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Four Seasons Hotel Hong Kong begins The New Year With New Gourmet Takeaway Menu

Life’s best moments can happen at any time of the day. To begin the New Year, Four Seasons Hotel Hong Kong invites guests to relish in new gourmet offerings, capturing the opportunity of extended lunch hours during the day.

The offers include takeaway Chinese New Year Takeaway Menu, the new Miyazaki Kumquat Afternoon Tea set, the new Afternoon Tea experience with unlimited Prosecco on the highest floor of the Hotel, a late lunch set menu with unlimited Champagne at Lung King Heen, a taste of Japan with new bento lunch sets at The Lounge, and a new collection of cakes and pastries at the pop-up bakery and on the Four Seasons Hong Kong eShop. 

While dining out for dinner is not an option, Four Seasons Hotel Hong Kong brings to guests’ own tables a six-course Chinese New Year Takeaway dinner with an array of auspicious specialties crafted by Four Seasons culinary team. Still promising prosperity and fortune, the menu features Chef’s Signature Trio Barbecued Platter, Braised Australia Wagyu Beef Cheek in Gravy; Double Boiled Soup; Braised five head South Africa Abalone with Superior Dry Mushroom; Fried Glutinous Rice and Sweetened Almond Cream with Glutinous Rice Dumplings. Available to order on eShop from February 3 to 13, 2021  and pick up from February 11 to 15, 2021, the four or six persons menus are priced at HKD 3,888 or HKD 5,588 respectively and will require a 48 hour advance notice.


High on 45 Afternoon Tea

From now until February 28th, 2021 on Fridays, Saturdays and Sundays, guests can take their afternoon tea experience to the next level on the 45th floor, the Hotel’s highest, with breath-taking front row views of the Victoria Harbour. At HKD 888 for two persons, High on 45 Afternoon Tea is served with unlimited Prosecco with two sittings; on Friday it is from 2:30 to 4:00 pm, and 4:15 to 5:45 pm; and for weekends it is from 2:00 to 4:00 pm and 4:15 to 5:45 pm.  Executive Pastry Chef Ringo Chan and his team have launched the new Miyazaki Kumquat Afternoon Tea using Tama Tama, the best grade of ripened Kumquat from Miyazaki prefecture in Japan. Among the collection of delectable sweet and savoury bites are Hojicha and Kumquat Swiss Roll, Vanilla Milk Soft Agar Jelly, Miyazaki Kumquat Compote, Balik Salmon Tartare with Kumquat Zest, Foie Gras and Kumquat-Yuzu Jelly Mille Feuille, and Signature Scones with Kumquat Jam. The Miyazaki Kumquat Afternoon Tea is also available for takeaway, purchased on eShop at HKD 658 nett for the set only.


Extended Lunch with Champagne at Lung King Heen

Lung King Heen offers a six-course menu with free-flow Champagne from 3:00 to 6:00 pm daily. At the price of HKD 888 per guest, the gourmet menu presents a selection of signature dim sum, Sautéed Lobster with Shrimp Roe, Ginger and Spring Onions, Poached Egg Noodles with Australian Wagyu Beef Cheek in Supreme Soup, and more. Relish these classic Cantonese specialties prepared with the finest ingredients by Michelin starred chefs.


A Taste of Japan at The Lounge

The Lounge takes taste buds to the Land of the Rising Sun with the new bento box promotion. This weekly-refreshed menu offers guests a healthy variety of flavours using Japanese regional ingredients. Priced at HKD 580 per person, the bento box includes a salad, miso soup, a protein of choice and ends with a Japanese inspired dessert.

All prices are subject to 10 percent service charge unless indicated. For reservations, call 3196 8882 or email dining.hkg@fourseasons.com.


Fresh from the Bakery

Starting February 1, 2-21 new cakes and pastries from Executive Pastry Chef Ringo Chan and his team will spark delight for the sweet tooth.

Highlights include:

  • Classic Portuguese Egg Tart – HKD 15
  • Pandan and Kaya Portuguese Egg Tart – HKD 15
  • Sicilian Pistachio Tart with Fresh Figs and Red Fruit Crème – HKD 58
  • Jasmine Tea and Pear Mousse Cake – HKD 58
  • Okinawa Seat Salt Caramel Chocolate and Hazelnut cake – HKD 58
  • Yuzu-Strawberry Swiss Roll – HKD 420 for 1.5 pounds
  • Violet Blackcurrant and Raspberry Mousse Cake – HKD 880 per cake (2 pounds)
  • Kyoto Matcha Mousse and Azuki Bean Tart – HKD 420 per pound
  • Vanilla and Pistachio Shortcake with Lemon Curd – HKD 420 per pound

keikeitravels
keikeitravels

KeiKei is a London-based award-winning journalist and videographer with a degree in Broadcast Media and Journalism from the University of the West of Scotland and an extensive reporting background in news, entertainment, travel, and lifestyle.

KeiKei has travelled the globe interviewing, reporting and reviewing. Her work has been published in worldwide media outlets including, The New York Post, The Guardian, The Mirror, The Daily Mail, National Geographic and Conde Nast publications.

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