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FOR IMMEDIATE RELEASE

29 December 2014

THE PENINSULA HONG KONG CELEBRATES CREATIVITY IN ALL FORMS

THIS SPRING AS CHEF KAJI UNVEILS AN ART-INSPIRED TASTING MENU AT FELIX

Art takes centre stage in Hong Kong this spring, as the city plays host to Art Basel and a cornucopia of other cultural shows and events. To celebrate this kaleidoscope of creativity, one of the city’s most consistently imaginative restaurants, Felix at The Peninsula Hong Kong, has unveiled a special art-inspired tasting menu that takes guests on a multi-sensory journey to culinary nirvana.

Following on from last year’s much-praised menu based on some of the world’s most influential artworks, Felix’s Chef Yoshiharu Kaji has dreamed up a five-course dinner inspired by a variety of creative pursuits, from art and music to perfumery and architecture, as well as some of the world’s most fascinating cultures. This extraordinary menu is available from 6:00 pm each night in March and April 2015, and is priced at HK$ 1,038* per person (HK$ 1,588* with wine pairing).

The opening course, “England and Music”, puts a clever spin on two British comfort food classics while paying homage to the country’s influence on popular music. As well as Chef Kaji’s interpretation of the Scotch egg and cheese and bacon muffin, the dish also features several subtle references to a certain famous foursome from Liverpool and the Union Jack. For those who choose the wine pairing option, this is complemented by a glass of Ridgeview Knightsbridge 2010, a delightful English sparkling wine.

For the second course, “Toshusai Sharaku – Ukiyo-e”, Chef Kaji takes inspiration from his homeland and famed Japanese ukiyo-e print artist Toshusai Sharaku. Canadian spot shrimp with miso mayo and horned turban shell snail with herb-garlic butter are sure to light up the taste buds while the dish features an eye-catching depiction of a stylized face from one of the artist’s most famous works. This is paired with Koshu white wine from Japan.

*subject to 10% service charge

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CHEF KAJI UNVEILS AN ART-INSPIRED TASTING MENU AT FELIX – 2

The third course pays tribute to one of the world’s most incredible architectural wonders, the Taj Mahal. Drawing from India’s heady culinary heritage of exotic herbs and spices, the dish features a quail breast skewer with tandoori crumble and poached white asparagus with curry sabayon, all plated to resemble the iconic palace. This comes paired with the intriguing Grover 2014, one of India’s most renowned wines.

Two options are available for the fourth course. The first – pan-fried rockfish and duck liver, borscht sauce, beetroot mayo and poached vegetables – comes from Russia with love, comprised entirely of ingredients from the Eastern European nation. The presentation, meanwhile, is inspired by Pyotr Ilyich Tchaikovsky’s legendary ballet “Swan Lake” and the wine pairing is another Russian classic, Burnier 2009.

Alternatively, guests can plump for the grilled American beef tenderloin, vegetable roll, tacos, sour cream, avocado and tomato salsa, which is inspired by the culinary culture of Mexico. The dish features a perfect combination of popular Mexican ingredients and an entrancing replica of a Mexican hat made of tortillas. The wine pairing is the rich and fruity L.A. Cetto Petite Sirah 2010 from Mexico.

Rounding off the meal on a sweet note is “Perfume”, an alluring concoction of raspberry meringue, red fruit salad and yogurt-strawberry ice cream. Turning the spotlight on the art of creating aromas, the dish, which is presented in the shape of a perfume bottle, is accompanied by the waiter spraying an invigorating scent of fresh roses, lemongrass and rum. Featuring aromatic Balinese accents, the dessert is perfectly complemented by a wine pairing from the “Island of the Gods”.

“Creativity can be expressed in many ways and through many art forms,” says Chef Kaji, “and I wanted to reflect that in a way that also allowed me to push the boundaries of my own art form in the kitchen. The result is a playful and surprising tasting menu that I hope guests will have as much fun eating as I did creating it.”

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CHEF KAJI UNVEILS AN ART-INSPIRED TASTING MENU AT FELIX – 3

Chef Kaji has been with The Peninsula Hotels since 2007, first at Peter restaurant at The Peninsula Tokyo, and since 2011 as head chef at Felix. With his focus on fresh seasonal ingredients and his meticulous and quixotic take on modern European cuisine, Chef Kaji has continued to enhance Felix’s illustrious reputation over the past four years. The home of avant-garde European cuisine in Hong Kong since it opened its doors in 1994, Felix owes its fantastical design to celebrated French designer Philippe Starck and features one of the best city views in the world.

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About The Hongkong and Shanghai Hotels, Limited (HSH)

Incorporated in 1866 and listed on the Hong Kong Stock Exchange (00045), The Hongkong and Shanghai Hotels, Limited is the holding company of a Group which is engaged in the ownership, development, and management of prestigious hotels and commercial and residential properties in key locations in Asia, the United States and Europe, as well as the provision of tourism and leisure, club management and other services. The Peninsula Hotels portfolio comprises The Peninsula Hong Kong, The Peninsula Shanghai, The Peninsula Beijing, The Peninsula Tokyo, The Peninsula Bangkok, The Peninsula Manila, The Peninsula New York, The Peninsula Chicago, The Peninsula Beverly Hills, and The Peninsula Paris. Projects under development include The Peninsula London and The Peninsula Yangon. The property portfolio of the Group includes The Repulse Bay Complex, The Peak Tower and St. John’s Building in Hong Kong; The Landmark in Ho Chi Minh City, Vietnam; 1-5 Grosvenor Place in London, UK, and 21 avenue Kléber in Paris, France. The clubs and services portfolio of the Group includes The Peak Tram in Hong Kong; Thai Country Club in Bangkok, Thailand; Quail Lodge & Golf Club in Carmel, California; Peninsula Clubs and Consultancy Services, Peninsula Merchandising, and Tai Pan Laundry in Hong Kong.  

For further information, please contact:

Ms Winvy Lung

Director of Public Relations

The Peninsula Hong Kong

Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong

Telephone : +852 2696 6608

Fax : +852 2696 6633

E-mail : winvylung@

Website :

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