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Spring Moon’s dark wood flooring scattered with Oriental rug runners along with dark wood tables and paneling give The Peninsula Hong Kong restaurant a very high-end and formal yet intimate feel, evoking the atmosphere of an elite Chinese home. Tables are set with silver, and the service is flawless yet friendly. Diners wait with anticipation for well-loved signature dishes and take time to choose between the teas, which are prepared by professionally trained tea masters according to Chinese tradition. For something special, book the Spring Moon Chefs’ Table, set right in the hustle and bustle of the Chinese kitchen; it’s only available for dinner, for up to six people. Signature dishes that epitomize Spring Moon’s authentic take on Cantonese cuisine include steamed crab claw with homemade red pepper sauce accompanied by abalone roll, wok-fried Wagyu beef with rice cracker in black pepper sauce and sautéed tiger prawns accompanied by honey-glazed ham.