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.