Peninsula owner Michael Kadoorie just loves the dim sum at his hotel's Spring Moon restaurant - and who can blame him? Having been deprived of his favourite dishes for three months while it closed for renovation, Michael can now indulge again at the 'new look' Spring Moon, complete with oak panelling, antique-style wooden floor, oriental rugs and art deco stained glass. Transformed into a replica of the restaurant in 1928, the year The Peninsula opened, the Spring Moon has undergone a metamorphosis. New features include the tea counter, serving more than 20 types of Chinese tea, with three tea masters offering advice to customers. The Spring Moon's executive chef, Ho Pui-yung, has also created a new menu and an afternoon tea service. With a collection of more than 200 Chinese clay teapots to choose from, the tea connoisseur is definitely spoilt for choice. No expense, it appears has been spared. A lighting designer has created a different ambience for different times of day, while items from The Peninsula's collection of old silverware have been taken out of storage. Among the signature dishes retained due to their popularity are the deep-fried cod marinated in spicy taro curd sauce and the perennial favourite, the shark's fin with crab meat. As for Michael, the word is he is delighted with the new-look restaurant.