Spring Moon

Walking into Spring Moon at The Peninsula Hong Kong feels like entering another chapter of the city’s dining history. The room evokes old Shanghai glamour: lacquered wood, embroidered panels and warm amber light. The pace of the meal follows suit, unhurried and sociable. The kitchen leans into Cantonese banquet traditions. Smoked barbecued Hungarian Mangalica pork with honey lends a luxurious richness balanced by the gentle sweetness of the glaze. The green lobster, presented two ways, highlights contrasting techniques: one portion tossed briskly in the wok to intensify its savoury edge, the other simply steamed so the natural sweetness of the shellfish remains front and centre. Then there is the fried rice with assorted seafood, roasted goose and XO sauce in a clay pot, arriving with a lightly crisped base that adds a smoky crunch to each spoonful. Meals here tend to stretch into long conversations, the kind where dishes continue to appear and the evening unfolds at its own pace.

Tatler Tip

Come earlier in the day for dim sum lunch, still one of the restaurant’s most enduring pleasures and a chance to experience Spring Moon at its liveliest.