Spring Moon at The Peninsula Hotel gives diners a taste of the 1920s

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.