Felix at The Peninsula Hong Kong is re-opening its doors to diners with a special menu from Chef de Cuisine Juan Gomez.
“It’s the most special menu for me, with dishes based on places and experiences which have really affected my soul. My heritage and background, my travels, places I’ve lived and loved, to take all this knowledge and deliver a menu which reflects my story is so exciting,” said Chef Juan.
He further explains: “I always put a lot of me in whatever I cook, but this menu is especially emotional: the recipe for caldareta, which is served with lobster, comes from my father, while the sustainable barramundi, served crudo style, reflects my time in Sydney, and the final merienda dish takes me back to being a young child.”
The new menu starts with delicate tapas in honor of Spain that include the classic churros, elevated with sour cream and caviar, as well as a sensational (and gluten-free) cheese croquette with foie gras. His take on a famed Australian fish follows, with the barramundi crudo with yellow aji chili, sweet potato and pearls of caviar, a dish that reflects both Chef Juan’s and Hong Kong’s diversity and global influences of flavors.
Chef Juan worked in London in the late 1990s at the hugely popular Momo restaurant, which introduced him to French and North African cuisines, inspirations that are palpable in his Mechouia Salad dish featured on the menu.
An elevated creation inspired by the beautiful Spanish island of Mallorca follows: Blue Lobster “Caldereta” with a saffron aioli, cockles, and Spanish potato “Agria.” The delicate and fragrant stew is inspired by a recipe from Chef Juan’s late father, who was also a professional chef.
The final savory course is either monkfish in sea urchin cream over spiced polenta, with crispy leeks and black truffle, a play on surf and turf, known in Spain as ‘mar y montana’, or roast suckling pig with a mango tatin and rosemary sauce, another classic emblematic of Chef Juan’s global journeys and a dish equally beloved in Spain and Hong Kong. The recipe was partly inspired by his time working at the Michelin-starred Restaurant Gaig in Barcelona and the chef reveals that the ultra-crispy skin was improved further by the technique and knowledge of one of his Chinese chefs.
To finish the new menu offering, a merienda dish combines the simple ingredients olive oil, lemon, chocolate and bread, to a dazzling effect. As Chef Juan and the team prepare to welcome diners back to Felix, he reflects on his journeys:
“Every day is about learning, even after 30 years in the kitchen. It keeps that sense of wonder, like being a kid. A tree without roots is just a piece of wood, so you continue to grow as a person, as you experience life. I’m honoured to share this very personal menu and my growth and experiences with guests at Felix and we cannot wait to welcome you back.”
Priced at HK$ 1,328* per person, Chef Juan’s Signature Felix Experience is available from 6:00 pm to 10:00 pm on Monday to Sunday (last call at 8:00 pm). Wine pairing is available upon request at HK$ 500* and HK$ 700* for 3-glass and 5-glass respectively.
For reservations and enquiries, please call +852 2696 6778
