Ms. Rainy Chan, Regional Vice-President of The Peninsula Hotels and General Manager of The Peninsula Hong Kong, said: “We are very pleased that the Spring Moon got its first star in this year's guide edition and we are keen to thank Michelin for the honor and recognition it has shown us. This result is to be credited 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's reputation thanks to its exceptional cuisine. "

The awarding of this first Michelin star comes to close a memorable year for the Spring Moon. The famous establishment is celebrating its 30th anniversary this year and last June appointed Gordon Leung the new Executive Chef in charge of Chinese cuisine. Chef Leung was previously 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 breathes a breath of creativity into the kitchens of Spring Moon which, under the leadership of The Peninsula Group Executive Chef Florian Trento, has already taken Cantonese cuisine to new heights and to new heights. '' adopt new orientations.

Mastering the full range of traditional Chinese culinary techniques, Chef Leung is distinguished by his ability to imagine dishes offering a perfect balance between tradition and innovation. It is based on an encyclopedic knowledge of the different ingredients and the subtlety of their flavors, and attaches particular importance to the authenticity, freshness and taste of each bite. This approach allowed him to win the support of many fans, including some of the most prominent figures in Hong Kong.

In addition to the splendor of Cantonese dishes and the refinement of the dimsums which have made its reputation, Spring Moon has been hailed as a pioneer in terms of gastronomy, thanks to its sublime mini moon cakes topped with pastry cream, as well as to its signature XO sauce.

Extremely famous, the Spring Moon moon cakes were created in 1986 and have become one of the city's must-haves at each Mid-Autumn Festival. Pastry cream was adopted for the first time in Chinese pastry by the chefs of Spring Moon. It marked a new page in the history of moon cakes: this typically Western filling has indeed become one of the most popular flavors of moon cakes around the world.

Likewise, the Spring Moon has offered its signature XO sauce since its creation. The Peninsula is the first hotel to have included it on its card. Originally served to accompany appetizers, this condiment has become so famous that, the following year, it was potted and marketed. Today, XO sauce remains one of the most used condiments by many Chinese restaurants, and one of the most popular souvenirs for travelers passing through Hong Kong. Another area in which the Spring Moon was a pioneer: the restaurant was the first to launch a Chinese Chef's Table in Hong Kong in 2001.

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