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13 Reviews
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Still one of the best Cantonese restaurant in HK
This Michelin 1-star Cantonese restaurant is located in The Peninsula Hong Kong. Being the Chinese dining anchor of this prestigious hotel, it is already a guarantee of quality. We have come here a few times before, every time to great satisfaction. Tonight, we arrive at 6:30 sharp, with a lot of anticipation of what great dishes and dining experience is in store for us. Coming up to the first floor, from its entrance one can immediately associate back to the tea house of 50/60s, with the hanging fan, plenty of beautiful porcelain, wooden floor, and the red carpet with traditional patterns. Seated at a table at the back, looking up the mezzanine floor got me thinking what does dining on that floor feels like, looking at other customers downstairs. While enjoying a glass of the house champagne, the sommelier introduces us to a Spanish winery, Comando G, in Sierra de Gredos, not far from Madrid. Las Umbrias 2021 ($3,800) is their single vineyard old vine Grenache, with a wonderfully delicate and floral aromas, but packed with a good tannin and acidity, showing rich red fruit and minerality. A good match with the food as well. We order Smoked Barbecued Hungarian Mangalica Pork with Honey ($478) to start. The pork comes from a special breed in Hungary, a prized domestic pig with thick curly hairs. The BBQ pork has been roasted perfectly, very tender and flavourful, with a nice char, and the honey glazed not too sweet. We also like the braised soy beans, a traditional side dish that virtually disappeared nowadays. Next, we have Deep-Fried Crab Shell Stuffed with Crab Meat and Onions ($280 each). Instead of baking in oven, the chef has deep-fried the stuffed crab shell, with a thin crust of beautiful golden colour, but without any oily feeling. The stuffing is mostly crab meat, with only small amount of onion, unlike many other restaurants which got so many other fillings you feel being cheated. Then comes Wok-Seared Lobster and Scallop with XO Sauce ($1,028). This dish highlights the quality of the ingredients and the chef’s cooking skill. The lobster and scallop are both cooked impeccably, without a hint of under or over, with their original flavours showcase to the maximum. The sweet snap peas are also great in taste, tender and without any fibre. Amazing. The last dish we have is Braised Eggplant with Sea Cucumber, Salted Fish and Broad Bean Chili Sauce in Clay Pot ($448). Served in a sizzling pot, the texture of eggplant is perfect, not too soft or hard. The sea cucumber has a good crunchy to contrast nicely with the eggplant. The taste is good, but I hope a bit more salted fish can be used to dial up the savoury flavours. Intending to order dessert, the manager instead provided a complimentary Chilled Mango Pudding. The signature dessert has plenty of mango chunks on top of a soft and rich pudding, with also some strawberries to add to the presentation and flavours. The pudding is not too sweet, just the perfect degree to reward the palate without making one feel guilty from a health perspective. There is also a Petits Fours including Cashew Nut and Lotus Paste Puff and Watermelon Cake. The former has a crumbling buttery crust with delicious lotus root paste, not too sweet, with a piece of cashew nut on top. The other is an appealing layer cake, with the three colours of red, white and green resembling a slice of watermelon. A fantastic finale to the wonderful meal. The bill on the night is $7,051. Service is very good, with the staff all friendly and attentive, however I hope they can provide more detailed introductions to the dishes as that will help the diners to understand and appreciate the food much better. But in terms of overall experience, it is still one of the best Cantonese restaurants in town.
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0 Replys, 0 commentsScrumptious Peking duck pancakes
Great spot for a special event - superb service and the Peking duck pancakes were delicious - we would definitely recommend it but it’s not cheap !
Be the first to Reply0 Replys, 0 commentsMore than a meal - it's an experience!
A dim sum lunch at the Spring Moon Restaurant is more than a meal. It is an experience! For starters, the restaurant is located in The Peninsula Hotel - the grande dame of Hong Kong. So, you are spending time in an elegant piece of Hong Kong history. Secondly, the service is unobtrusive but outstanding. My tea cup was mysteriously refilled; my serving plates were exchanged for new one; I was asked if I was satisfied; my mobile phone was connected to the internet; and so much more. I was truly pampered in such an elegant setting. Now for the food. The list of dim sum choices covered three pages. I found myself ordering way too much. The waiter suggested that I get only two pieces of each, instead of the three pieces as listed. A great suggestion! My friend has special diet restrictions. The waiter made two trips to the kitchen to consult with the chef as to which dim sum could be prepared for her. She was very satisfied with her options. The pork bao is one of my favorites and I have ordered and eaten it many times in China and the United States. This port bao was the best I have ever tasted. The bun was light and moist and fluffy. The pork was in a very tasty sauce and there was a lot of port instead of the measly two or three pieces that you usually find in this bun. The deep fried rice ball with shrimp, pork and chicken was my next favorite. Even though fried, it was not oily. Light and crispy. Well, I think I have made my point. Dim sum at the Spring Moon is worth the trip and worth the price!
