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Four Seasons Hotel Hong Kong

  • 8 Finance Street, Central, Hong Kong, China
  • OPENING DATE:

    September 2005
  • GENERAL MANAGER:

    Christoph Schmidinger
Physical Features

Property Size: 52,051 square metres/560,272 square feet

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Total Number of Rooms: 399

  • Guest Rooms: 345
  • Suites: 54

Number of Residential Units: 519

Number of Stories: 45

Design Aesthetic:

  • Floor-to-ceiling windows invite light into guest rooms and public areas, offer sweeping views of Victoria Harbour and city skyline
  • Contemporary design with modern art, Asian accents

Architect: Rocco Design Ltd

Interior Designer(s):

  • Wilson & Associates (guest rooms, public areas)
  • KCA (guest rooms)
  • Chhada, Siembieda & Associates (Lung King Heen)
  • Spin Design Studio (Caprice)
  • Deckelmann Wellness (spa)

Location:

  • Part of the International Finance Centre (IFC) complex in the heart of the city's Central district
  • Easily accessible from Hong Kong International Airport and the Star Ferry
Spa

Opening Date: September 2005

Size: 2,044 sq m / 22,000 sq ft

Interior Designer: Deckelmann Wellness

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Design Aesthetic:

  • Wall-to-wall windows offer sweeping views of Victoria Harbour and the city skyline
  • Cool marble, blond wood and natural light

Number of Treatment Rooms: 17

Signature Treatment:

  • Four Seasons Fusion Massage

Special Features:

  • Soft sauna for mild heat and colour therapy
  • Eucalyptus-scented Finnish sauna with intense heat
  • Cool mist showers and ice fountains
  • Indoor mosaic Vitality Pools

Spa Director: Shoshana Weinberg

Dining

Executive Chef: Herve Fucho

Sommelier: Sebastien Allano

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Restaurant: Caprice

  • Cuisine: French
  • Signature Dish: Le Pigeon Fermier - caramelized pigeon breast, Moroccan spices and raz el hanout infusion
  • Indoor Seating: 77
  • Décor: Modern chinoiserie
  • Designer: Spin Design Studio
  • Chef de Cuisine: Fabrice Vulin
  • Pastry Chef: Marike van Beurden

Restaurant: Lung King Heen

  • Cuisine: Cantonese
  • Signature Dish: Wok-fried prawns with dried chilli and shallots
  • Indoor Seating: 128
  • Designer: Chhada, Siembieda and Associates
  • Executive Chinese Chef: Chan Yan Tak

Restaurant: The Lounge

  • Indoor Seating: 84
  • Designer: Wilson & Associates

Restaurant: Pool Terrace

  • Outdoor Seating: 72
  • Designer: Belt Collins International (HK) Ltd

Lounge: Blue Bar

  • Indoor Seating: 54, with 8 at the bar
  • Designer: Wilson & Associates
Lounge: Caprice Bar
  • Indoor Seating: 31
  • Designer: Spin Design Studio
 
Recreation

Off-site Activities:

  • Golf
  • Tennis
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Pools:

  • Number of Pools: 4

Fitness Facilities:

  • Size: 500 sq m / 5,382 sq ft
  • Special Features:
    • Overlooks Victoria Harbour and city skyline
    • Oxygenated yoga studio
    • Separate Pilates and stretch studio
Meeting Rooms

Total Size: 2,154 sq m / 23,181 sq ft

Largest Ballroom: 708 sq m / 7,620 sq ft

Meet and Feed Capacity: 360

Banquet Capacity: 456

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Breakout Spaces: 7

Private Dining Room Capacity: 12

Unique Meeting and Event Facilities: Wall-to-wall windows in both ballrooms

Corporate Social Responsibility

Annual lunch to support local charities

Participation in annual Oxfam Trailwalker Competition in support of Oxfam charitable activities

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Special Features

Pool Terrace – a sixth-floor oasis with infinity-edge pool, lap pool, whirlpool and cool plunge pool, and sweeping views of the cityscape, Victoria Harbour and the Peak

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