Good Dim sum menu with a lot of choices. Reasonable price & quick services. The meal was delicious…read more . Good customer services

It's always fun to have a Family Dinner Gathering once in a while (wink, wink!). The fun of having…read moresuch gathering is for busy family members to catching up with each other's latest happenings etc. And of course when you have more people for dinner its always a good way to share more dishes! Chuk Yuen is a well established Seafood Restaurant this is close to my home in Hong Kong, situated at the Tram Terminus in Happy Valley, it is a very convenient location for locals and visitors alike! Being a seafood restaurant, they have their very own fish tanks at the front of the restaurant for foodies to pick their own! As you can see from my photos, all the seafood was prepared really well, my personal favourite is their Salt & Pepper Mantis Prawns topped with Fried Garlic! Since the Mantis Prawns are all freshly picked from their own fish tank, they cannot be more fresh! The meat of the prawns were all done just right and not dry, as it can be if it is just slightly over cooked, this requires experience & skill from the Chef. Of course, all other dishes are also outstanding, in fact, we came back the next morning to try their dim sum, which were also done very well! Only pity is that for normal meals, with just the two of us, it is impossible to order the variety and the amount of food you see here, well, I guess that gives us more reason to call the family in!!

Very nice upscale Cantonese restaurant - an ideal place to impress your guests. Customer service…read morewas excellent and tea refilling was done promptly. When we arrived, around 8:20pm, almost all the signature poultry dishes were sold out. So I guess your safest bet is to call in advance and reserve their signature tea smoked chicken. Take note. We ordered the sweet and sour pork, winter melon with chilis, salted minced pork and shrimp, the char siu BBQ, and the stir-fried flat noodles with beef. They asked if we wanted to order a bowl of specialty rice to go with the mains, but rice is rice right? The winter melon was quite spicy but very fragrant 很香 from the shrimp paste flavor. The sweet and sour pork (gu lu yok) was a bit underwhelming to say the least - maybe it's because I'm used to the bright orange flavor of this dish at other restaurants, and the presentation nothing special. The char siu was very very lean - not fatty at all and the meat quite tough to bite in at times. I think they used the leanest pork tenderloin for the char siu... but the fat is the best part! :'( The 乾炒牛河 was done well, the beef was tender, solid classic Cantonese dish.

Kin's Kitchen is definitely one of the best Cantonese restaurants in town. Here's my experience at…read moreKin's Kitchen for our company year end dinner last month. Before I go into the food, I must praise how well-trained their staff are. This lady named Jacky was very welcoming and kept making sure we were well served. Her sincere and genuine attitude earned some praises among us and she even rewarded us with some free desserts at the end. We also ordered a bottle of red but our wine expert friends tasted something wrong in the wine and the male waiter tasted the wine and confirmed the wine went wrong. He immediately allowed us to order another bottle. This kind of service is quite rare in most local restaurants in HK. We ordered many of their classic dishes including the Kin's smoked chicken, fried thousand-year-old egg with pickled ginger, stir-fried lion-head fish fillet with lettuce shoot, seasonal lamb pot, pomelo peel with vegetables and mushroom, fried glutinous rice with Chinese sausages, etc. The best dish was definitely their signature smoked chicken. The lion-head fish is generally rare to find and hard to cook, yet they made the dish simple but spectacular. In terms of the decor, the restaurant has many interesting things if you look around. There are some small fish tanks in bird cages hanging in the restaurant. There are also many photo portraits which were taken by the owner, Mr. Lau Kin Wai. In case you don't know, Mr. Lau was a former art-critic and food-writer. It's not a surprise that the interior design of his restaurant is filled with art. I highly recommend Kin's Kitchen for some Cantonese fine-dining. I'll definitely be back to try other dishes.

Chau Kee (周記) might have dim sum in its Chinese title, but it's really more of a Hong Kong style…read morecafe that also happens to serve some dim sum items. Their popularity was at an all-time high just before the pandemic and has remained one of Sai Wan's most frequent local eateries. To no one's surprise, the seating and layout are not group friendly and it can be very cramped. Sharing tables is a big possibility, and I'd come here with no more than 3-4 folks. Waiting is a common past time here, so try to aim for a pre-noon arrival. Their stuffed toasts are legendary and are indeed the real deal. The salted egg yolk toast is fun to eat and film, but the taro custard (香芋流沙西多士) is next level good. The lava that flows from within makes this the ultimate dessert item, and should be on everyone's table. Their XO stir fried radish cubes (XO醬炒蘿蔔糕), along with the XO fried rice rolls (XO醬炒腸粉) are two of my favorite items. The dim sum items are fairly standard (especially the shrimp dumplings), but the shrimp stuffed rice rolls are very good. The shrimp toast is not my usual kind of order, but this place definitely specializes in it. The service is warm and very quick with everything: taking orders, bringing food, and getting the check. Prices are not back breaking but it's a little more expensive than other comparable places. Cash is king.

