A Star-Studded Epicurean Adventure At The Peninsula Hong Kong
22/06/2020
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ENQUIRIESCecilia Lui
Regional Director of Communications, Greater China -
Discerning Hong Kong diners are invited to embark on A Culinary Journey of The Stars at The Peninsula. This exciting dining programme brings together the masterful Michelin-starred cuisines of Spring Moon and Gaddi’s from their iconic Chef’s Tables. Chef Albin Gobil of Gaddi’s and Chef Lam Yuk Ming of Spring Moon will curate a ground-breaking 6-course menu showcasing signature creations from each esteemed dining destination.
Spring Moon and Gaddi’s are embarking on a year of celebrations to mark the Michelin Guide Hong Kong Macau 2020 awarding one-Michelin star to each restaurant. This is the fourth consecutive Michelin star for Spring Moon, and the first for Gaddi’s. To honour these accolades, a scintillating new dining experience showcases the Golden Trio of excellence at each restaurant.
At Gaddi’s, Chef Albin Gobil delights guests with deceptively simple yet highly imaginative interpretations of modern classics. Ensuring that Gaddi’s opulent interiors and innovative cuisines are matched by impeccable service is restaurant manager Michele Drusacchi, who marries old-world charm with novel updates while the restaurant sommeliers shares their peerless knowledge and expert anecdotes on over 700 labels from the world’s finest vineyards. Helming the Spring Moon kitchen is Chef Lam Yuk Ming who channels two decades of expertise by elevating Cantonese cuisine to new heights – no easy feat in a city impassioned by this culinary genre. Spring Moon’s restaurant manager Marco Wu’s career-long devotion to Chinese restaurant services and Cantonese cuisine provides personal attention straight from the heart, while assistant manager Elvis Wong is a certified National Tea Artist who delivers extraordinary insights to tea pairings and Chinese tea ceremonies.
The Culinary Journey of the Stars at The Peninsula brings together these two Golden Trios and the team to craft an exclusive 6-course dining experience. Commencing at the Spring Moon Chef’s Table, the evening begins with the alluring appetiser trio. Offered in bite-size portions, a sublime trinity of Smoked barbecued pork with honey, Chilled tomato with plum wine jelly and Roasted goose with caviar is among Spring Moon’s most beloved dishes, and is paired with chilled Taiwanese donging oolong tea and a Sancerre, Le Rochoy, Domaine Laporte, Loire Valley 2018. Flaming drunken prawns flambéed table-side with rose liqueur are enhanced with a tea from the Chaoan Mountains and The Peninsula Chardonnay “La Cruz Vineyard” by Keller Estate, Sonoma Valley, California, USA 2016. The Deep-fried chicken fillet stuffed with minced shrimps, crab meat and crab coral is a contemporary interpretation of a traditional Zhejiang dish. A smooth osmanthus tea pairing from Hangzhou and a Bodegas Muga Reserva, Rioja DOCa, Spain 2015 complete the Spring Moon section of the menu.
Guests are then accompanied to the acclaimed Chef’s Table in the Gaddi’s kitchen for up-close insights into the next phase of the journey, including a seasonal presentation of John Dory paired with Beaune 1er Cru "Boucherottes", Louis Jadot, Burgundy, France 2013. A Miéral pigeon is the penultimate course, flawlessly matched by a Castelgiocondo Brunello Di Montalcino DOCG, Tuscany, Italy 2013. Dessert is a wondrously refreshing finale, boasting a citrus confection with lime segments, lemon cream, thin opaline and zesty shiso sorbet.
Available from Wednesday to Saturday, The Culinary Journey of the Stars at The Peninsula is priced at HK$2,388* per person, with wine pairing available for an additional HK$780*. For enquiries and reservations, please call +852 2696 6693, or email diningphk@peninsula.com.
Remarks:
- *Subject to 10% service charge
- The menu items will be changed base on seasonality without prior notice
Spring Moon and Gaddi’s are embarking on a year of celebrations to mark the Michelin Guide Hong Kong Macau 2020 awarding one-Michelin star to each restaurant. This is the fourth consecutive Michelin star for Spring Moon, and the first for Gaddi’s. To honour these accolades, a scintillating new dining experience showcases the Golden Trio of excellence at each restaurant.
At Gaddi’s, Chef Albin Gobil delights guests with deceptively simple yet highly imaginative interpretations of modern classics. Ensuring that Gaddi’s opulent interiors and innovative cuisines are matched by impeccable service is restaurant manager Michele Drusacchi, who marries old-world charm with novel updates while the restaurant sommeliers shares their peerless knowledge and expert anecdotes on over 700 labels from the world’s finest vineyards. Helming the Spring Moon kitchen is Chef Lam Yuk Ming who channels two decades of expertise by elevating Cantonese cuisine to new heights – no easy feat in a city impassioned by this culinary genre. Spring Moon’s restaurant manager Marco Wu’s career-long devotion to Chinese restaurant services and Cantonese cuisine provides personal attention straight from the heart, while assistant manager Elvis Wong is a certified National Tea Artist who delivers extraordinary insights to tea pairings and Chinese tea ceremonies.
The Culinary Journey of the Stars at The Peninsula brings together these two Golden Trios and the team to craft an exclusive 6-course dining experience. Commencing at the Spring Moon Chef’s Table, the evening begins with the alluring appetiser trio. Offered in bite-size portions, a sublime trinity of Smoked barbecued pork with honey, Chilled tomato with plum wine jelly and Roasted goose with caviar is among Spring Moon’s most beloved dishes, and is paired with chilled Taiwanese donging oolong tea and a Sancerre, Le Rochoy, Domaine Laporte, Loire Valley 2018. Flaming drunken prawns flambéed table-side with rose liqueur are enhanced with a tea from the Chaoan Mountains and The Peninsula Chardonnay “La Cruz Vineyard” by Keller Estate, Sonoma Valley, California, USA 2016. The Deep-fried chicken fillet stuffed with minced shrimps, crab meat and crab coral is a contemporary interpretation of a traditional Zhejiang dish. A smooth osmanthus tea pairing from Hangzhou and a Bodegas Muga Reserva, Rioja DOCa, Spain 2015 complete the Spring Moon section of the menu.
Guests are then accompanied to the acclaimed Chef’s Table in the Gaddi’s kitchen for up-close insights into the next phase of the journey, including a seasonal presentation of John Dory paired with Beaune 1er Cru "Boucherottes", Louis Jadot, Burgundy, France 2013. A Miéral pigeon is the penultimate course, flawlessly matched by a Castelgiocondo Brunello Di Montalcino DOCG, Tuscany, Italy 2013. Dessert is a wondrously refreshing finale, boasting a citrus confection with lime segments, lemon cream, thin opaline and zesty shiso sorbet.
Available from Wednesday to Saturday, The Culinary Journey of the Stars at The Peninsula is priced at HK$2,388* per person, with wine pairing available for an additional HK$780*. For enquiries and reservations, please call +852 2696 6693, or email diningphk@peninsula.com.
Remarks:
- *Subject to 10% service charge
- The menu items will be changed base on seasonality without prior notice
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A Star-Studded Epicurean Adventure At The Peninsula Hong Kong