Dim Sum restaurants in Hong Kong
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A
Wu Kong Shanghai Restaurant
If you don’t mind the staff looking daggers when you dawdle over your banana fritters, the specialities at this pleasant Shanghainese restaurant – cold pigeon in wine and Shanghainese pot-au-feu – are worth a trip across town. The four-course hairy crab meal (from $400, October to December) is also divine.
reviewed
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Lei Garden
Military-like quality control (which obviously doesn’t extend to the decor) has earned two of nine Lei Garden branches, including this one, a Michelin star. Don’t miss its award-winning creation: sweet sago soup with mango and pomelo ($25 a bowl). There are branches in Central (2295 0238; Shop 3007-3011, 3rd fl, International Finance Centre; 11.30am-2.30pm, 6-10pm; MTR Hong Kong, exit E1), Wan Chai (2892 0333; 1st fl, CNT Tower, 338 Hennessy Rd; 11am-3pm, 6-10.30pm; MTR Causeway Bay, exit A), West Kowloon (2196 8133; Shop 2068-70, 2nd Level, Elements, 1 Austin Rd West; 11.30am-2.30pm Mon-Sat, 11am-2.45pm Sun, 6-10.30pm Mon-Sun; MTR Kowloon, exit A1), and Mong Kok (2392…
reviewed
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West Villa
West Villa does the char siu (barbecued pork) job well – just slightly charred at the edges and with a golden lean-to-fat ratio. But char siu ($118) alone would not have earned this modern family-run operation a Bib Gourmand from the Michelin people. It also makes some of the best soy-sauce chicken in town ($150 for half) and a beautiful soup ($298, pre-ordering required) comprising chicken, conch meat, honeydew melon, and a dozen other ingredients its competitors would kill to know.
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B
Lin Heung Tea House
In the morning, this famous tea house is packed, just as it was in 1926, with older men reading newspapers. Dim sum (from $12), served from trolleys, is quickly snapped up, so hover near the kitchen if you want more choices. The big bun and liver siu mai are coveted items, prized more for their nostalgic value than their taste. But the lotus-root patties and the braised stuffed duck ($150, advance booking required) live up to their reputation.
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C
Pak Lok Chiu Chow Restaurant
This old Chiu Chow restaurant still turns out reliable crab cakes and oyster omelettes, and you get unlimited refills of ‘kung fu’ tea – ‘Iron Goddess’ tea drunk the Chiu Chow way, using many tea leaves and a short infusion time. The cups are tiny, but downing too many of these will keep you up all night.
reviewed
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Pak Lok Chiu Chow Restaurant
This Chiu Chow restaurant turns out reliable crab cakes and oyster omelettes, and you get unlimited refills of ‘kung fu’ tea – ‘Iron Goddess’ tea drunk the Chiu Chow way, using many tea leaves and a short infusion time. The cups are tiny, but downing too many of these will keep you up all night.
reviewed
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D
Spring Moon
The Peninsula hotel’s flagship Chinese restaurant, Spring Moon is a graceful teahouse in 1920s art deco style, where you can savour excellent teas and dim sum (from $50, lunch only) while basking in friendly service and the croonings of 1930s songstresses.
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E
Grand Stage
Send your taste buds on a trip at this ballroom-turned-restaurant which serves some of the best dim sum in town. Atop the historical Western Market, the Grand Stage is also one of the few dining venues that occupies a heritage site yet manages not to be wallet-shatteringly expensive.
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F
Heichinrou
This stylish Cantonese restaurant is arguably the most elegant eatery in what makes up the four-level Food Forum (floors 10 to 13) in the Times Square shopping mall. The dim sum (around HK$16 to HK$45) is excellent.
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Hong Kong Old Restaurant
The walnuts with smoked eggs and the braised pork hock are so good at this restaurant even the cholesterol police would make an exception. Herbivores will drool over the 40 vegetarian offerings.
reviewed
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Hong Kong Old Restaurant
The walnuts with smoked eggs and the braised pork hock are so good at this restaurant even the cholesterol police would make an exception. Herbivores will drool over the 40 vegetarian offerings.
reviewed