Tender chicken feet braised until the cartilage separates from the bone, served in a dark, savory black bean sauce with aromatics.
Tips from diners
Use your teeth to scrape the gelatinous flesh from the small bones - it's what makes this dish worth ordering
Three delicate white dumplings filled with Gulf shrimp and squid, topped with a lily bulb leaf. Light, briny filling with a slight earthiness from the lily.
Tips from diners
Order these first in your dim sum session - they're best enjoyed warm and steaming from the cart
Two golden, paper-thin rolls stuffed with crab, shrimp, and tiny bright orange shrimp roe that burst on your tongue. Crispy exterior, luxurious filling.
Tips from diners
Dip lightly in the black vinegar - the acidity cuts through the richness perfectly
Silky rice noodle sheet served under a clear, deeply flavored broth infused with shrimp and bone stock. Topped with whole Gulf shrimp and ginger.
Tips from diners
Order this as your final dim sum dish - the warm broth settles your stomach after all the richer items
A golden pastry shell filled with whole abalone sliced thin, tender chicken, and mushrooms in a silky sauce. The puff crackles when your spoon breaks through.
Tips from diners
Eat this immediately when it arrives - once it sits, the pastry loses its texture and you want that contrast with the soft filling
Operating from the 4th floor of the Four Seasons with unobstructed Victoria Harbour views. The dim sum cart service blends traditional trolley service with modern Michelin-level technique. Each dish arrives precisely timed.
Reserve 2-3 weeks in advance for lunch. Request a window table - Finance Street views are worth the effort.
Minimum spend is HKD 700 per person from January 2026. Go with others to share more dishes and maximize your value.
Arrive by 12:15 pm if you don't have a reservation - walk-ins sometimes squeeze in after the early rush
The dim sum rotates seasonally. Ask your server what's new this month rather than ordering the same items.
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