At the Peninsula, Spring Moon serves refined Cantonese classics and sublime dim sum in a chic, 1920s Shanghai–inspired space with impeccable service.
1/F, The Peninsula Hong Kong, Salisbury Rd, Tsim Sha Tsui, Hong Kong Get directions
"Spring Moon features char siu made from Hungary's Mangalitsa pig, known for its buttery texture and high fat-to-lean ratio, offering a melt-in-the-mouth experience." - Mandy Li
"The room, spread over two levels, evokes old-Shanghai circa 1920s – stained glass windows, teak floors and rugs all speak of the golden era. On the menu, however, classics are showcased side by side with novel creations such as scrambled egg white with lobster and crabmeat, and dishes garnished with edible flowers that taste of spring. Dim sum at lunch is also recommended, to be enjoyed with your choice of tea from 30 varieties." - Michelin Inspector
"Spring Moon When classic formal Hong Kong Cantonese fits the bill and the occasion, then the Peninsula Hotel’s Michelin-starred restaurant is the go-to.In keeping with the age and era of the hotel itself, the decor of Spring Moon was inspired by a 1920s Shanghainese dining room, with teakwood floors covered byOriental rugs and wall treatments showcasing art deco–inspired stained glass windows in dark oranges and yellows. Known for its dim sum and XO sauce made with a secret recipe, Spring Moon offers an à la carte menu withtimeless favorites like Peking duck, wok-fried lobster with black bean and chili sauce, wok-fried premier Korean beef filet with honey-pepper sauce, and pan-fried dumplings filled with pork, cabbage, and mushrooms. Therestaurant's signature oven-baked fortune chicken with shredded pork and preserved vegetables mustbe ordered 24 hours in advance."
"Spring Moon, where siu mai with Sicilian prawns is a highlight."
"But Spring Moon goes beyond this standard, employing Sicilian red shrimp to create a broth bursting with the sweetness of seafood." - Michelin Guide Digital-Hong Kong Macau
