Spring Moon

Going to the Peninsula Hotel's Spring Moon for dinner was a bit like a pilgrimage. The Cantonese dim sum was basically up to standard, the barbecued pork and chestnut puree sago pudding were excellent, but the soup dumplings were a letdown. There was also a reality show, and it was hilarious that several ladies were stunned and froze!

I recommend the six-course set menu at the Spring Moon Restaurant. The menu is interesting and innovative. If you look closely, you will find that it has a lot of health-conscious elements. A nourishing and light dinner is the first choice. A rare heartwarming surprise. There is no unfair charge for tea and snacks. It is a true five-star hospitality.

Located in the Hong Kong Peninsula Hotel in Tsim Sha Tsui, I like to sit in the attic the most. The environment is quiet and there is no hustle and bustle. I am satisfied with the dim sum, porridge and soup. I recommend the fried crab claws and Shunde fish soup. Sweet and sour pork, truffle chicken and grouper porridge are also delicious.

【The Peninsula Hotel】The oldest existing hotel in Hong Kong, it is one of the most luxurious and famous hotels in Hong Kong and even in the world. 【Spring Moon】The most prestigious Cantonese restaurant in Hong Kong, a Michelin-starred restaurant, is known for its first-class Cantonese cuisine and dim sum. The decoration inside the store is antique, delicate and elegant, and very Chinese. 【Warm Tips】Diners must wear formal clothes. 【Prelude】We arrived at the Peninsula Hotel at 3 pm. The queue for afternoon tea in the lobby was too long, so we had to make a reservation for dinner at the lobby service desk. We were told that there were only seats at 8:30 pm. Well, after watching the Victoria Harbour night view light show, the time was just right, so we made a reservation. 【Order】After we sat down, we looked through the menu. There were a lot of dishes. It was our first time here and we were dazzled. The first page of the menu has the chef's recommended set meal, 1488 Hong Kong dollars per person, the price is acceptable, it saves trouble and worry, and you can fully taste Chef Liang's craftsmanship. It should be a good choice. 【Service】The waiters are warm, soft-spoken, and considerate, making diners feel honored everywhere, with a super five-star rating. 【Dish】The first dish is a gift: sweet walnuts. Tasting, the walnuts are freshly selected, without the slightest clam taste; the heat is excellent during processing, and the crispy taste is the ultimate. Personally, I feel that it is actually quite difficult to process walnuts with a very high oil content. Overcooking will cause a burnt taste; undercooking will cause a raw taste. His sweet walnuts,, five-star rating. The good impression of the first dish made me hungry. Crispy lobster wontons, the tenderness of the lobster meat is perfectly locked by the crispy skin, the dipping sauce is sweet and sticky, chewing in the mouth, sweet, soft, sticky, crispy and fragrant, perfect fusion, super good Fried South African fresh abalone, the ingredients should be between 4 and 5 abalone, real materials, good heat, and a perfect balance of tenderness and chewiness. I have eaten too many abalones in China. They are hard, chewy and not tender enough. Compared with their fried South African abalone, the ones I eat in China are all "fake abalones". [Aftertaste] At this moment, I am listening to light music and thinking about the dishes of the day. I still have endless aftertaste. Chef Liang is worthy of being a Michelin chef. All the dishes are extremely exquisite, with exquisite ingredients and delicious delicacies. I like his control of the heat of processing various ingredients. Although the price is a bit expensive, it is worth it to taste the feast.

If I hadn't stayed at the Peninsula Hotel, I wouldn't have come to this restaurant. Now, even if I don't stay at the Peninsula Hotel, I would still think of eating here. The environment is very traditional Chinese style, and the details are very good. The dishes are actually mediocre according to the standards of a five-star hotel, but they are very good Cantonese cuisine. The per capita price is a bit expensive, but compared with similar restaurants nearby, it's still okay.

The dim sum there is very famous. Although it is expensive, it is very delicious. There are three kinds of barbecue platter. The crab meat dumplings still have the taste of Shanghai. The fish maw soup dumplings are not simple and the soup is very fresh. The seafood fried rice is very fragrant and has a lot of ingredients. The dim sum is also very delicate and the desserts are delicious. After the meal, they also packed a box of dim sum, which is crazy.

I stayed near this hotel and accidentally found this restaurant, so I brought my parents and children to taste it. The service of the hotel is really first-class and orderly. It was still early when we went there. Almost all the waiters were responsive. The egg custard and fish soup noodles were good.