SPRING MOON

T.Dining by Hong Kong Tatler - - High-End Chinese -

In a sto­ried ho­tel such as The Penin­sula Hong Kong, one would not ex­pect any­thing less than an el­e­gant Chi­nese restau­rant with the charms of yes­ter­year.

The din­ing room at Spring Moon is rem­i­nis­cent of Can­tonese tea­houses in the 1920s, with touches of Art Deco meld­ing seam­lessly with carv­ings of Chi­nese rhyming cou­plets. If you have a group, try the hearty tra­di­tional stewed goose with plum in a clay pot, served with a side of pota­toes braised in the same de­li­cious sauce as the goose. Through­out the restau­rant is beau­ti­ful tea ware, used for serv­ing their con­sid­er­able col­lec­tion of pre­mium Chi­nese teas. Should you pre­fer wine with your meal, there are a good num­ber of Chi­nese wines, and the cel­lar pos­sesses grape wines from a di­verse range of pro­duc­ers, a nice sur­prise for an es­tab­lish­ment ex­pected to be con­ser­va­tive.

Slight hints of mod­erni­sa­tion can also be seen on the plate—for ex­am­ple, the pre­sen­ta­tion of­ten shows aes­thetic aware­ness, and sus­tain­able in­gre­di­ents are in­creas­ingly be­ing utilised. De­spite all this, Spring Moon never strays from the ex­pe­ri­ence of eat­ing it­self, and holds the fun­da­men­tals of high-end Can­tonese cui­sine dear.

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