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Caprice is a contemporary French haute cuisine restaurant in the Four Seasons Hotel, Hong Kong. [1] It was initially run by chef de cuisine Vincent Thierry, a former sous chef at Le Cinq in the Hotel George V, Paris. Guillaume Galliot is the current chef de cuisine.
Lung King Heen (Chinese: 龍景軒; pinyin: Lóng Jǐngxuān; Jyutping: Lung4 Ging2hin1) is a fine dining Cantonese restaurant in the Four Seasons Hotel Hong Kong. Its kitchen is run by chef de cuisine Chan Yan-tak, who came out of early retirement in 2002 for the Hotel. The restaurant has earned many commendations since its opening.
In 2009, Four Seasons Hotel Hong Kong became the first hotel in the world to hold two restaurants, Lung King Heen and Caprice, with three Michelin stars, the maximum rating. [4] [5] On 11 February 2015, Forbes Travel Guide awarded the hotel a five-star rating. [7]
This article contains the latest list of Michelin-starred restaurants in Hong Kong and Macau in 2021 through 2023. The 2009 edition was the first edition of the Michelin Guide to Hong Kong and Macau to be published, [ 1 ] making Hong Kong and Macau the second and third Asian territory to receive a Michelin guide, after Tokyo , Japan in 2008.
In recent years, restaurants at Four Seasons hotels and resorts have been recognized by Zagat and Michelin. The latter has awarded a total of 29 stars to 20 of the company's restaurants, including Four Seasons Hotel Hong Kong (three restaurants), Paris (three restaurants), Beijing (two restaurants) and Florence. [197]
The hotel opened in 1980 as The Regent Hong Kong, owned by New World Development and managed by Regent International Hotels. It was built as the flagship property of RIH, founded by hotelier Robert H. Burns and Japan’s Tokyu Hotels Group in 1970. In 1992, the Regent Hotels group was acquired by Four Seasons Hotels.
[13] [14] The hotels included The Ritz-Carlton, Hong Kong, Four Seasons Hotel New York [15] and the Four Seasons Hotel Milano. [16] [17] In 1996, the Los Angeles Times reported that the Lai Sun Group had acquired stakes in the Regent Beverly Wilshire Hotel in Los Angeles, USA for a deal estimated to be around USD$100 Million. [18]
In 2011–2014, Elzer was the head chef of the fine dining French restaurant L’Atelier de Joël Robuchon Hong Kong [5] (two Michelin stars) and was awarded three Michelin stars from 2012 to 2014. [11] In 2014, Elzer proceeded to cofound and become the head chef of his own branding restaurant, Seasons by Olivier E in Hong Kong. [5]
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