Chau Kee sits on a side street from Des Voeux Road and has all the indications of being a veritable…read moreHong Kong institution. The owners aren't outright friendly, but are certainly warmer than your average cha chaan teng waiter in Hong Kong. The sesame shrimp toast is more delicious than it has any right to be - crisp exterior studded with toasted white sesame, these triangles give way to plump shrimp meat in the middle, and a cute little dish of Kewpie mayonnaise on the side. The signature egg yolk is fun to cut into - giving you some real insta-worthy yolk porn, but is definitely heavy, so consider sharing. But for me, what won my heart was a delicious take on a childhood favorite - radish cakes: Chau Kee's versions are cut up and fried, so that the crisp fry-exterior gives way to a tacky and soft interior. Flavors of shrimp and seafood are present from the XO sauce. The menu is in both Chinese and English and full of pictures, so it's also gweilo-friendly!

So this is the hotpot chicken place to do at Kennedy Town! Last time I tried the Sichuan spicy…read morechicken pot at another shop inside the Smithfield Municipal Services Building but that was not as good as this one. My colleagues all prefer this shop, and indeed, the chicken was much tenderer and juicier. And also the spciy clam, which serves in a wooden pot, was very yummy. With a bigger group of people, the meal continued after we finished the spicy chicken. By adding soup to the pot with spicy sauce remained from the chicken dish, we now have a boiling hotpot with a nice spicy base. The meatballs are all handmade, and I highly recommend the black pepper chicken meatball :) Nice place for group gathering, some beer, Sichuan chicken and hotpot.

Came here for dinner as a big group of 10 recently and left so full and satisfied. We made…read morereservations online and they called us a few days before our reservation to ask if we wanted to reserve any special dishes. We didn't know what to reserve so we only ordered a soup and a limited char siu. Definitely recommend the char siu as it was so meaty, flavorful and nicely charred. Food did take a while to come out though which was kinda nice when HK is usually so fast paced that you can't enjoy a meal. Service was so so as it sometimes took a while to flag down the staff but it's also expected in HK.

I appreciated Tai Wai Dining Room offers the traditional Cantonese style dim sum. Lots of dim sum…read morerestaurants stopped serving those dim sum because they required lots of time for preparation. I specifically like the bone marrow dim sum dish which is hard to find in restaurants nowadays. My mom always wants to find a restaurant that serves good sesame rolls which is also hard to find as well. The way they prepared it still preserves the chewiness. I am so glad that my mom enjoyed it so much. All the dim sum dishes are very tasty. I recommend you to try try this place if you want to eat authentic traditional Cantonese dim sum. The bbq pork was good but not as special as people talked about. It still worth a try though. The servers are all very helpful and friendly. The interior decoration is very welcoming. My big party enjoyed dining here. This restaurant is a Michelin bib gourmand. If you want to try this place, don't forget to make reservation.

Upscale dim sum and banquet restaurants with two levels. The place is very leisure and spacious…read morewith excellent view of the HK bay. Service is scattered and limited. Restaurant does not provide napkins for diner which is typical in HK. However dim sum is good and with many delicious options

My goodness, it's been months since my trip to Hong Kong and I can never forget about this place…read moreduring my travels. My relatives took me to this place for afternoon tea and it was one of the best places I ever had for dim sum in my entire life. My goodness. From the moment I took my first bite into their dumplings, it was a match made in heaven. From the perfect balance of the wrapping and filling all the way to the seasoning, was on point throughout. I could go on and on of each dumpling, but you have to try them out for yourself to get the full experience. The Fujian Fried Rice was arguably the best fried rice I ever ate. An abundance of seafood, mushrooms and gailan matched perfectly well with the fried rice. I can see why this place is always a popular spot for afternoon tea among the locals as it definitely check off the main factors I look for in a dim sum spot: affordability, comfort, and taste. I wish this chain came to Canada as I can envision myself making a weekly trip to their establishments as the food is so good. Definitely a must visit if you are to make a trip to Hong Kong!

