Hong Kong hotel group The Peninsula Hotels has made its London debut, with a team of chefs, pâtissiers, sommeliers and mixologists at the helm.
The Lobby at The Peninsula London is at the heart of the hotel, launching with an all-day menu and afternoon tea, whilst The Peninsula Boutique and Café will be stocked with intricate patisserie and Viennoiserie, alongside freshly made produce and curated gift items.
Gifts and keepsakes include luxury teas, artisanal chocolates and seasonal items such as the famed Peninsula Mooncakes.
The hotel’s Cantonese restaurant, Canton Blue, and adjoining cocktail bar, Little Blue will also be opening.
Designed by Henry Leung of CAP Atelier, the four dining rooms at Canton Blue draw inspiration from the Keying Junk, a three-masted, 800-ton Chinese trading ship which sailed between China and Britain from 1846 to 1848.
The menu from executive chef Dicky To fuses Cantonese tradition and British ingredients. Guests are encouraged to share multiple dishes to emphasise the various textures, flavours and aromas, integral to Chinese haute cuisine.
The drinks list showcases a collection of Chinese rice spirit, Baijiu, alongside a selection of over 200 fine wines from around the world. Fresh leaf tea focuses on provenance and small tea production.
Marrying flavours from the East with techniques from the West, Little Blue offers an immersive experience, from the moment guests step through the cobalt-lacquered doors, to the towering, white porcelain bamboo tree and the bar itself, made from stacks of Chinese apothecary drawers.
The cocktail menu at Little Blue is designed to take guests on a journey of discovery from Canton to London.
Brooklands, the hotel’s rooftop restaurant led by Chef Director Claude Bosi, will open on 4th October.