Really love this place! It's pretty much an upscale dim-sum experience - clean linen tables,…read moreattentive service and lots of delicious food. I believe they are owned by the Maxim restaurant group... not sure. It's situated on the 2nd floor of the Langham Place Mall, modern sleek look & feel. They give you the order sheet, pick out your dim sums and put the orders in. Everything was pretty good - stand outs include: shrimp & egg rice roll, pineapple bun stuffed char shiu bao (yes everyone is mimicking Tim Ho Wan!), doe sha bao (stuffed ooey gooey custard baos!), and pig feets for dim sum!! It's pricier than your traditional old school dim sum places however you are paying for clean restrooms and modern dining. Mid price range - our total bill was about $130 USD - not bad for 8! The ONLY drawback - the menu is separated by time sequence. Early dim sum at 8am - 10am, the yummy "dol fu fai" isn't served until 10:30am, and the fried noodles - not available until 11:00am. We were too jetlag and ended up finishing our dim sum by 10am... LOL Overall a very yummy experience!

Love this place. Well I woke up early and came here on a weekday for lunch. When I said early, I…read morecame at around 9 ish. So that means it got the early bird special. Cheaper tea fee and there is a short list of items on the list that were offered discounted prices. Every dish I had here was delicious. My favorite was the egg yolk bun. I mean the outside bun crust is different. The shrimp rice roll was good but the condiment or soy sauce that went with it was not sweet soy. In Canada what went with the rice roll would be a special kind of soy sauce. Shu mai was good here as well. We ordered quite a lot of dishes. The dishes are small but probably standard HK sizes. The docor is awesome here. Its clean and staff are very friendly. The tables are a bit too close together. We had a good conversation with the person beside us. Who is also not from HK. I guess lots of tourist comes here. But again its located in Langham Place and that does make a difference. The mall is like in the center of Mongkok. Very convenient location. Only complain is the washroom. The washroom is not super dirty or anything. Its just that the stalls are a bit small. I wasn't sure how to close the washroom door while I am inside. I had to step on the toilet to close the door and then step back down to go. Almost no clearance space. You can't step to the side because there is no room. Other than that. I highly recommend this place.

We decided to try a different dim sum spot and compared to our other one we went to, I'd say this…read morewas just so-so. It's priced higher and in a more banquet style set up but I'd say I can skip Maxim's next time and go elsewhere. The bathrooms were also very dirty compared to the banquet cleanliness.

Dinner at Maxim's in Hong Kong…read more.. Our last meal together was a delicious one! Andrew and/or his wife selected the menu... including a pumpkin dish with pine nuts. Andrew's wife went early to secure a table for us. Service was okay. We had to flag down the waiter for the bill and more hot water. We enjoyed the beautiful ambiance and convenient, clean restroom! Thank you for a wonderful experience!

My local-local go-to hotpot spot in Sai Wan. I mean, if I have to name one thing that is more…read moresuperior on the Kowloon side than the Island side, it has to be hotpot. The only true competitor against Tsim Sha Tsui, Jordan and Shum Shui Po, is the one and only Sai Wan. While Ying Kee got its fair bit of reputation in Sai Wan as well, Fire Well is still my favorite. Walk into a back alley (don't worry, it is probably one of the broadest back alley in HK's standard), you will see Fire Well located on both sides of the street - the usual "expand to the next store when goes popular" strategy in Hong Kong. Don't be surprised if it's flooded by HKU students, as I used to be one of those, too. There are no fancy, gimmicky stocks. And even if there was any, I would always go with half-and-half anyway (sichuan mala stock + plain broth stock). And there are no AYCE option or special price session too, but it helps maintaining the quality of food and also the portion (if you have been to a AYCE hotpot in town, you will know what I mean. Ordering a dish of beef may get you four maybe five thin slices of beef, and you'll have to keep ordering it within the AYCE time limit). So what makes it special? The right on the spot food, and the local vibe. Beef is a must, and make sure you order the neck as well as the chest too. The self made mashed squid (squid "wah") is one of the signature dishes, it gives you the joy of enjoying some squids without having to chew them for 10mins. Don't expect a Michelin restaurant service, expect local-local Hong Kong service. The price has gone up a bit vs the time when I was in uni, but while we're on it, I just realize it's a good ol' decade ago already... I wouldn't recommend anyone from the Kowloon side to travel all the way to Sheung Wan to get a hotpot, but it is certainly one of my first choices on the island side.

