Gatherings with Peter, Pietro, Pedro, Pierre and Petrus

[English, Italian, Spanish and French translations of Peter plus the one used in bible. Pierre and Petrus are also two famous French restaurants in Hong Kong.]

 

About Chef Peter (Pls click)

Possible Sharing of Experience (Please click.)

 

Website: www.chef.hk

Email: chef@chef.hk

 

This website is designed for a group of friends interested in good food, wine, coffee, gatherings, and cooking. Let’s share joy and fun from it. With a good connection with various activity organisers, friends may get timely information for a better chance of enrolment. In some cases, we can have a very good discount. Friends are informed of activities by email and through this website. By the way, this also captures the activities that Peter has attended.

 

Some simple rules

·         People are welcomed to join provided that their participation is not aiming for commercial and other bad purposes.

·         Mutual respect among members is expected.

·         If an event is costly and absence from a friend may affect the cost or successful running of the event, he/she has to pay deposit beforehand.

·         Communication is mainly based on email. It is painstaking to communicate through other means. Friends should check email and website regularly. Some friends regretted for not checking this and have missed in some very interesting events.

·         In each major dinner event, meeting is held to decide what’s next.

·         To facilitate efficient planning, although views/suggestions are welcome, Peter will always have the final say in decision making.

 

For friends, please drop me an email if you are interested in any of the activities.

 

Highlights of activities held recently and in the near future.

·         神之水滴酒莊生日會 (successfully completed. For more details, please click here.)

·         Confrérie du Sabre d'Or法國香檳金刀會activities in Sabrage (opening Champagne using a Sabre軍刀). A Diploma from UK/France, plus a Certificate from the Ambassador in China (in the past from the Consulate General in Hong Kong) will be given to participants. There is a very special requirement in the venue. This will be held when a venue can be found and there is sufficient number of participants. For sabrage, the estimated cost is around $120 plus the cost of a dinner and a bottle of champagne. For other participants, they only need to pay for the dinner. Other expenses are absorbed in the cost of dinner. The Confrérie is planning in expanding its activities in the China. Friends are encouraged to be trained and appointed as Sabreurs and with sufficient number of sabreurs interested to join the Confrérie, the Grand Maître will come to Hong Kong to intronise them to become chevaliers (i.e. members) of the Confrérie.

 

Activities being planned

·         Dinner at 得龍大飯店

·         Dinner at Cipriani Hong Kong – This restaurant belongs to the Cipriani family who set up the Harry’s Bar in Venice. There is a story between Mr. Cipriani and his American friend call Harry. On June 22, 2003 David Tang and Giuseppe Cipriani established Cipriani Hong Kong, a private members' club (this will be booked with the help of a friend), to offer a quintessence of the best Italian food and drinks, style and service. In the marvelous tradition of the Cipriani family who are dedicated to serve, and serve the best, Cipriani Hong Kong continues the same time honored traditions that makes each experience so sought after today.

·         Towngas Avenue Kitchen – subject to interests of members.

·         A series of Michelin Star Restaurant lunch or dinner. It may cost less than $220 for meeting the Chef of a Michelin 2 star restaurant together with a wonderful meal. This is being organised with a professional Institution. Interested members can contact Peter.

 

Overseas completed (Champagne and UK 2011)

The theme of the trip in on Champagne because Peter studied and graduated from the Université de Reims Champagne-Ardenne but only visited the Heidsieck. It is planned to visit the following champagne houses and celebrate the 800th anniversary of the Cathedral de Notre-Dame:

·         Krug

·         VCP

·         Dom Pérignon

·         Salon

·         Louis Roederer

·         Bruno Paillard

·         Mumm

5 of the World’s Best 100 Restaurants in the world including one that was number one.

In UK, 9 Michelin Star restaurants in UK with a total of 19 stars. The three major restaurants are Fat Duck, Waterside Inn, Gordon Ramsay.

One Michelin 2 star restaurant in Reims.

