After several memorable stays at the iconic
, we felt compelled to share our insights on LiLi, the hotel’s celebrated Cantonese gastronomic destination.
The setting is nothing short of legendary. As the flagship European property of the renowned Hong Kong-based Peninsula group, The Peninsula Paris reopened its doors in 2014 following a meticulous €500 million restoration, reclaiming its stature as one of Paris’ most storied hotels.
Originally opened as the Majestic Hotel in 1908, the property has hosted iconic moments—George Gershwin composed An American in Paris here, Henry Kissinger signed the Vietnam peace accords on-site, and the building is woven into the fabric of 20th-century history.
The design of The Peninsula Paris draws inspiration from the elegance of 1920s Hong Kong, a vision that extends to LiLi. Named in homage to a famed Chinese opera diva, LiLi’s interiors pay tribute to the opulence and artistry of Chinese opera houses.
At the helm, Executive Chef Dicky To curates a refined menu that elevates traditional Cantonese recipes with contemporary flair and seasonal French ingredients.
Upon arrival, Restaurant Manager Fanny Vale welcomed us and led us to an intimate, softly illuminated alcove—a perfect setting for a private culinary journey.
We chose to indulge in the grand eight-course tasting menu, a lavish progression featuring two distinctive presentations of LiLi’s signature Peking Duck. Every course is thoughtfully composed, balancing creativity with authenticity.
Our experience began with a glass of champagne, setting the tone for a parade of exquisite dim sum. As a nod to our Norwegian heritage, we were delighted with a bespoke steamed Norway lobster dumpling crowned with herring caviar—a gesture that showcased the kitchen’s attention to detail.
The watercress soup with King Crab, paired with a crisp Sancerre, offered a delicate prelude to the main event: Roasted Peking Duck, carved tableside and served with traditional pancakes and garnishes. The pairing with a rare 1984 Madeira was inspired, enhancing the duck’s rich flavors and prompting a well-deserved encore pour.
The culinary journey continued with wok-seared, dry-aged Salers beef fillet accompanied by asparagus in a luscious oyster sauce, complemented by a glass of Châteauneuf-du-Pape. Each bite demonstrated technical mastery and respect for premium produce.
While the second duck course—this time presented in lettuce wraps with cashews—was tempting, our appetite had reached its limit. For dessert, we followed the team’s suggestion and savored a chilled Hong Kong-style mango pudding with mango cream, fresh pink grapefruit, and sago pearls—a refreshing, subtly sweet finale.
To finish, an artful selection of Chinese teas was served alongside elegant petit fours, rounding out the meal with finesse.
This dining experience stands as a testament to LiLi’s commitment to culinary excellence, merging Parisian sophistication with the soul of Cantonese cuisine. In our view, LiLi is deserving of Michelin recognition and offers remarkable value for the quality presented.
We eagerly anticipate our next meal at LiLi and look forward to sharing a comprehensive review of the exceptional The Peninsula Paris soon.
Our top highlights at LiLi:
- ● The atmospheric 1920s-inspired décor
- ● The indulgent tasting menu—arrive with an appetite
- ● The inspired Madeira pairing for Peking Duck
BusinessClass Tip: For a memorable pre- or post-dinner experience, visit the historic Le Bar Kléber at The Peninsula Paris. Don’t miss: