The Peninsula is taking a dip into dim sum, both traditional and tricked out. A small selection of chocolate dim sum, as well as standard bau buns, gau dumplings, and pot-stickers are now served in The Club Bar and The Living Room, where the Hotel Bel-Air’s former ivory-tickler now plays. The four chocolate pieces were designed by chef James Overbaugh and pastry chef Miguel Torres and feature both dark and white soft chocolate inside of a fried dumpling, with powdered sugar, dipping sauces, and citrus cream to sweeten the deal. The more recognizable dim sum is under the watch of chef Jimmy Chiu, who grew up in Hong Kong where the hotel’s heritage began with the first Peninsula Hotel. The whole thing is kind of a “back-to-our-roots” trip as many minds regard the hotel, serving the crème de la crème of moneybags, as strictly Euro-influenced grounds.
Speaking of European lovefests, Peninsula is offering a mega-tasting of Italian pasta, oil, wine, and cheese in conjunction with LearnAboutWines tonight from 7-9 p.m.. The $75 dinner has been slashed to just $39 when you register online, where the full night’s agenda is also on display.