The Peninsula Hong Kong Presents Classic Dishes At Spring Moon And Gaddi’s

Two of The Peninsula’s iconic venues, Michelin-starred Cantonese restaurant Spring Moon and French gastronomy Gaddi’s, present new classic dishes, allowing guests the chance to savour authentic Cantonese and French delicacies.

Chef Gordon Leung from Spring Moon has reimagined 10 culinary classics, available from February 12 until March 31, 2017, that will delight Cantonese connoisseurs and newcomers alike. One highlight is the roasted chicken liver and pork belly with honey, which is made by marinating lean pork and chicken liver overnight with a homemade sauce, while the pork belly marinates in sugar. All three are then placed on a skewer and brushed with honey before being cooked on the grill to create a mouth-watering combination.

Famed for his modern-classic culinary philosophy, chef Xavier Boyer from Gaddi’s gives an exquisite contemporary interpretation of pressed duck, or canard à la presse, with three separate dishes from a challans duck, including duck breast simmered in pressed blood sauce, which is served with linguini and French black truffles; crispy leg confit with a delicate truffle salad; and clear broth with seasonal vegetables.

Dishes at the two eateries at The Peninsula Hong Kong are available from February 1 until March 31, 2017, with the exception of Valentine’s Day on 14 February.

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The Art of Business Travel is Asia-Pacific's leading portal for corporate travel news and views. We cover everything from airline routes and airport developments, to new hotels, meeting venues, loyalty schemes, and entertaining.