A pillowy soft white bun filled with tender shredded chicken in a light soy-based sauce. Simple, comforting, never disappointing.
Tips from diners
Pair this with oolong tea - the warmth of the bun and tea together is properly satisfying
An open-topped dumpling of seasoned pork and shrimp, topped with a tiny square of yellow egg yolk. Dipped in soy and vinegar, these are essential.
Tips from diners
Ask for extra black vinegar at your table - you'll want it for these
Three plump shrimp in a translucent wheat starch wrapper, steamed to perfection. The prawn is still firm and sweet, with just a whisper of ginger.
Tips from diners
Go before 10 am when these come fresh from the kitchen - mid-afternoon har gow can get tough
A delicate double-boiled soup with fragrant Chinese almonds, dried scallop, and pork lung. Sweet, nourishing, served in a small bowl as a course.
Tips from diners
Order this toward the end of your meal - it cleanses your palate and helps settle everything you've eaten
Whole bone-in chicken pieces double-fried until golden and crispy, tossed in a spicy chili-soy mixture. The skin shatters when you bite.
Tips from diners
This comes out with the late morning carts - if you're there before 11 am, order it directly and wait a few minutes
Built in 1933 and still operating from the same Stanley Street location. The wooden booths, ceiling fans, and original stained-glass windows remain unchanged since the Michelin star was earned in 2021. Dim sum carts roll continuously from 7am.
Go before 11 am - you'll see the full cart rotation and the atmosphere is more relaxed. Afternoon gets chaotic.
Sit at the counter or find a table for two - the communal booth experience is part of the charm but can be tight
Order tea first - each person pays about HKD 30 for a small pot. Choose oolong or pu-erh to pair with food.
A solid dim sum lunch for two will run about HKD 200-250 per person. Expect to spend more here than casual dim sum houses, but less than fine dining.
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