嘉麟樓

Spring Moon
109
37
17
Exit E, Tsim Sha Tsui / Exit 3, East Tsim Sha Tsui continue reading
Telephone
26966760
Introduction
Spring Moon is reminiscent of 1920s Shanghainese dining room, with an antique-style teak floor lined with Oriental rugs and accented with Frank Lloyd-Wright Art Deco-influenced stained glass throughout in tones of dark orange and yellow. Featuring signature dim sum and Cantonese specialties, Spring Moon's tea masters serve up more than 25 kinds of teas, and the exclusive Chef’s Table experience for 4 – 6 guests. continue reading
Awards and Titles
Michelin 1 Starred Restaurant (2017-18)
Good For
Business Dining
Special Occasion Dining
Additional Information
Dress Code: Smart casual - Smart casualwear is permitted, however, exercise attire (including vests or exercise pants) or footwear for the beach (including flip-flops, beach sandals or plastic footwear of any sort) is not allowed when dining at the restaurant. Closed-toed shoes, long trousers and long-sleeved shirts are required for gentlemen.
Opening Hours
Today
11:30 - 14:30
18:00 - 22:00
Mon - Sat
11:30 - 14:30
18:00 - 22:00
Sun
11:00 - 14:30
18:00 - 22:00
Public Holiday
11:00 - 14:30
18:00 - 22:00
Payment Method
Visa Master AE Cash UnionPay
Number of Seats
180
Other Info
Online Reservation
Wi-Fi
Alcoholic Drinks
May Bring Your Own Wine Details
Cake-cutting Details
VIP Room
Parking
Phone Reservation
Reward Dining Points
10% Service Charge
Restaurant Website
http://hongkong.peninsula.com/zh/fine-dining/spring-moon-chinese-restaurant
About
The Peninsula's Michelin-starred Cantonese restaurant presents fine Chinese cuisine in its purest form, steered by renowned Chinese Cuisine Executive Chef Gordon Leung.

Specialities include an array of seafood, superlative dim sum and the restaurant’s acclaimed XO sauce made to a secret recipe. Dim sum at Spring Moon is a timeless classic, featuring expertly crafted favourites from pan-fried dumplings filled with pork, cabbage and mushrooms to baked crispy buns with minced Wagyu beef, onions and black pepper and steamed red Sicilian prawn soup dumplings with a refined twist.
