100th Anniversary Of The Sinking Of The Titanic
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In a picture taken on April 3, 2012, a man lights candles near the dessert course created by executive chef Philippe Orrico to demonstrate the Hullett House hotel’s recreation of the Titanic’s last meal to mark the disaster’s 100th anniversary in Hong Kong. The diners will be served by waiters dressed in uniforms like those on the Titanic, eat off fine bone china plates used on board, sourced from English porcelain maker William Brownfield & Sons, and will drink champagne from a bottle of Heidsieck & Co Monopole Gout Americain vintage 1907 salvaged from the shipwreck.