Out of Town
Peninsula Hong Kong’s Spring Moon Bags a Michelin Star
After 30 years, its famed mooncakes and dim sum have paved the way to its recognition from the Michelin Guide.

An enduring bastion in the Hong Kong metropolitan, the Peninsula Hong Kong adds another accomplishment under its belt this year. Already a revered dining destination ever since it opened its doors in 1986, the hotel’s world-renowned Cantonese fine-dining restaurant, Spring Moon, received a place in the coveted Michelin Guide with one star now under its name. Expect flocks of gourmands queuing to get a taste of their widely acclaimed classic yet innovative take on Cantonese fine dining and dim sum the next time you visit the Peninsula Hong Kong.

Wok-fried Korean premier beef fillet with honey-pepper sauce

The cherry on top of a stellar year, Spring Moon also celebrated its 30th anniversary and has appointed Gordon Leung as its new Chinese cuisine executive chef in June. The chef is no stranger to the honor of the dining guide, as he had previously earned a star during his 21-year tenure as head chef of Fook Lam Moon. The chef is a welcome addition to their kitchen and, under the guidance of group executive chef Florian Trento, has already elevated their Cantonese cuisine to new heights and proposed fresh directions.

Chinese cuisine executive chef Gordon Leung working in his kitchen

While Spring Moon delights in the dim sum category, it has also been celebrated for its pioneer peerless mini egg custard mooncakes, which were first created the same year the restaurant opened its doors. It made mooncake history by creating one of the most popular mooncake flavors in the world, one with Western pastry-inspired filling.

Another star in their restaurant is the signature X.O. sauce , which was once served as a complimentary appetizer, but after much clamor from diners, it was made available for purchase by the jar the following year. It also makes a great souvenir from Hong Kong and makes frequent guest appearances in many Chinese dishes in various restaurants.

Braised half duck stuffed with assorted meat, mushrooms, beans and salty eggs

An ode to both the art of Cantonese fine dining and the glamour of the Jazz Age with its interiors that replicate the Roaring Twenties, Spring Moon has been one of Hong Kong’s most hallowed dining destinations for the past 30 years.

For reservations, e-mail [email protected]

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Hannah Lazatin
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