Be the first to Reply0 Replys, 0 commentsHigh quality dim sums, nostalgic decor
Went there for dim sums on Christmas Eve. I gave it four stars based on a comparison with many other restaurants. But I had higher expectation for a Peninsula restaurant. I think the dim sums were good but not very outstanding. The services were ok but not as attentive and professional as I excepted and experienced in the past. Compared with its nearby competitors (Regent’s Lai Chung Heen and Rosewood’s The Legacy House), I think Spring Moon needs to catch up a bit. But still if you like to enjoy high quality dim sums and traditional Chinese dishes in a nostalgically decorated environment, Spring Moon will not be wrong.
Be the first to Reply0 Replys, 0 commentsThe old lady is still alive and in a great shape
Presumably the best Peking duck in the world even if, now, you have to prepare your pancakes by yourself 🤬 The drunken prawns seem to be alive in your mouth since they are so fresh Perfect service and one of the most impressive cellar in HKG A wonderful experience
Be the first to Reply0 Replys, 0 commentsAwful experience
Awful experience, low quality food especially their seafood soups. Any streetfood restaurant in HK is better than this. Does not worth at all their one Michelin star
Be the first to Reply0 Replys, 0 commentsImpressive and a memorable dining experience for Chinese cuisine!
Great foods - both in taste and presentation. Service is professional and attentive. Ambient is classy and cozy. Definitely live up to the reputation of Peninsula Hotel in HK. You should expected to pay the price for this kind of quality but still worth it compared to alot of other restaurants in HK that charge you top dollar and not even that good ...
Be the first to Reply0 Replys, 0 commentsStilted service and average food at a very high price point.
Before a recent visit to Hong Kong, I was searching for places to experience the fine dining experience Hong Kong is renowned for. One of the places which kept getting mentioned was Spring Moon. Located in the Peninsula Hotel, the restaurant certainly looked the part and all of the staff who helped me find the restaurant were fantastic, however I found the service in the restaurant to be very stilted and unwelcoming (I was dining solo, but did not find this to be an issue at other Hong Kong restaurants). The food was average and at the price point being charged average is not good enough. I had the marinated wagyu beef cheek with soy, the roasted pigeon with osmanthus and double layer steamed milk with bird’s nest and kumquat. The osmanthus with the roasted pigeon was delicious, however there needed to be more of it. The kumquat also added very nicely to the steamed milk with bird’s nest but again why be so stingy with it?
Be the first to Reply0 Replys, 0 commentsTraditional Cantonese Cuisine at the Peninsula - One Michelin Star
A Saturday night dinner to try out the Chinese cuisine at the Peninsula. Having done a staycation at the Peninsula in the not too distant past I confess I didn’t have any particularly high expectations for this dinner. Even more so - unfairly - having recently been sorely disappointed by T’ang Court. Their Char Siu had to be pre ordered (due to its popularity). We started with this and happily I can understand why it is popular and a signature dish. Rather than roasting with a barbecue style sauce this is roasted with honey. The honey offers a slightly sweeter note but works nonetheless. The pork itself was perhaps a little too fatty - but you do need some fat on good char siu - so can be forgiven. The meat was beautifully tender and the execution pretty much flawless. Spring Moon gets my vote for the best char sir in town. We also opted for their xiao long bao which at 120 HKD a pop was pricy. It was good but not THAT good - the flavouring of the stock a little too subtle and hence lacked a bit of punch. Amongst our other dishes: Wok seared Lobster and scallops tossed with seasonal Chinese greens in an XO sauce. Bags of flavour with little bulbs of - I believe goji berries - adding sweet taste sensations. This was a brilliantly executed dish. Hairy crab meat tossed with tofu cubes accompanying deep fried shrimp/prawn toast. The hairy crab was the main draw here but after the lobster and its full-on flavour this dish was perhaps a touch too subtle. If this had been served before the the lobster it would have worked I suspect. The toast was fantastic adding a different texture to the dish. Pumpkin with preserved vegetables and Bak Choy Stems. Effective albeit slightly heavy due to the size of the pumpkin pieces - the preserved veg added a somewhat nostalgic note. Our dessert was a sublime double-layer steamed milk with bird’s nest and kumquat. I don’t usually rave about Chinese desserts as I am used to Western style desserts and ordinarily I can’t find a meaningful comparison. This dessert was, however, heavenly. It’s light soft texture without being overly sweet was balanced and thoroughly enjoyable. Perversely - for a dessert - it felt healthy which only really adds to its mystique. Absolutely loved it. The steamed red date cake falls into the category of Chinese desserts mentioned before. ie OK - nothing to write home about. Although full, Spring Moon offered a relaxed and calm ambience - its high ceilings allowing the normal cacophony of sound to dissipate. Service was attentive, helpful and focussed. All in all a highly enjoyable meal with Spring Moon offering a more than creditable experience which I rank above many other - starred - Chinese restaurants in town.
