Four Seasons Pop Down Hong Kong
My first trip to Hong Kong last month was a world of the unexpected. I was a guest of Four Seasons to celebrate the “Pop Down” event series, a unique take on the familiar Pop-up concept. Four Seasons Pop Down Hong Kong was the fourth in an innovative series of immersive global events in unexpected locations, each with unique themes brought to life by a select team of Four Seasons artisans and visionaries from around the world. The series was first launched in Toronto in 2017, and since then have also taken place in Philadelphia (September 2018) and Miami (December 2018). I love that was the theme was inspired by the wonderful belief that life is richer when we truly connect to the people and places around us.
Our first full day in Hong Kong went by in a whirlwind! We spent the morning on a local culinary exploration of the city, mainly in Central. The scenery and cityscapes were like none other I have ever seen. So much contrast and so many layers.
The evening started with a master mixology class with only the best for an advance sampling of the Four Seasons Pop Down menu.
After cocktail hour, we were guided through a tasting of 3 Michelin Star restaurants. There are 8 Michelin Stars all under one roof at Four Seasons Hotel Hong Kong, and we had the chance to try them all in a span of 3 hours. We left sooooo full and tummies satisfied. First stop was Sushi Saito, an outpost of the original location in Roppongi in Japan. Chef Kenichi Fujimoto’s omakase was absolute heaven.
Next up was Lung King Heen, which translates to “View of the Dragon.” It was the world’s first Chinese restaurant granted a Michelin three-star rating! Known for his trademark Cantonese style food with French flourishes, Chef Tak came out of retirement in 2002 to open this restaurant and has spent the past 17 years at the helm of Lung King Heen. His menu has Hong Kong locals and global travelers flocking to try his Dim Sum brunch and famous pork buns.
Last, but not least, was Caprice, a 3-Michelin Star French restaurant at the Four Seasons Hotel Hong Kong. We enjoyed a tasting of super fresh seafood with perfect wine pairings.
The next morning, we ventured out to explore Hong Kong’s diverse art scene and cultural studies on the Yim Tom Art Tour.
Ahhh – finally the main event! Four Seasons Pop Down Hong Kong kicked off with an invitation-only, one-night event on March 30 in Central Hong Kong, where a vacant retail space was taken over and completely transformed. A group of 10 talented craftspeople from Four Seasons Hotels and Resorts around the world showcased their original creations in the culinary arts and mixology. I was amazed by edible art, interactive creations and globally inspired food and beverage offerings. My expectations were challenged and perception changed; nothing was as it seemed.
The night didn’t end there! Nightcap must at the Temple Street Night Market.
Four Seasons created a Chinese bakery inspired activation that offered Chef Chan Yan Tak’s world famous pineapple pork buns and baked cream custard puffs that weekend. This was the first time Chef Tak’s famous delicacies were offered outside of Lung King Heen! There were also playful influences from local Chinese artist Don Mak, who had partnered with Four Seasons to create design elements for this one-time-only activation.
We had a bit of free time in the afternoon so the crew and we headed to Choi Hung Estate, a really popular Instagram spot. There were a ton of people taking photos there… but we got our shots :)
I also stopped by Art Basel Hong Kong held at Hong Kong Convention and Exhibition Centre to visit all my favorite galleries (and discover some new ones!).
All aboard the Aqua Luna! Known in Cantonese as the Cheung Po Tsai, it is a Chinese Junk Boat that was painstakingly handcrafted and today is one of the last of its kind. We sailed through the Victoria Harbour for our last night in Hong Kong. This trip was definitely an eye-opening experience – thank you so much Four Seasons for having me!
In collaboration with Four Seasons; thoughts and opinions are my own.