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Exploring New Frontiers in Chinese Cuisine

July 10, 2015
Exploring New Frontiers in Chinese Cuisine

This July, The Peninsula Hong Kong paid homage to Chinese cuisine by bringing together some of the field’s most celebrated chefs for an exclusive dinner experience. The five master chefs, gathered from The Peninsula’s renowned Chinese restaurants in Hong Kong, Bangkok, Paris, and Tokyo, together with the Dim Sum Ambassador of The Peninsula Hotels, joined forces to treat guests to an unforgettable meal at Spring Moon.


In preparation for the occasion, the group of virtuoso chefs and their respective restaurant managers embarked on a four-day adventure into the heart of China’s Yunnan province from 4 to 8 July. The second annual Chinese Gastronomic Adventure deepened the chefs’ appreciation and knowledge of Yunnan’s local ingredients with a series of educational activities and tours. Chef Frankie Tang of Spring Moon was delighted by the immersive nature of the trip; foraging for wild mushrooms in the mountains of Chuxiong and finding inspiration in the cultivation of the region’s world-famous Yunnan ham.  A trip to a Pu’er tea plantation offered yet another highlight for the chefs, who were encouraged to hand-select ingredients from the diverse farms and suppliers they visited for the impending culinary showcase.

The first event in the Peninsula Signature Event Series, the Chinese Culinary Masters’ dinner offered guests the chance to savour iconic renditions of classic dishes, reinvented by the prowess of each respective chef. By combining their esteemed cooking skills with the knowledge they gained from their travels to Yunnan province, the chefs managed to demonstrate the depths of their learning – with flavourful results.  Each maestro was assigned a particular ingredient and a cooking method – stewing, deep-frying, boiling, sautéing, pan-frying or double boiling – to create a unique Chinese dish. The ensuing meal redefined culinary boundaries, providing guests with an unparalleled, one-of-a-kind perspective into the soul of Chinese cuisine.

While the event pushed the boundaries to reveal new culinary frontiers, it also supported longstanding Peninsula traditions of giving back to society – 20% of the proceeds from the meal were donated to the Hong Kong Hereditary Breast Cancer Family Registry to promote awareness and bolster support during early detection of the disease.

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