The Peninsula Hong Kong, Spring Moon: 1 Michelin star, dim sum lunch set HKD 720, the dinner menus and the dress code

Spring Moon opened in 1986, and its dining room is a replica of what it might have looked like had it existed in 1928, the year the hotel opened, says the à la carte menu: antique teak floors with Oriental rugs, dark wood panelling, jewel-toned stained-glass windows, and sepia photographs of the group’s historic hotels etched onto gold-leafed lacquer panels. The MICHELIN Guide calls it old Shanghai circa 1920. Around the room stands a collection of porcelain: reproductions of Ming and Qing pieces and of 18th-century French royal and Portuguese armorial china, beside Chinese export porcelain of 3 centuries.

The kitchen is Lam Yuk Ming’s, the hotel’s Chinese cuisine executive chef, who spent more than 20 years in Chinese restaurants in Hong Kong, Macau and Beijing. The restaurant’s page names braised bird’s nest soup and a wok-fried Kagoshima beef among his dishes; on the carte the beef comes diced, with black garlic, beetroot and yam beans, at HKD 1,598. The XO chilli sauce has been made here since the opening: chillies, dried scallops, dried shrimps and spices, by hand, to a recipe the restaurant keeps to itself. A Sichuan chilli sauce with Da Hong Pao pepper and Sakura shrimp and a Chiu Chow chilli sauce with salted fish are, in the restaurant’s words, newly unveiled this year.

The MICHELIN inspectors write that classics rub shoulders with new creations, and single out the green lobster served in 2 ways, wok-fried and steamed on egg white custard, and the smoked barbecue pork, to be ordered ahead. On the à la carte the lobster in 2 courses is HKD 1,680, the smoked barbecued Hungarian mangalica pork with honey HKD 528, in a limited number each day, and a Peking duck HKD 1,388, its second course minced in lettuce or wok-fried with ginger and spring onions. Spring Moon’s own fried rice, with seafood, roast goose and XO sauce in a clay pot, is HKD 428; the chilled mango pudding HKD 98.

Lunch has 2 set menus on the dim sum menu. The dim sum lunch set, HKD 720 a person and served for 2 or more, brings a dim sum platter, a deluxe dumpling of fish maw and bamboo pith in supreme soup, wok-fried scallops, a roasted blaze mushroom stuffed with fungus, clay-pot rice with marinated pork and ham, and mango pudding. The tasting lunch set, HKD 1,080, is a different meal: a barbecued meat platter, a soup of sea cucumber and chicken, braised prawn with fox nut and yam, a crispy Wagyu beef cheek with aged mandarin peel and buffalo mozzarella, Inaniwa udon with fish tofu in supreme broth, and red bean cream to end. A glass of wine with either is HKD 168. From the dim sum list, shrimp dumplings with bamboo shoot come 4 to a basket for HKD 120.

Dinner has 2 more. The chef’s tasting menu, HKD 1,780, goes from marinated abalone and a double-boiled sea conch soup to pan-fried threadfin and crispy sea cucumber, with noodles and a chilled milk pudding with lime and peanut to close; 3 premier teas add HKD 318, 4 glasses of wine HKD 750. The classic menu, HKD 2,880, is the banquet: a barbecued platter with roasted foie gras, braised Imperial bird’s nest, blue lobster with Chinese yellow wine and a dried 25-head Middle Eastern abalone with pomelo peel; 4 glasses of wine with it cost HKD 980.

Tea is taken seriously. A counter holds more than 25 Chinese teas, served by the restaurant’s tea masters, and the hotel’s collection of over 200 miniature clay teapots. Regular tea is HKD 50 a person; the teas priced on the menu run from HKD 105 for Hangzhou osmanthus to HKD 1,688 for a 1993 Zhong Cha Pai Yunnan pu’er. The cocktails are built on tea: a Wuyi Da Hung Pao with Nikka whisky, a jasmine dragon pearl with gin. The Chef’s Table is in the Spring Moon kitchens, with a menu designed for it.

Among the 2,000 Google reviews of the hotel collected on 14 October 2026, 3 name Spring Moon, all with 5 stars. In March 2026 a guest who arrived hungry asked for Peking duck and was given a table at Spring Moon with no notice; the service was exceptional, the guest wrote. A guest in February 2025 recommended its dim sum and house-made XO sauce, and one in March 2024 thoroughly enjoyed lunch there.

Lung King Heen, at Four Seasons Hotel Hong Kong in Central, is Cantonese, with 2 Michelin stars in 2026; its weekday executive lunch is HKD 880 a person, and lunch carries a minimum spend of HKD 700 a person plus 10%, from age 12.

Tin Lung Heen, on Level 102 of The Ritz-Carlton, Hong Kong, in Kowloon, is Cantonese too, with 2 Michelin stars by its own account and private rooms for up to 36.

Caprice, the French restaurant of Four Seasons Hotel Hong Kong, holds 3 Michelin stars in that hotel’s words.