rice cake confessional

adventures in eating

fancy tea at the four seasons

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Our flight home to San Francisco was not until 10:30 in the evening but we had to check out of the hotel by 2pm. How to spend those hours in between?

Shopping. And tea. More fancy tea.

After no less than 3 hours at our secret shopping spot where I bought 5 more coats, we MTRed it over Central to try our high tea luck at the Four Seasons. While the Peninsula is regal, the Four Seasons is new school bougie. We got a big table with velvet couches and arm chairs right next to the piano.


First up was a toasty baguette with roasted chicken, tomatoes, arugala, and onion jam. I don’t think I’ve ever had onion jam but I like it. I like it a lot. All sandwiches should have onion jam. This was really well done. Crusty bread with moist chicken and tasty onion jam. Delicious.


It wouldn’t be tea time without finger sammiches. The dill one from the Peninsula is the king but these were lovely to much on as we watched the afternoon go by. My favorite are the ham ones. I feel so dainty eating finger sandwiches.


MG got the tea service this time. Scones (plain and raisin), finger sandwiches, one salmon million layer thing (not a fan, tasted like a tuna sandwich), tiramisu, fruit tarts, and the rest of the usual crew.


So this was pretty sweet, you get a pastry refill with your tea set! MG picked this one out for me. I don’t even like pudding and I found the vanilla pudding here too soupy… buuuuuut, the mango on top was extra sweet and the real vanilla was sooo good. They should put that on everything because it really won me over.

Forgot to say that I had peppermint green tea this time around. Didn’t need too much sugar – was pretty sweet on its own. Not too much of a difference in price with the Peninsula. We stayed a good 2+ hours just chillin, reminiscing on our Hong Kong favorites, and prepping for our trek to the airport. A nice way to spend our last afternoon in true Hong Kong style.

Four Seasons Hong Kong: 8 Finance Street, Central, Hong Kong


Written by joann

January 29, 2008 at 11:27 pm

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