 

Overseas trip completed(Italy in Nov 2010)

·         Around 8 Michelin Star Restaurant with a total of 17 stars including two with three stars

·         Around 6 of the World’s Best 100 Restaurants including the sixth one.

·         Scala and see the Last Supper in Milan,

·         Eataly (a Slowfood project)

·         Holy Shroud (unfortunately not the real one)

·         Dinner at La Libera (Slow Food Restaurant)

·         Dinner at Piazza Duomo (2 Michelin star restaurant)

·         Truffle Fair

·         Ceretto and Gaja Wineries

·         Parma and Modena (Parmigiano Regiano, Balsamic Vinegar)

·         Grinzane Cavour

·         Super Tuscan

·         Cooking class and dinner at a Michelin Star Restaurant (we call this activity “Cooking under Tuscan Sun”)

·         Sabrage, training by the Winery Owner, all successfully sabraged.

·         Brunello de Montacino

·         Vino Nobile de Montapulciano

 

 

Some publications

·         神之水滴Les Gouttes de Dieu酒莊生日會 in明燃集Avenue Magazine of the Towngas, December, 2009 – available at http://www.towngasavenue.com/magazine/article.aspx?art_id=291.

·         回憶法國血鴨滋味 Canard au Sang (pressed duck) in 明燃集Avenue Magazine of the Towngas, July, 2009,   available at http://www.towngasavenue.com/magazine/article.aspx?art_id=2

·         一生難忘的酒庄之旅in明燃集Avenue Magazine of the Towngas. – Available at http://www.towngasavenue.com/magazine/article.aspx?art_id=31

·         神之水滴(Les Gouttes de Dieu) 酒莊之旅. The article was published in the HKEIA Bulletin in two parts:

·         page 12 of http://www.hkeia.org/images/bulletin/201001/201001.pdf

·         page 14 of http://www.hkeia.org/images/bulletin/201003/201003.pdf

 

 

Some activities cancelled/postponed

·         Spain in 2009, Tea & Coffee World Cup Europe, wineries in La Rioja and Ribera del Duero, cooking classes (if possible) Restaurante Mugaritz and Restaurante Arzak (number 4 and number 8 best restaurants in the world) or Martin Berasategui’s restaurant in Lasarte or Akelarre. El Bulli is a target but extremely difficult to book. [Some were suggested by my friend in the Spanish Chamber of Commerce and a friend in Consulate General of Spain. One of them advises me to go in Spring or Autumn.] A draft itinerary is attached.

 

 

 

Past events (Please click.)

Past events in 2013 (Please click.)

Past events in 2012 (Please click.)

Past events in 2011 (Please click.)

Past events in 2010 (Please click.)

Past Events in 2009 (Please click.)

Past Events in 2008 (Please click.)

 

Coming activities:

 

2014

 

Cost per person

 

May

 

 

 

3rd May, 2014.

SPOON by Alain Ducasse – Jerome Husson

·         Croissants, Baguettes & Brioche

$1888

 

10th May, 2014.

Cocktail Canapés

Learn to Make Dishes for at-home entertaining

NOBU InterContinental Hong Kong – Oeyvind Naesheim & Hideki Endo

·         Black Cod Lettuce

·         Crispy rice with Tuna

·         Baked oysters

Not able to join.

$1888

 

17th May, 2014.

SPOON by Alain Ducasse – Philippe Duc

·         Avocado and Shrimp, herb salad

·         Salad “Niçoise style"

Not able to join.

$1888

 

21st to 24th May, 2014.

Spring Moon by Frankie Tang

Authentic Home-style Cantonese Cooking 味與情

Not able to join.

$1280

 

23rd or 30th May, 2014

Chinese Regional Cuisine – Sichuan and Hunan Cuisine in CCTI – info (details not availale yet)

Not able to join

Around $400

 

24th May, 2014

Institut Paul Bocuse Culinary Program – Details

$2000

 

24th May, 2014.

