The Langham, Hong Kong Welcomes New Executive Chef Pedro Samper and Introduces a Savoury Afternoon Tea
Creating a savoury side to “The Langham Afternoon Tea” with Wedgwood experience in Palm Court
SERVED ON WEDGWOOD NO LESS
The Langham, Hong Kong is pleased to present Pedro Samper as its new executive chef.
In this role, Chef Samper oversees the hotel’s food operations in all western restaurants, including Palm Court, Artesian, The Bostonian, Main St. Deli, and The Food Gallery, as well as in-room dining service and the events catering department.
Born in San Sebastian, Spain, Pedro is a seasoned culinary professional bringing over 20 years of experience. He was previously the Executive Chef at “Paradores de Turismo” Hotels and Resorts in Valencia where he demonstrated his wide-range of fundamental techniques in various types of cuisine, which will be valuable to his new position.
Pedro mastered his skills in some of the best restaurants in Spain, such as Martin Berasategui (3 Michelin Stars), Quique Dacosta (3 Michelin Stars) and Kokotxa (1 Michelin Star).
Making a continental leap to Asia, Pedro has worked in Tokyo under the culinary mastery of Chef Yamamoto at RyuGin (3 Michelin Stars) and most recently at Zafran restaurant to broaden his global palate, proving his capabilities to transform ordinary dishes to extraordinary in kitchens of the highest calibre.
Director of Food and Beverage Shane Wilkins says, “We are thrilled to welcome Pedro. With his extensive experience and proven success at other restaurants, we believe that his expertise and enthusiasm will bring the guests’ culinary experience to the next level.”
The first menu Pedro introduces as the new executive chef of The Langham, Hong Kong is the Savoury Afternoon Tea with Wedgwood experience. Served on specialty Wedgwood fine china and a floor-to-table tea stand, the savoury option is an alternative to the traditional afternoon tea with a selection of new signature items.
Guests can expect Raspberry and Rose Foie Gras Lollipops with almonds; a refreshing Akagai Clam and Tuna Ceviche with tomato, cilantro and lime; 48-month aged acorn fed Iberico Belotta Ham with daiquiri-infused melon; Lobster Grisini with Marie Rose sauce and avocado, and Balik-style Salmon with caviar and crème fraîche.
SUMPTUOUS NIBBLES AND TEA
The experience continues with a savoury selection of bespoke English cheeses served with water wafers, lavosh and dried fruits.
The Savoury Afternoon Tea with Wedgwood is served on weekdays from 3:00 to 5:30 p.m., and on weekends and public holidays in two sittings, from 2:15 to 4:15 p.m., and 4:30 to 6:30 p.m., priced at HKD$488 for two people.
“I am very excited to bring my own unique flair and create a composition of different flavour profiles as executive chef. I hope to continue elevating the dining scene at The Langham Hong Kong,” said Chef Pedro.
For reservations and enquiries, please call 2132 7898 or email firstname.lastname@example.org.
About The Langham, Hong Kong
The Langham, Hong Kong epitomises timeless European elegance and is located in the heart of vibrant Kowloon. Situated next to Canton Road in the Tsim Sha Tsui district, the hotel is surrounded by the luxury flagship stores of the world’s most famous designer labels and mere minutes away from the historic Star Ferry with glittering Victoria Harbour as its backdrop.
The hotel features 498 luxurious guest rooms and suites finished with the finest fabrics, hardwood floors, and hand-woven carpets, and fully equipped with Blissful Beds, iHome docking stations and wireless broadband internet connection.
Attractions range from the legendary two Michelin-starred T’ang Court Cantonese restaurant, “The Langham Afternoon Tea with Wedgwood” at the Palm Court lobby lounge and artisanal cocktails at the award-winning bar concept from London called Artesian.
Guests can relax at the rooftop swimming pool or retreat to The Langham Club lounge that offers all-day canapés and refresh