It's been 10 years and several visits since my initial review and not much has changed. 3.6.9…read more (三六九菜館) is still a late night haven, still touting itself as a Shanghainese spot, still spendy, and still reminds me of Lil Jon and the East Side Boyz (#1). The good news is that there are improvements to the service and actual Shanghainese fare, which deserves a review update and another star. Their soup dumplings (小籠包) can be inconsistent for skin thickness but the broth is retained. Instead of the full order of 10, a half order of 5 dumplings can be ordered. Their Shanghai noodles (上海粗炒麵) have better flavor than before, the string beans with pork (四季豆) are nicely charred, the crystal shrimp (水晶蝦仁) are also tasty, the edamame (雪菜毛豆炒豆干) and the stir fried rice cakes (炒年糕) are tasty. Service is spotty, but this is to be expected. During the wee hours of the night, it feels like there are more staff than customers. In terms of languages, English is limited, Mandarin is doable, but Cantonese is still king. (#2) That said, there is an English menu available here. Lunch and late night (#3) are still my favorite times to visit. While the outside awning has been updated in the last few years, most of the interior has not. The vibe is considerably old school and bring plenty of cash. For Shanghainese cuisine purists, the food is definitely skewed toward Hong Kong palates. ___________ (#1) https://youtu.be/IYH7_GzP4Tg?t=19 (#2) 一國兩制 (#3) And slightly hungover.

The restaurant is still open as of 24-Dec! Ordered their basic XLB, potsticker, chicken noodle…read moresoup, drunken chicken, and red bean pancake. May be a controversial take but their XLBs are... actually not great? They were a bit overcooked so the broth was almost non-existent. This pretty much makes or breaks it for any of us. The pot stickers had mixed review from the table. Some of us were not fan of the chewy texture (pot stickers shouldn't be that chewy). I like how well they were pan fried though. In the end it's all about texture lol. We were also split on the red bean pancake. The oldies felt it hasn't improved at all in the past 5 decades. The young folks thought it was good. Anyway, long story short this place is really a high 3*. Service was good. Food came out quick. Locals love it. Cash or Octopus card only. I would've given this a 4* if the XLBs came out better. Maybe next time!

My previous visits to three-starred Michelin (Hong Kong restaurants) were disappointing -- their…read morefood was bad. Thankfully, this being only two-starred somehow exceeded them. At the very least, it meets expectations of a good restaurant. On the food side, the Blue Lobster dish is top-notch for what it is. On the other hand, the Sweetened Pistachio Cream initially fell flat -- until I discovered that mixing in the accompanying sugar coated pistachios gives the texture and some sweetness necessary to enhance the otherwise flat flavor. Unexpectedly, my favorite thing came from the petit fours. An unassuming almond shortbread cookie that proved the perfect complement to the otherwise lackluster Pistachio Cream. The outstanding thing here is the decor, for those who like luxurious opulence. Settled within the St. Regis Hotel, modern luxurious grandeur exudes throughout. Something that photos can't capture, but can be experienced in person. Service is on par for restaurants of this caliber, with the staff going above and beyond. I was super impressed when a waiter proficiently pulled out a flashlight to spotlight an abalone so I can take a better photo. Kinda funny. And a first for me. With Hong Kong being the paradise for food, amazing restaurants can be found for all price ranges. Why spend on a Michelin Star one when you can find way better food elsewhere? With a restaurant named Run, maybe I should have. But I did enjoy the decor and service. They were impressive.

Delicious, elegant dimsum and modern Cantonese cuisine at the St. Regis. Led by chef Hung…read moreChi-Kwong, one Michelin starred, Run features an innovative approach to Cantonese classics and dimsum favorites. A few noteworthy dishes include: - Cumin lamb pan-fried buns: Incredibly savory, well-spiced. - Matsutake vegetable dumplings: Flavorful, very fresh Asian veggies and thinly sliced matsutake mushroom. A refreshing, tasty option. - Barbecue Iberico pork rice roll with honey glaze: Perfectly tender, succulent and slightly sweet without being overly fatty. - Almond-studded taro shrimp puff: Taro puff meets shrimp ball, with shrimp perfectly wrapped in a thin layer of taro underneath the almond studded exterior. A delicious sight to behold! Excellent service and beautiful ambiance. Highly recommend visiting Run!