Opened in 1928, The Peninsula Hong Kong is the oldest luxury hotel in Hong Kong, and the proprietor has pioneered the employment of porters in Asian hotels using European practices, and is known as the "Far Eastern Lady". For more than 90 years, The Peninsula has been a leader in Hong Kong's food and beverage industry, with the hotel's handmade custard mooncakes of the best quality in China, its British afternoon tea is among the best in the industry, and the Chinese restaurant Jia Lun Lou opened in 1986 and is a veritable mecca for morning tea.

The most fascinating thing about Jialin House is the chef's table. Led by current Executive Chinese Chef Leung Sun-lung, who was the Chef of the one-Michelin-starred restaurant Fu Lam Mun for 21 years before joining The Peninsula, he is a guest of many of the most important figures in Hong Kong's business community. The Chef's Table needs to be booked at least one week in advance, and there are no menus, and the chef often surprises guests with menus tailored to their tastes.

In addition, the lunch snack at Jia Lin Lou is also worth recommending. In fact, morning tea dim sum is not as technical as a main meal, and most of the top hotels produce as much dim sum. However, each restaurant has put a lot of effort into innovation, and different restaurants still have their own unique offerings.

Jia Lin Lou is especially good at making pictogram dim sum and likes to mix and match different ingredients. Take the pomegranate scallop dumplings as an example, the skin is made orange-yellow, and the top is decorated with three or four fresh pomegranates, and a little gold leaf is sprinkled with polish, which looks like a small red pomegranate. As soon as you bite into it, the deliciousness of the scallop fills between your teeth, and the pomegranates on top add to the freshness. Red shrimp xiao long bao is an improved version of the traditional soup dumpling, with fresh red shrimp meat filled into the soup dumplings, the thin skin and fresh filling is the best interpretation of it, when eating, it is best to bite open a small skylight and take a sip of the hot soup with your mouth. The roasted goose and taro box is a real snack, the fresh abalone is very elastic, the original addition of roast goose skin meat, wrapped in taro and fried, the skin is crispy, the fat is plump and very glutinous. Of course, Wagyu beef pancakes, lobster rolls with abalone sauce, brown sugar honeycomb cakes, barbecued pork crisp and other dim sum are also worth trying.

Among the many Cantonese restaurants in Hong Kong, the tea at Jia Lin Lou is also of the highest standard. There are more than 200 pieces of purple clay teapots with different shapes and 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 XO sauce and handmade custard mooncakes that are in short supply every Mid-Autumn Festival enjoy a good reputation.

The décor was designed by renowned Hong Kong designer Kenneth Ko, with a dark orange and yellow palette of stained glass, teak floors and exquisite carpets. The service is commendable and honorable, and even the disks and silverware of the sauce are polished beautifully and very carefully. Meals aren't too crowded, and it's a pleasure to enjoy a meal slowly in this quiet place.