Felix is still the very much ‘IT’ place, most of my visiting friends from abroad insist on a trip to this bar and restaurant purged on the top floor of the prestigious HK Peninsula hotel. It has one of the most complete views on the Hong Kong lovely Harbour and ever so popular with hotel guests and visiting tourists. Chef Yoshiharu Kaji from Japan’s Peninsula is now in-charge of this kitchen and injecting a rejuvenated young energy into this space, and this time around his compatriot Japanese & Beer Maker Hitachino Nest both worked together on a food and beer pairing tapas course!
Felix -
One hasn’t visited Hong Kong if you have not set foot to here to be honest. Winning by geographic location and the unbeatable view, doubly pleasured by the prestigious Peninsula pedigree.
View During Day -
The view during the night is much more stunning…
Today’s Theme - Hitachino Nest Beers and Umeshu
Pairing Chef Kaji’s food with the Japanese beers..
This is what attracted me to accept this invitation in the 1st place,
I wanted to experience some Fireworks 花火 synergy today.
Six different Hitachino Japanese Beers to pair with Foods today & a Beer Umeshu.
New Tapas Foods served at Felix -
New creations by Chef Kaji. Here is the break down of 5 of these dishes.
Hokkaido Scallop Tartar with Mirin Soy-sauce Jelly & Salmon Roll in Crisp Basket -
Paired with Hitachino Pale Ale
Roasted Canadian Shrimps with Ginger-Garlic Dip -
Paired with either:
Hitachino Ginger Ale or
*Limited Hitachino 3 Days beer
Kurobuta Pork Belly with Curry Yoghurt Dressing -
paired with Hitachino Amber Ale which has a Mango & Banana Honey note, or
the smooth Sweet Stout which doesn’t carry much foam head.
Deep Fried Octopus with Cherry Tomatoes & Dried Lemon -
Paired with Hitachino Pale Ale or Weizen,
apparently the dry lemon goes well with their Apricot Wine Umeshu
Sauteed French Duck Liver, Mini Potatoes & Caramelized Onion -
I actually expected this to be paired with the Hitachino Sweet Stout, however it was said to work with the Amber Ale and Pale Ale or the Weizen. I think I will have to recheck all of these to confirm.
This Hitachino Sweet Stout -
will probably work with more caramelized dishes or those carrying sweetened condiments.
I would love to try eating this with a Hot Dog with Relish, or even Takoyaki.
The Hitachino 3 Days was made during the 2011 Japan Earthquake and Tsunami -
A once off of 8000 bottles, mashing was halted for 3 days before Electricity could be restored and by then natural fermentation had already kick-started. It has more of a sour date fruit note and surprisingly light body, I actually really liked this beer as it felt so soothing to drink.
Kiuchi Umeshu -
A lovely Apricot/Plum Wine where sugar takes back stage but the fruit skin flavour gives it that refreshing and almost furry & tingling sensation on your tongue. It’s one of the rare Umeshu that is made from White Ale Beer-Shochu (ビール焼酎) that you can drink at higher temperatures and without ice cubes. Yummy !
Interesting Beer Pairing by Hitachino Nest and Peninsula -
Both with Japanese heritage. Makes me want to come back to explore again! The above Japanese Beer pairing and many other food items are now available at Felix, at The Peninsula Hotel.
Ease of Access: 5/5 (above MTR Tsim Sha Tsui station with one of the best views in town)
Food: This Tasting Event was by Invitation
Opening Hours:
Sun to Thurs - 12:00pm to 01:00am
Fri - 12:00pm - 02:00am
Sat - 1:00pm - 02:00am
Address: 尖沙咀彌敦道19-21半島酒店28樓
28/F, The Peninsula Hong Kong, 19-21 Salisbury Road, Tsim Sha Tsui
Ph: 2696 6778
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