Make a Reservation
Make a Reservation

When will you be staying with us?

Open Calendar
Open Calendar

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.
Available
No Availability
Restrictions may apply
Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

Remove
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 . 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 or our Toll-free numbers by country .

Book now with UnionPay

Four Seasons Hotel

Shenzhen

Local Time

Local Temperature

30 °C / 86 °F

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

a la Carte

  • Barbecue Appetiser

    (r) Barbequed Suckling Pig

    Roasted Goose with Plum Sauce

    Steamed Chicken (Half or Whole)

    (r) Barbecued Pork with Honey

    (r) Crispy Pigeon

    Marinated Meats Combination Chaozhou Style
    (v) Marinated Cherry Tomatoes in Pomelo Vinegar

    Steamed Chicken in Sichuan Sauce

    Marinated Beef Shank and Jelly Fish

    Spicy Beef Shank with Green Apple

    (v) Steamed Lotus Root stuffed with Glutinous Rice and Osmamthus

    (v) Marinated Vegetable and Cordyceps Mushroom

    (v) Marinated Turnip with Soy Sauce

    (v) Marinated Baby Cucumbers

  • CHAOZHOU SELECTIONS

    Chilled Steamed Sea Crab

    Chilled Steamed Grey Mullet with Soy Paste

    (r) Crispy Shrimp Balls with Crab Meat and Vegetables

    Pan Fried Eggs with Oysters

    (r) Marinated Meat Combination

    Marinated Goose Breast

    (r) Marinated Goose Head (Half)

    (r) Marinated Goose Intestine

    Marinated Goose Wings

    Marinated Cutler Fish

    (v) Marinated Chinese Celery

    (v) Pickled Chinese Cabbage

  • Soup & Broth

    (r) Double-Boiled Cordyceps Soup with Abalone and Dried Seafood

    Double-Boiled Fish Maw and Conpoy Soup with Morel Mushrooms

    (r) Double-Boiled Sea Horse and Crocodile Soup

    (r) Braised Sea Cucumber Soup with Millet

    Double-Boiled Abalone Soup with Bitter Gourd and Soybeans

    Braised Bird’s Nest Soup with Seafood and Egg White

    (r) Braised Crab Meat Soup with Egg White and Shredded Fish Maw

    (r) Double-Boiled Mallard Duck Soup with Ginseng and Dendrobium

    Hot and Sour Soup with Seafood 

    Double-Boiled Mushroom Soup with Bamboo Piths and Brassica

    (v) Double-Boiled Brassica Soup with Fungus

  • BIRD’S NEST & DRIED SEAFOOD

    Braised Yoshihama Abalone in Supreme Oyster Sauce (18 Heads)

    (r) Braised South African Abalone in Supreme Oyster Sauce (6 or 12 Heads)

    Braised Fish Maw in Abalone Sauce (Selected or Supreme)

    Braised South African Fresh Abalone in Supreme Oyster Sauce

    Braised Sliced Abalone with Seasonal Vegetables

    Braised Sea Cucumber with Goose Web

    (r) Wok-Fried Sea Cucumber with Minced Pork and Matsutake Mushroom

    Braised Sea Cucumber in Supreme Oyster Sauce

    (r) Braised Superior Bird’s Nest with Minced Chicken

    Braised Superior Bird’s Nest

    Braised Bird’s Nest Soup with Pumpkin

  • Seafood

    Lobster, Meat Crab, Geoduck, Prawn

    Pacific Garoupa, Star Garoupa, Tiger Garoupa, Giant Garoupa

    (r) Baked Crab Shell stuffed with Onion and Fresh Crab Meat

    Baked stuffed Sea Whelk with Diced Abalone and Chicken

    (r) Simmered King Prawn with Minced Pork and Chilli Sauce

    Braised Abalones with Spring Onion and Ginger in Casserole (6 pieces)

