HOME AND AWAY
MYchive dumplings look more like burst balloons than little parcels of deliciousness, but chef Fong Lee Hing (pictured) is too polite to point out my shortcomings. He has been making dumplings for more than 25 years at The Peninsula Hong Kong and his floured fingers produce small miracles of culinary origami, folded and pleated into plump purses and tied-top moneybags. My fellow yum cha novices and I are in the kitchen of Spring Moon, the hotel’s Chinese restaurant, attending a ‘‘dim sum journey’’ as part of the Peninsula Academy of cultural experiences. It’s the 85th birthday year of The Peninsula and celebrations are in full swing, including accommodation packages, a special menu at Spring Moon and, at Gaddi’s, which opened in the hotel in 1953, there is a diamond jubilee degustation. There are afternoon tea dances in the lobby on the first Sunday of each month and Glamour Time extravagances at the Peninsula Spa. Back in the kitchen, chef Fong surreptitiously swaps one of his perfect creations for my lumpy har gow and gives me a merry wink. More: peninsula.com.