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FOUR SEASONS HOTEL HONG KONG

Revisiting a property is not something that we usually consider. We have already conducted an extensive feature of the Four Seasons Hotel Hong Kong some four years ago and there are a number of new properties that have been developed since. So on one hand it would be natural to sample the newest and hottest properties Hong Kong had on offer, but on the other hand, it was an opportunity to visit an old friend – a hotel that still ranks among our top five ever featured in the magazine. We chose the latter. We had heard that there had been some significant changes at the property and that we should definitely check it out.

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The flights from Auckland to Hong Kong on Air New Zealand leave just after midnight. It’s a long trek across the Pacific at that time of night and upon arriving into Hong Kong at 7am local time, you’re certainly not looking or feeling your best. But the Four Seasons are conscious of this and that’s where your experience begins. They make a concerted effort to get you back to the hotel and to your room to freshen up as soon as humanly possible. Firstly, there is a representative to meet you at the air bridge. Then they whisk you away in a buggy straight to customs and on to luggage collection. From air bridge to outside the airport in just five minutes – impressive! The airport doors open to reveal a limo waiting – a service provided to all hotel guests.

Next up, a few hours at the pool. What a pleasure it is to be back here. The pool area view is truly magnificent and stretches the whole breadth of Kowloon Island. There’s a very large infinity pool and a secondary  25m  training pool that both have underwater music! But it doesn’t stop there – a 38ËšC Jacuzzi as well as a 16ËšC plunge pool. All take in the sights and sounds of Hong Kong from a unique vantage point. From time to time staff bring out complimentary snacks and drinks like iced coffee shots and homemade ice blocks, and it’s also a great place to enjoy lunch or a few cocktails ¬ at any time of day! I’ve probably spent too much time describing the pool, but it really is a defining feature of this hotel and makes it feel more like a stunning island resort rather than an executive hotel.

And if I thought the pool was great, I was certainly in for a treat when I ventured to chek out the spa facilities. The spa ambiance manages to be modern and traditional at the same time. As you walk in you’re instantly transported to another world where any thoughts of work are left at the door. Again, the service here was flawless. The massive Jacuzzi complete with waterfall and the biggest bubbles I’ve ever seen was the highlight. There is also a steam room, sauna and a changing room complete with complimentary cosmetics and grooming products.


The spa treatment did not disappoint; another best for me. I chose a 90-minute deep tissue massage and I never wanted it to end. In fact, even though my stay was only two days, I had to book in for a second 90-minute massage – this time Thai style and it was incredible to say the least.

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Back at the Executive Club Lounge palatable pre-dinner drinks including fine wines and French Champagne were being served with exquisitely crafted canapés and light snacks

What we love best about the Four Seasons Hong Kong (and the Four Seasons as a brand for that matter) are the little things and you quickly start to notice them early on. From the incredible hands on service where staff go out of their way to intuitively do things without needing to be asked, like leaving a complimentary screen cloth on my laptop with a personal note or closing my open book and adding a bookmark to keep my place. There’s just so many examples to give, but you can tell that it comes from a desire and obsession on making your stay as best as it can be. This isn’t in any marketing or PR material, it’s just my observation. They are totally customer focused.

I often write about how important the little things are to the discerning traveller. The Four Seasons Hong Kong really understand this and deliver on it at every level.

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