The Peninsula Hong Kong’s Spring Moon Restaurant Retains Prestigious Diamond Award In The Black Pearl Restaurant Guide

The Peninsula Hong Kong is thrilled to announce that Spring Moon, its iconic and critically acclaimed Cantonese restaurant, has once again been awarded a coveted diamond rating in the 2026 edition of The Black Pearl Restaurant Guide. The guide, which annually recognises exceptional luxury dining destinations across Greater China and beyond, is widely known as China’s Michelin Guide.

One of Hong Kong’s most renowned Chinese restaurants, Spring Moon has occupied culinary pride of place at The Peninsula Hong Kong since 1986. Treasured by both local residents and discerning travellers for its exquisite Cantonese specialties and elegant setting, the restaurant has received an array of awards over the past 40-year lifetime, including one-diamond distinctions in The Black Pearl Restaurant Guide for eight consecutive years from 2019 to 2026.

Sumptuous Flavours, Enduring Elegance

Spring Moon offers diners a refined immersion in the artistry of Cantonese cuisine. Its menu of classic dishes, prepared under the guidance of Chinese Cuisine Executive Chef Lam Yuk Ming, includes such dishes as Braised Bird’s Nest Soup and Roasted Peking Duck, along with abundant dim sum varieties. All can be paired with artisanal teas and signature condiments – including the world-famous XO Chilli Sauce, which originated here – and enjoyed in the sophisticated dining room inspired by a 1920s-style Shanghainese mansion with dark wood, oriental rugs and touches of Art Deco.

“We are delighted to have received this recognition from the illustrious Black Pearl Restaurant Guide,” said Vincent Pimont, Managing Director at The Peninsula Hong Kong. “As the flagship Peninsula hotel rooted in Hong Kong since 1928, we are proud to celebrate the heritage of Cantonese cuisine. Thanks to the superb skill of Chef Lam and his team, Spring Moon continues to deliver an exceptional dining experience. We look forward to celebrating with our hotel team and our many devoted diners.”