Evolution Of The Chef’s Table in Hong Kong

"Deep within The Peninsula Hong Kong, the French haute cuisine restaurant’s chef’s table sits right at the pass inside a closed kitchen, letting guests see, hear, and feel the full bustle of a working brigade—one of the last such setups in Hong Kong. Head chef Xavier Boyer orchestrates service within arm’s reach, inspecting every dish and keeping the experience intimate and authentic, where even a rattling trolley becomes part of the immersion. Introduced in 2000 as the city’s first chef’s table, it remains true to the original spirit: half the diners are regulars the team considers friends, the menu can get playful, and preferences—even a fondness for bell peppers—are happily accommodated. A refurbishment will refresh the area around the table, but plans to add a glass partition were scrapped to keep the table fully integrated with the kitchen." - Mamie Chen