Celebrate the Chinese New Year at Four Seasons Hong Kong

12th Jan 2012

Experience the Chinese New Year celebrations in one of the world’s most vibrant cities. With commanding views over Victoria Harbour and the only three Michelin starred Cantonese restaurant in the world, Four Seasons Hotel HongKong

The Olympic year, 2012, celebrates the Year of the Dragon – a year of power and strength, ambition and enthusiasm – and Hong Kong displays a truly traditional spectacle throughout the festive period. As local stores and neighbourhoods break, temples become crowded in worship and incense, the street markets become awash with colour and more attended than ever, the Kowloon peninsula prepares for an extravagant night parade and the city awaits the most impressive pyrotechnic display of the year.

Four Seasons Hotel Hong Kong hosts a barbecue feast on the Pool Terrace for resident guests in honour of the festival’s fireworks on the eve of Tuesday January 24, 2012, which lends a spectacular view of the display taking place in Victoria Harbour. Special Lunar New Year menus will also be available in the hotel’s two Michelin three-star restaurants: the French restaurant Caprice and the famed Cantonese restaurant, Lung King Heen, which also offers its limited edition Lunar New Year Puddings created by Chef Chan Yan Tak and his team.

To enjoy all that Hong Kong offers at this special time of year, the Experience More package (subject to availability and based on a two-night minimum stay) includes luxurious accommodations in a Deluxe Peak View Room, Deluxe Harbour View Room or Premier Deluxe Harbour View Room and hotel credit per room, per stay.

Lung King Heen’s Lunar New Year puddings are now available to order and will be ready for collection from Monday, January 9, 2012. Along with a lavish Chinese New Year Hamper available at a charge, the puddings include organic cane sugar and coconut juice; osmanthus pudding with organic red beans and gold leaves; water chestnut pudding with red dates and lotus root; taro pudding with air-dried meat; and abalone turnip pudding with conpoy.



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