News
THE CHEF’S TABLE AT SPRING MOON
2017-09-22
Treat your senses to a behind-the-scenes look at the orchestra of sights, sounds, smells and tastes that mingle harmoniously in the Spring Moon kitchens. The Chef’s Table at Spring Moon remains one of the city’s most unique dining experiences, offering patrons the opportunity to witness Chef Gordon Leung and his team craft the classic, delectable dishes the Michelin-starred restaurant has garnered renown for. Priced at HK$ 2,888* for a six-course menu and HK$ 3,288* for a bountiful eight-course feast, the Chef’s Table at Spring Moon includes both wine and tea pairing in addition to personal demonstrations by the chef himself. Price: HK$ 2888* - six course menu HK$ 3,288* - eight course menu Valid Dates: Monday to Sunday The Spring Moon Chefs Table seats a minimum of four guests and a maximum of six guests *All prices are subject to 10% service charge and offer is subject to availability LEARN MORE More
Signature Dishes
北京片皮鴨 桂花燒乳鴿 脆炸奶皇包 蜜汁叉燒酥 擂沙湯丸 鮑魚雞粒芋角
Review (169)
Level4 2017-09-27
9830 views
能吃到趨之若鶩、要搶購還有炒價的半島嘉麟樓限量迷你奶黃月餅,是機緣。持續低卡飲食成就了機,F托朋友買到了這矜貴的月餅是緣。早前吃過Openrice 送來的月高陞奶黃月,嚐到了奶黃月餅始創人的手勢;這回輪到始創人當年的發源地 - 半島酒店中菜廳嘉麟樓,未知是否平分秋色之境? 直至這一刻,吃進肚子的月餅還未夠一個,所說的其實已是迷你裝… 月高陞的我吃了四分之一,嘉麟樓的我吃了半個。雖然曲奇皮的奶黃月餅已較傳統放很多油進去搓的月餅皮和蓮蓉低脂,但糖分始終不低,令卡路里依然高企。咬兩下就消失,但其實已吞下了一碗飯的能量,簡直像太空食物般,就是一種不佔胃納的「飽」。 奶黃月餅比我還要早出世,結合中西製餅法來做皮,當時來說是一種創新。忽發奇想,為什麼開創冰皮月餅的沒奶黃月餅般被歌頌和捧上天呢? 打開月餅盒,即看到牛油紙印刷的食用前建議。用焗爐或微波爐先加熱,相信月餅皮會更為脆身和甘香,不過我吃半個就沒有大費周章。等朋友來 housewarming 時拿來宴客,吃到一整個才試一下。 分做上下層、四個四個的,高貴典雅的是中間分開成了雙翼,就像手飾盒的展示架。 印有麒麟標誌的月餅就這樣精緻的、赤裸裸的展現著泛金黃的姿態。跟半島酒店精品部所賣的奶黃月餅,少了膠袋包裝,因此不能逐個轉贈。精品部賣的 ($3xx) 沒嘉麟樓的貴 ($520),因為月餅皮不是人手精製,講究皮的口感的話要慎選了。 也許是手製的原因,月餅的腰線不算平整,微微修腰,以致我把它拿上來時,皮的上下給分開了。看過我沒碰的那幾件,的確腰間是稍幼,那位置的結構因而薄弱了一點,用機器生產出來的一定均勻,也就不會有這應該是偶發性的斷層問題。 曲奇皮比傳統月餅乾爽不黏膩,芳郁的牛油香留在齒頰中。乾爽中帶著自身的凝聚力,因此吃的時候不會掉下細屑,極其量是一大塊的剝落。 剝落之故,皆因月餅皮和奶皇餡不是黏在一塊;沒有月高陞餡料離底的情況,就是剛剛好的填滿了內圍。 奶黃餡微帶沙感,外觀上顏色均勻,橘色沒有來得不自然。口感細膩,濕度適中,椰汁香和蛋黃的鹹香在甜美的奶香主調中散發出來。誠然有一定的甜度,不過是可接受的程度。建議每人每次最多吃半個,體積雖小,甜度和椰香卻是頗密集的。 餡料的味道上,是嘉麟樓的優勝,但易生斷層的外皮卻失了些分數,自問已很小心翼翼的去拿出來。說到尾,製造者的工夫,購買者的心意,造就了這月餅的價格。因這奶黃月餅的江湖地位,令人在追捧新款如流心、冰皮月餅之時,不忘這早在三十年前創造的,至今仍光輝不滅。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
