Four Seasons Restaurant (Tai Po)

A Cantonese roast specialist that gained fame in London before returning to Hong Kong. The unassuming street-level facade opens into an elegantly decorated dining room with both main floor and mezzanine seating. Known for its signature cherry duck and char siu, the restaurant draws a steady stream of locals and hikers. The menu extends beyond roast meats to include soups, appetizers, and set meals. Service is generally efficient, though the space can feel tight during peak hours. Takeaway orders are also popular.