Few things recall the elegance of old Hong Kong like tea in the lobby of the Peninsula Hotel. Each afternoon, hotel guests and visitors line up to experience bow-tied waiters, a string quartet (whose setlist on this afternoon alternates between the works of Handel and the greatest hits of Elton John), perfectly poured cups of tea and triple-tiered plates of sumptuous pastries and finger sandwiches by Chef François Delaire, the hotel’s Executive Pastry Chef, and Andy Cheng, Chef de Cuisine.