Sunny’s Four Bedrooms Sea View Lock Hart Apartment
·Apartments
ElevatorSmoke-free property
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Room types · 1
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Apartment, 4 Bedrooms
3 × Bunk bed / 1 × Twin bed / 1 × Sofa bedup to 8
<p><strong>3 Twin Bunk Beds, 1 Twin Bed and 1 Twin Sofa Bed</strong></p><p><b>Layout</b> - 4 bedrooms </p><p><b>Internet</b> - Free WiFi </p><p><b>Entertainment</b> - LCD television with digital channels</p><p><b>Food & Drink</b> - Kitchenette with refrigerator, stovetop, cookware/dishware, and electric kettle</p><p><b>Sleep</b> - Blackout drapes/curtains </p><p><b>Bathroom</b> - 2 bathrooms, shower, slippers, and free toiletries</p><p><b>Practical</b> - Washing machine</p><p><b>Comfort</b> - Air conditioning</p><p><b>Need to Know</b> - No housekeeping, no cribs (infant beds) or rollaway/extra beds available</p><p>Non-Smoking</p>
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Facilities · 2
All facilities & services listed by the hotel (aggregated across sources).
ElevatorSmoke-free property
N
Nearby & map
DiningSights
1
Forum
regional · ★★★ Michelin
$$$$
Co-founder and chef of this upmarket spot, the late Yeung Koon-yat – aka the "abalone king" – created the iconic Ah Yat braised abalone decades ago. To this day, it remains the speciality that attracts food-loving crowds from near and far. As well as the tender and flavourful abalone, classics such as pan-seared leopard coral grouper fillet and baked stuffed crab shell are nicely made. The extensive wine list showcases boutique wineries.
178m
2
L'Envol
French Contemporary · ★★ Michelin
$$$$
French
654m
3
Rùn
Cantonese · ★★ Michelin
$$$
Chef Hung has worked in many 5-star hotels and values food quality and shrewd techniques more than anything else. Seasonal ingredients from around the world are painstakingly prepared the traditional way and then plated with modern refinement. Wok-fried crab claw with dried shrimps, spring onion and layered bean curd sheet is exquisitely presented and loaded with umami. The wine and tea sommeliers, as well as the professional service team, make for a pleasant experience.
575m
4
Ho Hung Kee (Causeway Bay)
Noodles and Congee · ★ Michelin
$$
No discussion about Hong Kong’s historic noodle shops would be complete without mentioning Ho Hung Kee, which originally opened in Wan Chai in the 1940s and is famed for its springy wonton noodles and fresh, sweet soup. More elements have been added here at its new address – dim sum and some Cantonese dishes are now served too. For the interior, they’ve adopted a more contemporary, Western style aesthetic.
261m
5
Roganic
European Contemporary · ★ Michelin
$$$
This offshoot of its London namesake by British chef Simon Rogan moved here in 2025. As opposed to the tasting menus offered in the former venue, a new sharing-style set menu allows guests to dine flexibly and creatively. As always, the modern British score celebrates local sustainable produce and champions a farm-to-table zero-waste concept. Four types of libation pairings cater to both wine buffs and teetotallers.
393m
6
Zhejiang Heen
Zhejiang · ★ Michelin
$$
Run by a group of Hongkongers of Zhejiang descent, this traditionally furnished restaurant boasts universal appeal. On the menu, Zhejiang delicacies rub shoulders with Shanghainese specialities. Make sure you pre-order ‘snatched tiger tails’ – seared swamp eel in a brown sauce that reveal exquisite knife work and a springy texture. Also check out the seasonal dishes and excellent buns and pastries. Friendly, unobtrusive service.
405m
7
Kam's Roast Goose
chinese · ★ Michelin
$$
For over 70 years, the Kams have been famous for their roast goose and this shop was opened by the third generation. But the goose extravaganza doesn’t stop at their juicy roast goose with crispy skin. Try also their silky, melty goose blood pudding or the decadent blanched noodles tossed in goose fat. Other Cantonese barbecue dishes glistening in the window are also worth trying. With only 30 seats, don’t be surprised to see a queue.
641m
8
Xin Rong Ji
Taizhou · ★ Michelin
$$$$
Taizhou cuisine emphasises the natural flavours of ingredients, so dishes are only sparingly seasoned with aromatics. Braised wild-caught yellow croaker from the East China Sea is the must-try signature here; other recommendations include deep-fried conger eel and braised radish. Seasonal offerings include regional specialities like lamb offal which is rarely found in Hong Kong. Certain items require pre-ordering.
910m
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.