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A sense of nostalgia pervades <a href="https://destinasian.com/hong-kong-hotels-the-peninsula-hong-kong">The Peninsula Hong Kong’s</a> longstanding Cantonese fine-diner, whose art deco fittings make the place feel as though it was transplanted from prewar Shanghai. But that’s not to say that the food errs on the side of tradition: after all, this Michelin-starred venue is the birthplace of the egg yolk–custard mooncake and XO chili sauce. Under chef Lam Yuk Ming’s leadership, the kitchen showcases premium ingredients in beautifully executed bites. Rock rice sourced from high-altitude valleys in Nepal is shaped into a crumbly pan-fried dumpling crowned with juicy Sicilian prawn; mitten crab meat comes matched with sweet almond tofu and briny caviar for a delicate interplay of textures and flavors.
<a href="https://www.peninsula.com/en/hong-kong/hotel-fine-dining/spring-moon-cantonese?DestinAsian">Spring Moon</a> excels when it comes to local classics such as Cantonese crispy fried chicken encased in crackly skin (best savored with any of the three homemade XO sauces) and a nourishing double-boiled sea conch soup—the wonderfully balanced broth features fresh loquat halves and Chinese herbs. The attention to detail extends to the tableware: gleaming chopstick holders take the form of miniature two-masted junk boats. Not in the mood for wine? Tea sommeliers can recommend fragrant brews (like a sleep-aiding vintage pu’er) from an extensive collection to wash down your evening meal, and if lunchtime yum cha is what you’re after, Spring Moon also scores high marks for its dim sum. —James Louie
<a href="https://www.peninsula.com/en/hong-kong/hotel-fine-dining/spring-moon-cantonese?DestinAsian" target="_blank" rel="noopener">peninsula.com/en/hong-kong/</a> 
+852 2696 6760 
<a href="https://goo.gl/maps/Drgsy4ar8ZoQWtna8" target="_blank" rel="noopener">1/F, The Peninsula Hong Kong, 22 Salisbury Rd., Tsim Sha Tsui, Kowloon, Hong Kong</a>

The art deco–style dining room at Spring Moon.

Spring Moon: Vintage Classics