The exhilarating buzz from one of the world's busiest cities began to slip away as I moved through the elegant lobby at the Four Seasons Hong Kong. Amidst the fragrant florals, soaring windows overlooking Victoria Harbour, and exquisite surroundings, a sense of peace and order prevailed.My impression that Four Seasons Hong Kong was unique grew throughout my three-night stay. Everything was perfect. So perfect that as much I as try to live in the moment, I started planning my return to the hotel while I was still there!The Four Seasons Hong Kong over-delivers when it comes to outdoor pools – lap pool, infinity edge pool, cold plunge pool, and whirlpools – with jaw-dropping views of Victoria Harbour and the rising Kowloon skyline. Recognized by travel experts as one of the best in the city, the Four Seasons Hong Kong Pool Terrace is perfect.It must have been the intoxicating view and the Ruinart champagne I was sipping, because after about 15 minutes into the Luxury Manicure and Perfect Pedicure, I started trying to figure out how many times I could get to Hong Kong in the coming year for more treatments. Seriously. A customized sixty-minute facial using Biologique Recherche methodology and products left me feeling and, hopefully looking, like a much younger version of myself. Hotel guests, as well as anyone with a spa appointment, are welcome to indulge in the offerings in the Spa’s expansive Vitality Lounge, including a crystal steam room, relaxation zone, and hot pool.With two of the numerous onsite restaurants holding multiple Michelin stars, namely Lung King Heen and Caprice, the Four Seasons Hong Kong is a foodie haven. You don’t need to be a guest at the hotel to enjoy these amazing restaurants, but it is only a short stroll to your next gourmet meal if you are.Dinner at the Forbes Five-Star and Michelin three-star Lung King Heen was perfection, from the arrival of the champagne trolley at the beginning of the evening to the sweet treats at the end. The impressive menu at Lung King Heen, designed by Executive Chef Chan Yan Tak, the first Chinese chef to receive three Michelin stars, includes unforgettable crispy chicken fillet with sesame in lemon sauce, wok-fried prawns with organic black garlic and dried chilli, and many other exceptional items.