Going to the Peninsula Hotel Jiahelou for dinner is a bit of a pilgrimage. The Cantonese dessert basically met the requirements, and the roasting with chestnut and Ximibudian was excellent, but filling the soup is a mistake. The same show with a reality show, several women are stunned and fixed. It's funny!
Recommend a six-course package in Jiahelou. The interesting new idea of the menu combination, carefully look at the original injection of many health concept elements, tonic light balcony meal is the first choice. Rare hearty surprise. No tea and snacks are not unfairly charged, true five-star hospitality.
Located at the Hong Kong Peninsula Hotel in Tsim Sha Tsui, it likes to sit in the attic. The environment is quiet and there is no feeling of hustle and bustle. No matter how satisfied the snacks, forgeries and soup dumplings are. Recommended fried crab porridge and Shunde fish porridge, stew meat, truffle chicken and variegated ball porridge taste good.
The food was plentiful and fresh, and it was really different from our hometown
The pastries there are very famous, in addition to expensive, or very delicious, the burning taste of the plate has three, the crab powder small cage is still very Shanghai flavor, the flower gum pour soup dumplings are not simple, the soup is very fresh, the seafood fried rice is very delicious, the ingredients are many, the pastries are also very delicate, the dessert is delicious, It's crazy to pack a box of snacks after dinner.
[Peninsula Hotel] The oldest existing hotel in Hong Kong is one of the most luxurious and famous hotels in Hong Kong and the world. [Jia Ling Lou] Hong Kong's most prestigious Cantonese cuisine hall, Michelin Dingxing Restaurant, with first-class Cantonese cuisine and snacks known, the store decorated quaint, meticulous and elegant, very Chinese style. [Tips] diners must wear formal clothes. [Prelude] We came to the Peninsula Hotel at 3 pm. The afternoon tea queue in the lobby was too long. We had to make a reservation at the lobby service desk for dinner. We were told that there is only an 8:30 pm meal. Ok, after watching the night view light show in Weiwan, the time is right, the reservation. [A la carte] After we enter the seat, look at the menu, the dishes are rich, we are the first time, eye-opening. The menu home page has a chef's recommendation package, HK$1488/person, the price is acceptable, easy to worry, and can taste the craftsmanship of chef Liang comprehensively, it should be a good choice. [Service] The waiter is enthusiastic, soft and thoughtful, so that the diners are everywhere feeling honored, super five-star rating. [Caipin] The first way is complimentary: sweet walnut. Tasting, walnut selection fresh, no tingling taste; The processing time is excellent, crisp taste, embodies the ultimate. Personal feeling, processing oil content of walnuts, in fact very difficult, over-fire, burnt taste; insufficient fire, the mouth feeling. His sweet walnut, five-star praise. The first dish of good feeling, let me open an appetite. Crittle lobster Yun-Tun, the fresh lobster meat is perfectly locked by the crisp skin, the sweet baked, the entrance chewing, sweet soft crisp fresh fragrance, perfect fusion, super-fried South African abalone, the ingredients abalone should be 4 to 5 between abalone, real material, fire in place, fresh and chewing force perfect balance. The domestic eat too much abalone, the taste is hard, chewing force too strong and tenderness obviously insufficient, hehe, and his home fry south african fresh abalone contrast, the domestic eat is "fake abalone" [ aftertaste] at this moment I listen to light music, carefully recall the dishes of the day, still aftertaste endless. Chef Liang is a Michelin chef, all the dishes are exquisite, with exquisite materials, jade plate rare. Best praise for his processing of various ingredients, such as pure green. Although the price is a bit expensive, but taste the oyster meal, worth