I have booked from overseas a month before with deposit. The communication with restaurant was…read moregood. Roy was quick and courteous. Service was 5/5! The location was easy to find but it was confusing to get to the right floor. Even when the address listed as the 3/f of the hotel, you have to find the specific elevator to access that floor. The hotel elevators did not have access to the restaurant and there were no sign to let customers know about that. All of the guests at my table needed to get on multiple elevator rides to get to the restaurant. The suckling pig was very tasty! The best I have had. The turtle soup was good but I didn't find it as impressive as other dishes. The sea cucumber were also amazing and tender. The only complaint I would have is that normally Chinese restaurants provide dessert at the end, with the expensive menu, this place didn't offer any. It left a void in the experience.

Food: 5/5 Service: 5/5…read morePrice: 5/5 Atmosphere: 5/5 Really delicious upscale restaurant that specializes in suckling pig. The service was incredible and the food was amazing. Everything we got was delicious. It is a little pricey, compared to other restaurants in Hong Kong, but totally worth it. You do have to order the suckling pig in advance so make sure to give them a call or message them through WeChat / WhatsApp. Suckling Pig: *5/5*: The skin was perfectly crispy and fatty. They serve it with fluffy steamed bread (mantou) with hoisin sauce and sugar on the side. It sounds weird putting sugar on it, but definitely recommend trying. They serve five dishes with the pork: crispy skin, pork meat, soup, pork intestines, and forgot what the last one was. Walnut Shrimp: *5/5*: The shrimp pieces were huge and fried perfectly. This was one of my favorite dishes. Do wish it was a little sweeter but that's just my person preference. Loved it! Stir Fried Lobster: *5/5*: If you love lobster, this is a must order. The sauce was perfectly coating the lobster and it's so so good.

The restaurant is located at the Causeway Bay Fashion Walk. I went there specifically because of…read moreHainanese Chicken craving and it did not disappoint. Our party of 2 ordered the set menu for 2. It came with a fruit salad, a soup or choice, prawn with rice rolls, satay, hainanese chicken, veggies and chicken rice. Definitely lots of food to share but reasonable price ($HK 599) compared to ordering them ala carte. Everything was tasty and ambience was intimate for a good dining experience. Service level can be improved as nobody came to check on us after the food was served and the server was kind of rude when I asked for a takeout box for the leftovers (by the way, it was $3 surcharge). Overall, i would recommend the restaurant for hainanese chicken.

I'm from the US (Cali, SGV--IYKYK)...with that being said, we have an incredibly popular Hainan…read morechicken place that can't be beat, price-wise and food-wise. However, the variety of food here is great and flavors are actually quite nice. The hainan chicken portions are very tiny though, so don't come if you have a hungry hippo American appetite (lol), or order two dishes. Also keep in mind that any meat from the soups you order will be completely dry and crumbly from simmering in the broth for so long--meaning you're ordering strictly for the soup, not the stuff in there. I will say that the beef brisket noodles are really good and that is probably worth the most bang for your buck if you come here. Lastly, this place is quite pricey--on par with US prices and more expensive than US hainan chicken places. You're basically paying to say you went to a "Michelin" restaurant.

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.

The waiters try hard, although communication was a little difficult, nice decor. I didn't feel the…read moreprice was reflected in the flavours of the food. I'm not sure though if that's because I'm new to those flavours or if not. And if you can't have alcohol they don't have a huge variety of alternatives.

quality restaurant recognized by tourism board and would agree the dim sum lunch here was good,…read moreespecially as compared to the palm court restaurant in the hotel which is not worth it.

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.

A bit pricey for dim sum and food coloring, but the ambiance and mood are everything. I left too…read morefull and thoroughly entertained. Squeezing bao until they ooze out their "mouths" is a lot of fun. Sometimes they ooze out their butts -I'd give more stars just for that. And then ALL the stars for the aesthetics (10/10). Cute cute cute. How cute exactly? The bbq bao is decorated as a pig! Ahhhh. So you see the concept is definitely adorable, and the menu is inspiringly creative, but I thought the actual execution and taste were just okay. Mainly I didn't care for the buns and texture, so I don't think I would need to come back, especially not with all the authentic dim sum around. That's my advice -worth it to check out at least once for the cutesy baos. Do it for the gram. Remember to take your camera; and a sketch pad would be fun. -prettier on the outside is not always ideal

Yum Cha was the most iconic eating experience I had while in Hong Kong. You see, I love tasty food,…read morebut I really really LOVE tasty and aesthetically pleasing food! I came in during a rainy night and was seated rather quickly. I ordered the shrimp dumpling with rainbow translucent skin, the pineapple bird pastries, and the green tea steamed buns with faces. My server gave me a bag for my umbrella, which was appreciated. While the shrimp dumplings and the green tea steamed buns were pretty yummy, the pineapple bird pastries were just a bit too dry for my tastes. Too much pastry, and not enough pineapple filling! Everything was really beautiful though, and arrived nice and fast! I would definitely recommend coming here if you are a tourist, the menu is really tourist friendly with lots of pictures and accurate written names for the dishes. YUM! CHA! :3

This place is one of my favorite dim sum spots in Hong Kong! No frills, just simply delicious. The…read moreBEST item on the menu are the BBQ pork buns. They are not the white steamed ones that most places served. They are baked to perfection! The buns are crispy on the outside, chewy on the inside, and they don't skimp on the filling. The filling itself is already so mouthwatering. They have unique dim sum options too like quail egg shumais, or black truffle shumais. All in all, I will definitely return if I ever find myself on this side of Victoria Harbor. Service was pretty fast! The ambiance is nice and cozy. Not a ton of seating, but we lucked out on a spacious booth.

