Destinations

19 Best Dim Sum Spots in Hong Kong

Dumplings for breakfast, lunch, and dinner.

March 5, 2018

These classic Cantonese small plates, usually enjoyed from morning to early afternoon, are more than just a meal in Hong Kong—they're part of daily life. The act of eating dim sum is called yum cha, which translates to “drink tea”; you’ll find locals doing plenty of that throughout their meal (to aid digestion). Not a bad idea when there’s so much to eat in so many different places: Dim sum is available in five-star hotels and neighborhood holes-in-the-wall. While some restaurants stick to the classics—char siu (barbecued pork) and har gow (steamed shrimp dumplings)—many of today's chefs are putting interesting spins on traditional Cantonese cuisine, making dim sum a fresh and exciting activity for tourists and Hongkongers alike.

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Yan Toh Heen
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On the edge of Victoria Harbour inside the InterContinental Hong Kong, Yan Toh Heen has a front-row seat to the city's iconic skyline. Chef Yiu-fai Lau has been with the restaurant since it opened, and rather than rest on his laurels, he's continued to invent new dishes—but, much to the pleasure of his well-heeled guests—don't stray too far from the fundamentals of Cantonese cuisine. Come here for a quiet, civilized lunch, especially on a clear day.
Photo by Stephanie Teng
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Seventh Son
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Seventh Son nails classic, elegant Cantonese cuisine. Come at lunch for the dim sum; it's a "tycoons' canteen" during weekdays with groups of businesspeople and office celebrations. At dinner, stick to simple homecooked classics like steamed beef patty with dried mandarin peel or order the suckling pig a day in advance. The place runs like a well-oiled machine: Service is efficient, and mistakes are rarely made. The senior staff speak enough English to communicate with overseas visitors.

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Yum Cha
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While many travelers are drawn to Yum Cha for its Instagram-friendly dishes—char siu bao (barbecued pork buns) come shaped like cartoon pig heads and lau sha bao (molten custard buns) look like emoji faces—the gimmicks don't detract from the quality of the food. Nor does the harried service take away from the upscale ambiance and decor—brick, stone, and rose-gold accents—that would feel equally at home in New York.
Photo by Stephanie Teng
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Dragon King
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If you want to get a sense of how Hongkongers spend their weekends, go to Dragon King for brunch, when multi-generational families pile their tables high with dim sum. It may be a little off-the-beaten-track, but locals love it. They come for dim sum that's a little different (but not too different), like molten custard buns with pumpkin or dumplings with mushrooms other than shiitake; it's all cooked to order so you really can't go wrong—many dishes are still traditionally executed—but don't miss the char siu (barbecued pork).

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Fu Sing
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If "the shabbier the room, the better the food" are words to live by, then consider Fu Sing Michelin-starred. The place—decked out in swaths of gold, red, and purple—is a little gaudy, but that's how the locals like it. Just look around and you'll see groups of families, friends, and coworkers who flock here for reasonably priced, perfectly executed dim sum. Pair your barbecued pork and spice fried tofu with Iron Buddha oolong tea.
Courtesy Tim Ho Wan
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Tim Ho Wan
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Dim sum is an all-day affair at Tim Ho Wan, a Michelin-starred fast-casual restaurant. The menu has all the classics: Don't miss the baked barbecue pork buns and pan-fried turnip cake, a festive food for Chinese New Year that's become a year-round favorite. While dining at one of the communal tables is part of the experience, the wait is never pleasant—do like in-the-know locals and opt for takeout, which can be eaten picnic-style nearby.

Photo by Stephanie Teng
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Sun Hing
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Eating at Sun Hing is a truly "local" experience: It's self-serve, no-frills, and communal. There's no menu; just walk up to the table piled high with bamboo baskets and lift the lids to see what's inside. The classic, hearty dim sum is best experienced in the wee hours of the morning—put it on the list for when jet-lag hunger strikes or after a night on the town.
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Ming Court
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Within the Cordis Hong Kong, a five-star hotel in bustling Mong Kok, Ming Court feels worlds away from the chaotic streets below. The two dining rooms have an upscale vibe, with design accents that whisper rather than shout. But the food is bold: A number of dishes incorporate ingredients commonly found in traditional Chinese medicine—like goji berries, red dates, and wood ear fungus—making it stand out among other Cantonese restaurants.

Alexandre Artru
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Man Mo Cafe
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Come with an open mind: The dim sum is unorthodox, as French flavors blend with Cantonese techniques. The minimalist decor and casually artsy environment set Man Mo Dim Sum apart from its typical Cantonese counterpoints—and from every other spot on touristy Upper Lascar Row. Globetrotters and French expats flock here for the ratatouille dumplings, Nutella balls, and Ksumi teas, taking Man Mo from neighborhood bistro to international must-do.
Photo by Stephanie Teng
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Lin Heung
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From opening 'til mid-afternoon, dim sum is periodically rolled out from the kitchen on carts at this classic Cantonese joint, but it doesn't get far—regulars swarm the baskets, and you'll need to follow suit if you want your fill. But conservative palates, be warned: Lin Heung's dim sum incorporates cuts of meat frequently seen in Hong Kong's industrial past that are less popular today (liver, tripe). But that unique culinary experience—plus a traditional tea ritual—is popular among locals and tourists alike.

