In 1986, The Peninsula Hong Kong opened its very own Cantonese restaurant, Spring Moon. Glamorous Shanghainese dining was all the rage back then. Quite predictably, Spring Moon’s interior designer ascribed to the Pearl of the Orient’s Francophilic tendencies. Banquet halls were designed in a balanced mix of French and Oriental aesthetics.
Fast-forward to modern-day 2016, not much has changed. Antiquated teak floors, oriental rugs, and 18th-, 19th– and 20th-century porcelain still adorn its spacious halls.
The restaurant’s menu continues to evolve to adapt to changing taste preferences, though. Join us, as we uncover the surprises that Gordon Leung has cooked up for this Michelin-starred restaurant.
Have you ever tried Spring Moon’s 6-Course Dimsum Set Lunch?
Salisbury Road, Tsim Sha Tsui, Hong Kong