The Peninsula's Michelin-starred Cantonese restaurant presents fine Chinese cuisine in its purest form, steered by renowned Chinese Cuisine Executive Chef Gordon Leung. Specialities include an array of seafood, superlative dim sum and the restaurant’s acclaimed XO sauce made to a secret recipe. Dim sum at Spring Moon is a timeless classic, featuring expertly crafted favourites from baked barbecued pork puff and steamed lobster and vegetable dumpling, and steamed red Sicilian prawn soup dumpling with a refined twist.
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Chef Gordon Leung brings over three decades of experience to his position as Chinese Cuisine Executive Chef at The Peninsula Hong Kong. A veteran of Cantonese cuisine, Chef Leung is devoted to preserving the inherent flavours in fresh, seasonal ingredients for his distinguished, authentic creations. Under his esteemed guidance, the Grande Dame’s renowned Cantonese fine dining destination Spring Moon earned a Michelin star in 2017.
Leung believes in a ground up approach that brings him to the wet markets frequently, as he scouts out the freshest, seasonal ingredients available.Read The Interview
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