Spring Moon
嘉麟樓

Review

The Chinese restaurant of The Peninsula indubitably serves rather refined renditions of Cantonese fine dining. The interiors resemble
an elegant 1920s Chinese teahouse with touches of Art Deco. Lunch features dim sum favourites such as baked barbecued pork puff, but
the Sicilian red prawn and minced pork dumpling—a xiao long bao with a briny Mediterranean twist—is truly out of this world. Scrambled eggs with shredded shrimps, crab meat and bean sprouts is a classic Cantonese stir-fry that requires eggs to appear like broken osmanthus petals; its filigree execution is clean and dry, without a hint of oiliness. Steamed crab claw and egg white with fish broth is subtle and succinct, the umami- laden custard elevating the natural sweetness of the meaty crustacean. Access to the hotel’s cellars gives diners a range of fine wines, but stick to aged huadiao like a 10-year Kuaijishan or a 20-year Tang Song to pair with Chinese flavours.