Food was quite good in general. Not pricey. Service was fine too. It's a place where the locals…read morewill go. If you're going during weekends you gotta reserve a table first. The only thing that bugged me tonight was the loud noise generated at the next table. People were swearing so loud that I could hardly hear conversations at my own table...

Excellent quality of food, attentive service, nice ambiance…read more Reasonably spacious, quiet conversations all around. Nice dim sum, prompt service

I've been coming to Yixin for years and it has never disappointed. The bbq pork is SO good. Other…read morefavorites of mine are the shrimp, fish, and soup dishes. The only bad thing is that you need to dine with a large group to enjoy the largest selection of food. But, even if you only order a few dishes (like just bbq pork and rice) you'll still have a good time.

I have dined here a few times in the past and love the food and the fact that it isn't overly…read morecrowded. Be sure to make reservations as we've tried to just walk in and have been turned away as it was fully booked. Not sure why another yelper was told he couldn't be seated until an exact time as we've shown up 20-30 mins prior to our reservation time and were escorted to our table right away. Try to be seated near the window for a nice view of the harbor. We typically order dim sum along with other dishes and have never been disappointed with anything we've ordered. Servers are very attentive and ensure our pot of tea is always full of hot water. This is a restaurant I always make an effort to dine at each and every time I visit Hong Kong. Will have to come for dinner next time.

Food: 4.0/5.0 Service: 3.5/5.0…read moreValue: 2.5/5.0 Decor: 3.5/5.0 Overall: 4.0/5.0 Another IFC restaurant. Good food but not 'great', and the prices are a tad high. Observe that this is the most convenient place to get to if you're coming from the gleaming tower that is IFC 2 -- so expect to be sharing a dining room with a lot of 'suits'. Try to get a seat near the window.

A traditional Cantonese fare with a few modern twist!…read more Chinese tea is a must to order as they provide a personal tea caddy for you to make and enjoy your own tea! Love their seafood dishes and also fried noodles! Staffs are friendly and willing to introduce dishes to your liking! Free parking available enquire for more details at the concierge!

Came by for lunch the other day and it was surprisingly decent for a touristy spot!…read more Despite looking moderately upscale from the outside, the restaurant is extremely loud on the inside... Salt & Pepper Eggplant was excellent. Lightly fried and well seasoned..not too oily either! The premium har gow was decent. The skin was translucent and the shrimp was fresh. The steamed beef balls were okay. The sauteed beef tenderloin with tomatoes and onions was excellent! Perfectly seasoned with a small portion, perfectly complementing the lunch. The beef was very tender and flavorful. The runny egg scallops chow fun was also very good. The scallops were large and tasted very fresh. The chow fun was tasty although a tad more egg would have made this dish top notch! 2 hours validated parking with the purchase of $200+ validated via the Customer Services counter on the 1/F.

Not sure why this restaurant is so hyped up when it's really so mid. The restaurant is in a dank…read morebasement that is absolutely freezing and everyone kept their jackets on. The bathroom was also super weird, narrow and awkward and so dark that you can't see anything. Of the 2 stalls only one of them had toilet paper in a little roll that wasn't even properly attached to the toilet paper holder. The overall vibe is loud, "club-like," and kind of ratchet, there was a table quite far away from us but the customers were so clearly drunk and loud that the entire restaurant could hear them. We haven't even gotten to the food-- which was below average all around. We had pre-ordered the typhoon crab in advance and it was very expensive, was so over-seasoned, and the crab was not fresh at all. The bbq roast pork (char siu) was okay but incredibly oily and we couldn't finish it. The only passable entree was the fish, but even that was just a steamed fish and nothing to write home about. The service was okay, nothing spectacular but polite enough. The other nice thing was that we got these cute little mah jong desserts and I liked that the outside wall of the restaurant was decorated in mah jong pieces. But overall, this restaurant was my least favorite during our Hong Kong trip and it's just overhyped.

