As soon as Christoph, former General Manager of the New York Four Seasons, said he was moving to Hong Kong, I vowed to stay at his new hotel. Then I had coffee with Mr Sharp (Founder of Four Seasons) at his Toronto home and he mentioned that I must stay at Four Seasons Hong Kong, to try food from the only Cantonese restaurant in Hong Kong to be awarded three Michelin stars. On my way to Four Seasons Bali the chance to stay at the hotel came up and I had very high expectations.
| A member of airport staff welcomed me off the plane and a Four Seasons Mercedes was waiting for me. Issy and the luggage were put in the trunk and we cruised into Hong Kong with cold towels and WiFi, as the driver pointed out landmarks on the stunning Hong Kong skyline. At the hotel Phoebe (Director of Guest Experience), Wayne (Director of Rooms) and other managers were waiting outside the hotel to welcome me. I was taken up to my suite on the 41st floor to check in. I was stunned by the thoughtful welcome gifts and opulent large suite with views of Victoria Harbour to die for. My welcome gifts included the www.sifrew.com ’business’ cards I had arranged with Dior (PA to the GM) and the Japanese Kit Kats I had mentioned I wanted to try (ie Matcha - Green Tea & Hojicha Roast Tea). I loved all this but was blow away by the incredible huge fruit plate in vibrant colours and the balloon teddy bear was a brilliant touch. After I had settled in, I went to the 6th floor to swim. The beauty of the impressive pools (and Hong Kong skyline) lifted my spirits even further but by then a sore throat was begining to emerge. Swimming in the cold pool did not help and so I quickly returned to the suite. Four Seasons managers were there sorting things out and I mentioned my sore throat. I was offered warm tea to help and I was so touched how concerned and caring the managers were, Four Seasons at its best. Then I went into the bedroom and was thrilled by the bed Issy was tucked up in with ‘Four Seasons Hong Kong’, and his name, embroidered on it. I ordered the double-boiled chicken soup and orange juice from room service, anything to shake off illness. The camomile tea quickly arrived with honey and throat sweets and then the room service, with a chattily helpful member of staff. After all this I went to bed early, as soon as I fell into the heavenly comfortable bed I knew I was in for a good night’s sleep. The First Full Day I woke early, feeling much better after a perfect night's sleep, and ordered scrambled eggs on a toasted muffin with smoked salmon & asparagus, more orange juice and hot chocolate. The scrambled eggs were creamy and the hot chocolate some of the richest and most chocolatey I have tasted. I ate/drank all this in a leisurely manner reading the Financial Times and look out at the incredible view. After this I headed to the pools. I was surprised when the pool staff asked for my room number, my photo is usually circulated at Mandarin Oriental, Four Seasons etc before my visit. However, staff were helpful and friendly, making sure I took sunscreen, providing cold towels etc. I spent a few hours swimming and resting before getting a Four Seasons Mercedes to the Mandarin Oriental Hong Kong. Back at the Four Seasons I returned to the pool. By now all the pool staff were using my name. I worked on www.sifrew.com for a few hours using the excellent pool WiFi, East Perth can learn something from Four Seasons. Just after 6pm Christoph the GM came to have a chat and welcome me by the pool. Then I went to get changed before meeting some ex-Qatar friends in the hotel's Blue Bar. The bar was busy but staff knew who I was, found us a table and brought me poppadoms, saying "we understand you like these Mr Frew". Back at the suite I found a Grey Goose martini 'kit' had been left, I was blown away again! After a perfect night at Aberdeen Street Social and another ex-Qatar person's Hong Kong apartment, I returned to the suite to find a panda guarding Issy. While drinking a martini I decided to call her Dior, in honour of the brilliant Hong Kong PA who had helped me so much. Last Full Day Already The last day started late with corned beef hash & fried eggs with orange juice and more of the incredible hot chocolate enjoying the view from the suite Then it was back to the pools (the infinity pool is heated) where I was brought various 'freebies' - ice lollies, chilled coffee etc I worked on www.sifrew.com before going back to the suite. I was stunned to find Issy wearing a glamorous new outfit. I got a Four Seasons Mercedes to the Peninsula Hong Kong. Back at the hotel I used the pool for one last time before meeting Christoph the GM in the Blue Bar for a drink. He is such a wise Austrian and so interesting to chat to. After this it was dinner in Lung King Keen. That Michelin starred Cantonese meal was so legendary I have decided it deserves its own posting. Back at the suite Hong Kong-style milk tea had been left with Issy in an apron with the names of both the hotel's Michelin starred restaurants. Time to Leave With a 7:10am Scoot business class flight on a Dreamliner to Singapore, I was up at 4am on my last day. At that time the quiet Mercedes at 18.5 Degrees was the only way to get to the airport. Although I got to Perth, my tip for UK passport holders is to remember to apply for your Australian visa two weeks before you travel!!!! 6 out of 5 'teddies' - Four Seasons Hong Kong feels like an updated Four Seasons New York, with touches of Four Seasons Park Lane & Bahrain. They break the 'teddy score' because of the warm of their management, my welcome gifts and Issy's new outfits. You may think Mandarin Oriental is the place to stay in Hong Kong but I think the Four Seasons is a better choice |  We arrived in Hong Kong in the usual style but on this occasion Issy travelled in the trunk.  The stunning collection of welcome gifts included this cake dedicated to Issy. Apparently this was the first time the hotel had produced a cake like this.  I loved the new www.sifrew.com 'business' cards the hotel had arranged to have printed for me.  My breath was taken away by every detail of this elegant and opulent hotel.  I arrived back from swimming to find Issy tucked up in this stylish little bed.  When I mentioned I was fighting off a cold this camomile tea with honey and throat sweets were sent to my suite.  The stunning bathroom in the suite with Bvlgari bath products.  The delicious breakfast of creamy scrambled eggs with smoked salmon reading the Financial Times.  The infinity pool with the breathtaking view. The only problem was that the stylish steps to get in and out of the pools were difficult to master, with me stubbing my toes more than once.  The incredible view from the suite. Difficult not to start thinking you rule the world looking out at this!  The large living room of the suite had a sheen of luxury about it.  Drinks with other ex-Qatar people in the Blue Bar were fun.  I was delighted to find this 'kit' to make Grey Goose martinis when I returned to the suite.  I decided to name our new Panda friend Dior, after the fantastic GM's PA who did so much to help me with my trip.  I returned from my morning swim to find Issy wearing a glamorous and slimming outfit. He came to the Mandarin Oriental dressed like that.  Christoph the GM and me after our drink. He is one of Four Seasons truly great GMs and am proud to regard him as a friend.  Poppadoms arrived during my drinks in the Blue Bar on both nights. This related to me telling the Four Seasons Doha's Library Bar how much I like these.  I got back from dinner, having refused coffee because of a 4:30am car, to find Issy serving Hong Kong-style milk tea wearing an apron dedicated to the hotel's two signature restaurants.  We left Hong Kong in the same style in which we arrived. |
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