You are currently viewing the website in desktop version.

SWITCH TO THE MOBILE VERSION.
close
Back To Moments

Star Power: Spring Moon Retains its Michelin Star

November 30, 2017
Star Power: Spring Moon Retains its Michelin Star

For the second year running, The Hong Kong Macau Michelin Guide has acknowledged the excellence of The Peninsula Hong Kong’s venerated Cantonese destination, Spring Moon. The Michelin-starred restaurant is revered as one of the city’s most beloved dining institutions, with classic yet innovative Cantonese cuisine served in a stunning art deco-inspired setting.

Helming the kitchens at Spring Moon is Chinese Cuisine Executive Chef Gordon Leung, one of Hong Kong’s most knowledgeable and talented culinary artists. Chef Leung brings with him a wealth of experience, having spent over two decades as the Head Chef of Michelin-starred Fook Lam Moon – another bastion of Cantonese cuisine in the city. He is noted for his ability to craft dishes that strike an ideal balance between classic and creative fare, drawing inspiration from his deep understanding of ingredients and seasonality. Together with The Peninsula’s Group Executive Chef Florian Trento, Chef Leung has driven forward his mission to serve food that showcases a commitment to authenticity, freshness, and flavour. 

The Michelin Star that shines upon Spring Moon is reflective of the dining destination’s wide spectrum of offerings. In addition to the fine-dining approach the restaurant takes towards Cantonese dishes and exquisite dim sum, Spring Moon is also renowned for other gourmet creations. Each year during the Mid-Autumn Festival, mooncake-lovers flock to The Peninsula Hong Kong for a taste of Spring Moon’s famous egg custard mooncakes. Undoubtedly the city’s most sought-after festival creations, the mooncakes from Spring Moon were the first of their kind – the restaurant was the pioneer of egg custard filling, now one of the most popular mooncake flavours worldwide. Customers are also invited to take home a taste of Spring Moon beyond the Mid-Autumn Festival. The restaurant has been creating its signature X.O sauce since it opened its doors, making The Peninsula Hong Kong the first hotel to package and sell the prized condiment.

Since its establishment in 1986, Spring Moon has placed The Peninsula Hong Kong on the map for its devotion to culinary excellence, world-class hospitality, and a flawless display of 1920s charm and vintage opulence. The glowing accolades of a Michelin star for the past two years are a brilliant endorsement of the restaurant’s talented kitchen team and dining experience – a glittering continuation of Spring Moon’s illustrious history. 

To learn more about Spring Moon

BACK TO TOP