The food taste just like what I remembered from years ago. And the service is impeccable. The…read moremanager is very friendly and explained each dishes we ordered. The nose level is at a minimum and most clientele are professional or business or office worker.

Great food and service, would highly recommend if you like Shanghainese food…read more Ambiance is nice Reasonably priced

The food is here is legit. If you are price sensitive, maybe you can try dining on the weekend when…read morethey have deals. Plating and presentation for some of the dishes is awesome. Unfortunately, most of the best tasting dishes aren't these pretty ones. I would order maybe one or two of the cool looking ones (like the Ha Gow that looks like a shrimp) and then order the real stuff like the duck. FOOD Winter melon soup - tasty. Really good Duck - high quality. Tasty. Crispy. This is their signature dish. Ha Gow - pretty. Actually tasty too. Duck eggs - good. I like them a little warmer though. Fried rice with 10 things in it - tasty. Ingredients finely chopped. Pretty good Toast topped with Ham and melon - good. The toast was perfect

Excellent fancy Chinese food. I don't know the prices as I was a guest. But, the presentation is…read moreelegant and tastefully done. It would be perfect for a business meal or a fancy date. My favorite dish was a shrimp with tiny long mushrooms. Very delicate and flavorful. The steamed fish is outstanding. I would not miss it. The Peking duck was only decent, not excellent. I would save that that dish for a specialty duck restaurant.

I don't understand the magic of Sichuan peppercorns. How the hell is it able to transform flavours…read moreinto a completely new explosive experience? How am I picking up on these flavours when I can't even feel my tongue? How am I suddenly able to not just tolerate...but ENJOY spicy food? There's only one word for it: magic. And all of this can be YOURS for a shockingly low price of HKD $110! That's what a 4 person set + one lunch set cost for each of the 5 of us. The 4-person set itself was more than enough food for 5 of us, and I had leftovers to take home for dinner. See, the Dan Dan Noodles included in the set doesn't mean one noodle dish to share, it's 1 bowl for every person in the set! 4 bowls of spicy, flavourful, chewy noodles! On top of that, there was: Jellyfish and Cucumber: To cool down your palette. 3 Layer Pork: Some weird chilled pork roll with a spicy/sour sauce and a mound of garlic...something in the middle (puree?) Don't let the notion of spicy/sour/garlicky/cold pork rolls turn you off. This was pretty good. Spicy Boiled Fish: The visual representation of Sichuan cuisine: a giant pot of chilies, oils, and spices. Submerged in all that red are pieces of flaky white fish, flat rice noodles, and veggies. Good, but damn, this left my tongue swollen and made me a mouth breather. Wontons: This was loaded in the peppercorns and their oils, which means one bite renders your tongue numb. The second bite makes you appreciate pork in a whole new way. The flavours were so intense. This was definitely one of my favourites. Kung Pao Chicken: I'm not sure what this was, but it wasn't Kung Pao Chicken. It had chickens, cashews, and was way too saucy to be a traditional Kung Pao. The sauce was sweet, spicy, and sour. The cashews had a hint of a spice I can't really put my finger on...cinnamon? Still, very delicious, and something unique. Fried Pork Cutlet Noodle/Century Egg and Tofu: This is the additional solo lunch set we ordered. The pork was marinated in Chinese rice wine, and it was a fantastically strong flavour. Century Egg and tofu made another great palette cleanser. They've got the AC jacked up high but the weird thing with this kinda spicy food is that it doesn't really warm you up. You just feel your mouth burning while your arms are cold. At least when you're in a state of conflicting temperatures, you can relax on their super comfy pillows. All I know is that after the meal, my mouth was on fire, my nose was running, and I was sweating profusely. Never felt better. (55/100) - 2017

Get the set menu at lunch, its an excellent deal. Note - the portions are somewhat large :-)…read moreOh, get here early - or prepare to wait for a *while*

