The Peninsula Hotel is one of the most luxurious and famous hotels in Hong Kong and the world. [Jiahe Building] Hong Kong's most prestigious Cantonese restaurant, Michelin-star restaurant, known for first-class Cantonese cuisine and snacks, the store is decorated in antique, meticulous and elegant, very Chinese style. [Warm reminder] Diners must wear formal clothes. [Prelude] We came to the Peninsula Hotel at 3 pm. The afternoon tea queue in the lobby was too long. We had to make an appointment for dinner at the lobby desk. We were told that there was only a table at 8:30 in the evening. After watching the night view light show in Weiwan, the time was just right. Book. [A la carte] After we took the seat, we looked at the menu and the dishes were rich. We came for the first time and we were dazzled. The menu homepage has a chef's recommended package, 1488 Hong Kong dollars/person, the price is acceptable, save trouble and worry, and you can taste the craftsmanship of chef Leung in a comprehensive way. It should be a good choice. [Service] The waiter is warm, soft, and considerate, so that the diners can feel honored everywhere, super five-star evaluation. [Dishes] The first is a gift: sweet walnuts. Tasting, the walnuts are freshly selected, and there is no smell of savory; The hot weather is excellent when processing, the aroma is crispy and the taste is extreme. Personally, the processing of walnuts with a high oil content is actually very difficult, overfire, burnt; the hot weather is insufficient, the taste is astringent. His sweet walnuts, five-star praise. The good feeling of the first dish made my appetite open. Crispy lobster wonton, the fresh tenderness of lobster meat is perfectly locked by the crispy outer skin, the marinade is sweet, the entrance is chewed, sweet and soft crispy fresh fragrance, perfect integration, super fried South African fresh abalone, the ingredients should be 4 to 5 abalone, real material, fire in place, fresh and tender and chewy perfect balance. I have eaten too many abalones in China, the taste is hard, the chewing feeling is too strong and the freshness is obviously insufficient, hehe, compared with his fried South African abalone, the domestic food is "fake abalone" [aftertaste] At this moment, I listen to light music and think back to the dishes of the day, but still have endless aftertaste. Chef Liang is worthy of being a Michelin chef. All the dishes are exquisite, the materials are exquisite, and the jade plate is precious. The best thing is that he has a variety of ingredients to process the fire, such as pure green. Although the price is a bit expensive, but taste the big meal, value