;

Spring Moon Review

4.7 /557 Reviews
https://ak-d.tripcdn.com/images/Z80g14000000vol841788.jpg
Shuying
avataravataravataravataravatar
5/5
Original Text
Originally, if you didn't live in the Peninsula Hotel, you would not come to this restaurant. Now even if you don't live in the Peninsula Hotel, you will think about coming to this place to eat. The environment is very traditional Chinese style and the details are very good. The dishes are actually useless according to the five-star hotel specifications, but they are very good Cantonese cuisine. The per capita is a bit expensive, but it is OK compared to the similar ones nearby.

Spring Moon

Posted: Nov 23, 2017
2 person liked this
More Reviews
Some reviews may have been translated by Google Translate
  • 翱翔的大鲨鱼
    4/5Excellent
    Original Text

    Going to the Peninsula Hotel Jiahe Building to eat is a bit of a pilgrimage. Cantonese dim sum basically meets the requirements. The roasted chestnut and the Simi Budian are excellent, but the soup is a lost work. The same scene is added to the reality show. Several ladies are stunned and fixed. It is really funny!

    1
    Posted: Feb 6, 2021
  • 翱翔的大鲨鱼
    4/5Excellent
    Original Text

    Recommend a six-course set meal in Jiayulou. The combination of the menu is interesting and innovative. It is carefully seen that many health concept elements are injected into the original, and the light and smooth meal is the first choice. Rare heart-warming surprise. There is no unfair charge for tea and snacks at all, and the real five-star hospitality.

    1
    Posted: Nov 26, 2020
  • 木风笛
    4/5Excellent
    Original Text

    Located at the Peninsula Hong Kong Hotel in Tsim Sha Tsui, I like to sit in the attic. The environment is quiet and there is no feeling of being busy. I am satisfied with snacks, porridge and soup. Recommended crab tongs and Shunde fish stew, grunt meat, truffle chicken, and porridge taste good.

    2
    Posted: Jan 10, 2020
  • 大伟大宝
    5/5Outstanding
    Original Text

    The Peninsula Hotel is one of the most luxurious and famous hotels in Hong Kong and the world. [Jiahe Building] Hong Kong's most prestigious Cantonese restaurant, Michelin-star restaurant, known for first-class Cantonese cuisine and snacks, the store is decorated in antique, meticulous and elegant, very Chinese style. [Warm reminder] Diners must wear formal clothes. [Prelude] We came to the Peninsula Hotel at 3 pm. The afternoon tea queue in the lobby was too long. We had to make an appointment for dinner at the lobby desk. We were told that there was only a table at 8:30 in the evening. After watching the night view light show in Weiwan, the time was just right. Book. [A la carte] After we took the seat, we looked at the menu and the dishes were rich. We came for the first time and we were dazzled. The menu homepage has a chef's recommended package, 1488 Hong Kong dollars/person, the price is acceptable, save trouble and worry, and you can taste the craftsmanship of chef Leung in a comprehensive way. It should be a good choice. [Service] The waiter is warm, soft, and considerate, so that the diners can feel honored everywhere, super five-star evaluation. [Dishes] The first is a gift: sweet walnuts. Tasting, the walnuts are freshly selected, and there is no smell of savory; The hot weather is excellent when processing, the aroma is crispy and the taste is extreme. Personally, the processing of walnuts with a high oil content is actually very difficult, overfire, burnt; the hot weather is insufficient, the taste is astringent. His sweet walnuts, five-star praise. The good feeling of the first dish made my appetite open. Crispy lobster wonton, the fresh tenderness of lobster meat is perfectly locked by the crispy outer skin, the marinade is sweet, the entrance is chewed, sweet and soft crispy fresh fragrance, perfect integration, super fried South African fresh abalone, the ingredients should be 4 to 5 abalone, real material, fire in place, fresh and tender and chewy perfect balance. I have eaten too many abalones in China, the taste is hard, the chewing feeling is too strong and the freshness is obviously insufficient, hehe, compared with his fried South African abalone, the domestic food is "fake abalone" [aftertaste] At this moment, I listen to light music and think back to the dishes of the day, but still have endless aftertaste. Chef Liang is worthy of being a Michelin chef. All the dishes are exquisite, the materials are exquisite, and the jade plate is precious. The best thing is that he has a variety of ingredients to process the fire, such as pure green. Although the price is a bit expensive, but taste the big meal, value

    5
    Posted: Dec 12, 2017
  • wai***on
    5/5Outstanding
    Original Text

    The ingredients are very fresh, the serving speed is very fast, the portion is very sufficient, I hope to stick to it, ㊗️ business will be better!

    0
    Posted: Jun 21, 2022
  • 木偶奇遇ce
    4/5Excellent
    Original Text

    The snacks there are very famous, in addition to expensive, it is still very delicious, there are three kinds of burning platter, crab powder cage is still very Shanghai taste, flower glue filling soup is not simple, the soup is very fresh, seafood fried rice is very fragrant, many ingredients, snacks are also very delicate, desserts are delicious, Packing a box of snacks after dinner is crazy.

    0
    Posted: Jan 2, 2020
    • 1
    • 2
    • 3
    • 4
    • 12