FOR IMMEDIATE RELEASE
March 2017
Spring Moon Pays Tribute To
The Ancient Art Of Chinese Tea Appreciation
As The Michelin-Starred Cantonese Restaurant Launches A Selection Of Tea-Infused SpecialIties
And A Tea-Pairing Tasting Menu
An elegant tradition that stretches back millennia, tea appreciation holds a special place within Chinese culture, and spring is a particularly auspicious time of the year for tea connoisseurs. With the arrival of warmer weather in March, tea bushes awaken from their winter slumber to sprout new buds ripe for harvest, yielding teas that are prized for their bold characters and fresh flavours that reflect the qualities of the season.
In celebration of this year’s spring harvest, The Peninsula’s Michelin-starred Cantonese fine-dining restaurant Spring Moon is launching a selection of premium Chinese speciality dishes made using various types of tea, as well as an indulgent tea-pairing tasting menu. Available from 1 April until 30 June 2017, the menus have been specially created by The Peninsula’s Chinese Cuisine Executive Chef Gordon Leung and seasoned Tea Master Daniel Yeung, each of whom can boast more than 20 years of experience in their respective fields.
Comprising six alluring à la carte options, the Spring Moon Premier Chinese Tea Specialities menu features a choice of meticulously prepared dishes that use tea to enhance the flavours of the ingredients. The Chilled whole abalone with Longjing tea, for example, is made by steaming South African abalone before marinating it with Longjing tea and leaving it to season overnight in the fridge. Non-fermented Longjing, which was granted the status of Gong cha or imperial tea during the Qing dynasty, was chosen due to its ability to pair well with seafood.
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Spotted garoupa fillet rolls, meanwhile, are marinated in mono species tea, before Chinese ham, carrot and bamboo shoots are added and the whole roll is half-fried before being poached in a soup.
Produced from tea bushes that are more than 100 years old, the mono species tea has an orchid-like fragrance and a dry character that perfectly balances the richness of the garoupa.
Other highlights of the menu include the Wok-fried diced premier Kagoshima beef fillet, which is marinated and smoked with Rose tea to add a smoky-floral aroma, and the Crispy baby pigeon stuffed with eight treasures and smoked with Zheng Shan Xiao Chong tea leaves. To make the latter dish, the pigeon is stuffed with abalone, dried scallops, pigeon meat, ham, dried shrimps, Chinese mushrooms, lotus seeds, barley and Zheng Shan Xiao Chong tea leaves before being boiled in tea for 15 minutes, left to cool, hung for four hours to dry, then finally deep-fried and served.
Offering an even greater insight into the qualities of Chinese tea, the Premier Chinese Tea-Pairing Tasting Menu features six exquisite courses paired with three exceptional teas. The menu begins with an appetiser trio of Pan-fried scallops with caviar, Pomfret fillet smoked with tea leaves, and Crispy pigeon egg paired with a chilled Taiwan Dong Ding Oolong tea. This tea variety was chosen by Tea Master Yeung because of its crisp and refreshing flavour, which is ideally suited to drinking with seafood, while the decision to serve it chilled reflects the trend among Oolong aficionados in recent years.
The second and third courses – Baked avocado stuffed with crab meat and cream sauce followed by Coddled lobster fillet with goji berries and yam in supreme soup – have been paired with a 10-year-old unfermented raw Pu’er wild tea, a premium brew with a strong aftertaste. Another tea that pairs well with seafood, the Pu’er stands up to the rich flavours of these two dishes while balancing out the oiliness to make each course feel lighter.
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The final tea, a 13-year-old White Peony, was chosen to pair with the fourth course of Roasted chicken fillet with crispbread and mango and the fifth course of Crispy noodles rolled in egg, as well as the Chef’s dessert selection. A light and versatile tea that is perfect with roasted meats, the White Peony is alive with the essence of springtime and provides a delightfully refreshing end to the meal.
The Premier Chinese Tea-Pairing Tasting Menu is priced at HK$ 1,688 + 10% service charge per person. For reservations, please call +852 2696 6760 or email .
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Coddled lobster fillet with goji berries and yam in supreme soup paired with a 10-year-old unfermented raw Pu’er wild tea / Pan-fried scallops with caviar, Pomfret fillet smoked with tea leaves, and Crispy pigeon egg paired with a chilled Taiwan Dong Ding Oolong tea
Roast chicken fillet with crispbread and mango with White Peony, aged 13 years / Spring Moon
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About The Hongkong and Shanghai Hotels, Limited (HSH)
Incorporated in 1866 and listed on the Hong Kong Stock Exchange (00045), The Hongkong and Shanghai Hotels, Limited is the holding company of a Group which is engaged in the ownership, development, and management of prestigious hotels and commercial and residential properties in key locations in Asia, the United States and Europe, as well as the provision of tourism and leisure, club management and other services. The Peninsula Hotels portfolio comprises The Peninsula Hong Kong, The Peninsula Shanghai, The Peninsula Beijing, The Peninsula Tokyo, The Peninsula Bangkok, The Peninsula Manila, The Peninsula New York, The Peninsula Chicago, The Peninsula Beverly Hills, and The Peninsula Paris. Projects under development include The Peninsula London and The Peninsula Yangon. The property portfolio of the Group includes The Repulse Bay Complex, The Peak Tower and St. John’s Building in Hong Kong; The Landmark in Ho Chi Minh City, Vietnam; 1-5 Grosvenor Place in London, UK, and 21 avenue Kléber in Paris, France. The clubs and services portfolio of the Group includes The Peak Tram in Hong Kong; Thai Country Club in Bangkok, Thailand; Quail Lodge & Golf Club in Carmel, California; Peninsula Clubs and Consultancy Services, Peninsula Merchandising, and Tai Pan Laundry in Hong Kong.
For further information, please contact:
Ms Winvy Lung
Director of Public Relations
The Peninsula Hong Kong
Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong
Telephone : +852 2696 6608
Fax : +852 2696 6633
Email :
Website : www.peninsula.com
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