Felix Hong Kong
Having already reviewed Spring Moon at The Peninsula and been totally wowed by it, you can imagine my excitement at the thought of reviewing Felix. Felix utters the same class and sophistication as the rest of The Peninsula, but this time the sophistication reaches another level – both literally and metaphorically.
It sits on the 28th floor of the hotel, showing off the incredible view of the harbour, a view that is always better from the dark side, and is even better from ! Having heard how amazing the men’s loos are and obviously unable to experience them myself, a gentleman on a neighbouring table who knew I was writing a review, kindly sent me some photos he took of the urinals overlooking the view… the things people do for the sake of Sassy!
Designed by Philippe Starck, Felix is modern and chic, to the extent that the menus are in fact iPads. As you scroll through the menu, selecting dishes you like the sound of, beautiful high-res images of the dishes appear before you. Although you can’t actually order from the iPad (as otherwise the dishes wouldn’t arrive at the same time), you make your selections and add them to a shopping list to show your waiter.
The restaurant is decorated as a tribute to employees of the hotel who have either reached a managerial level or have worked at the hotel for over 30 years. On each and every seat is a black and white photo of a Peninsula employee to thank them for their hard work – such a lovely touch I think.
We tasted Chef Kaji’s Signature Menu, with a few gluten-free substitutes. The friendly waiters were more than accommodating to my last minute decision to go gluten-free, something that a lot of restaurants in Hong Kong aren’t able to do. I was still very sneaky and tried the dishes I wasn’t supposed to eat however!
The signature menu kicks off with pan-fried French duck liver with caramelised strawberries. This beautiful combination of flavours and textures is divine, the foie gras so smooth and the crunchy caramelised strawberries offering a slight tanginess to balance the rich duck liver. A separate little bowl of frozen French duck liver parfait with gingerbread complements this perfectly. The liver here is marinated in Grand Marnier to give a distinct orange flavour and topped with roasted almonds to create a super sweet flavour that goes with the sharp strawberry and liver dish.