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 tlhkg.fbservicecentre@langhamhotels.com.
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
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