Even for January — usually the coldest month in Hong Kong — the air that Tuesday night was particularly cool.
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But inside the private Alsace Room at Hong Kong’s Restaurant Petrus, the atmosphere was warm as a group of naval officers savoured the finest the upmarket restaurant had to offer.
The decor — gilt-edged, chandeliered Louis XIV opulence — framed spectacular views of Victoria Harbour.
At the table were four captains of the US Navy, and two lieutenant commanders — one American, the other Australian.
For dinner, the men had black truffle soup, lobster salad, caviar, pan-seared duck liver, sole and wagyu beef, followed by baked Alaska. Wine was paired with each dish.