For those who already plan the greatest St. Valentine’s Day of their life, the Peninsula Hong Kong has got something up its sleeve. Hong Kong’s oldest hotel is already an ideal milieu for the most romantic day of the year, that will be refined with an alluring array of celebratory menus and delectable promotions.
The Peninsula was the first hotel in Asia to have pageboys, based on the young “grooms” of Europe. On 13 or 14 February 2017, pageboys of the Peninsula Hong Kong will be hand-delivering “haute couture” artisanal chocolates. Each with its own unique look and flavour inspired by a variety of gemstones, the sweets are created by award-winning Executive Pastry Chef Frank Haasnoot in the hotel’s famous Chocolate Room by Haasnoot.
The foodie lovers will appreciate unique cooking classes with two of the most acclaimed culinary talents, Gaddi’s Chef Xavier Boyer and Executive Pastry Chef Frank Haasnoot. Taking place on Friday 10 and Saturday 11 February 2017 only, this will be the first time that the two chefs have ever come together to host a cooking class. The duo of experts will hold a cooking demonstration which will be themed “St. Valentine’s in Paris – The City of Love.” The cooking class will then be followed by a lavish lunch either in the Garden Suite (10 February) or Gaddi’s (11 February).
The Peninsula’s Felix restaurant and bar treats lovers with a five-course St. Valentine’s Day dinner that includes 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 have a choice 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 St. Valentine’s dessert menu climaxes with Pink Diamond, a playfully plated dish of pomegranate jelly and raspberry chocolate mousse with Sakura ice cream, followed by coffee or Peninsula teas and petits fours.
Gaddi, the much-loved French fine-dining restaurant, offers a special five-course St. Valentine’s Day dinner menu that aspires to showcase Chef Xavier Boyer’s creative take on Gallic cuisine to its fullest. 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 yoghurt siphon and Champagne jelly, with coffee or Peninsula teas accompanied by Valentine’s chocolates and petits fours on hand to round out a memorable meal.