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Celebrity Chef: Introducing Pedro Samper, New Head Chef at Langham, Hong Kong

Foodie Friday

Fans of Spanish eatery Zafran will be glad to know that Celebrity Chef Pedro Samper hasn't left Hong Kong. He has just moved across Victoria Harbour to Kowloon to head Western kitchens at The Langham, Hong Kong.

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Pedro Samper, the new Executive Chef at The Langham, Hong Kong, presents a wooden board with English cheeses, home-made jams, and artisanal breads at the Palm Court. Photo Credit: Accidental Travel Writer.

 

Pedro Samper has made his debut as the New Executive Chef at The Langham, Hong Kong, with his take on Afternoon Tea, the Savoury Afternoon Tea with Wedgwood, which went on the menu on Thursday 23 July 2015 at the Palm Court in the hotel's oh, so elegant lobby.

The Savoury Afternoon Tea with Wedgwood was previewed to the media earlier this week at the Palm Court in the lobby of The Langham, Hong Kong, in Kowloon's Tsim Sha Tsui district.

It complements the ever so popular Afternooon Tea, which has both sweet and savoury elements and was launched several months back.

The Savoury Afternoon Tea is served on weekdays from 3:00 to 5:30 pm and on weekends and public holidays in 2 sittings, from 2:15 to 4:15 pm, and from 4:30 to 6:30 pm. It is priced at HK$488 for 2 people.

Savoury Afternoon Tea

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Jenny An, Director of Marketing Communications, The Langham, Hong Kong (left), and Michael Taylor of the Accidental Travel Writer pose with the Savoury Afternoon Tea with Wedgwood. Photo Credit: Accidental Travel Writer.
 

The first course is served on a floor-to-table tea stand with specialty Wedgwood fine China. It comprises ...

  • Queen Olives "Gordal" stuffed with orange and red vermouth;
  • Raspberry and Rose Foie Gras Lollipops with almonds;
  • Akagai Clam and Tuna Ceviche with tomato, cilantro and lime;
  • King Crab with cucumber seafood roll and sour cream;
  • 48-month aged acorn fed Iberico Belotta Ham with daiquiri-infused melon;
  • Lobster Grisini with Marie Rose sauce and avocado;
  • Balik-style Salmon with caviar and crème fraîche; and
  • Boquerones and Anchovies with country bread topped with roasted bell peppers.

The 2nd course, which is served on a wooden board, comprises ...

  • A savoury selection of bespoke English cheeses served with homemade jams and artisanal breads.

“I am very excited to bring my own unique flair and create a composition of different flavour profiles as executive chef.," Chef Pedro says.

"I hope to continue elevating the dining scene at The Langham Hong Kong.”

Chef Pedro will overlook food operations at all of the hotel's Western restaurants: Artesian, The Bostonian, The Food Gallery, Main St. Deli, and Palm Court as well as in-room dining and the events catering department.

Executive Chef Kwong Wai-keung oversee's the hotel's Michelin-starred Cantonese restaurant, T'ang Court.

Chef's Bio

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Pedro Samper, Executive Chef, The Langham, Hong Kong (centre), with (from left) Michael Taylor, publisher, Accidental Travel Writer; Jenny An, Director of Marketing Communications, The Langham, Hong Kong; Mercedes Hutton, Deputy Editor, Luxe City Guides; and Grace Luk, Dedicated Lifestyle Manager and Restaurant Specialist, Quintessentially Lifestyle. Photo Credit: Accidental Travel Writer.

 

Chef Pedro was born in San Sebastian, Spain. With more than 20 years of experience in food and beverage, he was previously the Executive Chef at Paradores de Turismo Hotels and Resorts in Valencia, Spain, and has worked in such fine dining Spanish restaurants as Martin Berasategui (3 Michelin Stars), Quique Dacosta (3 Michelin Stars), and Kokotxa (1 Michelin Star).

More recently, Chef Pedro worked in Tokyo, Japan, under renowned Chef Yamamoto at RyuGin (3 Michelin Stars).

Most recently, Chef Pedro was based at Zafran, a Spanish restaurant in SoHo on Hong Kong Island.

And if there's one thing Chef Pedro has no use for, it is "fusion".

When it comes to food, I assume, he agrees with Rudyard Kipling, who so famously said, "West is East, West is West, and never the twain shall meet!"

At least that is the conclusion I came to during a brief conversation with Chef Pedro following afternoon tea.

Comment and Analysis

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Queen Olives "Gordal" stuffed with orange and red vermouth, raspberry and Rose Foie Gras Lollipops with almonds, and King Crab with cucumber seafood roll and sour cream. Photo Credit: Accidental Travel Writer.
 

If you've got a sweet tooth, you would probably prefer Afternoon Tea. Since I prefer savoury flavours, the Savoury Afternoon Tea was more to my liking.

There was an interesting combination of flavours and textures. The King Crab with cucumber seafood roll and sour cream, the Iberico Ham with Daiquiri infused melon, and the Lobster Grisini with Marie Rose sauce and avocado were particularly yummy.

I thought the raspberry and rose foie gras lollipops with almonds were more suitable to be consumed with something bubbly. Not to worry. You can order champagne by the glass.

My favourite was the wooden board presentation. Those pungent English cheeses paired with homemade fruit jams and artisanal breads were delightful.

Where

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48-month aged acorn fed Iberico Belotta Ham with daiquiri-infused melon,  Boquerones and Anchoves with country bread topped with roasted bell peppers, and Lobster Grisini with Marie Rose sauce and avocadoPhoto Credit: Accidental Travel Writer.
 

The Langham, Hong Kong, 8 Peking Road, Tsim Sha Tsui, Kowloon, Hong Kong. Telephone: (852) 2375-6611. Hotel Website: The Langham, Hong Kong.

The hotel is one block from Canton Road, a couple of blocks from Nathan Road, and a short walk from the Tsim Sha Tsui and Tsim Sha Tsui East MTR stations, the Star Ferry, Ocean Terminal, and the Hong Kong Cultural Centre.

The hotel is a short taxi ride from Kowloon Station, Hung Hum Station, Mongkok, and other points on the Kowloon Peninsula. 

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