Dining

Name: Spring Moon
Address: Salisbury Road, Hong Kong, Tsim Sha Tsui, People's Republic of China
Telephone: +852 2696 6760

Authentic Cantonese Cuisine

Spring Moon

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One of Hong Kong’s most celebrated Chinese restaurants, the Michelin-starred Spring Moon has drawn fans of classic, refined Cantonese cuisine for decades since 1986. The timelessly elegant dining room, graced by Art Deco stained-glass windows, sets the stage for Chef Lam Yuk Ming’s magnificent array of authentic preparations.

Menu offerings range from elaborate dishes, including Braised Bird’s Nest Soups, Roasted Peking Duck, and Wok-fried Kagoshima beef, to abundant dim sum varieties. All can be paired with artisanal teas recommended by Spring Moon’s Tea Masters and signature spicy condiments – including the world-famous XO Chilli Sauce, which originated here.

Awards and Accolades:

One Michelin star, <<Michelin Guide Hong Kong Macau>> 2017 – 2025
Black Pearl Restaurant Guide 2019 – 2025
Top 10 The best of the best MasterChef recommendation restaurant 2024
South China Morning Post 100 Top Tables 2019 – 2020
The Tatler Dining Awards 2024
Wine Luxe Magazine Top 10 Wine by The Glass Asian Restaurant Award 2023 – 2024

Dress Code:

Smart Casual for all guests – Please refrain from wearing sports attire (including vests, short exercise pants and short sports leggings) or beachwear (including flip-flops, beach sandals and plastic footwear). Knee-length shorts, jeans, t-shirts and sneakers are acceptable during lunch periods. During dinner period, closed-toe shoes, long trousers and sleeved shirts are required for gentlemen.

Menus:

Spring Moon Seasonal Menu

Spring Moon À La Carte Menu

Spring Moon Dim Sum and Set Lunch Menu

Prices are subject to 10% service charge and are in Hong Kong dollars. Menu items and prices are subject to change. Please advise our associates if you have any special dietary requirements.

Cuisine Type

Cantonese

Location

1/F

Hours

Lunch:

11:30 am - 2:30 pm (Monday to Saturday)
11:00 am - 2:30 pm (Sundays and Public Holidays)

Dinner:

6:00 pm - 11:00 pm (last order 10:00 pm)

Dress Code

Smart Casual

Enquiries

+852 2696 6760

springmoonphk@peninsula.com

BOOK A TABLE

Spring Moon Highlights

The Luminous Season at The Peninsula Hong Kong

With the Mid-Autumn Festival falling on 6 October 2025 this year, the Grande Dame celebrates togetherness and admires the moon in its full glory by boasting a line-up of culinary delights, featuring limited-edition, artisanal mooncake collection, deluxe hamper and special dining experiences to mark the annual festival.

Learn More

A Spicy Secret

Spring Moon began producing its signature XO sauce in 1986 when the restaurant first opened its doors. It comprises chillies, dried scallops, dried shrimps, and spices. Spring Moon’s popular and highly sought-after XO sauce is set-apart by its unique preparation methods and the proportion of ingredients used. It is freshly made by hand using a closely guarded secret recipe.

Artisanal Craftsmanship

Newly unveiled this year are two exceptional zesty condiments – Sichuan Chilli Sauce and Chiu Chow Chilli Sauce. Faithful to an authentic Sichuanese recipe, the Sichuan Chilli Sauce incorporates Da Hong Pao Sichuan pepper, nutmeg, and Japanese Sakura shrimp. Meanwhile, the Chiu Chow Chilli Sauce comprises a deeply umami blend of chilli peppers, spices and salted fish. Both sauces are made by hand in-house at Spring Moon.

Dedicated To Tea

With a dedicated tea counter featuring over 25 selected Chinese teas, Spring Moon's versatile tea collection adds to its classic Cantonese culinary experience with expertly curated tea pairing by the restaurant’s professional tea masters. Additionally, the tea counter features The Peninsula's collection of over 200 miniature Chinese clay teapots, including designs inspired by oriental legends and elements of nature.

A Spicy Secret

Artisanal Craftsmanship

Dedicated To Tea

01/07

Meet The Chef Lam Yuk Ming

As Chinese Cuisine Executive Chef of The Peninsula Hong Kong, Chef Lam draws inspiration from his deep knowledge of Chinese and other Asian culinary traditions. He has honed his skills for more than two decades in acclaimed restaurants throughout Hong Kong, Macau, and Beijing.

Chef Lam Yuk Ming brings with him more than 20 years of experience in a variety of famed Chinese restaurants in Hong Kong, Macau and Beijing.

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