Exit E/ L3, Tsim Sha Tsui MTR Station
2920 2888
Opening Hours
Mon.-Sun.: 09:30-19:00
Payment Method
Visa Master AE Cash UnionPay Diners
Other Info
Alcoholic Drinks
10% Service Charge
Featured Reviews (163)
Elite Gourmet 2016-05-07
There's been a lot of exciting news going on in the city's pastry world the last few months with Amber (Michael Pretet), Caprice (Nicholas Lambert) and Peninsula Boutique (Frank Haasnoot) all naming their new pastry chef. That's great news for those of us with a sweet tooth. Out of the three newcomers, Frank Haasnoot certainly owns the most interesting resume having been crowned World Chocolate Masters at the World Championship for Pastry Chefs 2011 where he also won the award for the best showpiece and dessert. It didn't take long for the Dutchman to make a name for himself at the Peninsula Hotel. Many of his signature creations, including his Cocoa Noir, have quickly become fan favorites here and he's been getting very high praises for his work so far.Unfortunately, there will be no Cocoa Noir for me tonight as they've been all sold out. As a matter of fact, only 5 pieces of pastries were left and there's still an hour left before they close at 7:30pm!  Le Peninsula - Who can turn down a pastry named after the storied hotel. This is a combination of yoghurt mousse, grapefruit compote infused with jasmine tea and lemon madeleine. The mousse was absolutely perfect with a silky smooth texture. Also perfect was the acidity of the yoghurt. Light and not overpowering. I like the tea infused grapefruit compote too. Very nice (Grade: 4/5). Sakura - Obviously I miss the sakura season of Japan too much and to a degree that I'm getting anything that labels itself "Sakura". This is really cherry blossom mousse with cherry compote in the middle and underneath that, pistachio dacquoise and tart sable. Not bad but perhaps a bit more contrasting flavors and textures would give us something slightly more interesting. But that's just me being a little picky (Grade: 3.5/5). continue reading
Veteran Gourmet 2016-02-06
今年有口福收到半島酒店的桂花年糕售價 $160,真是很迷你,比滑鼠大小小!味道呢?蒸最能吃出原味,一盒迷你桂花年糕蒸好,原本想蒸熱一半煎一半,但太黏了!不煎就吃罷,唔.....很有桂花清香和清甜,但....太甜了!甜到震!四個人分享也吃不完一個迷你桂花年糕,咁又算不算是抵食呢?! continue reading
Veteran Gourmet 2016-01-08
I know Strawberry Roll Cake is a signature cake of Peninsula Boutique and I can imagine how ambrosial it is. However, I wanted to try colorful Calamansi flavoured cake, hoping that it would bring a new flavour and surprise to me. I am a person, like to look for extraordinary tasty food because only tasty is not enough to me.Usually, I do not eat any decoration of the cake but there was an exception for this cake and it proved me that my decision was right.The leaf was nice with sweet and sour flavoured chocolate. The brown gananche sat in front of the leaf was “Milo” flavour which was fine and silky smooth but not greasy. A heap of jam surrounding the leaf was citrus-zest flavoured jam which was quite sweet with mild sour. The thin bright yellow crust was citrus flavour mousse with a hint of lime. However, the whole cake was not just simple citrus-lime note. Beneath the crust, it was a layer of chocolate-hazelnut flavoured with I thought, grainy hazelnut which sat on a layer of fine and soft sponge cake. As usual, there was a mild buttery biscuit as a base but it was not crunchy enough.As a whole, I liked to enjoy this layered cake individually so that I could feel different tasty flavours rather than the combined flavour which was simply not-so-strong chocolate flavour. I should say this was suitable for adventurous gourmet to try but may not be suitable for a person looking for flavourful food. continue reading