The world’s first Chinese restaurant to receive three Michelin stars still retains them. The Cantonese food, though by no means peerless in Hong Kong, is excellent. The dining experience is a dichotomy: harbour views and impeccable service, combined with a simple setting devoid of the bells and whistles of Four Seasons' other restaurants, and reasonable prices for the quality.
This is a good place to try local specialities such as goose web, fish maw and abalone; signature dishes are handily indicated throughout the extensive menu. If you eat à la carte, start with the signature steamed lobster and scallop dumplings, and finish with the wonderfully refreshing chilled mango and sago cream with pomelo.
