Four Seasons

Time Out says

Tue Dec 15 2009

No trip to this long-standing Queensway favourite is complete unless you order the speciality roast duck. Other roasts, including the soya chicken and crispy pork, are also worth trying. Four Seasons’ Cantonese menu focuses mainly on home-style dishes and western favourites. There’s plenty of choice, including more expensive seafood such as dover sole and turbot, but you won’t find the more elaborate Chinese banquet delicacies such as abalone or fish maw. Our sliced roast duck was as juicy, savoury and rich as ever, while chunks of crispy roast pork were moist and well-seasoned, but lacked their usual lovely crackly skin (which was disappointingly chewy this time). We asked to see the additional ‘Four Seasons Specials menu’ and from it ordered a wonderfully comforting melange of egg and beancurd, steamed until silky, studded with soft shiitake mushrooms and bouncy prawns, and dressed with a light, fragrant soy-based sauce. Weekday lunches are bustling; in the evenings and at weekends be prepared to queue, even if you’ve booked. Service is friendly enough, but has a tendency to become inconsistent and inattentive during busy periods.