Four Seasons Hotel Dalian opened in March 2024 as the first international luxury hotel brand to enter the city in a decade, and the brand's debut in China's Northeast. The hotel occupies floors 23 to 41 of a tower in the Donggang harbour district, designed by NBBJ Shanghai with interiors by HBA Singapore. The concept draws on Dalian's railway heritage: rooms read like first-class train compartments, with leather trims, brass hardware, and finishes that recall vintage trunks. Across 254 rooms and suites on floors 23 to 36, floor-to-ceiling windows serve up the city skyline on one side and the open sea on the other, mountains tracing the horizon beyond. Guests arrive at a sky lobby on the 41st floor, where the entire port city unfolds below. The Presidential Suite crowns the uppermost guest floor with 180-degree ocean views and a private attendant, while a 33rd-floor Executive Lounge offers suite guests an all-day retreat above the harbour.
Dining is the hotel's boldest statement, six restaurants and a bar, led by Executive Chef Yeoh Chin Foong. On the 39th floor, Saai Yue Heen serves Cantonese classics: jujube-wood-oven Peking duck, handcrafted dim sum, and seafood from a two-tier live tank. Tokyo-based Strickland designed both this room and Yotsuba, a Japanese restaurant built around teppanyaki and a sushi counter stocked with local Snow Dragon beef, Australian Angus, and American Wagyu. The all-day Hui Hai offers market-style cooking in open kitchens, while street-level Fresca is a French-accented bakery with a garden terrace. Up on the 41st floor, the Lobby Lounge hosts a cherry-blossom Skyline Afternoon Tea by day and cocktails by night; next door, the nautical Harbour Bar pairs whiskies and tapas with sea views. The 38th-floor spa is finished in ocean blue and warm wood, and its infinity-edge pool appears to pour into the cityscape, the closest you can swim to the Dalian sky.
