Winter Culinary Wonders at The Peninsula Hong Kong
16/11/2022
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ENQUIRIESCarolyn Lee
Brand Marketing and Communications Manager -
The transition from autumn to winter is an opportunity for culinary celebration at Hong Kong’s most legendary hotel. At each of The Peninsula Hong Kong’s acclaimed restaurants, the culinary teams are inspired at this time of year to create menus of warming gourmet dishes that take advantage of the finest seasonal ingredients arriving to their kitchens. These preparations – accompanied by specially curated wine offerings – offer hotel diners the most luscious flavours of the season.
White Truffle Delights at Gaddi’s
Late autumn is white truffle season in the famed Piedmont region – an event greeted with great fanfare at Gaddi’s, The Peninsula Hong Kong’s Michelin-starred French restaurant.
To showcase this prized delicacy, Chef de Cuisine Albin Gobil has designed a magnificent six-course menu featuring various preparations of tartufi bianchi, available to diners from now until December 2022. Highlights of the menu include Hokkaido scallops with Jerusalem artichokes, rocket salad and Piedmont hazelnuts; Scottish blue lobster with butternut squash, black trumpet mushrooms and sage butter; Brittany line-caught sea bass with celeriac, Mediterranean baby squid and Champagne foam; and Bresse chicken in Albufera sauce with braised salsify, chestnuts, and smoked Alsatian bacon.
The White Truffle Menu at Gaddi’s is priced at HK$ 2,888* (four courses) and HK$ 3,888 (six courses), with optional wine pairing recommendations by Chef Sommelier Marc Le Gallic at HK$ 1,288* (four glasses) and HK$ 1,588* (five glasses).
For reservations and enquiries, please call Gaddi’s at +852 2696 6763 or email gaddis@peninsula.com.
Legacy Peak Wine Dinner at Spring Moon
On 16 November 2022, The Peninsula Hong Kong’s Michelin-starred Cantonese restaurant, Spring Moon, will host an exclusive one-night dinner featuring the vintages of Chinese winery
Legacy Peak. Based in Ningxia region and founded in 1997 by owner Liu Hai, Legacy Peak is an award-winning winery which is also proclaimed as the Bordeaux of China.
The exquisite six-course wine pairing menu curated by Chinese Cuisine Executive Chef Lam Yuk Ming and Chef Sommelier Marc Le Gallic includes Crispy South China Sea garoupa fillet with hairy crab coral and crabmeat paired with Chardonnay, Ningxia 2019; a mille-feuille of roasted and glazed Peking duck accompanied by Marselan, Ningxia Helan Mountain 2019 and Cabernet Sauvignon, Ningxia Helan Mountain 2018; and Lychee-wood smoked barbecued Kagoshima beef with local raw honey served with Kalavinka (Cabernet Sauvignon & Merlot), Ningxia Helan Mountain 2017.
The Legacy Peak Wine Dinner Menu is priced at HK$ 1,980* per person. Advance reservations are required.
Warming Cantonese Specialities
With his new Winter Specialities menu, Chef Lam Yuk Ming offers Spring Moon diners a selection of enticing seasonal dishes. The choices include a hearty Stewed mutton brisket with fish maw, bamboo shoots and black mushrooms served in a clay pot; Braised shredded snake and abalone soup with fungus and chrysanthemum; and Braised Sicilian shrimp with green pepper, bean vermicelli and coriander served in a clay pot.
Available until 31 December 2022, Winter Specialities are priced from HK$ 198* to HK$ 1,280*.
Scrumptious Steam-cooked Cuisine
Chef Lam Yuk Ming has also created two unique dishes for Spring Moon’s à la carte menu that are made – and served – in exclusive STAUB Round Cocotte Steamers through 30 November 2022. These premier cookware vessels allow meat and vegetables to achieve tender, flavourful perfection – as diners enjoying the Steamed chicken with matsutake mushroom and Huadiao wine, or the Hot stone-steamed fresh abalone and pigeon fillet with Chu Hou sauce, will discover. Diners can also bring home the chef-worthy cookware to add a little whimsey to their kitchen at a special price of HK$ 2,420 (original retail price: HK$ 4,999).
