With fun and colourful creations by Pastry Chef Gregoire Michaud and his team, The Lounge at Four Seasons Hotel Hong Kong promises to put on its annual Easter treat in the way of all things sweet. The Easter Afternoon Tea buffet will be filled with new designs and delights from strawberry egg pops to spearmint-marinated spring berries, Easter blossom cakes to fresh hot cross buns. A set lunch menu will also be available and guests staying in-house are able to reserve a table to enjoy a relaxed family gathering in one of Hong Kong’s most pleasurable dining spots.
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