    Sautéed Scallops with Vegetables

    (r) Pan-Fried Scallops with Shrimp Paste

    Drunken Shrimps

    Sautéed Shrimps with Supreme Broth

    (r) Sautéed Oysters with Spring Onion and Ginger

    (r) Steamed Tiger Garoupa Fillet with Taro and Air-Dried Meat

    Scrambler Egg White with Seafood and Bird’s Nest on Crispy Cup

    Braised Scallops with Pork Belly, Mushrooms and Garlics

    Wok Fried White Bites with Dried Tofu and Chilli

    Wok-Fried Tiger Garoupa Fillet with Seasonal Vegetables

    Wok-Fried Prawns with Dried Chili and Shallots

    (r) Braised Tiger Garoupa in Casserole

    Scrambled Eggs with Shrimps and Matsutake Mushroom

    Pan-Fried Cod Fish Fillets with Supreme Soya Sauce

    Wok-Fried Mud Crab Singapore Style

    (r) Stewed Conch in Spicy Chinese Wine Broth

  • Meat

    (r) Wok-Fried Beef Tenderloin Cubes with Asparagus and Thai Chilli

    Wok-Fried Pork Ribs with Shallot in Casserole

    Crispy Beef Ribs with Spacy Salt

    Wok-Fried Sliced Beef with Bitter Gourd

    (r) Wok-Fried Sliced Lamb with Scallion and Cumin

     Sautéed Diced Beef Tenderloin with Garlic and Black Pepper Sauce

    Braised Tofu stuffed with Shrimp Paste in Casserole

    Wok-Fried Sliced Pork with Dried Chili

    Poached Sliced Beef Sichuan Style

    (r) Crispy Pork Ribs with Wasabi Mayo Sauce

    Steamed Frog Legs with Assorted Chilli

    (r) Wok-Fried Chives with Dried Shrimp, Dried Fish, Pork and Cashew Nuts

    Braised Pork Ribs with Pu’er Tea

  • Poultry

    (r) Marinated Fragrant Chicken in Casserole (Half or Whole)

    (r) Zhuo Yue Xuan Roast Chicken (Half or Whole)

    Sautéed Chicken Fillet with Spring Onion and Ginger in Casserole

    Stewed Pork Belly with Chinese Yam

    Sautéed Diced Chicken Sichuan Style

    Steamed Chicken Fillet and Frog with Yunnan Ham and Fugues

    (r) Stewed Duck with Chestnuts in Zhu Hou Sauce

    Braised Pigeon with Mushrooms and Bamboo Shoots

    Sautéed Chicken Fillet with Pork Liver in Casserole

    Sweet and Sour Chicken with Peach and Pineapple

  • Vegetables

    (v) Sautéed Vegetables and Fungus with Bamboo Piths

    (v) Wok-Fried Snow Pea, Pumpkin and Assorted Vegetables

    (v) Braised Assorted Fungus and Vegetables

    (v) Crispy Eggplant with Spicy Salt

    (v) Braised Taro and Lily Buds in Coconut Milk

    (v) Sautéed Assorted Vegetables with Lotus Root and Beans

    (v) Braised Mushroom, Tofu Sheet and Fungus with Fermented Bean Curd

    (v) Sautéed Vegetables and Fungus in Steamed Pumpkin

    (v) Simmered Asparagus with Fungus and Bamboo Piths In Broth 

    (v) Sautéed Cordyceps Mushrooms, Fungus and Vegetables

    (v) Pan-Fried Tofu with Spring Onion and Soya Sauce

  • Rice & Noodles

    (r) Steamed Fried Rice wrapped in Lotus Leaf with Abalone

    (r) Fried Rice with Chicken, Air-Dried Squid and Salty Egg

    Braised Rice Vermicelli with Shredded Duck and Pickled Vegetable

    Fried Rice with Diced Scallop and Goose Liver

    (v) Wok-Fried Noodles with Shredded Vegetables and Superior Soy Sauce

    Braised Egg Noodles with Shredded Fish Maw in Abalone Sauce

    (r) Fried Rice with Abalone and Assorted Seafood

    (v) Steamed Taro, Corns, Water Chestnut, Sweet Potato, Peanuts

    (v) Steamed Buns with Walnut and Oat (Six Pieces)

