This Spring, Four Seasons Hotel Hong Kong invites guests to savour new seasonal dining experiences across Gallery, The Lounge, and eShop. From an elevated afternoon tea and a vibrant Dai Pai Dong-inspired menu to artisanal Easter delights, the Hotel presents memorable ways to gather, indulge, and embrace the joy of spring.
Spring on the Table
Afternoon Tea Reimagined at Gallery
Gallery invites guests to experience afternoon tea, reimagined. Moving beyond the traditional three-tier presentation, Executive Chef Maxime Luvara and Executive Pastry Chef Ringo Chan have curated a generous table spread of artfully crafted savoury and sweet creations for a contemporary and convivial experience.
The experience begins with a refreshing welcome mocktail, Sparkling Green Tea with Yuzu and Lemon Zest, setting a bright tone for the afternoon. From there, guests are treated to thoughtfully composed creations, including the comforting Scallop and Shrimp Warm Dashi Custard with Bonito Flakes, silky Foie Gras Confit with Rhubarb Jelly and Melon, and a delicately layered Glass Fraisier touched with Umeshu and Meringue. To conclude with classic elegance, an indulgent Napoleon Cake with Vanilla Sauce is served as the finale.
Whether in good company or enjoying a quiet moment of your own, we invite guests to pause, connect, and savour.
Available at HKD 548* per person; HKD 908* for two persons. Available daily from 3:00PM to 6:00PM (last food order at 5:00pm). We recommend placing orders 24 hours in advance.
Hong Kong Sizzle at The Lounge
Starting March 18, The Lounge unveils “Hong Kong Sizzle”, a new a la carte dinner menu that pays homage to Hong Kong’s iconic dai pai dongs, where the clang of metal woks, the rise of aromatic steam, and the hum of late‑night energy create a culinary rhythm unique to Hong Kong. This menu reimagines those familiar flavours with refined technique, bringing the warmth of comfort food into an elegant after‑hours setting.
Anchored in the spirit of wok hei, each dish draws on the essence of Hong Kong’s heritage—from wok‑fried noodles and classic stir‑fries to savoury snacks laced with chilli, garlic, and nostalgia.
While the celebrated Typhoon Shelter Wok‑Fried Lobster (HKD 590*), inspired by the storm‑safe corners of the Fragrant Harbour, remains a signature highlight, Hong Kong Sizzle reaches far beyond a single tradition. The menu embraces the full spectrum of the city’s beloved flavours—from Crispy Golden Salted Egg Blue Prawn (HKD 410*) and Pork and Shrimp Wonton Noodle Soup (HKD 240*) to Sweet and Sour Pork (HKD 390*), alongside richly layered broths, wok‑fried noodles, and sweet, cooling desserts that bring the evening to a satisfying close.
More than a collection of dishes, Hong Kong Sizzle is a late‑night journey—comforting, vibrant, and unmistakably Hong Kong—elevated with the finesse and warmth of a modern luxury experience.
Available daily from 6:00PM to 10:00PM (last order at 9:30PM).
Easter Confections
The Four Seasons Cake Shop celebrates Easter with handcrafted creations by Executive Pastry Chef Ringo Chan. Available at our eShop, these artisanal treasures highlight the playful spirit of spring, which includes:
- Signature Easter Smash Chocolates (HKD 850 each)
Miss Rabbit | Dragonfly | Mr. Easter Chicken
- Easter Afternoon Tea Takeaway (HKD 808 / two persons)
- Mini Easter Chocolate Eggs (HKD 168/6 pieces; HKD 198/9 pieces)
- Easter Egg Petit Cake (HKD 78 each)
Available for purchase on eShop from now until April 5, 2026 (8PM). Orders must be placed at least 72 hours in advance. Items will be available for pickup at Cake Shop, located on the lobby level of the Hotel from 11AM to 8PM, from March 31 to April 6, 2026.
