Spring Moon, 1/F, The Peninsula Hong Kong, 22 Salisbury Road, Tsim Sha Tsui, Hong Kong, +852 2696 6760 While we recommend eating the delicate dumplings without extra sauces and condiments, Spring Moon’s signature XO sauce (made since 1986) is the perfect accent for dishes that can take an extra punch of flavour. Among his menu, you’ll find classics such as baked barbecued pork puffs as well as elevated treats such as the signature steamed Sicilian shrimp and minced pork dumpling. Spring Moon, as the hotel’s flagship Chinese restaurant, is a beautiful backdrop for enjoying exquisite teas and delicate morsels designed and crafted by executive chef Lam Yuk-Ming and his brigade.Īn expert in Cantonese cuisine, chef Lam helped secure one Michelin star for the award-winning Pearl Dragon restaurant in Macau prior to moving back to Hong Kong. Great family restaurant.The grand dame of hotels is not only a destination for afternoon tea, but a trusted stalwart for refined dim sum.
This restaurant opens at 9:30 AM, on weekends. Although the parking lot is large, it is barely adequate for the dim sum crowd, on the weekends. Well worth the price for what you get and where you get it - considering that this restaurant seems to have a monopoly on traditional dim sum in the Twin Cities, as far as I know, and it is located in a calm, serene neighborhood. Bring cash, otherwise there is a 4 percent surcharge for credit cards. Once you know exactly what you want, two can eat very well for $60. Bring at least $80 for two people to eat very well, and take home leftovers. The sweet rice cake was also fine for dessert. My wife said she liked the steamed pork char siu bao because it reminded her of what she ate while she was living in Hawaii, a few decades ago. I expect small chunks of juicy, savory pork and scallions in my baked or steamed char siu bao. I wish it was traditionally savory Also, the pork filling and the sauce was very plain, with no scallions, too sweet, and too stringy Same for the filling in the steamed pork char siu bao. The baked version had a sweet topping on the bun part, like a pork dessert. My only real disappointment was the pork char siu bao, both the baked and the steamed versions were unauthentic and Americanized. Their tea is delicious, and their teapot is large.
The wait staff was helpful and attentive, explaining what we were looking at, filling our glasses of crisp, ice cold water as they frequently passed by, etc. The steamed, red bean Char Siu Bao was perfectly fine for dessert I would get it again, or I would try the filled sesame balls, next time. My wife did not want us to try the duck head, which was not listed on the menu, but I thought this dish looked quite tasty. The chopped, roast duck was cut and dished to order, and it was wonderful The meat was moist and tender and the fat was juicy and wonderfully flavorful from the duck's own fat. The Siu Mai was also excellent, if a bit dry, and it was my wife's favorite. The dried shrimp noodle with scallions is five star dim sum, as good as China Town in NYC I wolfed down two dishes of it.
#MANDARIN KITCHEN DIM SUM MENU HOW TO#
Hopefully, you already know how to eat with chop sticks. You pick what you want to eat from the carts. Be aware that the food is already prepared, and the wait staff roll the food around on carts. I recommend NOT dressing down, like a slob. Make sure you add your name to the waiting list as soon as you walk in. Most people waiting had to stand while waiting, and a dozen or more people had to wait outside, on the sidewalk. We were able to sit in the waiting area because we just missed the first seating in the dining area. We were lucky to get a parking spot, and to be able to wait only about 40 minutes to be seated. We arrived in the parking lot at 9:35 AM, on Sunday, July 4th, and the lot was almost full. But I'll come again because I like dim sum. We paid more here than dim sum in Chicago, Seattle, San Francisco, Toronto, New York, Boston. Expect to pay more here, they charge a fee if you use credit card. The dim sum was good, I think this time was better than last time we tried a couple of years ago. We finished our meal in 30 minutes, When were there, there was on waiting for a table, but the room is almost full, just a couple tables available. Nest time, I'll order two or three dishes first, when these are done, order more. We ordered so many dishes at once, when we got to the last two dishes, they were cold. in less than 5 minutes after we sat down, several carts with different food were pushed near our table, the food were described to us, then we picked what we wanted to try. We were seated right away, then water and tea were serviced in about 2 minutes.
But I got up late, got there around 10am, fortunately there were several tables still were available. We went there on a Saturday, was planning to get there when it was open at 9:30am to avoid waiting in line for a table.
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