Taste of the past: Spring Moon in Hong Kong serves Cantonese classics
Located in The Peninsula Hong Kong, the restaurant serves excellent dim sum and is reminiscent of the Shanghainese dining room it once was
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.
Scrambled fresh milk with bird’s nest, crab meat and olives
Scrambled eggs with shredded shrimps, crab meat and bean sprouts
Braised duck stuffed with assorted meat, mushrooms, beans and salty eggs
Valet parking: yes
Vegetarian: 8 dishes
Private rooms: 1 room, 12 ppl
1/F, The Peninsula Hong Kong, Salisbury Road, Tsim Sha Tsui
Daily: 11.30am - 2.30pm,
6 - 10.30pm
See more of 2017’s 100 Top Tables here