THE STEAK HOUSE winebar + grill – Calvin Choi

·         Grilled Seafood Salad

·         Roasted Pork Rack Ribs

Not able to join

$1888

 

26th May, 2014

發現中國葡萄酒 - 中國佳釀出彩Vinexpo品鑒晚宴

Hong Kong Wine Judges Association 香港葡萄酒評審協會

(By invitation only) – details

 

 

27th May, 2014

香港食品科技協會連同米芝 蓮精選 餐廳合辦:飯店的蛻變與承

得龍大飯店details

$380 ($280 for HKFSTA members)

 

31st  May, 2014

Yan Toh Heen – Lau Yiu Fai

Chinese Festival

·         Rice Dumplings – details

$1488

 

June

 

 

 

7th June, 2014.

Summer Vegetables and Vegetarian Dishes

THE STEAK HOUSE winebar + grill – Calvin Choi

·         Heirloom Tomatoes & Carrots with Burrata Cheese

·         Boston Lobster Thermidor

$1888

 

7th June, 2014.

NOBU InterContinental Hong Kong – Oeyvind Naesheim & Hideki Endo

·         Vegetable linguini dry miso with Langustine

·         Eggplant Miso with Scallop and Shrimp

·         Tai Sashimi with tomato

$1888

 

14th June, 2014.

SPOON by Alain Ducasse – Philippe Duc

·         Petits Farcis Niçois"

·         Blue Lobster, Artichoke

$1888

 

21st June, 2014.

SPOON by Alain Ducasse – Jerome Husson

·         Vanilla and Raspberry Vacherin

$1888

 

25th to 28th June, 2014.

The Peninsula by Lo Wing Keung

Classic Western Dishes 懷舊西餐

$1280

 

28th June, 2014.

THE STEAK HOUSE winebar + grill – Nicola Canuti

·         Risotto with Asparagus

·         Cannelloni with Ricotta and Spinach

·         Raspberry Meringue with Mascarpone Cheese and Strawberry Sauce

$1888

 

July

 

 

 

5th July, 2014.

Shrimp and Fish

NOBU InterContinental Hong Kong - Oeyvind Naesheim & Hideki Endo

·         Lobster Ceviche

·         Salmon Tataki

·         Octopus Carpaccio

$1888

 

12th July, 2014

SPOON by Alain Ducasse – Cyril Dupuis

Family Class:

Cheese Cake, Chocolate Fondant & Cookies

$1888

 

19th July 2014.

THE STEAK HOUSE winebar + grill – Simon Kwok

·         Cod with Sausage and Vegetables

·         Cod with Summer Vegetables

$1888

 

26th July, 2014.

THE STEAK HOUSE winebar + grill – Daniel Ng

·         Roasted Turbot with Baby Fennel

$1888

 

31st July, 2014

Chateau le Puy Wine dinner

MessinaDetails

 

$880 (+10% with discount of less 10%)

 

August

 

 

 

2nd August, 2014.

Yan Toh Heen – Lau Yiu Fai

·         Steamed Prawn Dumplings

·         Steamed Pork Dumplings

·         Crispy Spring Rolls

$1888

 

5th August, 2014

Dr. Loosen Wine Dinner

NobuDetails

$1388 (+10% with discount)

 

9th August, 2014.

THE STEAK HOUSE winebar + grill – Daniel Ng

·         Pan-Seared Scallops with Tropical Fruit Salad

$1888

 

16th August, 2014.

NOBU InterContinental Hong Kong – Oeyvind Naesheim & Hideki Endo

·         Sushi Cooking Class:

·         Learn firsthand to make nigiri sushi and maki rolls

$1888

 

23rd August, 2014.

THE STEAK HOUSE winebar + grill – Simon Kwok

·         Scallops with Green Peas and Caviar

·         Lobster with Black Truffle

$1888

 

September

 

 

 

6th September, 2014.

Yan Toh Heen – Lau Yiu Fai

Chinese Festival Moon cakes

$1488

 

6th September, 2014.

