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Introducing Clement

September 30, 2013
Introducing Clement

In autumn 2013, The Peninsula New York debuted an exciting new restaurant that has elevated the dining experience to new horizons for the award-wining property. Named ‘Clement’, after Clement Kwok, the CEO of The Hongkong and Shanghai Hotels, Limited, the restaurant and bar offer a fresh design and menu concept. The space seamlessly blends its Midtown Manhattan surroundings with the liveliness and eclectic feel of the downtown art world, and combines fresh farm-to-table ingredients with a sense of conviviality and genuine warmth.

Chef de Cuisine Brandon Kida brings over ten years of culinary experience to Clement and his objective is to create dishes that marry diverse flavours and techniques. In addition to the main menu, a light menu of Asian-inspired tapas is served in the restaurant’s bar as a nod to the hotel company’s Asian heritage. “The menu is about the highest quality ingredients possible,” says Chef Kida. “In the northeast region we have all four seasons and large and very small farms that offer the best and most beautiful livestock and produce available.”

Located on the mezzanine level of the hotel's lobby and overlooking 5th Avenue, Clement features a design concept by the international award-winning design firm, Yabu Pushelberg, which has been creating timeless and artistic interior designs for the hospitality, restaurant and retail industries worldwide for more than 30 years.

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