Bobo Yin
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Duen Kee
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Set in a tiny village at the base of Tai Mo Shan mountain, Hong Kong's tallest mountain, Duen Kee is the perfect spot for a pre-hike breakfast dim sum. Everything is self-service—all the better to fill up on whatever strikes your fancy, from wu gok (deep-fried taro dumplings with light-as-air batter) to law mai goon (glutinous rice rolled in a bun-like wrapper). The focus is on age-old recipes, making this a classic dining experience before an even more memorable outdoor activity.
Photo by Stephanie Teng
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Jade Garden
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Locals love this Hong Kong mainstay, which was the first Chinese restaurant by now-ubiquitous Maxim's Group (arguably making it an important part of the city's culinary history). Located beside the Star Ferry terminal in Tsim Sha Tsui, it's great for a casual pre- or post-ferry dim sum with family or friends. You can expect consistently executed classics—like pan-fried pork buns, rice paper rolls, and barbecued pork—all at the right price, too.

Courtesy Mott 32
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Mott 32
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Glamorous and cool: They're two words you typically wouldn't use to describe a Chinese restaurant. But with its subterranean nightclub feel—it's in the basement of Standard Chartered Bank—Mott 32 is actually that. That's why it's frequented by Hong Kong denizens who are as stylish as they are food-obsessed. Come for the dim sum, Peking duck, and dishes from Beijing and Sichuan, which offer a much-appreciated alternative to the city's typical Cantonese cuisine.
Photo by Stephanie Teng
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Luk Yu Tea House
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Dating to the 1930s, Luk Yu Tea House is one of the most historic restaurants in Hong Kong’s Central District. The institution comes dressed up in antique wooden furniture, stained glass windows, white tablecloths and Shanghainese-art deco details. Dim sum is an art at this Michelin-recommended tea house, and a welcome procession of bamboo baskets contain steamed beef balls and tofu sheets, char siu bao (barbecue pork buns), har gow (shrimp dumplings), and fried prawns on toast. The atmosphere and classic Chinese dishes provide a fascinating peek into old Hong Kong.

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Duddell's
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Whether you’re lounging on the secret garden terrace or pausing for a power lunch in the main dining room, Duddell’s masters the art of hospitality. Executive chef Fung Man-Ip is a specialist in traditional Cantonese cuisine and composes classic dishes with meticulous attention to detail and only the best ingredients. Come for the heartfelt Cantonese dishes, stay for the surprising wine pairings and revolving art exhibitions.
Photo by Stephanie Teng
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Spring Moon
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To say that a visit to Spring Moon is a treat implies that you can't visit regularly, when, in fact, you should go as often as possible (if your wallet allows). The ambiance is quiet and civilized, as well-suited for a client lunch as a special occasion with the in-laws. Chef Gordon Leung turns out balanced and precise dishes (pan-fried rice paper rolls with housemade XO sauce, siu mai with Sicilian prawns) that are as elegant as the Art Deco–inspired space.

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Kin's Kitchen
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Imagine you had a friend who's a great Cantonese cook, who visits tiny villages in Guangdong to learn their recipes and history, and is constantly on the prowl for local, artisanal ingredients. That's what it's like to eat at Kin's Kitchen—like having a (perfectly made) homecooked meal. Apart from sourcing rare local produce, the Lau family incessantly innovates to bring ancient family recipes into the modern age. Think barbecued pork buns made without the ubiquitous (but unnecessary) red coloring, siu mai topped with perfectly cooked pig's liver, or pigeon that's sous-vided before it's deep-fried, to keep it juicy.
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Hoi King Heen
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Chef Fai-hung Leung is so popular that when he tried to retire, his fans kept asking him to return. When he finally did at Hoi King Heen, the menu was well-received by local foodies. There are the dim sum classics, such as char siu (barbecued pork) and har gow (steamed shrimp dumplings), but it's when chef Leung goes slightly off-book that it gets interesting: Spring rolls with matsutake, for example, have a much deeper, earthier umami than the typical shiitake preparation.

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Dragon Noodles Academy
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From the iconic black-and-gold calligraphy to the nunchucks used as door handles, it's easy to see that Dragon Noodle Academy takes design inspiration from the martial arts academies of the Bruce Lee era. The classic dim sum and tasty noodles offer equally whimsical presentation. (Expect to Instagram the rice paper rolls, which look like fancy donuts.) Overall, it’s incredible quality for the price, making it a great place to stop in between shopping or sightseeing around Central.
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Maxim's Palace
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It’s a little tricky to find Maxim’s Palace, which is located on the second floor of Hong Kong’s City Hall in Central. But as you ascend the escalator, the noisy crowds waiting to be seated should give it away. Established in 1980, Maxim’s is among Hong Kong’s most famous dim sum halls, decked out with elaborate pillars, dragon motifs, and glitzy chandeliers. Fair warning: The high-end address doesn’t take reservations, so it’s common to queue for at least 30 minutes if you come at peak hours, from 11 a.m. to 1 p.m on weekends. But for an old-school dim sum feast, Maxim’s delivers in spades.

Photo by Stephanie Teng
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Zen Chinese Cuisine
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Zen was started in London in 1983 by Lawrence Leung, a Hongkonger who wanted to bring high-end, refined Chinese food to the U.K. That finesse is still reflected in the menu, though it now leans toward comfort foods, prepared with a lighter touch than their traditional counterparts (less grease and sauce). Locals love the Cantonese classics and the boutique setting, both of which are ideal for small group gatherings.