Review: Peninsula Hotel, Spring Moon Restaurant, T’ang Court Restaurant

Was back in Hong Kong again (it’s like my second home!) in February 2016 for another threadlift session by AAAM. I was there on Dr Rhee’s invitation, as his assistant trainer to the delegates! It was nice helping the delegates get the hang of it.

AAAM threadlift workshop

AAAM threadlift workshop

tiffiny yang

my outfit for the day

All work and no play makes Tiffy a dull girl – so, unabashedly, work was only (a small) part of the trip. 😉

We stayed at the Peninsula hotel. As part of Centurion membership benefits, we got a free upgrade to junior suite! And it was luxurious

peninsula hotel, hong kong

this is the view from the sky garden at peninsula hotel, hong kong

this is the view from the sky garden at peninsula hotel, hong kong

Clockwise from top right: hot tea waiting for us, living room, 55 inch tv, study

Clockwise from top right: hot tea waiting for us, living room, 55 inch tv, study

bedroom with a couch for lazing around

bedroom with a couch for lazing around

walk in dressing room, complete with valet box and dressing table.

walk in dressing room, complete with valet box and dedicated dressing table.

posh bathroom, with shower area, toilet area and tv in bathtub; full amenities.

full marble bathroom, with shower area, toilet area and tv in bathtub; 2x wash basins for him and for her, as well as comprehensive amenities.

Have you ever seen a scissors provided for by a hotel??

Have you ever seen a scissors provided for as part of the common amenities by any hotel??

Felt so at home, that I almost didn’t wanna go home. 😀 Also as part of Centurion membership benefits, the hotel gave HKD 2340 credit to spend on anything we wanted in the hotel, so we splurged it on the Spring Moon Restaurant, Peninsula Hotel and I went for a Balinese massage in the hotel spa.

Peninsula hotel spa… Balinese massage with a view of the harbor.

Peninsula hotel spa… Balinese massage with a view of the harbor; served with free flow hot ginger & lemongrass tea. There were cool and heated jacuzzis, 3 saunas, resting rooms with a view and lots of Evian water bottles.

Note: Only the yummiest dishes at Spring Moon restaurant, Peninsula Hotel are recommended below.

Above: Steamed chicken rolls with abalone, fish maw and black mushrooms; below: baked barbecued pork puffs

Above: Steamed chicken rolls with abalone, fish maw and black mushrooms. Below: Baked barbecued pork puffs.

Star dish: Deluxe dumpling with abalone in supreme soup.

Star dish: steamed Sicilian shrimp and minced pork dumpling

Star dish: Deluxe dumpling with abalone in supreme soup.

Star dish: Deluxe dumpling with abalone in supreme soup. This is actually my favourite! If you break the dumpling within the soup, the contents flow out to mix with the broth and make each mouthful rich and savoury.

Wagyu beef stir fried in black pepper sauce and red capsicum with rice pops. Surprisingly yummy with a very interesting improved taste of the usual black pepper beef.

Wagyu beef stir fried in black pepper sauce and red capsicum with crunchy rice pops. Surprisingly yummy with a very interesting improved taste of the usual black pepper beef.

The next night, we visited T’ang Court at Langham Hotel, Hong Kong. It was just upgraded from 2-star to 3-star Michelin this year and the place was since fully booked. We used to be able to get a reservation easily until this time – we had to twist their arm to give us a table and we could not be on waiting list since our visit was so short.

T'ang Court, Langham Hotel

Complimentary appetizer before dinner

Complimentary appetizer before dinner

Executive Chef Kwong's recommendation: Steamed egg white with Alaskan crab meat, bird's nest and minced Yunnam ham.

Executive Chef Kwong’s recommendation: Steamed egg white with Alaskan crab meat, bird’s nest and minced Yunnam ham.

The egg white is hidden below the sweet broth that covers it and in the centre, a heap of bird’s nest topped with juicy crab meat. Heavenly taste. I strongly recommend you to try this one.

Baked seafood rice with cream sauce in crab shell

Baked seafood rice with cream sauce in crab shell… yup, fried rice in a whole crab shell.

Tang Court's Award Winning DIshes: Stir fried fresh lobster with spring onions, red onions and shallots.

T’ang Court’s Award Winning Dishes: Stir fried fresh lobster with spring onions, red onions and shallots.

This one takes the cake, surely. It won the Best of the Best Culinary Award – Gold with Distinction Award at Bonnaire, Variance Blanc de Blancs Grand Cru Brut, Champagne, France. When the dish was served, we were immediately wow-ed by the fragrance wafting from it and still smelt of it even after we have left the restaurant. The taste of it was no less impressive. That is, if you are not offended by the copious amounts of Chinese parsley in this dish, like Jonathan was. 😀 To me, it is certainly the most memorable dish I have ever laid tongue on.

Tang Court's Award Winning Dishes: Sauteed prawns and crab roe accompanied with golden-fried pork and crab meat puffs.

T’ang Court’s Award Winning Dishes: Sauteed prawns and crab roe accompanied with golden-fried pork and crab meat puffs.

Even though this one was also the other award winning dish, it seemed only so-so. Not much to comment about it. Heh…

Overall, we were very impressed with the dining experience at T’ang Court this visit. If you are visiting T’ang Court in the next few months, the award winning stir-fried lobster dish and the egg white with crab meat & bird’s nest dish are must-try! They change the menu all the time, so be sure to catch it before it goes. 🙂

Cheers! xoxo, Tiffiny
tiffiny yang

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About Tiffiny Yang 楊靜婷

Beauty Doctor 整形医生/医師 Ms S'pore Universe 环球小姐 FHM Chinese International Cover Girl 男人帮国际中文版封面女郎 FHM S'pore Model 男人帮新加坡模特儿 A girl loves her piano~
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