Meat with Seasonal Mushrooms and Autumn Dishes

THE STEAK HOUSE winebar + grill – Nicola Canuti

·         Foie Gras Terrine

·         Steamed Foie Gras with Sangria Sauce and Mango Chutney

·         Duck a l' Orange with Daikon Turnip and Figs

$1888

 

13th September, 2014.

SPOON by Alain Ducasse – Philippe Duc

·         Wild Mushroom Crispy Tart

·         Challans Duckling with Figs

$1888

 

20th September, 2014.

SPOON by Alain Ducasse – Jerome Husson

·         Macaroons, Madeleines and Almond Tuile

$1888

 

24th to 27th September, 2014.

Maître Chocolatier Marijn Coertjens

All About Chocolate 朱古力大全

$1280

 

27th September, 2014.

THE STEAK HOUSE winebar + grill – Calvin Choi

·         Beef Consommé with Wild Mushrooms

·         Roasted Beef Tenderloin with Duck Foie Gras

$1888

 

October

 

 

 

3rd – 5th Octover,2014

Great Britain Grand Chapitre, Chaîne des Rôtisseurs, York

Tentative activity, Oriental Express Train

 

 

4th October, 2014.

Halloween and the Game Season

Yan Toh Heen – Lau Yiu Fai

·         Baked Chicken with Salt

·         Pan Fried Chicken Wings with Mandarin Zest

$1888

 

11th October, 2014.

SPOON by Alain Ducasse – Cyril Dupuis

·         "Tatin" Pie, Pear Soufflé and Roasted Mango

$1888

 

18th October, 2014.

SPOON by Alain Ducasse – Philippe Duc

·         Hen Pheasant and "Colvert" Duckling Pâté En Croûte

·         Venison Filet "Rossini-style

$1888

 

22nd to 25th October, 2014.

Patisserie by Ludovic Douteau

Buffet and Desserts 精美甜品

$1280

 

25th October, 2014.

THE STEAK HOUSE winebar + grill – Calvin Choi

·         Warm Rabbit Salad

·         Roasted Venison

$1888

 

November

 

 

 

1st November, 2014.

Signature Dishes from our Culinary Stars

Yan Toh Heen – Lau Yiu Fai

·         Baked Rice in a Casserole

$1888

 

8th November, 2014.

SPOON by Alain Ducasse – Philippe Duc

·         Chestnut Soup with Fennel

·         Dover Sole, Girolles, Shallots and Parsley

$1888

 

15th November, 2014.

THE STEAK HOUSE winebar + grill – Calvin Choi

·         Crab Cakes & Seared Scallops

·         US Ribeye

$1888

 

22nd November, 2014.

SPOON by Alain Ducasse – Cyril Dupuis

·         Raspberry "White Dome", Sacher Cake

·         And Rum Cake with Candied Fruit

$1888

 

29th November, 2014.

NOBU InterContinental Hong Kong – Oeyvind Naesheim & Hideki Endo

·         Yellowtail Jalapeno, New Style Sashimi,

·         Black Cod, and Rock Shrimp tempura

$1888

 

December

 

 

 

6th December, 2014.

SPOON by Alain Ducasse – Cyril Dupuis

·         Gingerbread House

$1888

 

13th December, 2014.

Festive Dishes Mastering the techniques for Festive Dishes

SPOON by Alain Ducasse – Philippe Duc

·         Scallop Salad and Black Truffle

·         Beef Wellington

$1888

 

20th December, 2014.

NOBU InterContinental Hong Kong – Oeyvind Naesheim & Hideki Endo

·         Whole Roasted Chicken with Japanese Condiments

$1888

 

20th December, 2014.

THE STEAK HOUSE winebar + grill – Nicola Canuti

Family Class

·         Olive and Bacon Cake

·         Risotto in Squid Ink

·         Cup Cakes with Christmas Decoration

$1888

 

2015

 

 

 

October

 

 

 

2nd – 4th October, 2015

 

Great Britain Grand Chapitre, Chaîne des Rôtisseurs,

Marlow on Thames, Great Britain

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Past activities (in reverse order)

.2014

 

Cost per person

January

 

 

8th January, 2014.

