Recently awarded its first Michelin star, Spring Moon at The Peninsula Hong Kong is launching a one-of-a-kind Chef’s Table experience that offers guests a unique insight into Cantonese fine dining. From June onwards for dinner only, the Spring Moon Chef’s Table is available as either a six- or eight-course menu and is accompanied by a tea and wine pairing courtesy of The Peninsula’s expert Tea Master and Sommelier respectively.


The experience begins with a refreshing welcome drink of chilled Taiwanese Dong Ding Oolong tea, after diners are escorted to the exclusive semi-private room on the restaurant’s upper floor. As well as being a prime vantage point from which to take in Spring Moon’s exquisite Art Deco-inspired interiors, this privileged perch offers guests the ideal spot for soaking up the restaurant’s Roaring Twenties-style ambience.


Over the course of the ensuing meal, guests will have the chance to get to know the people that make Spring Moon tick, such as highly experienced Chef Gordon Leung, the Tea Master and Sommelier, as well as the accomplished service team. Chef Leung will cook three of the dishes at a cooking station in front of the table, including an indulgent dessert of banana in hot toffee, while guests will also have the opportunity to see him prepare another course as part of an exclusive behind-the-scenes tour of the restaurant’s kitchen area.


Each menu begins with a delicate dim sum amuse bouche and ends with Chef Leung’s spectacular dessert presentation, while the remaining dishes are particular to the respective menus. Both menus also include pairings with Xihu Long Jin and Fuding white peony teas, as well as Brokenwood Semillion 2014 and Domaine Colinot Irancy Les Cailles Burgundy 2013 wines. The Tea Master will prepare the Xihu Long Jin brew at the table at the midway point of the meal and explain the best way to serve and enjoy this delicate tea, as well as revealing why it is so special.


Among the highlights of the six-course menu are Pan-fried scallop with honey pepper sauce, Double-boiled supreme soup and egg-white ball infused with bird’s nest, and Stewed dried Middle Eastern whole abalone and goose web. The eight-course menu, meanwhile, includes Steamed spotted garoupa fillet rolled with vegetables, Double-boiled sea conch with bamboo fungus in a whole coconut, Stewed fish maw and morel mushrooms infused with shrimp paste, and Wok-fried diced Kagoshima beef fillet and kale. As a memento of the experience, guests will each receive a personalised napkin monogrammed with their initials.


Available for dinner from Monday to Friday, the Spring Moon Chef’s Table dining experience is priced at HK$ 2,888* (six courses) and HK$ 3,288* (eight courses) for a minimum of four guests (up to a maximum of six guests). The dinner menu is subject to change, based on the seasonality of ingredients and in accordance with the guests’ dietary requirements. Reservations must be made at least 3 days in advance; please call +852 2696 6760 or e-mail


* Subject to 10% service charge


Spring Moon

Address: 1/F, The Peninsula Hong Kong, Salisbury Road, Kowloon, Hong Kong

Tel: +852 2696 6760