Upon arrival at Hong Kong Station, we went straight to the information desk and asked how we could get to the hotel. We were told that the Four Seasons ran a shuttle service directly from the Station to the hotel, and that there was a car waiting outside at that very moment. The service was incredibly convenient, as we had large suitcases with us, which were handled with the utmost professionalism. Although it was only a short trip, the driver did his best to ensure our comfort, and offered us complimentary bottles of water.

The hotel itself was absolutely stunning. The grand lobby, having been decorated for the Chinese New Year, featured a gorgeous plum tree, situated tastefully in front of enormous windows, which flooded the space with natural light. The staff at the front desk were friendly and helpful, and made us feel extremely welcome.

The first thing we did after arriving in the hotel was go to the spa for a massage. Neither of us had ever had a massage before, but we couldn't have asked for a better introduction to this pleasure. The two massage therapists were exceptionally skilled, and extremely professional; both did their utmost to ensure our comfort and modesty, and we left feeling completely relaxed and refreshed.

Our room was a masterpiece in contemporary Eastern design - a gorgeous fusion of traditional Chinese elements and subtle Art Deco touches, with a breathtaking view over Victoria Harbour and the Kowloon Peninsula. Upon arrival, we were delighted to discover that we had been left a pot of delicious tea as a welcome treat. Our bags had been sent up whilst we were in the spa, which made our arrival just that little bit smoother.

For lunch we had decided to try Caprice, the hotel's two michelin star French restaurant. The food was certainly very good, though we were concerned about the fact that the duck consommé featured foie gras, even though this was not mentioned on the menu. As neither of us eat foie gras, we had consciously avoided the dishes which were explicitly mentioned as containing it, and were a little disappointed to be served it unexpectedly. When we mentioned it to the staff, however, they immediately redid the dishes without the foie gras, and we were able to enjoy the rest of our lunch. Despite this slight mishap, lunch at Caprice was perfectly pleasant, and the view of Victoria Harbour from our table was stunning.

We spent the afternoon at the hotel's Executive Club Lounge, which I would thoroughly recommend to anyone intending to stay at Four Seasons Hong Kong. We had a delicious, informal afternoon tea, accompanied by a few too many glasses of quality champagne. The view from the Club Lounge balcony, which is situated at the top of the hotel building, was breathtaking, and only the lure of the renewed buffet - this time heaving under a vast array of delicious cocktail dishes - could draw me back inside. We returned to the Club Lounge in the evening, and for breakfast the next morning, and were not disappointed on either occasion. Service in the club lounge was attentive and highly personalised, and the staff could not have done more to ensure our comfort. Particular mention goes to Phoebe, the manager, and to Frost, who both contributed so much to our stay. It is truly a pleasure to encounter staff of such high calibre.

Before dinner, there was time for a quick visit to the pool. Although it was a little cold, as it was still winter, the pool area was beautiful, and the view from the infinity pool was incredible. For those who do not swim, there is an excellent drinks menu, as well as water and snacks provided upon arrival. We returned to the pool the next day, and were dismayed to see that the jacuzzi was full of foam, perhaps thanks to a previous guest getting a little overzealous with bubble bath. A member of staff dealing with the situation explained that it was perfectly safe, however, and although we chose to use the jacuzzi inside instead, a gentleman named Sai Wai sought us out to reassure us that the water was being changed immediately, and that the problem would be solved as quickly as possible.

For dinner, we had reservations at Lung King Heen, the hotel's three michelin star Cantonese restaurant. Anyone who plans to stay at Four Seasons Hong Kong should immediately make reservations to eat here at least once. It is not at all hard to see why Lung King Heen has been given the ranking it has. The food, atmosphere and service were all of the highest quality, and we considered our dinner here to be one of the best we have ever had - rivalled only, in fact, by Le Cinq at Four Seasons George V in Paris (we found that we were unable to declare an absolute winner). Instead of opting for the set menu, we chose a number of dishes from the a la carte menu, and were absolutely astounded by what we were presented with. Every dish was beautifully prepared, and exquisitely delicious, and it was not hard to see that the staff had a true passion for what they were serving. We accompanied our meal with some top quality Chinese tea, which really completed this perfect experience. This is, perhaps, the finest Cantonese food in the world, and we will certainly return to Lung King Heen on our next visit - we are particularly excited to try their renowned dim sum at lunchtime.

As a final note, we feel that special mention must be made of Mandy at the concierge desk. Her exhaustive knowledge of the hotel, and of Hong Kong in general, ensured that we got the absolute best out of our short stay. We would advise anyone staying at Four Seasons Hong Kong to seek her out and take advantage of her obvious expertise.

Our stay at this hotel was a truly remarkable one.