{"id":2039540,"date":"2016-12-18T18:20:05","date_gmt":"2016-12-18T17:20:05","guid":{"rendered":"https:\/\/www.luxsure.fr\/2016\/12\/18\/the-spring-moon-crowned-by-the-michelin-guide-the-peninsula-hong-kong\/"},"modified":"2026-05-01T21:31:49","modified_gmt":"2026-05-01T19:31:49","slug":"the-spring-moon-crowned-by-the-michelin-guide-the-peninsula-hong-kong","status":"publish","type":"post","link":"https:\/\/www.luxsure.fr\/en\/2016\/12\/18\/the-spring-moon-crowned-by-the-michelin-guide-the-peninsula-hong-kong\/","title":{"rendered":"The Spring Moon crowned by the Michelin Guide \/\/ The Peninsula Hong Kong"},"content":{"rendered":"<div class=\"page\" title=\"Page 1\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<p>SPRING MOON CROWNED BY THE MICHELIN GUIDE: THE PENINSULA HONG KONG&#8217;S GOURMET RESTAURANT FEATURING CANTONESE CUISINE EARNS ITS FIRST STAR<\/p>\n<p>Considered one of Asia&#8217;s most legendary dining destinations since its creation in 1928, The Peninsula Hong Kong has just been awarded a Michelin star. Spring Moon, its world-renowned gourmet restaurant serving Cantonese cuisine, has been awarded the coveted distinction in this year&#8217;s edition of the famous guide. <\/p>\n<p>A long-standing bastion of Hong Kong dining, Spring Moon has been widely acclaimed since it opened in 1986 for its classic yet innovative approach to Cantonese gastronomy and dimsum. With its d\u00e9cor recreating the unique atmosphere of the 1920s, the restaurant is a feast for the senses and the ideal place to enjoy the best of Cantonese cuisine. <\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-196725\" src=\"https:\/\/www.luxsure.fr\/wp-content\/uploads\/2016\/11\/Spring-Moon-3.jpg\" alt=\"\" width=\"683\" height=\"1024\" srcset=\"https:\/\/www.luxsure.fr\/wp-content\/uploads\/2016\/11\/Spring-Moon-3.jpg 683w, https:\/\/www.luxsure.fr\/wp-content\/uploads\/2016\/11\/Spring-Moon-3-200x300.jpg 200w, https:\/\/www.luxsure.fr\/wp-content\/uploads\/2016\/11\/Spring-Moon-3-600x900.jpg 600w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/>Ms Rainy Chan, Regional Vice President of The Peninsula Hotels and General Manager of The Peninsula Hong Kong, said: &#8220;We are delighted that Spring Moon has been awarded its first star in this year&#8217;s edition of the guide, and would like to thank Michelin for the honour and recognition it has shown us. This result is a credit to the hard work and creativity shown not only by the members of the current Spring Moon team, but also by the chefs and teams who, for over 30 years, with excellence and consistency, have forged the restaurant&#8217;s reputation for exceptional cuisine.&#8221;<\/p>\n<p>The award of this first Michelin star rounds off a memorable year for Spring Moon. The famous establishment is celebrating its 30th anniversary this year, and in June appointed Gordon Leung as its new Executive Chef in charge of Chinese cuisine. Chef Leung had already been awarded a Michelin star when he was Chef de Cuisine at Fook Lam Moon, a position he held for 21 years. He brings a wealth of experience and creativity to the kitchens of Spring Moon, which, under the leadership of The Peninsula Group&#8217;s Executive Chef Florian Trento, has already taken Cantonese cuisine to new heights and new directions.   <\/p>\n<p>A master of the full range of traditional Chinese culinary techniques, Chef Leung is renowned for his ability to create dishes that strike the perfect balance between tradition and innovation. He draws on an encyclopedic knowledge of the various ingredients and the subtlety of their flavors, and attaches particular importance to the authenticity, freshness and taste of each bite. This approach has won him a loyal following, including some of Hong Kong&#8217;s most prominent personalities.  <\/p>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"page\" title=\"Page 2\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<p>In addition to the splendor of the Cantonese dishes and the refinement of the dimsums that have made its reputation, Spring Moon has been hailed as a pioneer in gastronomy, thanks to its sublime mini mooncakes topped with custard, as well as its signature XO sauce.<\/p>\n<p>Extremely famous, Spring Moon&#8217;s mooncakes were created in 1986 and have become one of the city&#8217;s must-tries every Mid-Autumn Festival. Custard was adopted for the first time in Chinese pastry-making by the Spring Moon chefs. It marked a new page in the history of mooncakes: this typically Western filling has become one of the most popular mooncake flavors worldwide.  <\/p>\n<p>Similarly, Spring Moon has been offering its signature XO sauce since its creation. The Peninsula was the first hotel to include it on its menu. Originally served with amuse-bouches, the condiment became so famous that, the following year, it was bottled and marketed. Today, XO sauce remains one of the most widely used condiments in many Chinese restaurants, and one of the most prized souvenirs for travelers to Hong Kong. Another area in which Spring Moon has been a pioneer: the restaurant was the first to launch a Chinese Chef&#8217;s Table in Hong Kong in 2001.    <\/p>\n<\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>SPRING MOON CROWNED BY THE MICHELIN GUIDE: THE PENINSULA HONG KONG&#8217;S GOURMET RESTAURANT FEATURING CANTONESE CUISINE EARNS ITS FIRST STAR Considered one of Asia&#8217;s most legendary dining destinations since its&hellip;<\/p>\n","protected":false},"author":2,"featured_media":963075,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[30409,70532],"tags":[58306,66509,72192],"class_list":["post-2039540","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy","category-restaurants","tag-michelin-guide","tag-the-peninsula-hong-kong","tag-the-spring-moon"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - 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