Cantonese Cuisine Collaboration: Spring Moon x Hei Fung Terrace
Indulge in the finest of Cantonese cuisine with a collaboration between two culinary masters. For one weekend only, The Peninsula Tokyo’s Hei Fung Terrace, led by Executive Chinese Chef Dicky To, welcomes Michelin-starred Chef Gordon Leung from The Peninsula Hong Kong’s world-renowned Cantonese fine-dining restaurant Spring Moon to present special menus in honor of the 90th Anniversary of The Peninsula Hong Kong.
A master of the full spectrum of traditional Chinese cooking techniques, Chef Leung is known for creating dishes that perfectly balance tradition and innovation, while Chef To has set the highest standards for fine Cantonese cuisine, bringing a wealth of experience from the most prestigious of hotels and restaurants throughout China. “I always want to preserve the original flavor of the ingredients available, ensure that the dishes are healthy and nutritious, provide value for money, and make the presentation the best it can
possibly be,” says the passionate chef.
Book for lunch (six courses, ¥8,980), dinner (six courses, ¥16,890, with wine pairing + ¥5,000) or the chef’s table (lunch or dinner, eight courses, free-flowing Krug Grand Cuve, two to six people, ¥35,000 per person).
To make a reservation, call 03-6270-2738.