Spring Moon

VERIFIED LUXURY
The signature restaurant of Forbes Travel Guide Five-Star The Peninsula Hong Kong, Spring moon specializes in local Cantonese dishes.

The interiors take you back in time to old Shanghai in the 1920s, with vintage photographs of The Peninsula hanging on the wall between copies of old menus.

The dark wood interiors lead to the tea counter at the back, where more than 25 different kinds of Chinese tea — many of them first picks — can be ceremoniously prepared.

Chef Frankie Tang, who comes from a family of chefs, is renowned for his succulent and crispy Peking duck, osmanthus pigeon, seafood dishes and signature XO sauce.
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Our Inspector's Highlights
• Chef Frankie Tang is dedicated to replicating the most authentic Cantonese dishes possible, while presenting them in a fresh and modern way akin to a gourmet work of art.

• 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.

• The Spring Moon chefs are famous for producing more than 500,000 mooncakes each Mid-Autumn Festival, a historic annual Hong Kong harvest celebration.

• While the food at this Cantonese restaurant in The Peninsula Hong Kong is local, the ambiance is Shanghai circa 1928, the year the hotel opened — and a time when the timelessly elegant cheongsam, or one-piece Chinese dress, was the usual attire for Chinese women, today worn by the restaurant’s receptionist.

• 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.
Things to Know
• Spring Moon, in The Peninsula Hong Kong, is open for lunch and dinner every day. Book a table for lunch between 11:30 a.m. and 2:30 p.m. Mondays to Saturdays and between 11 a.m. and 2:30 p.m. on Sundays and public holidays, and for dinner from 6 to 10:30 p.m. daily.

• Spring Moon welcomes diners dressed in smart-casual style. Men should avoid dressing in open shoes and short-sleeved shirts, and for dinner no short pants are accepted, while women should dress for the elegance of the venue.

• 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.

• For a reservation at Spring Moon, you should call 852-2696-6760, email diningphk@peninsula.com or browse www.peninsula.com/hongkong and click onto the Spring Moon page.
The Food
• 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.

• The perfect time to sit down to eat with the family or a group of friends, dim sum lunches include signature dishes like baked barbecued pork puff and deep-fried taro puff with diced abalone and chicken.
The Design
• Spring Moon is spread over two levels on the first floor of The Peninsula Hong Kong, with the upstairs balcony overlooking the downstairs dining area.

• Upstairs the walls are decorated with evocative prints of old properties owned by the Kadoorie family (the original owners of The Peninsula Hong Kong) printed on silver leaf panels and semi-private dining areas are lit with Art Deco stained glass windows.

• Large circular tables bearing the traditional lazy Susan to facilitate sharing dishes in the usual Chinese style are joined by smaller, more intimate tables perfect for couples or business meals, where dishes can be served by the waitstaff from a rolling table.
Getting There
1/F The Peninsula Hong Kong, Salisbury Road, Kowloon, Hong Kong, SAR
TEL852-2696-6760
Spring Moon
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