Restaurant: Spring Moon

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html

Exit E, Tsim Sha Tsui / Exit L3, East Tsim Sha Tsui continue reading
A Michelin-starred restaurant and one of Hong Kong’s most acclaimed Cantonese gastronomic institutions, Spring Moon offers the finest traditional Cantonese cuisine, from a wide selection of dim sum for lunch, to extensive a la carte selection, set menus and a range of over 25 of the finest Chinese teas. continue reading
Awards and Titles
Michelin 1 Starred Restaurant (2017-24)
Good For
Business Dining
Special Occasion Dining
Additional Information
Opening Hours
11:30 - 14:30
18:00 - 22:00
Mon - Sat
11:30 - 14:30
18:00 - 22:00
11:00 - 14:30
18:00 - 22:00
Public Holiday
11:00 - 14:30
18:00 - 22:00
Payment Methods
Visa Master Cash AE UnionPay
Number of Seats
Other Info
Online Reservation
Alcoholic Drinks
May Bring Your Own Wine Details
Cake-cutting Details
VIP Room
Phone Reservation
Reward Dining Points
10% Service Charge
Sustainable Seafood
Above information is for reference only. Please check details with the restaurant.
Review (319)
This Michelin 1-star Cantonese restaurant is located in The Peninsula Hong Kong. Being the Chinese dining anchor of this prestigious hotel, it is already a guarantee of quality. We have come here a few times before, every time to great satisfaction. Tonight, we arrive at 6:30 sharp, with a lot of anticipation of what great dishes and dining experience is in store for us.Coming up to the first floor, from its entrance one can immediately associate back to the tea house of 50/60s, with the hanging fan, plenty of beautiful porcelain, wooden floor, and the red carpet with traditional patterns. Seated at a table at the back, looking up the mezzanine floor got me thinking what does dining on that floor feels like, looking at other customers downstairs.While enjoying a glass of the house champagne, the sommelier introduces us to a Spanish winery, Comando G, in Sierra de Gredos, not far from Madrid. Las Umbrias 2021 ($3,800) is their single vineyard old vine Grenache, with a wonderfully delicate and floral aromas, but packed with a good tannin and acidity, showing rich red fruit and minerality. A good match with the food as well.We order Smoked Barbecued Hungarian Mangalica Pork with Honey ($478) to start. The pork comes from a special breed in Hungary, a prized domestic pig with thick curly hairs. The BBQ pork has been roasted perfectly, very tender and flavourful, with a nice char, and the honey glazed not too sweet. We also like the braised soy beans, a traditional side dish that virtually disappeared nowadays.Next, we have Deep-Fried Crab Shell Stuffed with Crab Meat and Onions ($280 each). Instead of baking in oven, the chef has deep-fried the stuffed crab shell, with a thin crust of beautiful golden colour, but without any oily feeling. The stuffing is mostly crab meat, with only small amount of onion, unlike many other restaurants which got so many other fillings you feel being cheated.  Then comes Wok-Seared Lobster and Scallop with XO Sauce ($1,028). This dish highlights the quality of the ingredients and the chef’s cooking skill. The lobster and scallop are both cooked impeccably, without a hint of under or over, with their original flavours showcase to the maximum. The sweet snap peas are also great in taste, tender and without any fibre. Amazing.The last dish we have is Braised Eggplant with Sea Cucumber, Salted Fish and Broad Bean Chili Sauce in Clay Pot ($448). Served in a sizzling pot, the texture of eggplant is perfect, not too soft or hard. The sea cucumber has a good crunchy to contrast nicely with the eggplant. The taste is good, but I hope a bit more salted fish can be used to dial up the savoury flavours.  