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

+852 2696 6760
diningphk@peninsula.com

By clicking "Book A Table" you will be directed to an external website that is not operated or managed by The Peninsula.”

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

Braised shredded fish maw, bean curd and bamboo piths soup

360
(per person)

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

290
(per person)

Wok-fried tiger prawn with a rich chicken broth

190
(per person)

Stir-fried superior bird’s nest with eggs

880

Wok-fried lobster with pumpkin, black beans and garlic

880

Pan-fried garoupa fillet with supreme soy

720

Wok-fried Kagoshima beef fillet with black pepper and rice pops

1,288

Spare ribs and pear seasoned with dark vinegar

280

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

Roasted Peking duck (served in two courses)

740

Steamed crab claw and egg white with fish broth

200
(per person)

Deep-fried sliced cod marinated with spicy taro curd sauce

390

Spring Moon-style fortune chicken ovenbaked with shredded pork
and preserved vegetables

400

Crispy rice with lobster in lobster bisque

530

Fried vermicelli with crab meat and egg

270

Chilled sesame pudding

55

Steamed red date cake flavored with coconut

54

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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