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Frommer's Exceptional
Opened in 1953 and named after a former general manager of The Peninsula, Gaddi's was once considered the best European restaurant in Hong Kong. Although that reputation has long been challenged by other superb restaurants, Gaddi's is still a legend, the epitome of old Hong Kong. Its atmosphere, intended to evoke the hotel's original 1928 neoclassical architecture, is that of an elegant European dining room blended with the best of Asia, with crystal-and-silver chandeliers from Paris, Tai Ping carpet, and a Chinese coromandel screen dating from 1670. The food is French haute cuisine at its finest, classically French but with inventive, European influences, with past dishes on the changing menu including pan-fried Brittany sea bass with roasted scallop and black truffle as well as poached Bresse chicken with leg confit, cep and white truffle crust, pureed pumpkin, and deep-fried gooseliver. The wine cellar, with a collection of rare vintages, is among the best in Hong Kong -- but who could blame you if you get carried away and splurge on champagne? There's live, discreet music at night and a small dance floor.
Copyright: Excerpted from Frommer's Hong Kong, 10th Edition, (c) 2008, Wiley Publishing, Inc.
Hong Kong
, China
Gaddi's
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Frommer's Exceptional
Opened in 1953 and named after a former general manager of The Peninsula, Gaddi's was once considered the best European restaurant in Hong Kong. Although that reputation has long been challenged by other superb restaurants, Gaddi's is still a legend, the epitome of old Hong Kong. Its atmosphere, intended to evoke the hotel's original 1928 neoclassical architecture, is that of an elegant European dining room blended with the best of Asia, with crystal-and-silver chandeliers from Paris, Tai Ping carpet, and a Chinese coromandel screen dating from 1670. The food is French haute cuisine at its finest, classically French but with inventive, European influences, with past dishes on the changing menu including pan-fried Brittany sea bass with roasted scallop and black truffle as well as poached Bresse chicken with leg confit, cep and white truffle crust, pureed pumpkin, and deep-fried gooseliver. The wine cellar, with a collection of rare vintages, is among the best in Hong Kong -- but who could blame you if you get carried away and splurge on champagne? There's live, discreet music at night and a small dance floor.
Copyright: Excerpted from Frommer's Hong Kong, 10th Edition, (c) 2008, Wiley Publishing, Inc.
Hong Kong
, China
