The food is very fresh as always. The design of the restaurant is special, as the owner used a…read morelarge number of discarded items to redesign as part of the store's decor. The service is attentive and friendly. The prices are a bit expensive, but the quality of the food is preserved. 牛肉、響令、脆鯇腩 are a must.

The space is very unique and didn't look like a restaurant in a glance. Customers generally come…read morehere for noodles for lunch at hot pot for dinner. We came for dinner. Reservations are highly recommended as this place gets busy, especially during the weekend. There was actually some mixed up with our reservations but luckily, we came on a weekday when the restaurant is not as busy. There are a ton of choices from the soup base to the hot pot ingredients. Pick whatever you like but make sure you order some beef and fried bamboo (one of my friend named it the "jingle bells" - how fitting!). They are excellent here. Apparently, I only realized then that not all my friends liked lunch meat in their hot pot... If Shing Kee is a little close to where I live, I probably come here a lot more often. Unfortuately, it's all the way in Shatin.

Used to be a 5 star spot but quality have declined since the transfer of ownership. They're known…read morefor their stir fry dishes with tons of wok hei.

Our orders: bean curd and greens, deep fried pork chop…read more Pros + Taste + Pricing + Authenticity Cons - Atmosphere: I can't say that I'm a fan of waiting and staring at patrons as they finish their meals to stealthy grab seats. Our group divided across the restaurant for a solid thirty minutes so we could hawk around and scout for a table. The fans distributed across the location made the weather bearable. Plastic chairs, clear plastic table cloth. Definitely wash your dishes once more just to play it safe - Timing: because of the sheer popularity of this place, I was already full by the time they started bringing our 4th and 5th dishes as it took about 30+ minutes for it to come out. I had already filled up on the first 3. Don't be surprised if you have to wait 45+ min for a table on busy weekend evenings.

Best dimsum spot in new town plaza! Their 牛仔骨are amazing and their chinese dessert are also worth…read moregetting

Lei's is tucked away on the 5th or 6th level at New City at Shatin, and where at one time they used…read moreto have a line out the door, these days you could easily get a table without a reservation. That's too bad, because they have always been a good restaurant at mid-high prices with good service, especially if they know you or someone in your party. The traditional Chinese soups they offer is well prepared, the BBQ meats good quality, and the dishes in general well prepared with fresh ingredients. But where this place is special is that I will forever remember it as the restaurant where I ate the last meal with Mom. We visited her in November 2017 to celebrate her birthday - and it was a joyous event; the next morning, she passed away suddenly - followed abruptly by two more deaths in our extended family. Three funerals in 8 days over two continents feels surreal even now.

It was a Saturday night and my boyfriend and I were feeling far too lazy to venture out further…read morethan a few stops from Tai Wai. I did a quick search and found this seafood restaurant around a residential district on the riverside - Garden Rivera in English. Usually, nearby residential areas in Tai Wai and Sha Tin can you find some pretty good local family-run restaurants, and Rivervine was no exception. Not simply this, but the restaurant was super cheap and has now become a worthy contender to some Sai Kung seafood eateries because of its proximity to the abode. Although it calls itself a seafood restaurant, its signature dishes actually consist of: chicken and abalone congee, and roast pigeon. Now, there are a few roast pigeon places in both Tai Wai and Sha Tin that have become renowned across the foodiesphere in Hong Kong, so I wasn't bringing my hopes up about this particular dish - especially since, in conjunction with the congee, it comes at the super deal of 52 bucks. (The congee on its own is $18.... so yes, don't expect real abalone, and don't expect much of the imitation either.) The pigeon was just so-so, not as tender or as succulent as other places, but for how much it cost - a pretty damn good deal, and if you're like me, you're just gonna dip it in the excellently roasted salt anyway so you won't really be able to discern any subtle flavours if there were. The congee was good, mainly because the two odds pieces of chicken were so perfectly salty and complemented the jok well. The abalone imitation, I think sea whelk is usually the textural substitute, was fine - and portioned so that each person had one slice each. What do you expect for $18? As for seafood, the quality of the cooking doesn't really come close to the Sai Kung seafood masters but you're paying considerably less. There is an ongoing deal for $158 - you pick three seafood items on the menu, including scallops with garlic vermicelli, razorclams, and crab with ginger and scallions. The razorclams were so fat and juicy, and we asked for black bean razorclams, so they had onions and red peppers fried with them too. The scallops were fresh, and they served us four pieces (!!!), but the vermicelli was a little overcooked so it wasn't very nice to eat with the scallops. In all, there's definitely a return visit in the works, especially when we can't be bothered to head all the way to Sai Kung for a seafood fix.

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.

Stopped by this place for dinner after visiting the thousand budda nearby. They serve dim sum and…read morelunch dishes. We got the roast pork (very soft and tasty, wish it was roast a bit longer cause I like it a little big crunchy/jerky like taste), beef brisket/tender (the beef has the beefy taste so wasn't my cup of tea), and my favor was the steam black bean scallop on top of the tofu. Also we got this gigantic fruity drink without knowing that it's one liter, we were a bit struggling finishing that between 3 people.

Jasmine Garden- what a little gem. I discovered this place when I was renewing the HKSAR documents…read moreacross the street. After finishing up there, walked across the street to the shopping mall and nothing was open except this tea house so we decided to give it a shot. The menu here has a great variety of items and what caught my eye was actually their egg fritter with the cinnamon syrup. This is actually my favorite dish and they made it very good! The texture was very crispy and the pairing with the syrup was just right. The pricing here is not bad and very reasonable. The service was average, can be better but the ambience is good. I would definitely come to Jasmine Garden again for dim sum/ afternoon tea.