Intending to order dessert, the manager instead provided a complimentary Chilled Mango Pudding. The signature dessert has plenty of mango chunks on top of a soft and rich pudding, with also some strawberries to add to the presentation and flavours. The pudding is not too sweet, just the perfect degree to reward the palate without making one feel guilty from a health perspective.There is also a Petits Fours including Cashew Nut and Lotus Paste Puff and Watermelon Cake. The former has a crumbling buttery crust with delicious lotus root paste, not too sweet, with a piece of cashew nut on top. The other is an appealing layer cake, with the three colours of red, white and green resembling a slice of watermelon. A fantastic finale to the wonderful meal.The bill on the night is $7,051. Service is very good, with the staff all friendly and attentive, however I hope they can provide more detailed introductions to the dishes as that will help the diners to understand and appreciate the food much better. But in terms of overall experience, it is still one of the best Cantonese restaurants in town. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2024-05-05
Came to spring moon on a Sunday night with our family of 4! We had a great experience along with really good authentic Cantonese cuisine! Price wise, we paid $1200/head and it was definitely worth indulging in! We ordered the char siu, it was melt in the mouth! The marinate was flavourful and the charred edges made it that much more delicious! Peking Duck had a great crispy skin, second dish was fried with aromatic dressing. Soy chicken was very tender and juicy. It tasted very authentic Cantonese cuisine with a delicious sauce. My favourite dish was the fish wonton soup, the surprise is the fish was filled, the great craftsmanship of the chef can been seen in this dish! We ordered a whole lot more food, all of which was above and beyond our expectations! Staff was extremely polite! Will definitely come back again to this iconic Cantonese restaurant! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2024-02-26
到半島酒店食中餐,重要睇服務同環境。估唔到菜品味道有驚喜,頭盤蟹肉濃湯滿滿一碗蟹肉,可以當咁菜食,啖啖滿足感十足。翡翠蝦球都非常值得推薦,蝦肉彈牙,又有蛋白打底,鮮味被完全襯托。整體而言,用餐體驗不錯,的確一分價錢一分貨。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2024-02-06
先旨聲明,嘉麟樓不是不好食,不過作為香港半島酒店內一家經典中菜,加上以這樣的價錢,食到呢一個味道與及有此水準的服務,是非常合理的,可能亦是抱著這種心情來幫襯這種經典中菜餐廳,有機會有過份的期望,於是便導致失望而回。今次幫襯皆因為長輩賀壽,點了不同的菜色,卻只有這4款覺得不錯,其他的則相對普通,於是有一種被過度追捧及名過於實的感覺。不過點都叫做試過,OK啦,沒有太大動力會再次光顧,始終今天香港仍然有很多頂尖師傅於各大鼎鼎大名的中菜廳主理。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
食佢呢個餐,開始仲貪心,想叫多兩件素餃。琥珀合桃,好食係好食,次次都唔記得叫少啲,淨係食一兩粒。跟住又出於感動自己打包剩低嘅返去,返去又唔係食多幾粒,仲浪費咗佢嘅袋同盒。下次提自己坐低之後就同佢講啲合桃麻煩拎三粒就可以😂叉燒超級好味,燶邊位都唔會好硬,仲要夠晒熱,通常呢啲套餐拎到出嚟都爭少少,就算差唔多價位嘅酒店中菜。旁邊個海蜇好夠酸,好厚肉,蘿蔔都正正常常。但係一放低你話燒味拼盤只有一樣係燒味覺得有啲唔…….😂當然佢嘅叉燒份量好足夠,但係我寧願有一片叉燒,跟住旁邊有一片另外屬於燒味嘅嘢。超級足料勁多蟹肉同埋花膠條。一入口湯底好濃厚嘅金華火腿味。好大碗我食完個燒味拼盤同埋呢一碗嘢已經飽咗咁滯因為飽飽地佢上菜前都覺得有壓力,但係我都食到八成。一上到嚟望,咦~立鱗燒😂份量都幾大,嗰下心諗如果呢一碟嘢再加碗白飯差唔多係午市套餐咁樣牛肉都淋滑正常,但係嗰個米通就少少油益,冇食到。又未去到最頂,食咗三份二,費事打包正常,濕咗少少。紅豆沙冇食到,飽到好辛苦服務係正常咁好,始終半島酒店有佢嘅「風骨」 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)