SPRING MOON

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!

The six-course set meal is recommended at Jialinlou. The combination of the menu is interesting and innovative. Looking carefully at the original, it has injected a lot of health concept elements. Nourishing and smooth evening meals are the first choice. A rare heartwarming surprise. There is no unfair charge for tea and snacks at all, a true five-star hospitality.

Located in the Hong Kong Peninsula Hotel, Tsim Sha Tsui, I like sitting in the attic. The environment is quiet and there is no feeling of hustle and bustle. I am satisfied with dim sum, porridge and soup. The fried crab claws and Shunde fish soup are recommended. Sweet and sour pork, truffle chicken, and zebra porridge are also delicious.

The dim sum there is very famous. In addition to expensive, it is delicious. There are three kinds of siu-mei platter. The crab noodle dumplings are still very Shanghai-like. The dumplings are not simple, the soup is very fresh, and the seafood fried rice is very fragrant. , There are a lot of ingredients, the desserts are also very delicate, the desserts are delicious, and a box of desserts are packed after the meal, which is crazy.

[Peninsula Hotel] The oldest hotel in Hong Kong, one of the most luxurious and famous hotels in Hong Kong and even the world. [Jialinlou] The most prestigious Cantonese restaurant in Hong Kong, the Michelin star restaurant, is known for its first-class Cantonese cuisine and dim sum. The interior decoration is antique, meticulous and elegant, with a Chinese style. [Reminder] Diners must wear formal attire. [Prelude] We arrived at the Peninsula Hotel at 3pm. The line for afternoon tea in the lobby was too long. We had to make an appointment for dinner at the reception desk in the lobby. We were told that there was only a table at 8:30 in the evening, or even after watching the night view of Victoria Bay. , The time is right, make a reservation. [Ordering] After we were seated, we looked through the menu and the dishes were abundant. It was our first time here, and we were dazzled. There is a chef’s recommended set menu on the front page of the menu, 1488 Hong Kong dollars per person. The price is acceptable, saves time and worry, and can fully taste the craftsmanship of Chef Liang. It should be a good choice. [Service] The waiter is warm, soft-spoken, considerate and thoughtful, making diners feel honorable everywhere, super five-star evaluation. [Dishes] The first course is a gift: sweet walnuts. Tasting, the walnuts are freshly selected, without the slightest clam flavor; during processing, the heat is excellent, and the fragrant and crispy taste reflects the ultimate. Personally, it is actually quite difficult to process walnuts with extremely high oil content. They are over-heated and have a burnt taste; they are under-heated and taste jerky. His sweet walnut, five-star praise. The good impression of the first dish made me appetite. Crispy lobster wonton, the tenderness of the lobster meat is perfectly locked by the crispy skin, the dipping is sweet and waxy, it is chewy in the mouth, sweet, soft and glutinous, crisp and fragrant, perfect fusion, super fried South African fresh abalone, the ingredients should be 4 to 5 abalone The abalones are made of real materials and cooked properly. The freshness and chewiness are perfectly balanced. I have eaten too many abalones in China. The taste is hard, the chewy texture is too strong and the freshness is obviously insufficient. Hey, compared with his fried South African fresh abalone, the domestic eats are "fake abalone" [Aftertaste] At this moment I listened to light music and thought about the dishes of the day carefully, but I still have endless aftertastes. Chef Liang deserves to be a Michelin chef. All the dishes are exquisite, the ingredients are exquisite, and the jade plates are delicacies. He is most praised for his handling of all kinds of ingredients, such as pure fire. Although the price is a bit expensive, it’s worth tasting a gluttonous meal