While in Hong Kong visiting relatives during mid-January, dim sum was definitely a must for me!…read more Relatives took me here for my very first dim sum in Hong Kong. We ordered a variety of dim sum foods to share and WOW was I surprised on how good the food is!

Located on Pak Hok Ting St. next to Royal Park Hotel, I'm guessing it's customers are mostly guests…read moreof the hotel. The place is not your typical family dim sum joint but rather a fancier version for breakfast, lunch, or dinner. That being said, the dim sum brunch will not showcase dim sum carts or cheap price tags. The interior is sophisticated with a trend toward Chinese antiques but with a glossy modern twist. The service is prompt and friendly. Our party of four ordered a few Cantonese favorites such as the fried shrimp roll, fried noodles, steamed rice rolls, and beef balls. The food came out steaming hot and the aroma quickly filled the dining place. We thoroughly enjoyed every bite of the meal. While it cost more than the norm, we thought it was worth it as the quality was top notch and the noise level was kept low. We will definitely come again when craving great Cantonese food that is without the rush of the crowds (which can really be overwhelming when all you want is to eat and relax).

A training restaurant for the staff at the restaurant group. They have new menu items every now and…read morethen and prices are prettt reasonable too. I like their sweet and sour pork served cold on ice

We found ourselves in this little restaurant when our family ordered a private room for dinner. The…read moreprivacy was great but the service definitely left a lot to be desired. Pros + Food: It was tasty. Hot. Plenty of sauce and condiment accompanying entrees. Their desserts were cute too! Rather aesthetically pleasing. + Parking: easy access from major roads. + Ambiance + Restrooms: clean Cons - Service: the initial first 2 courses took a while to be served (15+ min) while the following 3-4 courses were all served within 5 minutes from each other. The waitress proceeded to pressure us into taking double servings so she could make room for incoming plates...time it properly so as to not make your patrons uncomfortable.. We paid for a fine dining setting. There are certain mannerisms that should accompany that.

Cheap, fast and most important it tastes good. I grew up in Hong Kong and then left for college and…read morejob. Everytime I come back , I would come back almost every morning. Now, I have 3 kids, I would bring them to eat here also.

Sik Siu (食宵), having late night supper, is perhaps a unique culture in universities of Hong Kong…read more Whenever there's a function, no matter it's the orientation camp, a meeting that last till late at night or upon completion of a dance show, people would still love to go to a restaurant to stuff themselves with trashy food before going to bed. Sha Kok, from my experience, is not a usual choice for CU students, but only restricted to people of the dance society; so you can say it is a way to distinguish people from the dance community or not by judging from the normal go to place to sik siu. Sik Siu unlike other forms of proper dinner is for people to trash out as well as pig out, naturally the food choices would never be the healthiest of options and would mostly be frowned against by those who are conscious of what they put in their mouths. Deep fried chicken fillet coated with a thick yet crunchy batter drenched in sweet and sour lemony syrup? Spare ribs in sweet and sour sauce topped with mayonnaise? Those are indeed the things youngsters would find inviting and appetizing after a long night of full out performance. Think of it as a local rendition of fusion cuisine, the dai pai dong of which uni kids like to go for sik siu actually pioneers this apparently chic culinary trend in Hong Kong. I still remember how I use to hate going to dai pai dong when i was a little kid; the lack of air con and comfy chairs to sit on, the damp floor and the unwashed dishes piling up right next to where you are eating... Not a fond memory I concur, but as I grow up, there is something very traditionally local and nostalgic about this sort of place, something that might only be appreciated by grown ups. A place that celebrates local style cuisine and unpretentious food, it is worth experiencing.

Kam Sha Kok Hong Kong Outdoor kitchens aka 大牌檔 are as iconic to Hong Kong's history is Hong Kong's…read morefamed and famous futuristic skyline and the Peak. Outdoor Kitchens are nostalgic and has a casual, careless environment for gatherings over a few beers and late night grub. Warning! Not for those with a glass stomach. Start your meal off with some local beers. Personally I love Blue Girl Pilsener Lager is light, crisp and refreshing! Even if it's a Korea import. There are still a few places for outdoor kitchens in HK, but our friends took us to Kam Sha Kok Hong Kong 金沙角大牌檔 in Sha Tin. Sha Tin is famous for pigeon squab. The color of the skin is bright, crispy yet slightly oily. The meat is tender and moist. Lamb brisket hot pot: clay pot comes on a propane burner with a hose attached to a mini propane tank - something that would not pass health and safety inspection here. Tender lamb pieces are cooked with plenty of bean curd and vegetables. It is rich, filling, flavorful but not gamey. Salt and Pepper Calamari: How can you be eating outdoors and not get your fix of peppery calamari on? These lightly battered and succulent tender squid goes well with a beer! Jelly fish and shredded chicken: cold appetizer marinated in sesame oil and pickled carrots and radishes are refreshing on a hot summer's night. The chili flakes adds a good kick. Gold and Silver Egg and Seasonal Greens: Salty egg and preserved century egg with egg white are gently cooked and serves as a sauce over some seasonal snow pea tips. Roasted Chicken: Like the squab the skin is crispy and not too oily while the meat still retains its juicy moisture. Served with prawn crackers