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The Weekend Australian - Travel - - Travel & Indulgence - SU­SAN KUROSAWA

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.

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