For reservations and enquiries, please call Spring Moon at +852 2696 6760 or email springmoonphk@peninsula.com.
Cosy Swiss Fare at Chesa
At Chesa, The Peninsula Hong Kong’s charming culinary Swiss outpost, Chef de Cuisine Lo Wing Keung and his team have designed a new four-course menu that highlights the best of Switzerland’s seasonal preparations. Dishes on the Winter Specialities menu include Wild boar and apple compote terrine with bacon mayo; Fondue Chinoise - sliced beef tenderloin, chicken breast and pork loin simmered in bouillon served with angel hair pasta and various dips (for two); and Braised veal shank with dried prunes and glazed pearl onions. Diners enjoying these choices also receive a special gift: an exclusive bottle of Bündner Röteli, a classic Swiss liqueur, specially crafted by The Peninsula Hotels’ Group Executive Chef Florian Trento and Head Mixologist François Cavelier.
Available from now until 30 December 2022, the Chesa Winter Specialities Menu is priced at HK$ 888* per person, with optional wine pairing recommendations by the restaurant’s sommelier at HK$ 388* (two glasses) and HK$ 588* (three glasses).
For reservations and enquiries, please call Chesa at +852 2696 6769 or email chesa@peninsula.com.
Winery of the Month Selections
An ongoing and highly popular offering at The Peninsula Hong Kong is the hotel’s Winery of the Month programme, which features a specially curated wine list from a different international producer each month.
In November, Legacy Peak Wines, from China’s Ningxia province, takes the spotlight. One of the very few vineyards in China with vines more than 18 years old, Legacy Peak has won numerous accolades for its wines, including multiple Pinnacle Asia Wine Awards medals and the prestigious CWSA China Wine and Spirits Awards Gold Award.
December’s featured winery is Mitjavile Family from Saint-Emilion, highlighting its Château Tertre-Roteboeuf, Roc de Cambes, L'Aurage. Based on Right Bank of the Gironde in Bordeaux region, wines are produced with large majority of Merlot, Cabernet-Franc and Cabernet-Sauvignon, resulting in a rich and delicate profiles that deliver their potential on young vintages and after additional years in bottle.
For enquiries or reservations, please contact the Dining Service team at +852 2696 6691, or email at diningphk@peninsula.com.
*Subject to a 10% service charge
**Special safety precautions may be taken to meet local COVID-19 risk-minimising mandates
White Truffle Delights at Gaddi’s
Late autumn is white truffle season in the famed Piedmont region – an event greeted with great fanfare at Gaddi’s, The Peninsula Hong Kong’s Michelin-starred French restaurant.
To showcase this prized delicacy, Chef de Cuisine Albin Gobil has designed a magnificent six-course menu featuring various preparations of tartufi bianchi, available to diners from now until December 2022. Highlights of the menu include Hokkaido scallops with Jerusalem artichokes, rocket salad and Piedmont hazelnuts; Scottish blue lobster with butternut squash, black trumpet mushrooms and sage butter; Brittany line-caught sea bass with celeriac, Mediterranean baby squid and Champagne foam; and Bresse chicken in Albufera sauce with braised salsify, chestnuts, and smoked Alsatian bacon.
The White Truffle Menu at Gaddi’s is priced at HK$ 2,888* (four courses) and HK$ 3,888 (six courses), with optional wine pairing recommendations by Chef Sommelier Marc Le Gallic at HK$ 1,288* (four glasses) and HK$ 1,588* (five glasses).
For reservations and enquiries, please call Gaddi’s at +852 2696 6763 or email gaddis@peninsula.com.
Legacy Peak Wine Dinner at Spring Moon
On 16 November 2022, The Peninsula Hong Kong’s Michelin-starred Cantonese restaurant, Spring Moon, will host an exclusive one-night dinner featuring the vintages of Chinese winery
Legacy Peak. Based in Ningxia region and founded in 1997 by owner Liu Hai, Legacy Peak is an award-winning winery which is also proclaimed as the Bordeaux of China.
