Five Virtuoso Peninsula chefs on a gastronomic adventure tour of China’s Yunnan Province

Five Virtuoso Peninsula chefs on a gastronomic adventure tour of China’s Yunnan Province

The Peninsula Hotels around the world are revered for their delicious interpretations of Chinese fine dining, and to ensure guests enjoy the most authentic, high-quality dining experiences, the Peninsula chefs continuously experiment with different Chinese cooking techniques and ingredients. To further master their crafts and explore new skills and ingredients in a local context, five Chinese chefs from The Peninsula hotels in Hong Kong, Bangkok, Paris and Tokyo and their respective Chinese restaurant managers embarked on a Chinese Gastronomic Adventure Tour of the southwestern province of Yunnan.
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A true gastronomic odyssey, the tour saw the chefs and restaurant managers engage in a variety of traditional Chinese culinary activities and meet The Peninsula Hotels’ artisanal food suppliers amid the picturesque alpine landscapes of Yunnan, whose fertile slopes produce some of China’s highest quality and most delicious vegetables, teas and meats. During the trip, the chefs hunted for wild mushrooms in the mountains of Chuxiong, learned about the finer points of pu’er tea, one of China’s most prized tea varieties, on a plantation tour at Xishuangbanna, and visited a pig farm in Xuanwei to witness how the province’s most famous delicacy, Yunnan ham, is produced.
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Leading the tour to China was Teddy Leung, Manager of Chinese Food & Beverage Operations at The Peninsula Hotels, and Florian Trento, the group’s Executive Chef, together with Chef Yip Wing Wah – formerly the Executive Dim Sum Chef at The Peninsula Hong Kong for 25 years, and now the group’s Dim Sum Ambassador, and creator of the legendary egg custard moon cake. Also participating were the restaurant managers of Spring Moon at The Peninsula Hong Kong, Beijing’s Huang Ting, Tokyo’s Hei Fung Terrace, Bangkok’s Mei Jiang, Chicago’s Shanghai Terrace and Paris’ LiLi.
Peninsula-chefs-on-gastronomic-adventure-in-china-4
The Peninsula Hotels around the world are revered for their delicious interpretations of Chinese fine dining, and to ensure guests enjoy the most authentic, high-quality dining experiences, the Peninsula chefs continuously experiment with different Chinese cooking techniques and ingredients. To further master their crafts and explore new skills and ingredients in a local context, five Chinese chefs from The Peninsula hotels in Hong Kong, Bangkok, Paris and Tokyo and their respective Chinese restaurant managers embarked on a Chinese Gastronomic Adventure Tour of the southwestern province of Yunnan.
Peninsula-chefs-on-gastronomic-adventure-in-china-5
A true gastronomic odyssey, the tour saw the chefs and restaurant managers engage in a variety of traditional Chinese culinary activities and meet The Peninsula Hotels’ artisanal food suppliers amid the picturesque alpine landscapes of Yunnan, whose fertile slopes produce some of China’s highest quality and most delicious vegetables, teas and meats. During the trip, the chefs hunted for wild mushrooms in the mountains of Chuxiong, learned about the finer points of pu’er tea, one of China’s most prized tea varieties, on a plantation tour at Xishuangbanna, and visited a pig farm in Xuanwei to witness how the province’s most famous delicacy, Yunnan ham, is produced.
Peninsula-chefs-on-gastronomic-adventure-in-china-6
Leading the tour to China was Teddy Leung, Manager of Chinese Food & Beverage Operations at The Peninsula Hotels, and Florian Trento, the group’s Executive Chef, together with Chef Yip Wing Wah – formerly the Executive Dim Sum Chef at The Peninsula Hong Kong for 25 years, and now the group’s Dim Sum Ambassador, and creator of the legendary egg custard moon cake. Also participating were the restaurant managers of Spring Moon at The Peninsula Hong Kong, Beijing’s Huang Ting, Tokyo’s Hei Fung Terrace, Bangkok’s Mei Jiang, Chicago’s Shanghai Terrace and Paris’ LiLi.
Peninsula-chefs-on-gastronomic-adventure-in-china-7