The ambiance is casual & kinda cool in this little place but the dim sum itself could be better…read more They seemed to be made well ahead of time and either re-heated or just cold. The egg tarts, while tasty, were sunken in, usually a sign that they have been sitting for a while. The location and the atmosphere would be the reason to come here. Not the food.

After returning from our half-day shore excursion, we met with my husband's friends (fellow…read morepassengers) at the Ocean Terminal. We considered having lunch at nearby Michelin-starred Spring Moon at The Peninsula Hong Kong (a 12-minute walk) since we've experienced their acclaimed house-made XO sauce and superlative Cantonese cuisine during previous visits to Hong Kong. Another Michelin-starred dining suggestion was T'ang Court at The Langham Hotel (a 5-minute walk). However, we faced a recommended proper dining attire (smart casual AKA NO "Senior Uniforms Allowed") and a time crunch conundrum. We returned onboard around 1:15 pm to refresh ourselves and change clothes. We contacted our friends (on the same deck) to confirm that we would be meeting for lunch by 1:40 pm since I had secured 2:00 pm reservations via OpenTable at T'ang Court. Our friends said they were excited to dine at T'ang Court, but they were en route to returning from a different shore excursion and probably couldn't meet us until 2 pm or 2:15 pm to walk over. I suggested canceling the reservation and finding somewhere to eat dim sum instead of having them rush to clean up and change. Our friends met us at 2 pm, walked through Immigration and Customs, and over to Harbour City, and we stopped at Harbour City's Concierge Desk for local Chinese eatery recommendations within the shopping center. Both women immediately chirped "HEXA" and informed us to hurry since their last call for dim sum was 2:30 pm. They directed us to HEXA, which is located on the floor below, right beside the escalator, where we were welcomed by a host and hostess and seated right away with menus in hand. A female server asked us for our tea preference, and I immediately asked for "Heung pin" or jasmine tea even though I usually order "Bo Lei/Pu'erh." Our foursome perused the separate dim sum or yum cha and full menus to make our selections. We weren't sure how many pieces would be served per order but assumed three pieces. Luckily, the manager, Kenny Lau, came to our rescue to answer our questions and offered to add dumplings per order while accommodating our foursome. FOOD: -Spring Rolls with Shrimp & Foie Gras: the mild, rich, and yet flavorful minced shrimp and foie gras mixture was packed into crisp and golden waffle rolls. Its rich flavor ingredients and "eye-catching" presentation got us off to a great start. $88HKD/6 -Steamed Shrimp Dumplings (mild & spicy): har gow or crystal-skin shrimp dumplings are a must-get at dim sum as you can tell the quality and skill of the chef. We liked that we could try the mild and spicy flavored wrappers to compare flavors and mouthfeel. $78HKD/3 or $104HKD/4 -Steamed Rice Flour Rolls w/BBQ Pork: another dim sum "standard" is Cheung fun, and this one did not disappoint with its slightly sweet hoi sin and mildly salty soy sauce tender roasted pork. The pork was so tender that it made me think of confit or slow-cooking in its own fat yet the pork wasn't greasy at all. $72HKD -Wagyu Beef in Puff Pastry: the charcoal puff pastry encased wagyu beef had an interesting look to it. The pastry showed off its even layers while its shape and black charcoal color made it look like some kind of bug. When I picked up the pastry, the layers moved like an accordion which enlivened it. I could hear my mother's voice scolding me... "Don't play with your food!" $108HKD/3 or $144HKD/4 -Steamed BBQ Kurobuta Pork Buns: OMG! The use of Kurobuta or Berkshire pork added to the unctuousness of these steamed buns. As we're pork-loving eaters the "the Wagyu of pork" didn't disappoint as it was tender, juicy and excellently flavored. The plain steamed bun provided a blank canvas to the flavor and juiciness of the pork. $68HKD/3 or $90.67HKD/4 -Steamed Bamboo Charcoal Buns w/Egg Custard Cream: the black charcoal bread dough contrasted well against the golden-colored egg custard. The egg custard had a good balance of sweet, salt and egg flavors. The egg custard filled buns were a perfect dessert or ending to our late afternoon meal. $75HKD/3 or $100HKD/4 -Stir-fried Thick Noodles w/Shredded Pork and Black Truffle Sauce: this noodle dish completed our meal with exquisite flavors and textures. The stir-fried noodles were perfectly done in the wok-hei without any breakage and the elastic chewy bite added to the delightful earthy truffle flavor mixed with the sweet tender pork shreds. $268HKD The service was very attentive and friendly. We never felt rushed even though we came into the restaurant just before their split shift ended. Kudos to Kenny Lau, who graciously suggested additional dumplings to accommodate our foursome instead of having to double order baskets of threes. I think HEXA is a "new kid on the block" for dim sum and Guangdong cuisine in this area as compared with other upscale restaurants but, the quality, tastes, and service are excellent represented with great value.

Incredible views, impeccable service, and sophisticated taste--that's my lasting impression of…read moreHEXA. I opted for the fixed menu, where every dish is thoughtfully crafted, balancing taste, texture, and presentation to perfection. The level of sophistication rivals that of high-end Michelin-starred restaurants in the States, yet here in Hong Kong, HEXA delivers it effortlessly.