Four Seasons Hong Kong occupies a prime location inside the International Finance Centre, overlooking Victoria Harbour and close to the beloved Star Ferry (as well as the MTR), making it an easy springboard for island escapes. The hotel is something of an island in its own right. Many rooms are blessed with floor-to-ceiling water views, and the infinity pool on the sixth-floor terrace feels worlds away from the Kowloon skyscrapers across the harbor. Interiors merge East and West—some rooms are adorned with silk wall panels and marble foyers while others showcase carved furnishings, gold-leaf accents, and Chinese ink paintings. Original artworks have been installed throughout the property.
Home to Hong Kong’s first cheese cellar as well as Lung King Heen—the first Chinese restaurant to win three Michelin stars—the Four Seasons ranks high on foodie must-dos. It also attracts discerning shoppers who want direct access to fashion landmarks such as the flagship Lane Crawford store, located in the International Finance Centre Mall attached to the hotel. The Four Seasons has its own boutique, too, where guests can purchase Lung King Heen’s famous X.O. sauce or homemade cookies baked in the hotel’s pastry kitchen.
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An integral part of the International Finance Centre complex of shops and companies, the Four Seasons is a prime choice for business travelers and sartorialists. Not far from the Central Harbourfront park and event space—home to a 197-foot Ferris wheel—the hotel is also ground zero for many annual events. Once guests have tried the acclaimed Four Seasons restaurants, they can venture over to Sheung Wan—one of Hong Kong’s best dining and shopping districts—to eat at Yardbird or its sister restaurant, Ronin, and browse the boutiques of Hollywood Road, such as Fungus Workshop. Once visitors have had enough of the big city, they can hop a ferry to Lamma Island or Macau.
Need to Know
Rooms: 345 rooms, 54 suites; from $554. Check-in: 2 p.m.; check-out: noon. Dining options:The Four Seasons is a constellation of Michelin stars. Its French restaurant Caprice claims two and Cantonese hotspot Lung King Heen, which specializes in seafood and dim sum, was the first Chinese restaurant in the world to earn three stars. The Peking duck and the steamed grouper with ginger and spring onions in a bamboo basket are two favorites. Guests are advised to make reservations for dinner here at least a month in advance. Caprice offers wines from Bordeaux and Burgundy, a cellar full of artisan cheeses, and a contemporary menu that highlights specialty produce—everything is flown in daily from France. There’s also an adjacent bar, popular for aperitifs and champagne, as well as Blue Bar, which serves complimentary snacks during happy hour from 5:30 to 7:30 p.m. Spa and gym details:The Four Seasons is arguably Hong Kong’s best hotel for fitness and spa offerings. The gym overlooks the harbor, as does an infinity-edge pool that plays music underwater. On Sundays, guests can practice with tai chi master William Ng on the poolside terrace. Each of the spa’s 16 treatment rooms is equipped with a steam and sensory shower to relax patrons before they settle in for unique therapies such as the Forbidden Rice Treatment. The two-hour experience begins with a rice and ginger body scrub and continues with two massages, one infused with ginger, lotus, and fennel and the other using warm ylang-ylang and black pepper oil. Spa products are available for purchase.
Who's it best for: Business travelers who love any combination of fashion, food, and pampering. Our favorite rooms: The Premier Harbour-View Rooms, perched on the top 10 floors, have modern decor, TVs in the bathrooms, and the best vistas of Victoria Harbour. Levels 37 and up have access to the Executive Club, which grants guests food and drink freebies as well as business perks from garment pressing to the complimentary use of a boardroom. Food tour:The new “In the Footsteps of a Dragon” food tour takes travelers behind the scenes of the Lung King Heen kitchen and traces the culinary inspirations of chef Chen Yan Tak. Guests visit a third-generation tofu business, a retro Cantonese eatery known as a cha chaan teng, and the wet markets of Kowloon where chef Tak grew up. The evening concludes with an exclusive dinner.