Be the first to Reply0 Replys, 0 commentsOne of the most disappointing Michelin Cantonese Restaurant
Although I had great expectations for Spring Moon, which is operated by the renowned luxury brand Peninsula, it was one of the most disappointing Michelin-starred dining experiences I've ever had, both in terms of food quality and service. I ordered a half portion of their famous barbecued Hungarian pork from and their Spring Moon Degustation Menu. Most of the courses were completely unsatisfactory. The pork was too salty, the double-boiled soup was tasteless, the fried crab shell was soggy, and the fried rice was sticky. The service was likewise on the low side. I wouldn't say the staff were rude, but you'd get far better service in similar priced Cantonese restaurants like Lung King Heen, Man Wah, and others. Each staff served a large number of tables, and guests were given little attention. There was no introduction to any of the dishes, and their duty was little more than delivering and collecting dishes. This is one of the few restaurants where I would likely not return.
Be the first to Reply0 Replys, 0 commentsDouble charged
On 18 Aug 2021, I ordered a birthday cake at Spring Moon, The Peninsula Hotel and settled the pre-payment on 20 Aug 2021. Afterward, I received an acknowledgement that the prepayment for the birthday cake has been debited from my given credit card account. However, it was mentioned in the email that “incidental charge will be settled by cash or credit after the event”. Then, I clarified the statement to the restaurant as my prepayment has been settled and I did find that amount be debited in my banking record. The restaurant then confirmed that the payment had been charged successfully and no need to settle twice. What is so disappointed that I paid after the dinner on 24 Aug 2021. I realized that they did charge me again for that birthday cake. The next morning, I sent an email requesting a refund of the repeated charge. I have waited the whole morning, but the restaurant did not respond. Then, I can only call their hotline to request a refund! It is unbelievable that this would happen in a so-called five-star hotel restaurant. Finally, the representative of the restaurant called me back after. They claimed that they did make the mistake of the double charge. I asked if they always ask for pre-payment for the pre-order of cakes, how did this error happen. However, the representative sounded very unprofessional, and they did not know the reason for this mistake. In addition, the refund will have to wait 1 month to get it back!! This kind of service is unacceptable!!! They charge me in a very efficient way. However, refund procedure is surprisingly slow. I totally feel being cheated! If I trusted them so much and did not check the receipt after the dinner, I would never find out that it was charged twice! I completely lost my trust in them now!
Be the first to Reply0 Replys, 0 commentsGrand dishes with professional service
Grand dishes with professional service, typically Chinese interior design, welcoming and friendly staffs serving tasty food, we picked chefs recommendation lunch set which shows the creative and high skill of the chefs, so yummy and worth in price. That’s why spring moon is the well known Michelin stars restaurant in city. Thankfully We had a great pleasure dinning especially in hard time of the days.
Be the first to Reply0 Replys, 0 commentsNot bad
I’d business lunch at Spring Moon this afternoon. We all took the Chef’s Tasting Lunch Set Menu. There’s quite a lot of food and I was full in the end. No single dish stood out. The food was decent on the whole but I could taste MSG. The service was professional and discreet. I like the way they covered my food until it’s served in front of me. We’re seated in a room where there’re a few other tables. It’s much more quiet than last time when our table was in the main dining area.
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