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Quote: I started going to the Spring Deer the week it opened. My office was just around the corner in Chatham Road. As the company grew so did the number of people going to this restaurant usually once a week. By the time I left Hong Kong some 20 years later, the Spring Deer was still the choice of us all. It is now 20 years since I left Hong Kong but will be returning within weeks for a re-union. Our table is already booked at the Spring Deer. Is the decoration still the same as 40 years ago? I hope so.We are going for the memory and the atmosphere.Peter Chancellor
Quote: We were guided to this restaurant by my son, and I’m sure we’d have passed it by without his help. The restaurant sign is easily missed and we were heading for the ground-floor restaurant before noticing it was not the Spring Deer. Our destination was on the first floor, and you could question why the proprietors haven’t signed the way better. I guess they don’t need to, because this eatery was fairly busy despite its "secret location." An extravagant sign is evident at the entrance, and the inside was also a bit of a surprise. It’s a fairly massive open dining area (capable, I reckon, of seating 300-plus diners) that is broken up with square, substantive pillars and surrounded by mirrors. The whole effect is bright and airy, although... Read More
From journal Food in Kowloon
Quote: This was a great experience. We had a small group together for some local cuisine. I had the duck, which needed to be ordered in advance. My friend Leslie called a couple of hours ahead of time and made the necessary reservations and duck orders. This was one of the most authentic meals I had during my trip.
From journal Hong Kong