Gourmet特攻隊》「雲來軒」Details

Peter and Sandy joined. We met chefs of Gi Kee, Hung’s Delicacies and Tim Ho Wan

$780 ($680 for members)

8th to 11th January, 2014.

Gaddi’s by Rémi van Peteghem

Cooking with French Products 法式紛煮意

Peter joined the class on Saturday

$1280

21st January, 2014

Chef Enrique Olvera from Pujol Restaurant in Mexico City

Top 3rd restaurant in San Pellegrino’s 50 Best Restaurants in Latin America, PujolMenu

Around $3000

24th January, 2014

Dinner at Gi Kee Seafood 銖記海鮮飯店

好好食, 好開心, 最大問題是眼闊肚窄. 九個菜, 四個人. 大廚定餐單, 也有很多交流. 一定 encore.

Debbie, Kimmey, Sandy and Peter joined

~$330

25th January, 2014.

Yan Toh Heen – Lau Yiu Fai

·         Chinese Festival – Chinese New Year Puddings

$1488

27th January, 2014

Sous Vide Class at Butcher’s Club –

Rossane, her brother and Peter joined.

$1500

February

 

 

8th February, 2014

Valentine’s Day Couples’ Classes: Romantic Dinners for Two

NOBU by Hideki Endo, Oeyvind Naesheim & Laurence Yeung

·         House special rolls

·         Black Cod Miso

·         Valentine’s Desserts

$1888

15th February, 2014

Yan Toh Heen – Lau Yiu Fai

·         XO Sauce

·         Stir Fried King Prawns in XO Sauce

$1888

18th Februry, 2014.

Raclette Cheese Dinner, organized by Slow Food.

$600 ($500 for members)

22nd February, 2014

SPOON by Alain Ducasse – Philippe Duc

·         Organic Egg, riche-style Crayfish

·         Pan-seared Scallops, pumpkin and black truffle

$1888

March

 

 

1st March, 2014

Best Products of the Season

NOBU InterContinental Hong Kong – Oeyvind Naesheim & Hideki Endo

·         New Style Sashimi

·         Dry Miso Sashimi

·         Tempura

$1888

8th March, 2014

SPOON by Alain Ducasse – Cyril Dupuis

·         Ispahan "Blanc á manger"

·         Puff Pastry and Chocolate Éclairs

·         Lemon Meringue Pie

$1888

12th to 15th March, 2014.

Felix by Yoshiharu Kaji

Cooking with Flowers and Herbs 花草味全

$1280

15th March, 2014.

Yan Toh Heen – Lau Yiu Fai

·         Chilled Mango Pudding

·         Chilled Mango Cream with Sago and Pomelo

$1888

22nd March, 2014.

SPOON by Alain Ducasse – Philippe Duc

·         Homemade Ink Pasta, Squid and cedrat

·         Steamed Cod Fillet, Caviar

$1888

29th March, 2014.

THE STEAK HOUSE winebar + grill – Calvin Choi

·         Blue Marlin Tartare with Avocado & Caviar

·         Slow Cooked Welsh Rack of Lamb

$1888

April

 

 

5th April, 2014.

Easter Dishes

SPOON by Alain Ducasse – Philippe Duc

·         Green Asparagus, Crayfish

·         Milk-fed Lamb, sautéed green vegetables

$1888

12th April., 2014.

SPOON by Alain Ducasse – Jerome Husson

·         Chocolate moulage

·         Chocolate soufflé

·         Chocolate creme brulee

$1888

12th April, 2014.

Family Class

THE STEAK HOUSE winebar + grill – Nicola Canuti

·         Egg dishes

·         Italian fresh pasta

·         Cookies

$1888

26th April, 2014.

Yan Toh Heen – Lau Yiu Fai

·         Steamed Prawn Dumplings

·         Steamed Pork Dumpling

·         Crispy Spring Rolls

$1888

28th April, 2014

Knights of Alba dinner

At this event, Peter was inducted as a member.