Ho Lee Fook is a Cantonese fusion Michelin starred restaurant in Central. The place looks nice,…read morebut a bit gaudy. The bathrooms are cramped and kind of awkward. Service is friendly and relatively efficient. But for this price point and the coveted Michelin star, I would expect more. The food quality is so-so. The chicken wings were tender but lacking in depth of flavor. Just salt and a ton of chili peppers. The char shu roasted pork was ok. It wasn't as greasy as others but it was also a bit dry. It was really no better than any other roasted pork we found at random restaurants all over HK. The crispy cheong fan noodles were a bit greasy but flavorful and different. Let's talk about pricing. We went on a Sunday night and we booked early so we did not have a minimum spend. But it seems any bookings now have an 800HKD/pp minimum. They slap a 10% service charge on everything and they basically require you to buy an 88HKD bottle of water. Sorry, they're just not that good.

FOOD: 5 SERVICE: 5…read moreAMBIANCE: 4 VALUE: 4 Yes, this is a 3 star Michelin restaurant and although it is not the latest YouTube sensation, it serves excellent Chinese food. We came here for lunch and we ordered their Specialty Lunch set courses. This allowed us to sample some of their best dishes. I can summarize that every dish was tasty, delicious and well presented. There was no flaw in the food and well deserving of the 3 Michelin stars. Service was in line with the expectations, but not flawless. Priced accordingly with other 3-Star restaurants.

This was my first three star Michellin experience, and some aspects lived up to the experience…read morewhile some aspects were lacking. One of the highlights I would definitely say is the service. Far from the typical HK cha chan tang where food is dropped off haphazardly and you get yelled at if you loiter for too long, T'ang Court is prepared to have some of your more intimate needs met. Our phones were low on battery by the time we arrived and they had a phone charger that included the specific cable for our phones, which was extremely fortunate for us. The layout was very nice as well, living up to the name of the lavish Tang Dynasty with large curtains, shiny plates, and bold colors. We had the tasting menu which promised lots of tradition and elevation of the finest Cantonese style dishes. First was the appetizer, a single fried abalone topped with fried garlic. I don't think I've ever had abalone fried before, but the taste reminds me of Typhoon shelter fried crab but with the meatiness of an abalone. It was a good promise of the elevation of the traditional Cantonese style cooking. Comes with a flower sitting on top of a slice of radish. Then comes the fried crab, made of two different kinds of crab and has cream and onions inside. The flavor is great, light like tempura but contains lots of fresh crab flavor. This disappeared quickly. The bird's nest with grouper is like a slightly more flavorful Westlake soup. There are some more subtleties in the flavors with the Yunnan ham, but not one of my favorites. Both the Japanese wagyu and the stir fried lobster was very interesting, because it has the flavor of the stir fried beef noodles, but with lobster, which is always going to go well with more garlic and shallots and onions. Other than this concept, it felt a little simple. Again comes with another flower on top of a slice of radish. The star dish is the abalone with sea cucumber with a heart of lettuce. This is the most traditional of all, and while I could definitely appreciate the technique it took to make this dish, especially to keep the sea cucumber whole while keeping its shape, I've never been a fan of either abalone or sea cucumber. This dish was so amazing that I would change my mind or make an exception; I just don't like the texture of something as slippery as a sea cucumber. By the time it's dessert, it's like the 5th time that I see the same flower on a radish slice, and that part is getting old pretty quickly. I loved the bean curd dessert as it is not too sweet and definitely tastes like the sweet tofu with a sprinkle of crushed grahams on top. The egg tart is not bad as well, but the jello is nothing special. All in all some dishes were amazing, but I think there were some dishes that could have been better; more special and different.