Spring Sensations at Four Seasons Hotel Hong Kong

February 22, 2017,
Hong Kong, China

Spring is an exciting time in Hong Kong - the art scene blossoms and the city unfolds its artistic diversity through world-class exhibitions. City-wide events such as Art Basel, Art Central and Taste of Hong Kong attract the sophisticated eye and food connoisseur. Four Seasons Hotel Hong Kong gets in spirit presenting a unique culinary collaboration at The Lounge and an enticing holiday package that will help guests to make every moment count during their stay.

Mastro/Shisho at The Lounge

It has been said that cooking is the original art form. In the month of March, Four Seasons celebrates the meeting of two of the greatest forms of culinary arts by inviting notable Japanese Chef Kazumi Sawada of Four Seasons Hotel Seoul to showcase his creativity alongside Executive Chef Andrea Accordi of Four Seasons Hotel Hong Kong.

Both Chef Sawada and Chef Accordi earned one Michelin star recognition at different stages of their careers. Before spearheading Kioku in Seoul, Chef Kazumi honed his traditional Kaiseki skills and techniques in Kyoto, earning his star in 2008 as Executive Chef of Banreki Ryukodo in Tokyo. Chef Accordi, an Italian at heart, is also world explorer, having left footprints in Thailand, Eastern Europe, London and many more countries. When in Prague, Chef Accordi was the first chef in Eastern Europe to be honoured with the one Michelin Star award.

From March 21 to 26, 2017, two masters meet when The Lounge presents Mastro/Shisho, a creative collision from Chef Kazumi Sawada and Chef Andrea Accordi.

A seven-course, four hands tasting menu is designed to showcase how Chef Sawada and Chef Accordi express their sense of seasonality through colours, texture and aroma, paying respect to the spirit of Kaiseki. Each chef will craft three courses, with a Hokkaido pumpkin dessert to round up the feast. Gourmets can expect to find ingredients such as sea urchin, Japanese toro, king fish and Mayura beef in the menu, all bent, twisted and played to give new dimensions to the palate.

On the à la carte menu, unexpected delights abound such as with a dish of sustainable blue fin tuna from Spain, presented in small cubes adorned with Italian salted capers and blood orange, adding just the right amount of acidity. Chef Accordi finishes the dish with a splash of homemade pine nut milk, fruity olive oil and lime zest.

Pastry Chef Ringo Chan reveals his interpretation of the art of Japanese pastry with mizu shingen mochi. Mochi are wildly popular Japan but still rare to find homemade in Hong Kong. Made from agar jelly, this raindrop shaped cake is flavoured with toasted kianko yellow bean powder and Okinawa brown sugar syrup for a nutty and sweet taste. This jaw-dropping dessert adorned by delicate shiso flowers is Instagram-ready.

Sawada’s Chef’s Menu is exclusive for lunch, featuring two courses with a refreshing choice of bara-chirashi or a tempura set, including a dessert and coffee or tea.

To enhance the sensory experience, The Lounge has partnered with The Cat Street Gallery to give guests a feast for the eyes. For the period of the promotion, British artist Gavin Mitchell’s collection Mixed Up will adorn the walls of The Lounge. Mitchell gives the historical geisha figure a contemporary interpretation, expressed through political and pop culture references. Mitchell draws inspiration from vintage found materials combined with photography, print and collage making to create distinctive, original works of art. All Mitchell works will be available for purchase.  

For reservations, contact The Lounge at (852) 3196 8820 or email

Spring Break at Four Seasons

Guests can enhance their cultural immersion when booking the Spring Awakening Package from March 1 to April 30, 2017.  With this offer, guests who book a Deluxe Harbour View Room up to a Deluxe Suite will receive a HKD 1,000 or HKD 1,500 spending credit per stay to use toward gastronomic experiences as the Hotel’s two Michelin starred restaurants Lung King Heen and Caprice, or indulge in exotic treatments at the award-winning Spa.

Terms and conditions:

  • Spending credit can only be used once per stay
  • Guests who book guest rooms will receive HKD 1,000 spending credit per stay and guests who book suites will receive HKD 1,500 spending credit per stay
  • Room rate cannot be deducted from the spending credit
  • A minimum of two nights stay is required and offer is not applicable for Deluxe Peak-View Room
  • Blackout dates apply: March 19 to 22, April 4 to 9, 2017

For reservations, please email or call (852) 3196 8333.