For those who aspire to make this year the greatest Valentine’s Day of their lives, the Peninsula Hong Kong has on offer a romantic, alluring and delectable line up exclusively for you!
On 13th or 14th of February, pageboys of the Peninsula Hong Kong will hand-deliver to its guests` “haute couture” artisanal chocolates. Each of these chocolates will have its own unique look and flavor inspired by a variety of gemstones; created by award-winning Executive Pastry Chef Frank Haasnoot in the hotel’s famous Chocolate Room.
Exclusively held on 10th Friday and 11th Saturday of February will be two unique cooking classes by two of the most acclaimed culinary talents, Gaddi’s Chef Xavier Boyer and Executive Pastry Chef Haasnoot -a maiden collaboration by the duo. This expert cooking demonstration themed “St. Valentine’s in Paris –The City of Love” will be followed by a lavish lunch either in the Garden Suite (10th) or at Gaddi’s (11th).
Peninsula’s Felix restaurant and bar will treat lovers to a five-course V-Day dinner of Challans duck and duck liver terrine with rhubarb compote and chip; sautéed bacon-wrapped Hokkaido scallops with black truffle cream braised spinach gnocchi, and poached Boston lobster with diced vegetables and marinière sauce. For the main course, diners can choose between the enticing French turbot and shrimp mousse pie with Choron sauce or the expertly grilled Japanese A5 beef striploin with shallot-vinegar sauce and fricassee mushrooms in a potato case. The dessert-finale of this meal will be Pink Diamond, a playfully plated dish of pomegranate jelly and raspberry chocolate mousse with Sakura ice cream.
Gaddi, the much-loved French fine-dining restaurant, offers a special five-course Valentine’s Day dinner menu that showcases Chef Boyer’s creative take on Gallic cuisine to its finest. The menu begins with Kristal caviar on a carrot mousseline with sea urchin, followed by Brittany scallop baked in its shell with young vegetables, and then poached turbot with truffle and celeriac. An indulgent main course of Scottish venison and duck liver pithiviers with truffle sauce precedes a delightful dessert of yuzu crémeux, lime and Champagne ice cream with yogurt siphon and Champagne jelly.
Both restaurants will conclude the celebratory dinners with coffee or Peninsula teas accompanied by Valentine’s chocolates and petits fours. For reservations visit here.