Designer Kenneth Ko transformed Spring Moon into a 1920s Shanghainese dining room with dark wood interiors and art-deco elements, reminiscent of how the restaurant would have looked in 1928, the year The Peninsula opened.

There is an impressive tea bar offering more than 25 kinds of tea to complement the meal. Dim sum is excellent, with highlights such as steamed crystal dumplings with Hokkaido snow crab and golden mashed taro with diced abalone, chicken and black mushrooms. Dishes are beautifully presented with signatures such as crispy eel fillet glazed with ginger honey and wok-fried premier Korean beef fillet with honey pepper sauce.

Signature dishes

Scrambled fresh milk with bird’s nest, crab meat and olives