Chinese, Fusion, Char Siu, Casual diner

Four Seasons – London’s Roast Duck Comes Home What started as a humble siu mei shop in London has returned to its spiritual home. Four Seasons, the UK-born Cantonese roast meat chain famed for its roast duck, has quietly opened branches in Tai Po and now Central — and it’s far better than expected. The roast duck, sourced from Cherry Valley farms in Thailand, is deeply marinated and impeccably roasted: juicy, tender, and fragrant without the need for sauce. Even the breast meat is succulent, and the skin retains just enough crisp without excess fat. Equally impressive is the roasted pork belly, with its melt-in-your-mouth layers and delicate crunch. Sides like the hotpot lettuce with dried shrimp and shrimp paste punch far above their weight — aromatic, sizzling, and rich in umami. While the abalone chicken feet could’ve used a bit more time to soften, the flavours were spot on. Though hidden behind an inconspicuous tong lau on Wellington Street, the sleek, modern entrance is just around the corner. Inside, the vibe is quiet but confident — much like its food. Four Seasons may have started in London, but this Hong Kong return feels like a full-circle triumph.

200 – 300 HKD

Hong Kong, Central, Wellington St, 160-164, Tsang Chiu Ho Building, 2