Authentic Cantonese Cuisine Spring Moon

Cuisine Type Cantonese Location 1/F Hours

Lunch
11:30 am - 2:30 pm (Monday to Saturday)
11:00 am - 2:30 pm (Sundays and Public Holidays) 

Dinner
6:00 pm - 10:30 pm



Enquiries Dress Code
No flip-flops, beach sandals and plastic footwear. Additionally for gentlemen, no sleeveless shirts and after 6:00 pm full-length trousers only.
Smart Casual
The Peninsula's Cantonese restaurant presents Chinese cuisine in its purest form. Specialities include an array of seafood, dim sum and the acclaimed XO sauce made to a secret recipe. Dim sum at Spring Moon is a timeless classic, featuring expertly crafted favourites from steamed crystal shrimp dumplings with spider crab legs to baked crispy buns with minced Wagyu beef, onions and black pepper or siu mai with scallops and wild mushrooms, with a refined twist.

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Spring Moon MENU

Double-boiled soup of cordyceps and conpoy with sea cucumber

520
(per person)

Sautéed tiger prawns

380

Hangzhou beggar’s fortune chicken
(24-hour advance order required)

680

Prices are subject to 10% service charge and are in Hong Kong dollars. Menu items and prices are subject to change.


Steamed crab claw with egg white and fish broth

195
(per person)

Deep-fried sea cucumber stuffed with minced shrimp
and black truffle

290
(per person)

Chilled mango pudding

52

Steamed shrimp dumplings with bamboo shoots

64

Steamed chive dumplings with minced shrimp

54


Prices are subject to 10% service charge and are in Hong Kong dollars. Menu items and prices are subject to change.


Deep-fried mashed taro with diced abalone, chicken, and black mushrooms

57

Baked barbecued pork puffs

54

Meet The Chef Frankie Tang


The man behind one of the most revered Cantonese restaurants, not just at The Peninsula Hong Kong, but in the entire city, is Chef Frankie Tang of Spring Moon.
While I keep the presentation of my dishes modern and unique, guests are still able to taste simple authenticity while viewing culinary works of art.
Read the Interview

Spring Moon HIGHLIGHTS

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