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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 62 (21) 252-3456. 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 62 (21) 252-3456 or our Toll-free numbers by country .

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Four Seasons Hotel

Jakarta

Local Time

Local Temperature

32 °C / 90 °F

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

A la carte I

  • BARBECUE AND COLD DISHES

    Hidangan Dingin Dan Panggang

    Roast Peking Duck, Served as Two Courses

    Crispy Roast Duck

    Cripy Jelly Fish and Shredded Cucumber

    Barbecue Platter

    Chilled Tofu and Shredded Abalone and Conpoy

  • SOUPS

    Soup of the Day

    Bamboo Piths Prawns Soup

    Double-Boiled Fish Maw, Black Mushrooms and Chinese Cabbage Soup

    Braised Dried Scallop Soup with Chinese Chives

    Hot and Sour Soup with Seafood

    Crab Meat Soup with Braised Sweet Corn

    Tomato Soup with Minced Beef

    Seafood in Hot and Sour Soup

    Braised Sweet Corn with Crab Meat Soup

  • SHARK'S FIN AND BIRD'S NEST

    Braised Most Superior Shark’s Fin in Brown Sauce

    Braised Most Superior Shark’s Fin Seasoned with Crab Roe

    Braised Most Superior Shark's Fin and Lobster with Supreme Broth

    Shark’s Fin in Hot and Sour Soup

    Shark’s Fin with Crab Meat

    Braised Superior Bird's Nest with Shredded Abalone and Conpoy

    Braised Bird’s Nest Soup with Fresh Crab Meat

  • ABALONE

    Braised Whole Abalone in Oyster Sauce – Two Head

    Braised Sliced Abalone and Fish Maw

    Braised Sliced Abalone with Black Mushroom and Green Vegetables

    Braised Sliced Abalone and Sea Cucumber

    Braised Sea Cucumber with Black Mushroom and Oyster Sauce

  • LIVE SEAFOOD

    Fresh Fish – Star Grouper, Mud Grouper, Soon Hock, Tiger Grouper

      Popular Cooking Methods for Fish – Steamed or Deep-Fried and Served with Soy Sauce, Prepared in Two-Method Fillet Sautéed with Vegetables, Coated with Spiced Salt and Deep-Fried, Steamed with Black Bean Sauce, Steamed Teo-Style with Tofu in Sour Plum Broth

    Fresh Lobster

      Popular Cooking Methods for Lobster – Stir-Fried, Szechuan-Style, Stir-Fried with Chopped Chili and Salt, Baked with Butter and Diced Garlic, Steamed with a Fragrant Ginger Sauce

    Fresh Prawns

      Popular Cooking Methods for Prawns – Pan-Fried with Soy Sauce and Minced Garlic, Stir-Fried with Chopped Chili and Spicy Salt, Fried with Spicy and Sweet, Singapore-Style
  • SEAFOOD

    Teppan Tofu with Seafood

    Deep-Fried Prawns with Fried Garlic

    Sautéed Prawns with Red Chili Szechuan-Style

    Deep-Fried Prawns with Mayonnaise

    Deep-Fried Prawns with Salted Egg

    Stir-Fried Prawns with Cashew Nuts in Chili Sauce

    Fresh Prawns, Singapore-Style

    Deep-Fried Frog with Butter Sauce

    Deep-Fried Julienne of Eel, Glazed with Honey

    Stir-Fried Scallop with Pears and Broccoli

    Deep-Fried Scallop Stuffed with Shrimp Paste

    Pan-Fried Stuffed Scallop with Fresh Crab Meat Sauce

    Roasted Eggplant and Scallops in Spicy Plum Sauce

    Deep-Fried Soft-Shell Crab with Garlic and Red Chili

    Baked Stuffed Crab Shell

    Deep-Fried Crab Claw Stuffed with Minced Shrimps

  • CASSEROLES

    Braised Chicken and Shallot Casserole with Black Bean Sauce

    Braised Frog Legs and Eggplant Casserole with Black Pepper Sauce

    Braised Eggplant with Minced Beef in Spicy Sauce

    Braised Grouper Fillet Casserole with Brown Sauce

    Braised Beef Rib and Onion Casserole with Black Pepper Sauce

  • POULTRY

    Roast Lung Kong Chicken

    Treasure Pouches with Selected Mushrooms and Diced Chicken Filling

    Steamed Chicken with Shimeji Mushroom and Lotus Leaf

    Sautéed Diced Chicken with Cashew Nuts in Chili Sauce

    Stir-Fried Chicken and Dried Chili and Chin Kiang Sauce

    Pan-Fried, De-Boned Chicken in Lemon Sauce

    Crispy Chicken with Sesame Sauce

    Deep-Fried Chicken, Thai-Style

    Crispy Roast Chicken

    Sautéed Minced Pigeon Served in Lettuce Cups

  • BEEF

    Wok-Charred Beef Tenderloin with Five-Spiced Apple

    Pan-Fried Beef Rib with Sesame Sauce

    Pan-Fried Fillet Steak in O.K. Sauce

    Stir-Fried Beef Cubes with Black Pepper

    Wok-Fried Sliced Beef with Scallions

    Fried Rice with Wagyu Beef

  • VEGETARIAN

    Sautéed Seasonal Vegetables with Oyster Sauce or Garlic

    Braised Bamboo Piths with Imperial Fungus

    Vegetable Oyong with Three Kinds of Egg

    Fried Vegetables with Imperial Fungus, Lo Hon-Style

    Mixed Vegetables and Black Mushrooms, Enoki Mushrooms, Vermicelli with Superior Stock in Casserole

    Fried Crispy Bean Curd with Garlic and Red Chili

    Homemade Bean Curd with Shimeiji Mushrooms and Oyster Sauce

    Sautéed Bean Curd and Eggplant in Chili Sauce

    Crispy Barbecue Vegetable Roll with Marinated Baby Kalian and Szechuan Sauce

    Fried Vegetarian Duck with Black Pepper Sauce

  • RICE AND NOODLES

    Sliced Abalone and Noodle Soup

    Shrimp Wonton and Noodle Soup

    Fried Noodles with Assorted Seafood and Vegetables

    Braised E-Fu Noodles with Crab Meat

    Fried Noodles, Singaporean-Style

    Fried Rice with Diced Chicken and Salted Fish

    Fried Rice with Seafood

    Fried Rice with Barbecue Chicken and Shrimps

  • DESSERTS

    Double-Boiled Bird’s Nest, Flavoured with Coconut Juice

    Chilled Mango Pudding

    Chilled Almond Bean Curd

    Chilled Sago Cream with Mango

    Guiling – Herbal Jelly Served with Honey

    Sweetened Red Bean and Lotus Seeds

    Crispy Banana and Red Bean Paste Dumplings

    Deep-Fried Chinese Pancake with Red Bean Cake

    Glutinous Dumpling with Black Sesame Filling

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