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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 8333. 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.

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Four Seasons Hotel

Hong Kong

Local Time

Local Temperature

15 °C / 59 °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)

    240

    (r) Crispy Suckling Pig with Chinese Pancake

    460

    Barbecued Pork with Honey Sauce

    350

    Marinated Pork Knuckle in Galanga Sauce

    220

    Roasted Goose with Plum Sauce

    350

    Poached Chicken with Mashed Ginger and Spring Onions

    330

    Marinated Fragrant Chicken in Soy Sauce

    330

    (r) Crispy Eel with Sweet Wasabi Sauce

    420

    Marinated Sliced Abalone with Red Jellyfish and Asparagus

    590

    Marinated Ginger with Preserved Egg

    190

    Mixed Hot Peppers with Fermented Beans and Chilli Soy Sauce

    190

    Marinated Jellyfish Scented with Sesame Oil

    260

    Marinated Duck Tongue with Preserved Plum Sauce

    220

  • SOUPS AND BROTHS

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

    3,000

    Double-Boiled Fish Maw with Chinese Mushrooms and Brassica

    2,000

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

    540

    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, Fungus and Almond

    270

    Braised Seafood Broth with Crab Roe and Tofu

    340

    Sweet Corn Broth with Lobster and Minced Chicken

    340

    Hot and Sour Tofu Broth with Shrimp Wontons

    240

    (r) Superior Pottage with Shredded Chicken

    340

    Braised Minced Beef Soup with Fresh Crab Meat

    270

    (v) Double-Boiled Vegetable Soup with Bamboo Piths 

    240

  • ABALONE, AIR-DRIED SEAFOOD

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

    6,200 / 3,200 / 2,000 / 1,290

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

    390

    Braised Whole Yoshihama Abalone with Sea Cucumber in Supreme Oyster Sauce

    1,680

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

    1,180

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

    3,780

    Braised Fish Maw in Supreme Abalone Sauce

    2,800

    (r) Braised Fish Maw in Supreme Chicken Pottage

    2,800

    Braised Fish Maw with Goose Web

    2,850

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

    580

    Wok-Fried Sea Cucumber with Pork Tendons and Spring Onions

    500

    Braised Sea Cucumber with Pork Tendons in Abalone Sauce

    500

  • BIRD'S NEST

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

    710

    Braised Superior Bird's Nest Stuffed with Bamboo Piths

    710

    Braised Superior Bird’s Nest with Fresh Crab Cream

    710

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

    490

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

    880

    Braised Superior Bird’s Nest with Minced Chicken

    710

    Braised Superior Bird’s Nest

    710

    Braised Superior Bird’s Nest with Shredded Chicken in Pottage

    790

    Bird’s Nest Soup with Shredded Chicken and Yunnan Ham

    440

    (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

    200 / 240 / 560 / 3,000

    Braised Sliced Oma Abalone in Supreme Oyster Sauce

    2,160

    Fish Maw Casserole with Abalone, Shrimp, Scallops and Chicken

    730

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

    690

    Wok-Fried Superior Australian Wagyu Beef with Morel Mushrooms

    920

    Deep Fried Eggplant with Spicy Minced Pork and Tofu Sauce

    290

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

    390

    Wok-Fried Australian Beef Tenderloin with Preserved Mandarin Peel

    520

    Simmered Lobster in Crystal Sauce

    920

    Crispy Frogs’ Legs with Spicy Salt

    300

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

    390

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

    780

  • MEAT

    Braised Pork Belly with Preserved Vegetables

    270

    Wok-Fried Pork Belly in Sichuan-Style

    270

    Sautéed Pork Ribs in Plum Sauce

    270

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

    270

    Sichuan-Style Beef Chuck with Vermicelli in Casserole

    270

    Braised Australian Wagyu Beef Cheek in Gravy

    460

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

    520

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

    350

    Minced Beef Casserole with Foie Gras and Eggplant in Abalone Sauce

    270

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

    270

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

    270

  • SEAFOOD

    Duo of Star Garoupa Fillet with Crab Meat and Sweet Corn

    890

    (r) Fried Star Garoupa Fillet in Soy Sauce

    890

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

    390

    Braised Star Garoupa Belly

    620

    (r) Crispy Eel with Preserved Mandarin Peel

    420

    Crispy Shrimp Toast with Chinese Ham (4 Pieces)

