{"id":41298,"date":"2023-04-09T23:08:21","date_gmt":"2023-04-09T23:08:21","guid":{"rendered":"https:\/\/hoptraveler.com\/index.php\/2023\/04\/09\/new-dining-options-at-the-peninsula-hong-kong-this-spring\/"},"modified":"2023-04-09T23:08:21","modified_gmt":"2023-04-09T23:08:21","slug":"new-eating-choices-at-the-peninsula-hong-kong-this-spring","status":"publish","type":"post","link":"https:\/\/hoptraveler.com\/index.php\/2023\/04\/09\/new-eating-choices-at-the-peninsula-hong-kong-this-spring\/","title":{"rendered":"New eating choices at The Peninsula Hong Kong this Spring"},"content":{"rendered":"

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\n\tBy Paul Johnson<\/a> on Apr 09, 2023 in Accommodation<\/a>, Asia<\/a>, China<\/a>, Food and Drink<\/a>, Going Out<\/a>, Hong Kong<\/a>, Hotels<\/a>, Regions<\/a>, Restaurants<\/a>, Travel Miscellany<\/a> <\/p><\/div>\n

Abundant new eating choices await diners at The Peninsula Hong Kong this Spring, because the resort\u2019s acclaimed culinary staff presents a set of attractive new menus that spotlight the flavours of the season.<\/p>\n

Quintessentially Turkish breakfast at The Lobby<\/strong><\/p>\n

To coincide with the current opening of The Peninsula Istanbul, its gorgeous new property alongside the Bosphorus, The Peninsula has invited friends in any respect its resorts to pattern the artistry of Turkish delicacies. Since T\u00fcrkiye is a rustic with a vibrant historical past, and a practice of culinary arts that provides an particularly attractive window into its tradition, by providing time-honoured Turkish sweets and dishes \u2013 each in its resort eating places and as in-room facilities \u2013 The Peninsula goals to supply friends a style of \u201cAll Things Turkish.\u201d<\/p>\n

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At The Peninsula Hong Kong, morning diners can benefit from the enchanting flavours of Istanbul on the resort\u2019s signature Lobby restaurant with a alternative of customary Turkish breakfast dishes: Cilbir, poached eggs served over a scrumptious garlicky yoghurt, and completed with olive oil and crimson chilli flakes; or Menemen, slow-cooked eggs with a ragout of tomatoes, bell peppers, onions and garlic. Turkish breakfast set can also be obtainable at The Lobby, that includes A\u00e7ma Po\u011fa\u00e7a with jam and honeycomb, Feta cheese with marinated olives, Dried fruits, Plain yoghurt with pomegranate seeds, Cucumbers and tomatoes, Citrus fruit salad, together with Turkish tea, espresso or The Peninsula\u2019s tea assortment.<\/p>\n

The Quintessentially Turkish Breakfast Menu is out there from now till 14th May 2023, and is priced at HK$ 228* per dish and HK$ 368* per Turkish breakfast set.<\/p>\n

Classic dinner dance at The Lobby<\/strong><\/p>\n

In the late Twenties and Nineteen Thirties, The Peninsula Hong Kong\u2019s status for sleek social gatherings and dances started to develop, which turned the venue of alternative for the town\u2019s most glamorous dinner dances. These supremely subtle social occasions have allowed generations of friends to benefit from the pleasures of a effective meal accompanied by dancing to the music of a reside band \u2013 whose repertoire contains Jazz, Swing, Latin, and well-liked hit songs.<\/p>\n

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On twenty seventh April 2023, The Peninsula Hong Kong will revive this pleasant custom by inviting all fun-loving friends to placed on their dancing footwear for a Classic Dinner Dance within the resort\u2019s elegant Lobby restaurant.<\/p>\n

The particular night\u2019s menu will embody dishes reminiscent of Green pea risotto croquette with Bellota ham, pita bread, and white bonito taco, Tasmanian salmon a la plancha with white asparagus, cherry tomato and sauce vierge, Chargrilled Iberian pork pluma with candied apples and chickpea pur\u00e9e, and Floating island with strawberries and Madagascar vanilla sauce.<\/p>\n

An night to not be missed, the Classic Dinner Dance is priced at HK$ 2,188* per individual and reservations are required.<\/p>\n

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Salon x Delamotte Champagne dinner at Gaddi\u2019s<\/strong><\/p>\n

The Peninsula Hong Kong is delighted to current an unique one-night Champagne tasting dinner on the Michelin-starred French restaurant Gaddi\u2019s in partnership with Salon and Delamotte.<\/p>\n

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On this particular night, tackle a culinary journey with Mr. Didier Depond, President of Salon and Delamotte, along with the resort\u2019s Chef Sommelier Marc Le Gallic, the place friends will savour the unique, final classic launch by the Maison \u2013 Salon, Mill\u00e9sim\u00e9 2012. To accompany the Champagne, Chef de Cuisine Albin Gobil has crafted a gourmand four-course menu to be paired with 5 Champagne: Delamotte Brut NV, Delamotte Blanc de Blancs NV, Salon 2012, Delamotte Blanc de Blancs 2014 and Delamotte Brut Ros\u00e9.<\/p>\n

Available solely on twenty first April 2023, the Salon x Delamotte Champagne Dinner menu is priced at HK$ 2,888* per individual; reservations are required. For reservations and enquiries, please contact Gaddi\u2019s by cellphone at +852 2696 6763, or e mail at [email\u00a0protected]<\/a><\/p>\n

