Earlier this year in Beijing, I had the privilege of tasting a four-hand menu jointly presented by the head chefs of the Chinese restaurants at The Peninsula Beijing and The Peninsula Hong Kong. Chef Lam Yuk Ming‘s creations from the Hong Kong side left a deep impression on me. So on this trip to Hong Kong, I made sure to set aside time for a visit to Spring Moon. Tucked within the hotel, this restaurant carries a unique elegance that belongs to old Hong Kong. Its interiors evoke the refined charm of a Lingnan garden – wooden lattice windows and warm, diffused lighting create a dining atmosphere that is both relaxed and distinguished, free from ostentation, leaving only the pure pleasure of savouring exquisite cuisine.
The Prosperity Shrimp Dumpling breaks with convention, incorporating yam beans, celery, and spring onions into the filling. Steamed to perfection, the translucent wrapper reveals bouncy, tender shrimp balanced by the fresh, clean notes of the vegetables – savoury without being heavy. The Wood-Smoked Hungarian Mangalica Pork Char Siu is a masterful East-West fusion: honey-glazed and slowly smoked, the pork is rich and tender, with the smoky aroma of fruitwood cutting through the meat‘s richness, leaving a sweet, lingering finish. The Dried Plum and Osmanthus Snow Fungus with Yunnan Tree Tomato offers a unique flavour profile – the chilled tree tomato, infused with Syrah pectin, osmanthus, and plum sauce, delivers a sweet-tart, refreshing coolness that cleanses the palate and stimulates the appetite.
The warming Emperor Crab Meat and Sour-Spicy Soup is a labour of love, featuring hand-picked, generous strands of premium crab meat. The delicate sweetness of the crab is perfectly preserved in a gently sour and spicy broth – the acidity mellow and never sharp, allowing the crab‘s natural flavour to shine. A subtle infusion of Cantonese master stock adds depth and richness, while the sour-spicy notes serve merely as an accent, creating layers of flavour without ever feeling muddled.
The main courses continue to impress. The Crispy Quinoa Cod with Goldfish Dumpling is a study in ingenuity: the delicate cod is pan-seared to a golden, crispy exterior while remaining tender, moist, and juicy within. Quinoa adds a pleasant textural contrast, complemented by the crunch of pickled bamboo shoots, while a delicate goldfish-shaped shrimp dumpling sits alongside, all brought together with a warm, well-balanced sauce. The interplay of crispy, tender, tangy, and savoury elements – East and West ingredients mingling seamlessly – is a testament to the chef‘s skill, with the tangy-spicy sauce enhancing rather than overwhelming the fish’s natural sweetness.
The Wild Pepper Pork Roll with Superior Soy Sauce is a celebration of true Cantonese wok hei. Tender, well-marbled black pork is wrapped around fresh vegetables, with wild pepper lending a subtle, fragrant heat and superior soy drawing out the natural savoury sweetness of the ingredients. The wok hei is sealed within the roll, delivering a succulent, juicy bite that is neither dry nor greasy – savoury with a gentle kick of spice, light yet satisfying, perfectly bridging the preceding and following courses.
The Spring Moon Signature Claypot Fried Rice lives up to its reputation. Cooked and finished in a claypot to lock in every note of aroma, the rice is wok-tossed with seafood and XO chilli sauce – each grain distinct, dry, and thoroughly coated with savoury flavour. The seafood is sweet and rich without being overbearingly salty. Paired with a cup of aged Yunnan Pu’er tea, whose mellow, earthy depth cuts through the richness of the fried rice and leaves a long, sweet aftertaste, the combination is simply perfect.
Two desserts bring the meal to a gentle close. The classic Mango Pomelo Sago is cool, smooth, and refreshing – sweet mango, tart pomelo, and creamy sago pearls coming together in a timeless Cantonese sweet soup. The Jujube and Coconut Cake is soft, fluffy, and fragrant with the natural sweetness of red dates and coconut milk, balancing the savoury richness of the meal and leaving a warm, satisfying finish.
