The story
Spring Moon Hong Kong delivers refined Cantonese cuisine through the careful direction of Executive Chef Lam. The establishment recently earned a Black Pearl Diamond rating for its dedication to heritage cooking and sustainable sourcing. He respects classical Cantonese cooking techniques while introducing carefully gathered ingredients like live Boston lobster and seasonal vegetables. His approach balances time-honored methods with thoughtful updates that keep the menu grounded in reality.
The Steamed Boston Lobster arrives with egg white, shredded bean curd, and American spinach sauce finished with caviar. Lunch service highlights a rotating selection of dim sum that pairs well with the kitchen’s spicy condiments. That same Cantonese kitchen originally developed their internationally recognized XO Chilli Sauce.
Teak wood flooring stretches across the dining area alongside Eastern carpets and panels of stained glass. Visitors often select from nearly thirty artisanal teas guided by dedicated Tea Masters who also display a private collection of antique teapots. Sweet endings frequently feature the original Mini Egg Custard Mooncakes with Western-style fillings or the limited Sesame Mochi version launched in 2022.
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