Four Seasons Hong Kong perfectly balances guests in a world where it is easy to get disconnected through distractions, multitasking and digital devices. By virtue of mindfulness Four Seasons brings back alignment and connection with the present moment.

One of the most effective ways to increase awareness and happiness is by practicing mindful rituals on a daily basis. 

Practicing mindfulness allows one to mute what the Buddha called the “monkey mind,” the little voices that prevent clarity and focus. Meditation, therapeutic art, even the simple act of conscious breathing, allows the endocrine system to relax and the body to feel calm.

For those who are new to mindfulness, Four Seasons Hotel Hong Kong Senior Director of Spa Shoshana Weinberg advises that meditation begins and ends with the breath. “Set an intention as air is inhaled and exhaled in slow, rhythmic deep breathing. This process allows the endocrine system to relax the body to feel calm.”

The struggle is also real when it comes to eating healthy while travelling. For jet setters who wish to maintain a balanced diet while on the road, Four Seasons Hotel Hong Kong makes it easy with nutritionist-approved Well Feeling Menus. In collaboration with Miles Price, Certified Nutritionist and Functional Medicine specialist at the LIFE Clinic in Hong Kong, the chefs of Four Seasons craft deliciously nutritious dishes based on the following principles:

• Healthy balance of carbohydrates, good fats, proteins, and lots of fruits and vegetables
• Minimising foods that can lead to inflammation and sensitivity, including gluten and dairy
• The ingredients come from a reliably healthy source such as Mayura grass fed beef and organic vegetables from EcoFarm
• Cooking methods maximise nutrition and minimise potential harmful side effects; boiling, steaming, shallow frying, and raw foods are all preferred methods

Taking the philosophy a step further, Price employs the Functional Medicine approach where food is medicine, eliminating highly processed toxic foods and replenishing with wholesome, anti-inflammatory, antioxidant ingredients to fight disease and support longevity.  Well feeling dishes are denoted by a green leaf logo in the menus where Four Seasons chefs assure you that nutrient-packed food can also be delicious.

Well Feeling menus are available throughout the Hotel.  Using organic and sustainably sourced ingredients as much as possible, it is easy to find nutrient rich dishes in two Michelin star Caprice, where Chef Guillaume Galliot prefers traditional French techniques of poaching and pan frying to lock in nutrients and flavour.  At three Michelin star Lung King Heen, Chef Chan Yan Tak has composed a special menu of using vegetables from EcoFarm, an organic farm in operating in the pristine mountain forests of Ruijin in China’s Jiangxi province. Meanwhile, Chef Andrea Accordi has overseen the addition of a number of new menu items featuring gut-friendly fermented vegetables supporting a healthy microbiome and grass-fed meat and sustainably sourced seafood packed with phyto nutrients.  Chef Accordi’s new creations can be found in The Lounge, Blue Bar, The Pool Terrace and Room Service.

Signature dishes include:

• Grilled Mayura signature wagyu beef sirloin on cedar wood from The Lounge, a grass fed beef with a good amount of potassium and vitamin E. Served with tropea onion, crispy eggplants, avocado and kohlrabi, this dish provides the perfect balance of well sources protein, good fats and vitamin and mineral packed carbs.
• Racan pigeon from Maison Bellorr, cooked in cocoa pod with fig marmalade, salsify, cocoa jus from Caprice. The pigeon is a great source of protein while cocoa provides the minerals and magnesium and potassium, which are great for cardiovascular health.
• Poached Kamei chicken with ginger and spring onions from Lung King Heen. The chickens are low fat, with no added hormones and are chemical free. Guests can enjoy the taste of this exquisite chicken alongside the anti-inflammatory benefits of ginger and detoxifying nutrients found in spring onions.