Ruyi Gastronomy at The Peninsula Tokyo

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Embark on an epicurean odyssey of elegant Cantonese cuisine and exquisite French porcelain at the Peninsula Tokyo, where chef Dicky To of the hotel's Hei Fung Terrace restaurant will be conjuring up an exquisite six-course banquet for this September special. His creations include the red imperial bird’s nest, served together with a silky fowl soup, black truffle and a creamy egg custard. A cold-brewed dancong tea is served on the side, with floral notes of peach and honey. The highlight of the meal is braised king prawn with Shanghai crab roe, while the colourful desserts include the hotel's signature Moon Cake. If you're looking for a theatrical dining experience and are prepared to pay upwards of ¥30,000 for the pleasure, this is your spot.

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