— by Randy Lai: Fine Cantonese fare is a culinary niche that has no shortage of representatives here in Hong Kong. A select number have remained buzzy thanks to their almost annual bevvy of accolades. Inevitably, some are quieter about it — like Spring Moon, which has been pioneering the Cantonese fine-dining tradition since it first opened its doors in 1986. Yet, I often wonder why Spring Moon isn’t a more obvious destination for top-flight Cantonese…
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