Spring Moon

• Modern Twist on Traditional Dishes: Spring Moon offers creative reinterpretations of classic Cantonese dishes, such as a crispy pork toast topped with fresh mango, balancing rich pork skin with fruity freshness, and egg tarts topped with bird’s nest for a high-end twist on a traditional dessert.

• Exclusive Collaborative Dining Experience: The restaurant participates in a unique Michelin-starred culinary journey program with Gaddi’s, featuring a ground-breaking 6-course menu curated by both restaurants’ chefs, including dishes like deep-fried chicken fillet stuffed with seafood and flambéed drunken prawns served with special tea and wine pairings.

• Luxurious and Innovative Dim Sum: Unlike traditional yam cha, Spring Moon’s dim sum is known for using the finest ingredients such as luxurious seafood and premium meats, presented with an upscale and innovative flair, including standout items like deep-fried taro puffs and baked barbecue pork puff pastry.

The most honored or signature ingredients at the Michelin-starred restaurant Spring Moon in Hong Kong include:

• XO Chilli Sauce: A signature condiment of the restaurant, made in-house since its opening. It is famed and widely popular, used to elevate dishes such as wok-fried Tachiuo fish with Brussels sprouts and bell peppers, adding a rich, spicy umami flavor.

• Fish Maw: Featured in indulgent dishes like crispy fish maw and eggplant with caviar, fish maw is prized for its texture and delicacy in Cantonese cuisine.

• Abalone (30-head Middle Eastern dried abalone): A luxurious ingredient used in premium dishes and festive hampers, abalone is a hallmark of fine Cantonese dining for its rich flavor and status.

• Bird’s Nest: Used in refined preparations such as steamed zucchini flower stuffed with bird’s nest, fox nuts, and beans in pumpkin sauce, and also as a topping on high-end egg tarts, symbolizing luxury and health benefits.

• Cod Fish: Highlighted in dishes like pan-fried cod fish with quinoa and cod fish dumpling with minced shrimps and bamboo shoots in Sichuan spicy-sour sauce, showcasing a balance of lightness and flavor.

These ingredients reflect Spring Moon’s dedication to traditional Cantonese culinary techniques while incorporating luxury and innovation in their signature dishes. The XO sauce, in particular, stands out as an iconic element of the restaurant's identity and a popular souvenir from Hong Kong.