Calling all caviar connoisseurs<\/strong><\/p>\n

Guests with a style for the finer issues in life \u2013 significantly caviar and Champagne \u2013 will discover themselves deliciously catered to this season at The Peninsula Hong Kong\u2019s storied Michelin-starred French restaurant, Gaddi\u2019s. With his new, meticulously curated four-course (lunch solely) and six-course menus, Chef de Cuisine Albin Gobil showcases beautiful caviars from numerous elements of the world and every caviar will probably be served with its respective dish tableside in entrance of friends. The decadent choices embody a effective choice from France and China<\/a>, reminiscent of Caviar W3 Amur Beluga, Caviar Kaviari Kristal, Caviar Sturia Jasmin Osci\u00e8tre 100%, Caviar Royal Club Premium Baerii, Kaviari Caviar Press\u00e9 et D\u00e9shydrat\u00e9, and La Maison Nordique Shadi.<\/p>\n

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The Caviar menu is out there from now till twenty ninth April 2023. The four-course lunch menu is priced at HK$ 2,488* per individual; the six-course menu at HK$ 3,188* per individual. Accompanying status Champagne pairings are priced at HK$ 1,288* per individual for the four-course menu and HK$1,688* per individual for six programs.<\/p>\n

Traditional French Poularde en Vessie at Gaddi\u2019s<\/strong><\/p>\n

Poularde en Vessie, a posh gastronomic dish whose roots in Escoffien French delicacies date again to the nineteenth century, actually interprets to \u201cchicken in a bladder.\u201d It is a standard and distinctive cooking method by poaching a hen in a pig\u2019s bladder, and the following steam permits the meat to be infused with the flavours of the opposite key components: black truffles, white wine, and foie gras.<\/p>\n

This traditional dish is given an beautiful modern interpretation this spring by Gaddi\u2019s Chef de Cuisine Albin Gobil. Chef Gobil has chosen the perfect regionally farmed free-range hen for his preparation, which will probably be served tableside with the choice of a premium Champagne pairing.<\/p>\n

The Poularde en Vessie menu is out there from 18th April to sixteenth May 2023. Designed to be shared by a pair of diners, the menu is priced at HK$ 2,488* for 2.<\/p>\n

Clos Fourtet wine dinner at Spring Moon<\/strong><\/p>\n

This spring, The Peninsula Hong Kong is delighted to current an unique one-night-only wine tasting dinner on the Michelin-starred Cantonese restaurant Spring Moon in partnership with Clos Fourtet.<\/p>\n

Chinese Cuisine Executive Chef Lam Yuk Ming has created a 6-course menu that includes his signature dishes with seasonal components to enrich the wines chosen by Chef Sommelier Marc Le Gallic. Highlighted dishes embody Wok-fried Kyushu hen with white asparagus and yellow fungus and Smoked noticed garoupa fillet in supreme soy with crispy beef slices, to be paired with probably the most iconic vintages from Clos Fourtet.<\/p>\n

Available solely on third May 2023, the Clos Fourtet Wine Dinner menu is priced at HK$ 2,288* per individual; reservations are required.<\/p>\n

Second Wave Cocktails at Felix Lab<\/strong><\/p>\n

At The Peninsula Hong Kong\u2019s stylish, top-floor restaurant, Felix, a brand new idea has been thrilling diners alongside the gourmand delicacies and Victoria Harbour views: Felix Lab, a future-forward \u201ccocktail laboratory\u201d that embraces sustainability, creativity, and seasonality. Spearheaded by Head Mixologist Fran\u00e7ois Cavelier, Felix Lab takes a culinary method to crafting drinks \u2013 which leads to uniquely scrumptious concoctions.<\/p>\n

This spring, Felix Lab debuts a menu of latest \u201cEvocative Citrus\u201d choices: fragrant, citrus-based cocktails and mocktails \u2013 together with a Bergamot Martini, Rangpur Sonic, Etna Negroni, Cognac Menton, and non-alcoholic Calamansi Kombucha \u2013 that may be loved anytime, as aperitifs or as accompaniments to Felix\u2019s well-liked Sunday Brunch.<\/p>\n

\u201cEvocative Citrus\u201d concoctions are priced from HK$138* per glass.<\/p>\n

Felix Sunday brunch<\/strong><\/p>\n

Amongst the culinary delights launched at Felix by newly appointed Chef de Cuisine Aur\u00e9lie Altermaire is the spectacular new Felix Sunday Brunch menu, which diners can take pleasure in whereas overlooking the harbour and Hong Kong skyline. Beginning with a number of sharing dishes together with seasonal oysters, Spanish octopus, and French foie gras, adopted by a number of delectable predominant programs, the menu concludes with a finale of indulgent desserts.<\/p>\n

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Felix Sunday Brunch is out there each Sunday and is priced at HK$ 888* per individual. A alternative of free-flow beverage picks can also be obtainable at an extra price.<\/p>\n

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White asparagus season at Chesa<\/strong><\/p>\n

Spring is the long-awaited season when The Peninsula Hong Kong\u2019s charming Swiss restaurant, Chesa, spotlights the freshest white asparagus from Germany<\/a>. A particular set menu that includes this star ingredient contains dishes reminiscent of White asparagus served with Hollandaise sauce or baked with Parmesan and brown butter and White asparagus with hen oyster and morel ragout in golden puff pastry.<\/p>\n

Chesa\u2019s Green and White Asparagus menu is out there from 1st May to thirtieth June 2023, and is priced at HK$ 928* per individual. Wine pairing can also be obtainable at HK$ 408* per individual for 2 glasses or HK$ 680* per individual for 3 glasses. Guests may even obtain a particular B\u00fcndner R\u00f6teli as a memento, a traditional Swiss liquor made by The Peninsula Hotels, Group Executive Chef Florian Trento and the Grande Dame\u2019s Head Mixologist Francois Cavelier utilizing an historic secret recipe.<\/p>\n

*Subject to 10% service cost<\/p>\n

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