Menu to Taste

Spring Moon

Cantonese · Hong Kong · Michelin One Star · Chef Lam Yuk Ming

Awarded one Michelin star, Spring Moon at The Peninsula Hong Kong features refined Cantonese cuisine under executive chef Lam Yuk Ming. The dining room evokes 1920s Shanghai with Art Deco stained-glass windows and dark teak wood. Signature offerings include wok-fried Kagoshima beef and artisanal tea pairings.

1F, The Peninsula Hong Kong, 22 Salisbury Road, Tsim Sha Tsui, Hong Kong, Hong Kong

Menu

Dishes

  • アラスカ窿タラバガニの冷製キャビア添え鲍の靋油漬けハンガリーオーケニックマンガリッツア豚のチャーシューハチミツとスモークの香 (6)
  • キスガサ茸と花草干し海老卵の土鍋煮込み柚子の香り (4)
  • ロプスター二穬のお楽しみ季節野菜との炒め物卵白蒸し紹興酒風味 (16)
  • 香港半島酒店嘉麟樓中菜廳為米芝蓮星級食府，更是本港高級粵菜翹楚。嘉麟樓室內裝潢散發裝飾藝術神韻，甚有老上海優雅華宅氣派：舊柚木地板及東方風地氈、深色木壁板、金漆牆上展示香港上海大酒店有限公司舊酒店物業的古董照片，加上彩色玻璃窗點綴其中，種種元素乃參照半島酒店開業年份 ─ (1928)
  • Vintage (2006)
  • Authentic Cantonese Cuisine Spring Moon item (4)
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Cocktails

  • D eep-friedturnipcake with assortedair-dried meat, dried shrimps (158)
  • Pan-friedpork bun with chicken,ham, gingerand springonions (3 pieces) (158)
  • Deep-fried Japaneseturnippuffswith conpoy and blackgarlic (3 pieces) (102)
  • Steamedred rice flourrolls with spotted garoupa, rice crackers, carrot, (208)
  • Golden mashedtaro with diced abaloneand chicken (3 pieces) (102)
  • Steamedrice flourrolls with lobster,scallop,vegetables, (208)
  • Baked abaloneand chickentart with blackmushrooms (per piece) (108)
  • Deluxe dumplingwith fishmaw and bamboo pith in supremesoup (228)
  • Steamed Sicilianshrimpand mincedpork dumpling (per piece) (128)
  • Steamedshrimpdumplingswith bamboo shoot (4 pieces) (116)

The Experience

A formal room in a historic setting. The meal is structured around classic service and à la carte dining. A good fit for group dining.

Phone: +852 2696 6760

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