    260

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

    450

    Sautéed Prawns with Shrimp Roe, Ginger and Spring Onions

    470

    Sautéed Lobster with Leek and Organic Garlic

    920

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

    400

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

    480

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

    270

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

    270

    Roast Chilean Sea Bass Fillet with Sweet Soy Sauce (per person)

    (40 minutes advance notice required)

    390

    Crispy Scallops with Fresh Pear, Shrimp Paste and Yunnan Ham

    480

    Crispy Squid with Spicy Salt

    270

  • POULTRY

    Lung King Heen Roasted Chicken (Whole or Half)

    700 / 380

    Baked Chicken with Sesame, Ginger and Spring Onions (Whole or Half)

    (40 minutes advance notice required)

    700 / 380

    (r) Crispy Chicken with Sesame in Lemon Sauce

    270

    Sautéed Chicken in Sweet and Sour Sauce

    270

    Wok-Fried Chicken with Fermented Beans and Assorted Onions

    270

    Simmered Chicken with Yunnan Ham, Mushrooms and Preserved Vegetables

    (24 hours advance notice required)

    820

    Peking Duck-Style Crispy Chicken

    750

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

    (6 hours advance notice)

    960

    Stir-Fried Minced Quail in Lettuce

    320

    (r) Sautéed Quail with Black Pepper in Honey Sauce

    320

  • VEGETABLES

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

    200

    Poached Cabbage with Goji Berries and Mushrooms in Soup

    200

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

    330

    Wok-Fried Shredded Bamboo Shoots with Capsicum in Chili Sauce

    240

    Crispy Tofu Sheet Rolls with Vegetables (4 Pieces)

    280

    Assorted Vegetable Casserole with Tofu Sheets and Vermicelli in Soup

    270

    Braised Tofu with Morel Mushrooms and Vegetables

    270

    (r) Crispy Tofu Sheets with Sesame in Lemon Sauce

    270

    Fresh Chinese Yam in Sweet and Sour Sauce

    240

    Braised Tofu Sheets with Egg White and Gingko

    240

    Stir-Fried Shredded Vegetables with Bean Sprouts

    240

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

    280

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

    240

    Sautéed Shredded Potato in Vegetarian X. O. Chilli Sauce

    240

    Braised Seasonal Vegetables with Mushrooms

    270

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

    300

    Wok-Fried Noodles with Vegetables

    300

  • RICE AND NOODLES

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

    520

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

    200

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

    250

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

    200

    Fried Rice Noodles with Seafood and Egg

    450

    Braised E-Fu Noodles with Wild Mushrooms

    300

    Crispy Noodles with Beef Chuck and Capsicum in Fermented Bean Sauce

    300

    Fried Rice Noodles with Barbecued Pork and Shrimp in Singapore Style

    300

    Lung King Heen Fried Rice with Assorted Seafood

    450

    Braised Egg Noodles with Barbecued Pork, Ginger and Spring Onions

    340

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

    340

  • DESSERT

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

    650

    Double-Boiled Egg White Milk Custard with Black Sesame

    80

    Sweetened Almond Cream with Egg White

    80

    Sweetened Red Bean Soup with Glutinous Rice Dumplings

    80

    Sweetened Black Glutinous Rice Cream with Locust Fruit

    80

    (r) Chilled Mango and Sago Cream with Pomelo

    90

    Seasonal Fresh Fruit

    90

  • PASTRIES

    Chilled Coffee Jelly

    74

    Traditional Coconut Puddings with Osmanthus Flower Honey

    74

    Water Chestnut Puddings with Lemon

    74

    Baked Fermented Bean Curd Puffs with Lotus Seed Paste

    74

    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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