The exquisite six-course wine pairing menu curated by Chinese Cuisine Executive Chef Lam Yuk Ming and Chef Sommelier Marc Le Gallic includes Crispy South China Sea garoupa fillet with hairy crab coral and crabmeat paired with Chardonnay, Ningxia 2019; a mille-feuille of roasted and glazed Peking duck accompanied by Marselan, Ningxia Helan Mountain 2019 and Cabernet Sauvignon, Ningxia Helan Mountain 2018; and Lychee-wood smoked barbecued Kagoshima beef with local raw honey served with Kalavinka (Cabernet Sauvignon & Merlot), Ningxia Helan Mountain 2017.
The Legacy Peak Wine Dinner Menu is priced at HK$ 1,980* per person. Advance reservations are required.
Warming Cantonese Specialities
With his new Winter Specialities menu, Chef Lam Yuk Ming offers Spring Moon diners a selection of enticing seasonal dishes. The choices include a hearty Stewed mutton brisket with fish maw, bamboo shoots and black mushrooms served in a clay pot; Braised shredded snake and abalone soup with fungus and chrysanthemum; and Braised Sicilian shrimp with green pepper, bean vermicelli and coriander served in a clay pot.
Available until 31 December 2022, Winter Specialities are priced from HK$ 198* to HK$ 1,280*.
Scrumptious Steam-cooked Cuisine
Chef Lam Yuk Ming has also created two unique dishes for Spring Moon’s à la carte menu that are made – and served – in exclusive STAUB Round Cocotte Steamers through 30 November 2022. These premier cookware vessels allow meat and vegetables to achieve tender, flavourful perfection – as diners enjoying the Steamed chicken with matsutake mushroom and Huadiao wine, or the Hot stone-steamed fresh abalone and pigeon fillet with Chu Hou sauce, will discover. Diners can also bring home the chef-worthy cookware to add a little whimsey to their kitchen at a special price of HK$ 2,420 (original retail price: HK$ 4,999).
For reservations and enquiries, please call Spring Moon at +852 2696 6760 or email springmoonphk@peninsula.com.
Cosy Swiss Fare at Chesa
At Chesa, The Peninsula Hong Kong’s charming culinary Swiss outpost, Chef de Cuisine Lo Wing Keung and his team have designed a new four-course menu that highlights the best of Switzerland’s seasonal preparations. Dishes on the Winter Specialities menu include Wild boar and apple compote terrine with bacon mayo; Fondue Chinoise - sliced beef tenderloin, chicken breast and pork loin simmered in bouillon served with angel hair pasta and various dips (for two); and Braised veal shank with dried prunes and glazed pearl onions. Diners enjoying these choices also receive a special gift: an exclusive bottle of Bündner Röteli, a classic Swiss liqueur, specially crafted by The Peninsula Hotels’ Group Executive Chef Florian Trento and Head Mixologist François Cavelier.
Available from now until 30 December 2022, the Chesa Winter Specialities Menu is priced at HK$ 888* per person, with optional wine pairing recommendations by the restaurant’s sommelier at HK$ 388* (two glasses) and HK$ 588* (three glasses).
For reservations and enquiries, please call Chesa at +852 2696 6769 or email chesa@peninsula.com.
Winery of the Month Selections
An ongoing and highly popular offering at The Peninsula Hong Kong is the hotel’s Winery of the Month programme, which features a specially curated wine list from a different international producer each month.
In November, Legacy Peak Wines, from China’s Ningxia province, takes the spotlight. One of the very few vineyards in China with vines more than 18 years old, Legacy Peak has won numerous accolades for its wines, including multiple Pinnacle Asia Wine Awards medals and the prestigious CWSA China Wine and Spirits Awards Gold Award.
December’s featured winery is Mitjavile Family from Saint-Emilion, highlighting its Château Tertre-Roteboeuf, Roc de Cambes, L'Aurage. Based on Right Bank of the Gironde in Bordeaux region, wines are produced with large majority of Merlot, Cabernet-Franc and Cabernet-Sauvignon, resulting in a rich and delicate profiles that deliver their potential on young vintages and after additional years in bottle.
For enquiries or reservations, please contact the Dining Service team at +852 2696 6691, or email at diningphk@peninsula.com.
*Subject to a 10% service charge
**Special safety precautions may be taken to meet local COVID-19 risk-minimising mandates