    (v) Steamed Chinese Buns with Spring Onion (Six Pieces)

    (v) Steamed Buns with Assorted Mushroom and Black Truffle (Six Pieces)

    Baked Barbecued Pork Buns (Six Pieces)

  • Dessert

    Double-Boiled Superior Bird's Nest with Rock Sugar

    (r) Double-Boiled Egg White Milk Custard with Bird's Nest

    Sweetened Almond Cream with Egg White

    Sweetened Red Bean Soup with Dried Tangerine Peel

    Baked Sago Pudding with Lotus Seed Paste

    (r) Chilled Mango and Sago Cream with Pomelo

    Sweetened Walnut and Cashew Nut Cream

    Chilled Osmamthus Pudding (3 pieces)

    Baked Egg Tartlets (3 pieces)

    (r) Steamed Green Tea Flavored Glutinous Rice Dumplings (3 pieces)

    Baked Turnip Puffs (3 pieces)

    Seasonal Fruit Platter

  • Chinese Tea Selections

    Old Aged Pu’er Tea

    Qi Zi Pu’er Tea

    Mellow Pu’er Tea

    Guan Yin Tea

    Tie Guan Yin Tea

    Supreme Tie Guan Yin Tea

    Feng Huang Dan Zong

    Da Hong Pao Tea

    Supreme Da Hong Pao 

    Wild Qimen Black Tea

    Qimen Black Tea

    Jin Jun Mei Tea

    Shi Feng Long Jing Green Tea

    Bi Luo Chun Green Tea  

    Kun Lun Chrysanthemum

    Gold Chrysanthemum

(r) Chef's Recommendation

(v) Vegetarian

We noticed a problem with the reservation details

No location is currently selected. Please change the location and click "FIND ROOMS" to try again.

We noticed a problem with the reservation details

Reservation request cannot be processed. Please correct expected room occupancy information to specify at least one adult

We noticed a problem with the reservation details

Reservation request cannot be processed. Please correct expected room occupancy information to specify at least one adult for the room #

We noticed a problem with the reservation details

The number of nights is less than the minimum allowed for property or rate plan you have selected.

We noticed a problem with the reservation details

The number of nights exceeds the maximum allowed for property or rate plan you have selected.

Thank you for your reservation enquiry

Reservations for more than 28 nights cannot currently be booked online. Please contact us to book your extended stay.

We noticed a problem with the reservation details

Please enter a check-in date.

We noticed a problem with the reservation details

Please enter a check-out date.

We noticed a problem with the reservation details

The check in date you have selected is in the past. Please change your dates and try again.

We noticed a problem with the reservation details

We apologize. We are unable to book reservations more than 12 months from the current date.

We noticed a problem with the reservation details

Check-out date is before check-in date.

We noticed a problem with the reservation details

We apologize but the can only accept reservations starting . Please correct your check in date and try again

We noticed a problem with the reservation details

This offer must be reserved days in advance of your arrival. Please change your dates and try again.

Your Booking session is over.

Your Booking session is over, please start a new Booking flow or go to My Reservations page.

Cancel reservation

Reservation cannot be canceled online after the cancellation deadline has passed. Please contact us for further information.

Cancel reservation

Reservation cannot be canceled online within 48 hours of check-in date. Please call 1 (800) 819-5053 for assistance.

Change Dates

Reservation dates cannot be modified online after the cancellation deadline has passed. Please contact us for further information.

Change Dates

Reservation dates cannot be modified online within 48 hours of check-in date. Please call 1 (800) 819-5053 for assistance.

Modify reservation

We are unable to modify this reservation.

Note About Your Profile Data

Thank you for signing in to the new fourseasons.com and welcome to the new site. The profile data you have previously provided requires a few small updates.

Note: Profile updates will be required prior to making a reservation.