五星之墜 Featured Review
Level4 2018-04-09
2527 views
早陣子一對朋友因外遊未能到訪五星盛會,轉贈友人以為執到寶,一起與小人盛裝赴會。鵝肝醬乳豬好味是好味,但乳豬醬得三點,怎「車」都「車」不到整舊乳豬,教人如何是好😰?伴碟墊著一塊枯乾了的楓葉的物體……又吃不入口裏……老實說,小人未去到這個呢,未懂欣賞到這個地步。石榴球就是一包的炸團,炸雲吞一舊。松茸淮山杞子燉桃膠,燉湯中之極品……無油是無油的,只是同樣地是無色無味的,燉成這個樣子,跟冲水焗的差不了幾皮,何來燉湯的滋補養生?香煎龍躉扒,浪費好一塊龍躉,肉靭不特已,更是汁還汁,肉還肉,失敗中的失敗!芝麻脆皮雞算為較好,起碼多芝麻,有舊雞肉落肚,但坊間不乏如斯菜式,高出有幾多。黑松露蝦蟹肉炒有些小蝦有些蟹肉碎,叫做雜雜碎碎炒埋一碟,但以五星級酒店而言有何矜貴之處。吃到此處肚子仍是大半懸空著,一個不留神,竟然這麼快到甜品??小人不禁倒抽一口涼氣,早知多吃兩碗飯!!甘露芒果布丁吃不出如何的甘露,就只是一杯芒果布丁而已。甚麼黑糖蜂巢糕更加不知所謂,甜不夠甜,口感無感,縱使加有金箔亦徒貝虛形。吃完我們要吃魚蛋粉補飛。之前吃月餅還可,今番一吃,大打折扣。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2018-06-05
915 views
鑑於我家母好重視舊曆生日亦因為我地係佢新曆生日準備左驚喜所以係佢舊曆嘅日子去食嘉麟樓 伴碟的美味合桃都如正常的香脆, 也不過甜 花膠醉雞煲足料的花膠(收費咁足唔足料都幾灰心)香濃的酒香再加上雞肉好補身的感覺 帶子芋頭餅香脆不油膩芋頭也香 匈牙利鬈毛豬菠蘿咕嚕肉咕嚕肉上了醬也很脆身又係啖啖肉配上新鮮菠蘿好味道 乾清八寶鴨(半隻)見個名應該好功夫菜嘅感覺可能因為係半隻立刻少了這種感覺鴨身下也有滿滿的料子但好像並沒有將鴨的香味吸到材料內 鮮淮山畔水芹香這個好清新的素菜全部炒後仍爽口而不會很油好味道 蟹肉金絲米粉炒得好乾身好味道眼見每條米粉都掛上了蛋應該要很好功夫才可完成 龍蝦湯泡飯龍蝦湯超濃味若泡飯有脆身一些更好味 黑糖蜂巢糕 + 紅棗糕蜂巢糕超好味淡淡的甜紅棗糕反而唔算特別自己整嘅更香濃 飯後小點心笑口棗鬆化千層糕沒什麼特別 服務當然一流啦環境都非常好間中食下都係一個選擇 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2018-05-28
849 views
週末時間去嘉麟樓嘆杯茶食點心,真係賞心樂事,餐廳裝潢高貴典雅帶點懷舊特色,環境寧靜舒服。兩人點了4個鹹點心和1個甜點心鮑汁瑤柱珍珠雞,瑤柱大大粒放在中間,糯米飯煙煙韌韌,香濃鮑汁餡料一齊食好美味。香焗叉燒酥,外層焗得金黃色而且好香脆,一啖咬落去一層層酥皮好鬆化,叉燒粒和醬汁都好入味。XO醬炒蝦米腸,腸粉炒得很乾身,加埋XO醬微微辣味滲透入味蕾好惹味。芹香水蓮三色素餃,素餃好有特色,有芹菜,香菜,貢菜三種不同蔬菜。乾清棗皇糕,口感好煙韌,味道不太甜帶有香濃紅棗香。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2018-03-22
2391 views
幾年前黎過食晚飯同飲茶,已經愛上呢度,因為平時食飯飲茶啲酒樓餐廳都好嘈。但嘉麟樓就好靜好舒服每次一坐低就有楓糖合桃食,好香好脆,真係會食唔停!如果唔係要留肚食點心,我一定會一個人食晒成兜,haha~今次因為多人食,可以叫多啲點心,樣樣都好似好好味咁!個燒腩仔真係好好食~真係皮脆肉靚!無得輸!又叫左個龍蝦餃,除左好味,我都唔知講咩好!仲有個松露包都係我最愛!岩晒我呢個松露怪!本來想叫個醉雞,但見倒有個廚師推介既花雕醉雞花膠煲好吸引,就叫左黎試下!一黎到已經好香,有陣陣花雕酒味,個湯鮮到不得了,啲花膠同雞都好滑,好味到我地連湯都飲晒!好正!下次黎都要叫返呢個食! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)