Four Seasons Hotel Hong Kong

We recommend the Four Seasons to business travellers who chain meetings in Central and want a high-performing spa to unwind. Couples on luxury stopovers find their account there, especially if the harbour view justifies the rate. Families appreciate the three pools and space, but the clientele remains mostly corporate during the week.

The Four Seasons occupies floors 4 to 45 of a glass and steel tower completed in 2005, integrated into the IFC (International Finance Centre) complex. Interiors signed Pierre-Yves Rochon: beige marble, wengé wood, crystal chandeliers, bespoke carpets. Reception hall on the 5th floor with double-height ceiling, stone-clad columns, direct view of the harbour. Rooms start on the 18th floor, ensuring sufficient elevation to escape Central noise.

Four tables at the Four Seasons: Lung King Heen, three Michelin stars for the Cantonese cooking of chef Chan Yan-tak, Caprice (two stars) for contemporary French cuisine, Sushi Saito (three stars in Tokyo, one in Hong Kong) for omakase, and the Blue Bar for cocktails facing the harbour. Breakfast is taken at Café Caprice, international buffet and dim sum à la carte. Room service runs 24/7, full menu with Cantonese and Western options.

The Four Seasons stands on Finance Street, in the Central district, between office towers and the waterfront. IFC Mall (four floors of boutiques, Apple Store, cinema) accessible via covered walkway, Star Ferry terminal three minutes on foot to reach Kowloon in eight minutes. Hong Kong metro station (Airport Express, Tung Chung Line, Island Line) 200 metres away. International airport 35 minutes by Airport Express, 45 minutes by car. The district is dense, vertical, noisy by day, calm after 9pm when offices close.