The Peninsula Hong Kong’s Award-Winning Felix Restaurant Goes Wild For The Flavors Of The Forest

Peak wild mushroom season reaches a crescendo during autumn and early winter, with a glorious abundance anticipated by chefs and gourmands around the world. From November 12 to December 16, guests are invited to discover the wondrous versatility of mushrooms with a visit to the acclaimed (and award-winning fine dining restaurant) Felix at the Peninsula Hotel Hong Kong, where sweeping views of Victoria Harbour set the scene for an exquisite tasting menu crafted by Chef de Cuisine Juan Gomez. By highlighting the delicious scope of foraged mushrooms with inspired dishes and cocktails, Gomez proves these seasonal treasures are more than just a garnish.

Interior of the Felix Restaurant at The Peninsula Hong Kong

Patrons of the Wild Mushroom Felix Experience can look forward to a five-course indulgence with the spotlight firmly placed on the best in-season mushrooms available. Inspired by Chef Gomez’s culinary imagination, this seasonal epicurean experience promises to tantalise the taste buds with whimsical presentations and inventive flavours inspired by the forager’s bounty.

Ceps with Australian black market beef steak, orzo pasta, roast pumpkin and charred onions

The experience begins with a Wild mushroom soup with foie gras toast and green apple relish before moving on to a masterful course of Matsutake mushroom with butter poached king crab and oyster leaf – a flawless pairing of this rare, aromatic mushroom with king crab’s sweet appeal. Black trumpet with octopus terrine, espelette parmentier and garlic chips is a spellbinding taste sensation, while a choice between Yellow chanterelles with John Dory loin or Ceps with Australian black market beef steak, orzo pasta, roast pumpkin and charred onions offers the very best of land and sea. A dessert of Black fig flambé reveals a satisfying conclusion to a meal that balances Gomez’s nuanced understanding of mushrooms with Felix’s unimpeachable flair.

From Barcelona to London and Bangkok to Sydney, my culinary adventures have changed the way I approach food. Different cultures and their shared appreciation for ingredients never cease to inspire me.” – Chef Juan Gomes, Felix at The Peninsula Hong Kong

Felix Chef de Cuisine Juan Gomez

A Spanish native with over 28 years of experience in the kitchen, Chef Juan Gomez boasts a career loaded with international experience and Michelin-stars. Before taking up residence as Felix’s new executive chef, Gomez managed the gastronomic development for one of Bahrain’s leading restaurant groups and his path has seen him through some of the world’s food capitals – London, Sydney, Barcelona, and more – to refine his cooking ethos and flair for crafting memorable Mediterranean cuisine.

Available for a limited time, the delectable Five-course Wild Mushroom Felix Experience Menu is priced at HK$ 1,288* per person. Three and six glasses of wine pairing with the menu are also available for HK$ 1,788* and HK$ 1,988* per person respectively. For reservations and enquiries, please call Felix at +852 2696 6778 or email diningphk@peninsula.com.

Building on its 90 years as a global beacon of hospitality, The Peninsula Hong Kong, the legendary “Grande Dame of the Far East” continues to set hotel standards worldwide, offering a blend of the best Eastern and Western hospitality in an atmosphere of unmatched classical grandeur and timeless elegance. This year, The Peninsula Hotels has become the first and the only luxury hotel brand in the world to achieve a Forbes Travel Guide Five-Star rating for every hotel its portfolio. Widely recognized as an international icon of hospitality, the Peninsula Hong Kong is the flagship property of the group. A stay at the hotel allows you to re-live the glamour of travel of a by-gone era and explore the many antiques and historical artifacts on display around the hotel of Hong Kong itself.

* Subject to a 10% service charge