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  • September 23, 2014
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  1. Succulent roe gives crab dish the 'Chow' factor

    Posted Oct 27th 2011, 12:00am

    ... of the Sai Kung peninsula, the sleepy fishing village of Po Toi O makes for a quaint and relaxing alternative to the neon-signed restaurant hustle of the touristy seafood hubs. Its two restaurants, Seafood Island and Fat Kee, offer the same level of lively fruits de mer choices- with easier demands on the wallet than on the peninsula. A popular local dish that showcases the ocean freshness ...

    http://www.scmp.com/article/982986/succulent-roe-gives-crab-dish-chow-factor
  2. Shark fin off the menu of top hotel

    Posted Nov 23rd 2011, 12:00am

    ... Cheung Chi-fai Marine conservation groups are happy that Hong Kong's oldest hotel will no longer serve shark's fin. From the start of next year, The Peninsula will stop serving ... on the mainland, would do the same to protect sharks. The Peninsula will stop serving shark's fin from January 1. However, those who have already placed their order for shark's fin dishes ...

    http://www.scmp.com/article/985627/shark-fin-menu-top-hotel
  3. Birthday bash

    Posted Sep 14th 2008, 12:00am by Staff Reporter

    ... Nicholas Walton The Peninsula hotel is celebrating its 80th birthday with a host of events that will be of interest to the nostalgic, the gastronomically inclined and the charitable alike. ... held on the first Sunday of each month until December, from 3pm to 6pm. Waitresses in 1950s costume, the Peninsula Swing band and 'cigarette girls' selling chocolate cigars ...

    http://www.scmp.com/article/652595/birthday-bash
  4. Letters

    Posted Nov 27th 2011, 12:00am

    ... and abhor them as they end up in the landfill. Nigel Pearson, Tsuen Wan Other hotels unlikely to back ban I think it's unlikely that other top Hong Kong hotels will follow The Peninsula ... hesitation, order shark's fin soup to be put on the menu. It is clearly a very profitable option. The action of The Peninsula will not necessarily encourage other hotels to follow suit, indeed, ...

    http://www.scmp.com/article/986098/letters
  5. No appetite for delicacy

    Posted Jun 21st 2012, 12:00am

    ... of environmental groups gain momentum. A growing number of hotels, including the Hyatt Regency Hong Kong, Sha Tin, Mandarin Oriental and The Peninsula, have removed it entirely from menus, and brides ... dishes, so the banquet retains many of its traditional elements. Dishes include whole suckling pig, abalone and grouper, and seafood, vegetables and poultry. The Peninsula also removed ...

    http://www.scmp.com/article/1004491/no-appetite-delicacy
  6. Taking shark fins off the city's menu

    Posted Dec 03rd 2011, 12:00am

    ... the tradition is changing due to a growing awareness of the need for conservation. It is encouraging to see that more eateries in Hong Kong have decided to take shark fin off the menu. The Peninsula ...

    http://www.scmp.com/article/986661/taking-shark-fins-citys-menu
  7. letters

    Posted Dec 14th 2011, 12:00am

    ... opportunities for all students because the present system is not working. Kanly Chan Tsz-ching, The Chinese Foundation Secondary School Shark-fin ban can inspire others The Peninsula Hotel in Hong Kong ... do we have such a harmful eating habit? The Peninsula's ban on shark fin is a big step towards protecting the biodiversity of oceans. Hopefully it will inspire other hotels to do ...

    http://www.scmp.com/article/987764/letters
  8. Letters

    Posted Nov 28th 2011, 12:00am

    ... these public facilities. Frank Lee, Mid-Levels Peninsula's shark fin ban fine example I write to applaud the efforts of The Peninsula hotel, which has made the decision to remove shark fin from its menu from January ('Sea change? Peninsula takes shark fin off menu', November 22). Voted the world's best hotel on several occasions, this epitome of luxury and Hong Kong ...

    http://www.scmp.com/article/986184/letters
  9. Capital gives imperial classics a lyrical run for their money

    Posted Feb 09th 2012, 12:00am

    ... Mark Graham foodandwine@scmp.com It is known as poetic cuisine, a form of dining that features exotic ingredients, elaborate presentations, evocative names and prices to match. One of the leading lights of the movement is Chi Ping Xu, executive chef of The Peninsula Beijing, who regularly prepares banquets and special occasion dinners for people who demand a certain lyricism ...

    http://www.scmp.com/article/992088/capital-gives-imperial-classics-lyrical-run-their-money
  10. Touch of class

    Posted Sep 05th 2004, 12:00am by Susan Jung

    ... at The Peninsula hotel, Wan Kwok-chung (right) from the Verandah restaurant is teaching how to make snacks, finger foods and antipasti from September 22 to 25. Students will learn four dishes each day. ... and garden greens, cheese souffle with fruit coulis and glazed figs). Each session costs $1,000, which includes lunch, and is limited to 15 students. For bookings, e-mail dining.pen@peninsula ...

    http://www.scmp.com/article/469075/touch-class

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