To coincide with the arrive of its new executive chef, Pedro Samper, luxury hotel Langham Hong Kong has launched a new Savoury Afternoon Tea, the idea setting for intimate meetings and corporate gatherings. Bringing a more savoury side to the hotel’s acclaimed Langham Afternoon Tea with Wedgewood, offered in the elegant Palm Court lobby lounge,

The new afternoon tea is served specialty Wedgwood fine china using floor-to-table tea stands, and is a unique alternative to the traditional afternoon tea, with a selection of new signature items, including raspberry and rose foie gras lollipops with almonds; a refreshing Akagai clam and tuna ceviche with tomato, cilantro and lime; 48-month aged acorn fed Iberico Belotta ham with daiquiri-infused melon; lobster grisini with marie rose sauce and avocado; and Balik-style Salmon with caviar and crème fraîche. The experience continues with a savoury selection of bespoke English cheeses served with water wafers, lavosh and dried fruits.

These dishes are ideal for corporate gatherings because they are conducive to conversation without the formality of a full meal. The Savoury Afternoon Tea with Wedgwood is served on weekdays from 3-5:30p.m., and is priced at HK$488 (US$62) for two people.

In his new role, chef Samper oversees the hotel’s food operations in all western restaurants, including Palm Court, the chic Artesian bar, The Bostonian, Main St. Deli, and The Food Gallery, as well as in-room dining service and the events catering department. Born in San Sebastian, Spain, Pedro is a culinary veteran that has previously worked as executive chef at Paradores de Turismo Hotels and Resorts in Valencia, as well as some of Spain’s top restaurants, including three Michelin-starred Martin Berasategui and Quique Dacosta and one-starred Kokotxa. www.langhamhotels.com