I was fortunate enough to come here with my cousin in laws and man am I happy they did. I was…read moredebating between 4 and 5 stars because, don't get me wrong, this place is freaking amazing. The only reason 4? Well... 5 is ONLY for "as good as it gets" something that is the best in it's league. Apparently this place is one of the only ones that do this style of cooking. Not to say they haven't earned the 5 stars. It's still dang amazing. The setup: You come in and select your seafood. In all HK style seafood restaurant cases, it's got tanks full of live, fresh, delicious seafood. They've also got a sauce bar where you can make your own sauce using soy sauce, hot oils, anything you could want. After selecting the poor organisms that will be subject to your stomach, they bring them out in various shifts and steam them in the table's central steamer. Before they start that though, they put some rice in the bottom so the juices from all of your seafood drips down. At the end of the meal, you have seafood flavored congee. HOLY CRAP IS IT GOOD. The Food: The seafood is fresh and amazing. We got a lobster, razor clams, chicken, pork, shrimp, and I honestly can't remember off the top of my head. It was all super fresh and super tasty. They set timers for each thing they put into the steamer so everything is cooked perfectly. They do bring things out once at a time so you don't have cross contamination which is nice. The only down side to this place is, as far as I could tell, they dont' speak English. As a "useless chinese person" (self proclaimed title due to not speaking Chinese) I struggled to comprehend anything. Thankfully, the cousin in laws were my translators.

Tucked away in the streets of TST (roughly a 10 minute walk from the MTR), Steam Seafood Hotpot…read moreRestaurant was my first try on the fairly new hotpot style that's currently a craze in HK. Essentially, all of the raw dishes are taken to the pot for "steaming". Most of the options that are given are fresh seafood.. so if you are a fan of fish/shellfishes, you would love this type of restaurant. Similar to traditional hotpot spots, you create your own sauce on the side. In the end, all the natural taste/juice of each unique dish is drip down to below the pot, where there's a congee (now infused with the flavours of the seafood) for your final course. Again, with this being my first time trying this type of restaurant in HK, it definitely did not disappoint! Pros: Great service. There was essentially a waitress serving two-three tables at once. As each time they insert a new dish in (whether that's fish, crab, vegetables, lobsters, etc), they have a specific timer for each type of food as they all require a unique time for preparation. Once each dish is done, the server would divide the course equally to each individual on the table. Fresh food. All the seafood is as fresh as can be (as they should be). Some of the food were pre-marinated (such as the lobster), and others were steam as it is (the shrimp balls). Sets to order from that is recommended for a party depending on the number of people. This way, you are not over ordering or under ordering. You can always add on more food if you are still hungry in the end. Cons: A little far from the MTR, which isn't a big deal but since it was raining heavily on the day that I went, it probably seemed longer than it actually was. Tough to locate. Its tucked away on a street that's virtually a dead end. Being a visitor from abroad, it took a while to locate this place. Although I'm sure locals would be able to find it swiftly and with ease. Tips: Go during lunch as you can get the same exact set of food for 3/4 of the price and also you don't need to pay for the 10% service fee at lunch time. They do take reservations so call ahead just in case especially for dinner since I would imagine it being much busier.

Came here for lunch earlier today, around 1pm, party of 2. Our order was: pork wontons in spicy…read moresauce, and we did the 3 set meal with the fried eggplant, Beijing style minced pork noodles, and the XLB. Total cost was $194 HKD including the service charge. Pros: - really tasty food, a user-friendly menu especially if you're a tourist or expat, food comes out quickly and the tea is really good paired with the food. - fast and friendly service, English menu available - festive interior with lots of paintings, lanterns hanging from ceiling - great air conditioning , recommend you don't get a seat behind the fan units or else you won't feel it - decent portions for the price of a fancier sit down restaurant with tablecloths (but I'm writing this from the point of view of an American tourist , it might be considered more pricey if you're a local ) Cons: - Google maps isn't great when it comes to Asia and restaurants on different levels /floors - this place is under a few escalators - the 2 soup dumplings were squished into a tiny serving dish, so it was really hard to get them out without having the soup leak. But that's my only complaint Overall, I 10/10 would come back here for food if I'm in the mid-levels area. Delicious, fast service, good Chinese food. - May not be as "authentic" if you're looking for the really intense flavors of Szechuan cuisine etc, but I feel like it's pretty obvious from its appearance and location that this is for expats/tourists. There were definitely a few white people here, but there were also locals here , so that's promising to me. I really don't think it's fair to fault the place for being more westernized, it's in a neighborhood that serves a lot of international expats anyway.

