One of my favourite Four Seasons GMs, the legendary Christoph, had left to deal with the opening of Four Seasons, Madrid but Manager Yonatan had come in specially on a Sunday to meet me. Assistant F&B Director Luis was also on hand to chat with me about Four Seasons, Toronto etc
On the table was Siberian chipmunk Max, the hotel's new mascot. I love the fact he has the Four Seasons logo on the sole of his foot, like my teddy bear from Four Seasons Tokyo at Marunouchi. Brilliant 'Four Seasons Elite Contact' Dior had also arranged for a copy of the Weekend Financial Times.
Breakfast was in the hotel's 'Blue Bar' and buffet style with eggs cooked to order. Getting dim sum reminded me of my 10 years of breakfasts at Four Seasons, Doha. When breakfast was over I was brought a birthday waffle and poured Bollinger from a Magnum. After this unexpected treat, I was taken to view their Executive Club Lounge on the 45th Floor, which confirmed I was right about the range of alcohol in the Sao Paulo Four Seasons before Christmas.
Before leaving the hotel in my Mandarin Oriental, Hong Kong Mercedes. Phoebe presented me with a good luck charm of Caishen ('God of Wealth'), his smile will always remind me of her warmth. She also answered my question about the 'Earth Pig Year' by explaining it was meant to create a distinction from the 'Golden Pig Year' that only occurs each 60 years.
A '7 teddies' (🐻🐻🐻🐻🐻🐻🐻) 50th birthday year continues, thanks to a Hong Kong Four Seasons that goes from strength to strength.