TORONTO — Four Seasons Hotels and Resorts has announced Four Seasons Pop Down Hong Kong — the fourth in a global series of immersive events — will arrive in Hong Kong on March 30.

Previously held in Toronto, Philadelphia and Miami, the event series in Hong Kong will kick off with an invitation-only event, followed by a two-day customer activation in the city’s Central district.

“Four Seasons Pop Down is inspired by the talent and creativity of our people, serving as a testament to the artistry and craftsmanship that defines Four Seasons the world over,” says Peter Nowlan, CMO, Four Seasons Hotels and Resorts. “Whether you are experiencing the event firsthand or engaging with our content online, each Four Seasons Pop Down is an opportunity to stretch our imagination — creating unexpected ways for guests and consumers to connect with our brand — and Pop Down Hong Kong will be no exception.”

The invitation-only experience on March 30 will see organizers transform a vacant street-level storefront in Pacific House in the heart of the Central district. Chef Chan Yan Tak of Lung King Heen at Four Seasons Hong Kong, as well as four other chefs from various Four Seasons hotels will curate the evening’s food experience.

Master mixologists Lorenzo Antinori of Four Seasons Hotel Hong Kong and Keith Motsi of Four Seasons Hotel Seoul will curate the evening’s cocktail menu. Yusuke Aoki, pastry chef at Four Seasons Resort Bali at Jimbaran Bay, Chris Ford of Beverly Wilshire, a Four Seasons Hotel and Lorenzo Sollecito of Four Seasons Hotel Jakarta will assist with the dessert menu.

There will also be a special lunch prepared by chef Tak on April 1 and 2 at the Four Seasons Pop Down Bakery. Tak will serve his famous pineapple pork buns and baked cream custard puffs among floral creations by Tokyo-based celebrity floral artist Nicolai Bergmann.


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