Writer Sloane Crosley navigates a 24-hour layover with the help of the Peninsula Hong Kong hotel, French dining at Gaddi’s, and more spontaneous spots.
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Writer Sloane Crosley navigates a 24-hour layover with the help of the Peninsula Hong Kong hotel, French dining at Gaddi’s, and more spontaneous spots.
Gaddi’s chef de cuisine Albin Gobil talks about climbing the culinary ladder, ‘tedious’ toothpick plating at Robuchon London, and learning about new ingredients when travelling.