Four Seasons Hotel Hong Kong
Brand new in 2005, this 399-room waterfront property has a gargantuan, decadent spa (try a ginger-lemongrass soak to ease your jet lag), and spacious rooms and suites (the smallest of which are about 500 square feet). Room décor tends toward clean-lined, modern minimalism, with Asian-infused touches like lacquered-wood tables and silk cushions and throws in some of the rooms. All have 42-inch plasma-screen TV’s, and luxurious bathrooms with deep soaking tubs and walk-in showers with rainfall showerheads. Of the on-site dining options, two are excellent: Lung King Heen, serving innovative Cantonese cuisine, and the elegant Japanese Inagiku, where chef Shinji Morihara prepares some of the city’s finest kaiseki and teppanyaki. One of the property’s real showstoppers is the rooftop deck, where twin swimming pools overlook the harbor.
Insider’s Tip: If traveling light, take the airport express train, which is a 24-minute whiz to downtown, as opposed to an hour by limo or taxi. The station is a five-minute, escalator-assisted walk from the hotel lobby.
Congratulations to Mei Lin, winner of Top Chef Season 12.