Felix, perched on the top floor of The Peninsula Hong Kong, is one of the city’s most recognisable sky-high dining destinations. Conceived by the renowned designer Philippe Starck, the space is avant‑garde and deeply artistic, shedding the formality and heaviness often associated with traditional French dining. Its minimalist, crisp interiors are paired with floor‑to‑ceiling windows that command an unobstructed panorama of Victoria Harbour.
One particularly touching detail awaits inside: the chair covers are printed with portraits of the hotel’s long‑serving staff – those who have dedicated decades to The Peninsula. This quiet, heartfelt tribute weaves their daily devotion and craftsmanship into the fabric of the space, lending it a subtle, soulful warmth that makes you feel at home the moment you sit down.
Every Thursday, the restaurant hosts a Vinyl Record Night, curated by the city’s foremost vinyl collectors and listening-room specialists. Classic analogue records fill the sky‑high space with nostalgic melodies, blending seamlessly with the glittering harbour views beyond the glass – an atmosphere unlike any other. At dusk, a window seat offers the perfect vantage point to watch the sun sink into Victoria Harbour, as the city lights along both shores begin to flicker on, one by one.
The meal opens with a crab salad that is as inventive as it is light and refined. Fresh, hand‑picked sweet crab meat is crowned with Beluga caviar, whose briny pop releases a concentrated burst of the sea. A chilli jelly introduces a gentle, lingering heat that cuts through the seafood’s richness, while a clear, silky tomato consommé jelly adds a bright, tangy freshness. Layer upon layer of cool, crisp textures awaken the palate in a gradual, elegant progression.
The Moules Marinieres follows, with plump, tender mussels resting on a smooth fennel purée. Charred honey‑glazed peas add a touch of sweetness, while a saffron‑infused coconut milk emulsion lies beneath, its creamy warmth enveloping each bite. The fennel’s subtle aniseed notes temper the mussels’ brininess, and the coconut milk brings a mellow, velvety richness that allows the natural sweetness of the shellfish to shine – warm, soothing, and deeply satisfying.
The Spanish charcoal‑grilled cuttlefish roll bridges the preceding flavours with ease. Slow‑grilled over charcoal, the cuttlefish takes on a gentle smokiness, wrapped in thin ribbons of zucchini and served with a seasoned spinach sauce. The result is springy, fresh, and vibrant – the vegetable notes cutting through the richness of the earlier courses and easing the transition from sea to land.
The signature Breton pigeon is a classic choice for meat lovers. Marinated with a North African spice blend and slow‑roasted until the skin is glossy and caramelised, the pigeon remains exceptionally tender and juicy within. Paired with a hazelnut yoghurt and honey sauce – whose nutty depth and gentle tang offset the bird’s natural richness – the dish achieves a perfect savoury‑sweet balance that lingers without ever feeling heavy.
The lightly seared Wagyu sirloin caters to those who crave pure, unadulterated beef flavour. Gently spiced and seared to lock in the juices, the meat retains its natural, mellow character, never overshadowed by its seasoning. A hand‑pounded white asparagus pesto cuts through the richness, while a bed of creamy corn purée provides a soft, grainy foundation that highlights the beef’s fine texture – savoury, balanced, and wonderfully satisfying.
The cocktail list adds a sparkling finish to the evening. The Yuzu Mule, built on a vodka base, blends bright yuzu, pink grapefruit, and a warm ginger cordial – opening with a crisp citrus tang, followed by a subtle, lingering warmth from the ginger that cleanses the palate between courses. The Sexy Berry, a gin‑based creation, is softer and more romantic, with blueberry syrup, fresh lime, and the floral notes of rose and lychee, topped with a smooth plant‑based foam. Its delicate fruit and floral sweetness provides a gentle counterpoint to the richness of the pigeon and beef, rounding out the meal on a light, elegant note.
