Yesterday, January 16, 2008 was my birthday. I finished my dream by booked a two people reservation two months ago. As it's an extremely expensive dinner considering based on my current career stage . . . I didn't only self-treat it as my own birthday present, but I also proposed to Connie during the dinner. (The proposing story will be blogged later)
What's so special about the Chef Table? The Chef Table is the most expensive table in a high quality restaurant. It is nowhere close to the guestroom, but inside the kitchen right next to where the Hot Table is (The place where the head chef works).
Connie and I took a half day off just for preparing the dinner yesterday. I went back home to wash and to dress myself, and Connie went out for hair dressing and making-up. We treated it as one of our most important days in our lives. Oh yeah, by the way . . . I didn't tell Connie what's a Chef Table is until we arrived, which shocked her of course!
We were leaded to the kitchen directly, after we had arrived. We were sat and were greeted by the head chef, David Goodridge of Gaddi's. He is quite good looking and young. He took us for a tour around the whole kitchen. Connie and I enjoyed ourselves by asking tons of related question from the cooking stove to the chocolate table. The kitchen is so well organized that it is being separated into different sections, and each of the section has its own boss. For example, the Bread Baking and the Dessert sections are being in charged by two different professionals. By the way, the kitchen is clean as heaven.
We had a five courses dinner.
Course# 1: Wild Boar
Course# 2: Blue Lobster Paste with Blue Lobster Ice-cream
Course# 3: Goose Liver with Truffle
Course# 4: Chicken Confit
Course# 5: Chestnut Tart with Ice-cream
We were allowed to walk around and to interact with all people within the kitchen during our dinner. Connie was already full at the third course, so she ended up bugging all of the chefs and waiters. She even asked for some secret recipes and to invest upon the silverware that we were using. U know what, even the water glass that we used costs $206.00 (HKD). Might be due to my "food-liking craziness" and the Connie's attractiveness, we were being offered by a lot of extra food-tastings such as a food named, mango-egg yolk and truffle jelly. I had three glasses of wine in total. They are Riesling (for the three appetizers), Pinot Noir (for the main course), and Tokaji (for the dessert).
Same as usual, I uploaded some of the images below, so enjoy!
The Chef Table Dinner at January 16, 2008
The Bon Wan's Menu 
The Connie Ko's Menu 
The ex-head chef, the current executive chef of The Peninsula Hotel, Philip Sedgwick
The dessert chef Yan, Connie, Bon, The executive sue-chef Ming, and The head Gaddi's chef David Goodridge
Connie and David Goodridge at the Production Kitchen
Bon and David Goodridge at the Gaddi's Hot Kitchen
Connie Enjoying The Third Course
The Crazy Birthday Boy, Bon!
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