail in Lettuce

    290

    (r) Sautéed Quail Fillet with Sarcodon Aspratus and Capsicum

    290

  • VEGETABLES

    Sautéed Chinese Celery with Water Chestnut, Lily Bulb and Lotus Root

    190

    Steamed Eggplant with Preserved Vegetable

    190

    (r) Braised Asparagus Stuffed in Bamboo Piths with Assorted Fungus and Tofu

    320

    Braised Winter Melon Stuffed with Mixed Mushrooms and Fungus

    260

    Crispy Tofu Sheet Rolls with Vegetables (4 Pieces)

    260

    Assorted Vegetable Casserole with Tofu Sheets and Vermicelli in Soup

    260

    Braised Tofu with Morel Mushrooms and Vegetables

    260

    (r) Crispy Tofu Sheets with Sesame in Lemon Sauce

    260

    Fresh Chinese Yam in Sweet and Sour Sauce

    230

    Braised Tofu Sheets with Egg White and Gingko

    230

    Stir-Fried Shredded Vegetables with Bean Sprouts

    230

    (r) Crispy Taro Dumplings Stuffed with Vegetables and Mayonnaise (4 Pieces)

    260

    Stir-Fried Minced Vegetables with Nuts and Chinese Herbs in Lettuce

    230

    Sautéed Shredded Potato in Vegetarian X. O. Chilli Sauce

    230

    Braised Seasonal Vegetables with Fresh Mushrooms

    260

    Wok-Fried Multi-Grain Rice with Mushrooms, Egg White and Preserved Vegetable

    280

    Wok-Fried Noodles with Vegetables

    280

  • RICE AND NOODLES

    Braised Egg Noodles with Shredded Abalone and Fish Maw in Abalone Sauce

    490

    Shrimp Wontons with Egg Noodles in Supreme Soup (Per Person)

    180

    (r) Simmered Noodles with Shredded Chicken in Pottage (Per Person)

    230

    Star Garoupa Fillet, Shrimp Wontons and Coriander with Rice Noodles in Fish Soup (Per Person)

    280

    Crispy Rice Noodles with Assorted Seafood, Onion and Fermented Beans

    430

    Braised E-Fu Noodles with Conpoy and Chinese Mushrooms

    280

    Sautéed Flat Rice Noodles with Pork Loin in Satay

    280

    Stir-Fried Noodles in Fujian Style

    280

    Lung King Heen Fried Rice with Assorted Seafood

    430

    Fried Puntalette with Minced Beef in X.O. Chilli Sauce

    320

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

    180

  • DESSERT

    Double-Boiled Superior Bird’s Nest with Almond Cream, Coconut Milk or Syrup

    600

    Sweetened Red Date Soup with Fresh Chinese Yam and Lily Bulbs

    75

    Sweetened Almond Cream with Egg White

    75

    Sweetened Green Bean Soup with Seaweed

    75

    Sweetened Walnut Cream with Crystal Seaweed

    75

    (r) Chilled Mango and Sago Cream with Pomelo

    85

    Seasonal Fresh Fruit

    85

  • PASTRIES

    Chilled Coffee Jelly

    68

    Traditional Coconut Puddings with Osmanthus Flower Honey

    68

    Steamed Red Date Puddings

    68

    Baked Fermented Bean Curd Puffs with Lotus Seed Paste

    68

    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

All prices in HKD and subject to 10% service charge.

Menu is subject to change without notice.

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