Spring Moon at The Peninsula Hotel gives diners a taste of the 1920s
Décor of the Chinese restaurant resembles an old-style Shanghainese dining room, and the dishes served there are delicious
Designed by Kenneth Ko, Spring Moon’s dark wood interiors and art deco elements are reminiscent of the restaurant’s interior in 1928, the year The Peninsula opened. There is an impressive tea bar offering over 25 kinds of tea to complement the meal.
Dim sum is excellent, with highlights such as steamed lobster and vegetable dumpling and golden mashed taro with diced abalone and roasted goose. Dishes are beautifully presented, and for dinner, signatures such as crispy eel fillet glazed with ginger honey and suckling pig sliced with crisp bread and mango are recommended. Try the six-course chef’s table menu in the kitchen, and watch chef Gordon Leung’s team in action.
1/F, The Peninsula Hong Kong, Salisbury Road, Tsim Sha Tsui
Crispy chicken smoked with
Pan-fried South African abalone
with supreme soy sauce
Scrambled eggs with shredded shrimps, crab meat and bean sprouts
2 rooms, 40ppl
See more of 2018’s 100 Top Tables here