One of the city’s finest restaurants, Gaddi’s at The Peninsula Hong Kong, has been wooing distinguished diners since 1953; its success down to sheer elegance, impeccable service and a continuous line of exceptional executive chefs. The current incumbent is Xavier Boyer who previously led Joël Robuchon’s Michelin-starred operations in London and New York and the three-Michelin star Le Cinq in Paris. The design evokes memories of the hotel’s original neo-classical architecture with panelled walls and crystal chandeliers, while the menu is a modern interpretation of the French classics with delights like lobster in jelly with marjoram heirloom tomatoes, lightly-smoked and roasted royal French pigeon on a bed of rainbow chard and wagyu beef sirloin baked in an herbed-horseradish salt pastry crust served with seared celeriac gratin and black truffle.
The Peninsula Hong Kong
Tsim Sha Tsui