FOR IMMEDIATE RELEASE 4 December 2017

MICHELIN GIVES ITS SEAL OF APPROVAL TO SPRING MOON ONCE AGAIN AS THE PENINSULA KONG’S RENOWNED FINE DINING RESTAURANT RETAINS ITS STAR

Hailed as a pillar of quality and one of the city’s most revered dining destinations since it first opened its doors in 1928, The Peninsula celebrates its second award-winning year within the Michelin Guide Hong Kong and 2018. The hotel’s world-renowned Cantonese fine- dining restaurant, Spring Moon, has retained its coveted gong once again in the Hong Kong Macau guide, which celebrates its tenth anniversary edition.

An enduring bastion of the Hong Kong dining scene, Spring Moon has been widely acclaimed for its classic yet innovative take on Cantonese fine dining and since its opening in 1986. Designed to recreate the vintage opulence of an art deco Shanghai mansion in the 1920s, the restaurant is a feast for the senses and the perfect platform for Cantonese at its finest.

Mr Joseph Chong, Area Vice President and Managing Director, The Peninsula Hong Kong and The Peninsula Shanghai, heralded the win as: “An honour and a recognition of the standout talent of Executive Gordon Leung and his dedicated team. This is not only a testament to the hard work and creativity of the team at Spring Moon today, but also to the chefs and staff that have built the restaurant’s reputation for consistently crafting superlative for the past 31 years. We are incredibly proud that the restaurant will once again be recognised in the Michelin Guide Hong Kong and Macau 2018.”

Having previously earned a Michelin star during his 21-year tenure as the Head Chef of , Chef Leung brings a wealth of experience, as well as passion and creativity to the Spring Moon kitchen, which – under the overall guidance of The Peninsula Group Executive Chef Florian Trento – continues to take Cantonese cuisine to new heights of creativity and excellence.

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MICHELIN GIVES ITS SEAL OF APPROVAL TO SPRING MOON ONCE AGAIN AS THE PENINSULA HONG KONG’S RENOWNED CANTONESE FINE DINING RESTAURANT RETAINS ITS STAR – 2

A master of the full spectrum of traditional Chinese techniques, Chef Leung is known for creating dishes that perfectly balance tradition and innovation. Drawing on an encyclopaedic knowledge of ingredients and the intricacies of their flavours, Chef Leung places great emphasis on the authenticity, freshness and flavours of each morsel, an approach that has won him a legion of fans among Hong Kong’s social glitterati.

In addition to the sublime Cantonese dishes and exquisite dim sum for which it is best known, Spring Moon has also been celebrated as a culinary pioneer for its highly-coveted, handcrafted mini egg and its signature X.O. .

Spring Moon’s ever-popular mooncakes were first created in 1986, and have become the city’s most sought-after mooncakes every Mid-Autumn Festival. The egg custard flavour, which was adopted in Chinese pastry for the very first time by Spring Moon’s chefs, turned over a new leaf in history, making this western pastry-inspired filling one of the most popular mooncake flavours in the world!

Likewise, Spring Moon has been producing its signature X.O. sauce since the restaurant first opened its doors, making The Peninsula the first hotel to do so. Originally served as a complimentary appetiser, the condiment became so popular that it was made available to purchase by the jar the following year. And to this day, X.O. sauce remains the most popular condiment in many Chinese restaurants, and one of Hong Kong’s most popular souvenirs. In another notable first, the restaurant was also the first to introduce a Chinese Chef’s Table to Hong Kong, in 2001.

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MICHELIN GIVES ITS SEAL OF APPROVAL TO SPRING MOON ONCE AGAIN AS THE PENINSULA HONG KONG’S RENOWNED CANTONESE FINE DINING RESTAURANT RETAINS ITS STAR – 3

About Spring Moon An ode to both the art of Cantonese fine dining and the glamour of the Jazz Age, Spring Moon has been one of Hong Kong’s most applauded Chinese dining destinations for the past 30 years. Replete with subtle decorative details that meticulously recreate the Shanghai Art Deco period, the restaurant is the perfect setting in which to enjoy the refined array of classic Cantonese dishes and expertly crafted dim sum for which Spring Moon is famed in Hong Kong and beyond.

To make a reservation at Spring Moon, please call +852 2696 6760 or e-mail: [email protected].

Spring Moon Gordon Leung, Chinese Cuisine Executive Chef of Spring Moon

Baked whole coconut with king crab leg and Gordon Leung, Chinese Cuisine Executive Chef of Spring Moon

MICHELIN GIVES ITS SEAL OF APPROVAL TO SPRING MOON ONCE AGAIN AS THE PENINSULA HONG KONG’S RENOWNED CANTONESE FINE DINING RESTAURANT RETAINS ITS STAR – 4

Braised half duck stuffed with assorted meat, Crispy chicken smoked with leaves mushrooms, beans and salty eggs

Scrambled eggs with shredded shrimps, crab meat and slice with crispbread and mango bean sprouts

MICHELIN GIVES ITS SEAL OF APPROVAL TO SPRING MOON ONCE AGAIN AS THE PENINSULA HONG KONG’S RENOWNED CANTONESE FINE DINING RESTAURANT RETAINS ITS STAR – 5

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About The Hongkong and Shanghai Hotels, Limited (HSH) Incorporated in 1866 and listed on The Stock Exchange of Hong Kong (00045), HSH is the holding company of a Group which is engaged in the ownership, development and management of prestigious hotel, commercial and residential properties in key locations in Asia, the United States and Europe, as well as the provision of transport, club management and other services. The Peninsula Hotels portfolio comprises The Peninsula Hong Kong, The Peninsula Shanghai, The Peninsula Beijing, The Peninsula Tokyo, The Peninsula New York, The Peninsula Chicago, The Peninsula Beverly Hills, The Peninsula Paris, The Peninsula Bangkok, and The Peninsula Manila. Projects under development include The Peninsula Istanbul, The Peninsula London and The Peninsula Yangon. The property portfolio of the Group includes The Repulse Bay Complex, The Peak Tower and St. John’s Building in Hong Kong; The Landmark in Ho Chi Minh City, Vietnam; 1-5 Grosvenor Place in London, UK, and 21 avenue Kléber in Paris, France. The clubs and services portfolio of the Group includes The Peak Tram in Hong Kong; Thai Country Club in Bangkok, Thailand; Quail Lodge & Golf Club in Carmel, California; Peninsula Clubs and Consultancy Services, Peninsula Merchandising, and Tai Pan Laundry in Hong Kong.

For further information, please contact:

Ms Olivia Toth Director of Communications The Peninsula Hong Kong Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong Telephone : +852 2696 6605 Fax : +852 2696 6633 Email : [email protected] Website : www.peninsula.com

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