Open-top pork dumplings topped with a shrimp garnish
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Three pieces - traditional preparation, not fancy, just perfectly executed
Classic shrimp dumplings with thin, translucent wrapper and tender shrimp inside
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Three pieces - made fresh throughout service. This is what a har gow should taste like
Deep-fried taro shaped into bird's nest forms, crispy and light
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Labor-intensive to make - shows commitment to old-school techniques. Crispy outside, fluffy inside
Cantonese-style sausage wrapped in dough, steamed until tender
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Comfort food that's been on Hong Kong menus for decades - simple but satisfying
Delicate fish maw steamed with savory black bean sauce
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A rare item nowadays - the texture of fish maw takes getting used to but fans swear by it for its subtle flavor
This iconic Kam Kong reopened after a HKD7 million restoration by the Ngan family, maintaining its well-known 1909 heritage. The nearly 8,000 sq ft space in Gala Place showcases old-school wooden dim sum trolleys and nostalgic service while keeping classic charm alive.
This is the well-known Kam Kong that's been around since 1909 - it closed and just reopened after HKD7 million investment
The Ngan family restored it with old-school wooden dim sum trolleys - watching them roll past is nostalgic theater
Almost 8,000 sq ft space in Gala Place - much larger than traditional tea houses, but they've kept the charm intact
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