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Though weekend brunch is not technically served at any of Four Seasons Hotel Hong Kong’s four onsite restaurants, the acclaimed Lung King Heen and Caprice do offer excellent weekend lunch menus.
Executive chef Chan Yan Tuk’s weekend dim sum lunch at Lung King Heen is a predictably indulgent affair, with a rotating seasonal selection of juicy dumplings, rice rolls and buns with savory fillings such as Shanghainese pork, crabmeat and lobster.
At Caprice, the French restaurant at this Forbes Travel Guide Five-Star hotel, “Le Weekend a Caprice Lunch Menu” includes a glass of wine and choice of two or three courses. With mouthwatering options like Japanese scallop tartare, barbarie duck breast with blackcurrants, and braised Wagyu beef shoulder drenched in red wine sauce, we humbly suggest you opt for three courses instead of two.