One of Hong Kong’s most celebrated Chinese restaurants, the Michelin-starred Spring Moon has drawn fans of classic, refined Cantonese cuisine for decades since 1986. The timelessly elegant dining room, graced by Art Deco stained-glass windows, sets the stage for Chef Lam Yuk Ming’s magnificent array of authentic preparations.
Menu offerings range from elaborate dishes, including Braised Bird’s Nest Soups, Roasted Peking Duck, and Wok-fried Kagoshima beef, to abundant dim sum varieties. All can be paired with artisanal teas recommended by Spring Moon’s Tea Masters and signature spicy condiments – including the world-famous XO Chilli Sauce, which originated here.
Awards and Accolades:
One Michelin star, <<Michelin Guide Hong Kong Macau>> 2017 – 2024
Black Pearl Restaurant Guide 2019 – 2024
Top 10 The best of the best MasterChef recommendation restaurant 2024
South China Morning Post 100 Top Tables 2019 – 2020
The Tatler Dining Awards 2024
Wine Luxe Magazine Top 10 Wine by The Glass Asian Restaurant Award 2023 – 2024
Dress Code:
Smart Casual for all guests – Please refrain from wearing sports attire (including vests, short exercise pants and short sports leggings) or beachwear (including flip-flops, beach sandals and plastic footwear). Knee-length shorts, jeans, t-shirts and sneakers are acceptable during lunch periods. During dinner period, closed-toe shoes, long trousers and sleeved shirts are required for gentlemen.
Cuisine Type
Location
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 - 11:00 pm (last order 10:00 pm)
Dress Code
Smart Casual for all guests – Please refrain from wearing sports attire or beachwear. Closed-toe shoes, long trousers and sleeved shirts are required for gentlemen.
Enquiries
By clicking "Book A Table" you will be directed to an external website that is not operated or managed by The Peninsula.
Meet The Chef Lam Yuk Ming
As Chinese Cuisine Executive Chef of The Peninsula Hong Kong, Chef Lam draws inspiration from his deep knowledge of Chinese and other Asian culinary traditions. He has honed his skills for more than two decades in acclaimed restaurants throughout Hong Kong, Macau, and Beijing.
Chef Lam Yuk Ming brings with him more than 20 years of experience in a variety of famed Chinese restaurants in Hong Kong, Macau and Beijing.