Three homemade piquant condiments hand-blended by Michelin-starred Spring Moon chefs – using homemade recipes. These make the perfect gifts to share with loved ones for the Mid-Autumn Festival.
XO Chilli Sauce (170 g), made with a secret blend of chillies, dried scallops, dried shrimps, and spices, was first introduced at Spring Moon in 1986 and quickly became one of the most popular condiments throughout Asia and beyond (HK$ 428).
Sichuan Chilli Sauce (170 g), which incorporates Da Hong Pao Sichuan pepper, nutmeg, and Japanese Sakura shrimps, is based on an authentic Sichuanese recipe (HK$ 348).
Chiu Chow Chilli Sauce (170 g), meanwhile, combines a blend of chilli peppers, spices and salted fish (HK$ 248).
Homemade piquant condiments will be available for collection at Hankow I on the 6/F at The Peninsula Hong Kong from 1 to 25 September 2026. For enquiries, please contact Spring Moon at +852 2696 6828 or email [email protected].