Clear broth with thin strands of bird's nest, delicate shredded bean curd, and subtle chicken stock. Lighter than the braised version, more elegant.
Tips from diners
Request this as a mid-course cleanse if you're ordering multiple heavy dishes
A silky double-boiled soup with premium bird's nest, ginseng, and chicken stock. The nest dissolves into the broth, creating a luxurious, slightly sweet consommé.
Tips from diners
Order this on a second visit after you've sampled other dishes - it's rich and requires a palate-cleansing tea
Tender white fish fillet pan-fried until golden, served with a light soy-ginger sauce and seasonal vegetables. Flakes apart with a fork.
Tips from diners
This is an excellent main if you want something refined but not as heavy as the duck or beef
Half a duck with mahogany lacquered skin, served with plum sauce, scallions, and thin crepes. The meat is tender, the skin crackles, the balance of sweet and savory perfect.
Tips from diners
Wrap the skin with scallion in a crepe first, then eat the meat separately - that's the proper technique
Premium Japanese wagyu cubed and wok-tossed with aromatics, garlic, and black bean sauce. Tender cubes with a light char from the high heat, finished with ginger.
Tips from diners
Ask your server if they have A5 grade - when available, it's silkier than standard wagyu
Operating since 1986 with an Art Deco dining room that remains largely unchanged. The kitchen created the original XO chili sauce in 1987 that inspired an industry-wide trend. Service maintains Peninsula standards: formal, attentive, consistent.
Arrive through the main Peninsula lobby - the entrance ceremony and the room's design are part of the experience. Reserve at least one week ahead.
Ask your server if you can purchase a bottle of their XO sauce - it's the well-known version that started the trend in Hong Kong
They have over 25 tea options. Ask the server for a pairing recommendation instead of ordering wine - it's more interesting here.
The set menu lunch is often better value than a la carte. You'll get a tasting of their technique in one sitting.
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