One of the best restaurants in Hong Kong, as well as a very friendly and welcoming staff. Every…read moretime that I am in HK I always enjoy the dishes and ambiance of this restaurant. Most of the dishes are from Szechuan. I never have been disappointed. Dr. Erick J Mann, PhD Professor of History and Fulbright Scholar

We had won ton noodle soup and 3 types dim sum (har gow, sui mai and shao long bao) - all very…read moreflavorful. The service was also pleasant.

My 2nd meal in HK included an authentic dim sum place and boy was I delighted to be here! We had a…read morelocal with us who did all the ordering, and the ordering process itself was one of the most efficient ones I saw. Their entire menu is on a paper and you mark what you want to eat (nothing new here)... however, your bill arrives before your food does - this is new! Food was absolutely spot on, and the service was excellent!

My parents and I got dim sum with two of my mom's cousins a few weeks ago at 稻香超級漁港 (Tao Heung at…read morePier Market). Fortunately, we were able to grab a table since we met at 10 AM on a Tuesday, but the service was quite slow. Overall, the food was pretty good and innovative. There were pastries that looked like shiitake mushrooms, but were soft baos that were filled with taro. I also enjoyed the lap cheong bao and custard buns. We didn't get too many savory items (only tried the har cheung and siu mai), but I remembered the sweet items were better. Not a bad spot for dim sum since it's close to the subway station and in general, a lively neighborhood to hang out at.

I love coming here for a hot pot dinner. They have a lot of food to choose from and it's pretty…read moreupscale from what I have seen in most restaurants. They have a mix it yourself sauce cart. Overall I recommend this place for hotpot. Every time I'm in HK, I get dinner here.

Wah wah wah! Another hidden gem!…read more The food here is so good and there's quite a few unique dishes!! Seafood is very fresh and tasty. The deep fried tofu is bomb! Super silky and smooth, without a chewy skin. The salted egg yolk shrimps are coated evenly and the shells are edible! The mantis prawns are very juicy and fresh. I also loved the clams soup and the pork chops! Must haves: salted egg yolk shrimps, deep fried tofu, and mantis prawns. Prices are also very fair. Probably even cheaper than many other places that aren't as good! I saw a few michelin signs on the walls, but I'm not sure if it's referring to them or the alcohol they're promoting. But I do think their food is good enough to be Michelin!! It is quite a busy place so be sure to book a reservation!

On the track of looking into the sik siu culture in the university, similar cultures are also…read moreobserved in the dance community, but instead of going to places every time after rehearsals, the more legit reason for dancers to pig out would be after shows and performance. Also known as "Hing Gung" (慶功), it literally means to celebrate and to reward the hard work the crew put into the show. Much like sik siu, since the eaters are of high exertion, the food would most naturally be as trashy as can be~ Healthy eaters might want to hit the return button now as the foods may be despicably fattening. Deep fried is almost the golden rule for every trashy food, even in Hong Kong; the famous shrimp toast is actually minced shrimp smeared on a piece of bread and deep fried to crunchy perfection; and you got it, the piece of bread is soaked with grease. To make it even more damaging, mayonnaise is served on the side for you to dip the toast in. Damaging as it seems, but it is also very gratifying and is often the dish that is cleared the soonest. Hing Gung is often an event of the nights and there aren't a lot of joint cater to this batch of customers at this time of the day. I still remember walking into this shop with the waiter asking us to wait outside the shop at 11 in the evening, while they were trying hard to rearrange the tables to sit the 15 of us down. For a restaurant that is still crowded towards midnight, you know they must have done something right.