Four Seasons Hotel Hong Kong

With superb views over Victoria Harbour and the Kowloon Peninsula from its location on the sixth floor, Caprice’s stunning surroundings feature Chinese-inspired Czech crystal chandeliers. With an open kitchen that provides a show of chefs at work, the restaurant offers contemporary French cuisine accompanied by the finest French wines, as well as other European and New World wines from renowned vineyards. Another highlight is the exclusive Caprice cellar, with Hong Kong's widest selection of artisanal French cheeses. Caprice also offers an adjoining bar and lounge area for cocktails, and three private dining rooms with seating for up to 16 guests.

One of only two restaurants in Hong Kong to receive three prestigious Michelin stars, Caprice is led by Chef Vincent Thierry. Together with his team of 25 chefs, Thierry creates innovative menus with dishes that are light and refreshing, yet rich in taste and flavour.

Specialties:
Contemporary French cuisine is accompanied by exclusive wines and Pastry Chef Ludovic Douteau's unforgettable desserts. Caprice features an extensive selection of wines from the Bordeaux and Burgundy regions, as well as a variety of European and New World wines from great vineyards around the world.

Lung King Heen – View of the Dragon – commands spectacular harbour views from its fourth-floor location, and offers contemporary Cantonese cuisine at its best – created from the freshest local ingredients by a team of regionally renowned chefs. Enhancing the dining experience, silver and glass accents – including an undulating silver-leaf ceiling – reflect Hong Kong’s glittering skyline and harbour lights. A private dining room for 14 offers the perfect setting for business entertainment or special family celebrations.

Lung King Heen is the only Chinese restaurant in the world to receive three Michelin stars. The only Chinese chef ever to receive this prestigious accolade, Executive Chinese Chef Chan Yan Tak is the master behind the intricately designed menu. Chef Chan combines textures and flavours coupled with inventive presentation to excite the taste buds and satisfy the most demanding epicure.

Specialties:
Contemporary Cantonese cuisine with an emphasis on seafood and dim sum.

Adjacent to the dramatic glass-walled atrium of the Hotel lobby, The Lounge is filled with natural light that streams through large floor-to-ceiling windows. Echoing the lobby’s design – with curving planes, luminescent metallic rays and contrasting timber panelling – The Lounge offers an intimate space for small business and social occasions. Allium, a sculpture by English artist Ruth Moilliet, provides a focal point, and is one of many unique art pieces in the Hotel’s extensive collection. This all-day venue offers a menu of Western and Asian favourites, afternoon tea and pastries, and premium snack items in the evening, all accompanied by piano music during the day and a jazz trio at night.

Specialties:
International and local favourites are served for breakfast, lunch and dinner.

The Pool Terrace provides a welcome oasis for Hotel guests, with its resort-like atmosphere and spectacular views of Victoria Harbour. Light meals and snacks can be enjoyed, as well as healthy smoothies and frozen cocktails.

Inspired by the cuisine of Executive Chef Imai Masakazu of the renowned Inagiku restaurant in Tokyo, Inagiku at Four Seasons Hotel Hong Kong displays the refined elegance of Japanese culture in every dish, from the restaurant's famous tempura to other classic favourites including kaiseki, sashimi, sushi and teppanyaki. Dine in one of four private dining rooms, each with its own teppanyaki counter, or at the separate sushi, teppanyaki and tempura bars, where watching the chefs prepare these delectable dishes is part of the enjoyment.

Inagiku is one of the oldest and best-known restaurants in Japan, and the décor of Inagiku Hong Kong seamlessly blends traditional Edo-style artwork with modern Japanese creations, against a backdrop of brown and gold. Its Zen-like ambience and breathtaking harbour views create the ideal setting for guests to experience Chef Masakazu's culinary magic.

Specialties:
Considered one of the best Japanese chefs in Hong Kong, Chef Masakazu is an expert in traditional Japanese cuisine and is famous for his kaiseki. Another restaurant specialty, tempura, is known for its authentic ingredients – notably, a secret sesame oil blend imported directly from Japan. Each piece is artfully prepared to the guest's preference and served in the traditional way.

An ultra-chic meeting spot on the lobby level, Blue Bar offers wines, cocktails and views of Victoria Harbour. It features a wide selection of premium liquors and champagnes, fine wines served by the glass, and an extensive array of classic and contemporary cocktails, including 88 signature blue cocktails. Breakfast and lunch are also available at Blue Bar.

A buffet breakfast is available, including a daily hot egg dish, a selection of cereal, pastry, yogurt, cold meats, fresh fruit and juice. Congee and dim sum are also offered.

The Blue Bar Lunch Break features an array of homemade soups, healthy salads, freshly baked breads and quiche, daily roasts, Asian curries, tempting desserts and more.

Enjoy Blue Hour every night, with complimentary snacks from 5:30 pm to 7:30 pm.

Four Seasons In-Room Dining is a fine-dining experience within the comfort and convenience of your guest room or suite. Choose from an extensive menu, day or night. In-Room Dining is ideal for time-zone-hopping travellers, impromptu meetings or quiet, private dining.