At Gallery, guests may also enjoy Easter‑themed Lunch Buffet (HKD 780* per adult and HKD 390* per child of 6-12 years old) and Afternoon Tea (HKD 908* for two persons) from April 4th-6th, 2026
For reservation and orders, visit the Hotel’s eShop; for restaurant reservations, please contact (852) 3196 8882 or dining.hkg@fourseasons.com
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This Spring, Four Seasons Hotel Hong Kong invites guests to savour new seasonal dining experiences across Gallery, The Lounge, and eShop. From an elevated afternoon tea and a vibrant Dai Pai Dong-inspired menu to artisanal Easter delights, the Hotel presents memorable ways to gather, indulge, and embrace the joy of spring.
Spring on the Table
Afternoon Tea Reimagined at Gallery
Gallery invites guests to experience afternoon tea, reimagined. Moving beyond the traditional three-tier presentation, Executive Chef Maxime Luvara and Executive Pastry Chef Ringo Chan have curated a generous table spread of artfully crafted savoury and sweet creations for a contemporary and convivial experience.
The experience begins with a refreshing welcome mocktail, Sparkling Green Tea with Yuzu and Lemon Zest, setting a bright tone for the afternoon. From there, guests are treated to thoughtfully composed creations, including the comforting Scallop and Shrimp Warm Dashi Custard with Bonito Flakes, silky Foie Gras Confit with Rhubarb Jelly and Melon, and a delicately layered Glass Fraisier touched with Umeshu and Meringue. To conclude with classic elegance, an indulgent Napoleon Cake with Vanilla Sauce is served as the finale.
Whether in good company or enjoying a quiet moment of your own, we invite guests to pause, connect, and savour.
Available at HKD 548* per person; HKD 908* for two persons. Available daily from 3:00PM to 6:00PM (last food order at 5:00pm). We recommend placing orders 24 hours in advance.
Hong Kong Sizzle at The Lounge
Starting March 18, The Lounge unveils “Hong Kong Sizzle”, a new a la carte dinner menu that pays homage to Hong Kong’s iconic dai pai dongs, where the clang of metal woks, the rise of aromatic steam, and the hum of late‑night energy create a culinary rhythm unique to Hong Kong. This menu reimagines those familiar flavours with refined technique, bringing the warmth of comfort food into an elegant after‑hours setting.
Anchored in the spirit of wok hei, each dish draws on the essence of Hong Kong’s heritage—from wok‑fried noodles and classic stir‑fries to savoury snacks laced with chilli, garlic, and nostalgia.
While the celebrated Typhoon Shelter Wok‑Fried Lobster (HKD 590*), inspired by the storm‑safe corners of the Fragrant Harbour, remains a signature highlight, Hong Kong Sizzle reaches far beyond a single tradition. The menu embraces the full spectrum of the city’s beloved flavours—from Crispy Golden Salted Egg Blue Prawn (HKD 410*) and Pork and Shrimp Wonton Noodle Soup (HKD 240*) to Sweet and Sour Pork (HKD 390*), alongside richly layered broths, wok‑fried noodles, and sweet, cooling desserts that bring the evening to a satisfying close.
More than a collection of dishes, Hong Kong Sizzle is a late‑night journey—comforting, vibrant, and unmistakably Hong Kong—elevated with the finesse and warmth of a modern luxury experience.
Available daily from 6:00PM to 10:00PM (last order at 9:30PM).
Easter Confections
The Four Seasons Cake Shop celebrates Easter with handcrafted creations by Executive Pastry Chef Ringo Chan. Available at our eShop, these artisanal treasures highlight the playful spirit of spring, which includes:
Miss Rabbit | Dragonfly | Mr. Easter Chicken
Available for purchase on eShop from now until April 5, 2026 (8PM). Orders must be placed at least 72 hours in advance. Items will be available for pickup at Cake Shop, located on the lobby level of the Hotel from 11AM to 8PM, from March 31 to April 6, 2026.
At Gallery, guests may also enjoy Easter‑themed Lunch Buffet (HKD 780* per adult and HKD 390* per child of 6-12 years old) and Afternoon Tea (HKD 908* for two persons) from April 4th-6th, 2026
For reservation and orders, visit the Hotel’s eShop; for restaurant reservations, please contact (852) 3196 8882 or dining.hkg@fourseasons.com
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