The Peninsula has always been one of the leading restaurants in Hong Kong, from the opening of the 1986 Grand Wing to the highly regarded Lobby Lounge for afternoon tea.
Long regarded as one of the most prestigious Cantonese restaurants in Hong Kong, Ka Lun House was awarded a Michelin star in Hong Kong and Macau in 2017. Chef Leung Sun-lung, the current Executive Chef of Chinese Cuisine, was the Chef of the one-Michelin-starred restaurant Fook Lam Men for 21 years before joining The Peninsula.
As the first restaurant group to publicly stop selling shark fin, Ka Lun House has removed shark fin from its menu since 2012 in support of environmental protection. Without shark fin, the appeal of the dishes remains the same. The appetizer, Amber Walnut, has been a popular appetizer for many years. The brown walnuts in the sauce are evenly hung in a small silver bowl, and a little white sesame seeds stick to the surface, and a small piece is sandwiched into the mouth, sweet and crispy, not greasy at all. The Chahuang Smoked Crispy Chicken that needs to be booked one day in advance is also the master of the house, with thin and translucent skin, crispy as paper, tender and juicy chicken, not firewood or tough, and a mellow and attractive tea aroma. One crab and three meals are not only interesting, but also bring out the original flavor of the ingredients. The fat and firm crab claws are stewed with the egg custard, and the soft and elastic taste forms a strong contrast; After the crab meat and vegetables are fried, they are charred on the outside and soft on the inside, fragrant and appetizing; The seafood rice made with crab fillet is fresh and rich, and each spoonful has real ingredients.
The most surprising feature is the Chef's Table, a one-of-a-kind dining experience: the Chef's Table on the second floor can only accommodate 4-6 people at a time and must be booked at least a week in advance. Here you can see Chef Leung Sun Lung and his back-of-house kitchen team preparing the meal at HK$2,888 per person (six-course) or HK$3,288 per person (eight-course), including premium wine and tea pairing, plus a service charge.
Tea tasting at Jialin House is also a great pleasure, with a collection of more than 200 beautiful purple sand teapots of different shapes, and the 25 teas on the tea list are carefully matched, including 30-year-old Pu'er. Tea master Daniel has been working in The Peninsula for more than 20 years and knows every tea with a knack for everything he needs.
After the meal, you can also bring some sustenances to your relatives and friends. Jialin Lou's fresh and spicy X.O. sauce and handmade custard mooncakes that are in short supply every Mid-Autumn Festival enjoy a good reputation. It is worth noting that there are two types of mooncakes sold by the hotel, one is the custard mooncake of The Peninsula Hotel, which is machine-made and has the English name of the Peninsula printed on the top of the box, which is available on the hotel's official website and Tmall. Another popular is the mini custard mooncakes from Jia Lin Lou, handmade, limited to launch, with a short shelf life, and each mooncake is printed with a unicorn pattern, which can only be picked up. The price difference between the two is more than 100 Hong Kong dollars.
The restaurant is decorated with dark brown and gold tones, antique teak floors, red printed carpets, and an antique wall clock, reminiscent of a 1920s Shanghai restaurant, which is old but spotless, and the silver chopstick rest on the table reflects the restaurant's intentions. The service is commendable and honorable, and even the disks and silverware of the sauce are polished beautifully and very carefully. It is recommended to book the Chef's Table one month in advance, and this service may be suspended on major holidays, please contact us by email or phone.
*Encyclopedia of Knowledge:
1. A tea pot is more of a psychological effect, the purple clay pot has a double porous structure, with strong adsorption, but the tea still will not run into the tea tire, saying that it will smell because the teapot is not cleaned. Tea stains are the polyphenols in the tea water that are oxidized into dark stains attached to the tea cup, and drinking them into the body can easily cause health hazards. The teapot should be cleaned in time after each tea brew, otherwise it will be more difficult to clean it as it accumulates.
2. Hong Kong follows the British custom to compile the number of floors, the so-called "underground" or "G floor (Ground Floor)" is the first floor in the mainland, and the first floor in Hong Kong is the second floor in the mainland.
*Tips：
Previously, Dim Sum Chef Fang Lixing of Jialin House is currently working for Guangzhou Yew Wah Restaurant Group (the parent company of Egong Village) as Dim Sum Director and Distribution Center Director.
