FOR IMMEDIATE RELEASE
March 2016
Chef Yoshiharu Kaji Reaches For The Stars At Felix This Spring
With A Menu Inspired by Both Art Basel Hong Kong
And The Wonders Of Outer Space
Spring is firmly established as a season for the arts in Hong Kong, with Art Basel the jewel in the crown of a sparkling array of cultural shows and events taking place in the city. In tandem, a tradition has flourished at one of the city’s most consistently creative culinary canvases – Felix at The Peninsula Hong Kong – where for the third year running, Chef Yoshiharu Kaji presents a tasting menu that celebrates art in all its guises,from painting and music to perfume and architecture.
Following on from the success of 2015, this year Chef Kaji sets his sights higher still with an out-of-this-world menu inspired by that most spellbinding of muses, outer space.
The wonders of the skies have excited poets, painters, philosophers and dreamers for millennia. Mining this rich vein of creativity, Chef Kaji has channeled his gastronomic playfulness and technical virtuosity into a five-course feast inspired by space and the planets. Available from 6:00 pm each night from 22 March until 17 April 2016, The Felix Experience is priced at HK$ 1,288* per person or HK$ 1,888* with wine pairing.
During the same period, Felix will also offer six special cocktails inspired by Art Basel that use different varieties of Absolut Vodka. The special menu and cocktails form part of “Love Art at The Peninsula”, a programme of events, exhibitions and culinary tours de force designed to showcase Hong Kong’s aptitude for innovation and imaginative spirit.
*subject to 10% service charge
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CHEF YOSHIHARU KAJI REACHES FOR THE STARS AT FELIX THIS SPRING
WITH AN ART-INSPIRED MENU - 2
Chef Kaji's cosmic carte du jour begins with a terrestrial offering that pays homage to the diverse bounty of our own planet. “Earth” combines chilled salmon confit, ham mousse and almond crumble with red cabbage jelly (the blue colour of which denotes the oceans), and salad leaves to symbolise the fields and forests, all presented in a globe-like bowl.
The colour theme continues with “Purple Galaxy”, a dish dominated by a hue associated with magic and mystery. Poached white asparagus, cassis sabayon, sautéed prawn and pink radish are plated in a beguiling vortex-like arrangement, and the dish manages to bring harmony to the subtly competing flavours.
The third course looks to the largest planet in our solar system, Jupiter, for inspiration. Served with duck liver ballotine, mashed potato, saffron jelly and poached broad beans, the French yellow chicken breast of “Jupiter and Yellow Sapphire” whimsically reflects the giant planet’s association with the dazzling gemstone in Vedic Astrology.
For the fourth course, diners can choose between “Comet” and “The Sun”. For the former, Chef Kaji has selected two radiantly white seasonal ingredients, namely scallop and rock fish, which he slow-cooks for a moist and tender texture before covering with a layer of bacon foam. “The Sun”, meanwhile, calls for a dash of heat, and Chef Kaji obliges as paprika sour cream and saffron lend their fiery flavours to grilled Australian lamb loin, while the solar palette is enhanced by the presence of couscous and confit of carrots.
Competing for top billing on this celestial menu, however, is the sun’s counterpart, the moon. “Golden Moon” sees a crescent of delectable chocolate mousse and ginger cream cake covered with golden leaves and gold spray, both of which are edible. The dessert is served with milk sherbet finished with ginger foam and dried orange sprinkles.
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CHEF YOSHIHARU KAJI REACHES FOR THE STARS AT FELIX THIS SPRING
WITH AN ART-INSPIRED MENU – 3
“Creating dishes that give people a sensory experience is really what the art of gastronomy is all about,” says Chef Kaji. “That applies to visual and thematic elements, as well as taste and texture, and I enjoy the challenge of thinking about all of these together. My interest in space was stimulated by hearing about new discoveries in the news so I hope that a sense of the awe-inspiring nature of the cosmos comes across in this menu.”
Perfect as an aperitif for Chef Kaji’s menu, or to be enjoyed on their own, are six specially created Absolut Vodka cocktails that also draw inspiration from Art Basel. “Artful Tart” mixes Absolut Kurant with pineapple juice, blueberries, rosemary and a dash of rhubarb bitters to create a distinctive taste sensation, while “The Exhibitors” blends Absolut Citron with elderflower cordial and guava, lemon and lime juices for a zesty refreshment.
For a more indulgent experience, “A Peninsula Sculpture” combines Absolut Vanilia with passionfruit puree, coffee cream and amaretto. Or there is the intriguing “Trio Basel”, which brings together Absolut Mandarin, Campari, Lillet Blanc and a dash of chocolate bitters, and the alluring “The Artisanal Sherry Cobbler”, comprised of Absolut Elyx, Pedro Ximedro sherry, pineapple juice, lime juice, angostura bitters and a sprinkle of nutmeg.
Most spectacular of all, however, is “The Gel Art Cocktail”, which sees Absolut Vodka and orange, cranberry and lime juices served up with Chambord gelatin and a burst of “Peach Air” made from Peach Schnapps and egg white.
Available from 5:30 pm everyevening from 22 March until 17 April 2016, the six cocktails are priced at HK$ 148* per glass.
*subject to 10% service charge
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CHEF YOSHIHARU KAJI REACHES FOR THE STARS AT FELIX THIS SPRING
WITH AN ART-INSPIRED MENU – 4
Felix is the perfect setting for such cosmic creativity given that the restaurant is itself a masterpiece of avant-garde design, with quixotic interiors by French trailblazer Philippe Starck and the added visual reward of unparalleled views across Victoria Harbour. The home of cutting-edge modern European cuisine in Hong Kong since 1994, Felix’s philosophy of using only the freshest seasonal ingredients to craft endlessly innovative dishes is a proud creative tradition, one that Chef Kaji inherited when he became head chef at the restaurant in 2011.
A technical maestro whose meticulous and imaginative approach has burnished Felix's already-stellar reputation, Chef Kaji honed his knowledge of European cooking in France before completing his training at some of the most prestigious French restaurants in his native Japan. He continues to distinguish himself with a cuisine that combines European flair and Japanese perfectionism in the pursuit of the ultimate in gastronomic adventure.
Earth / Jupiter and Yellow SapphireThe Sun / Golden Moon
CHEF YOSHIHARU KAJI REACHES FOR THE STARS AT FELIX THIS SPRING
WITH AN ART-INSPIRED MENU – 5
Felix Interior / Yoshiharu Kaji, Felix Chef* * * * * * * * * * * * * * * * * *
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 on The Peninsula Hong Kong, 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
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