Shang Yang is one of the newer Cantonese dim sum restaurant in The Wai plaza which located at very…read moreconvenient MTR station subway area!!! One of the newer contemporary design mall plaza that having muti complex shopping center .... The dim sum presentation were quite elegant, beautiful and tasteful.... It achieved the standard of upscale dim sum restaurant... a bite pricy for hOng Kong area ... Services were alright but no surprisingly upscale standard but FOH are very friendly!!!

For a cha chaan teng in a tourist area, this place is alright. Won ton mein might be memorable if…read moreit was in Vancouver or San Francisco, but by Hong Kong standards it was merely passable. Don't get me wrong, for the price, the quick service, and the surprisingly nice interior, it's more than enough. If you're staying in Tsim Sha Tsui and can walk here, by all means, you will enjoy it! But for a genuinely memorable meal, go elsewhere.

This restaurant offers traditional Cantonese and dim sum style food. The beef noodles where pretty…read moregood and it was exciting to order other random smaller dim sum plates . The menu has pictures and English descriptions so it is easy enough to get by . Accesible prices for an authentic Hong Kong experience

Have been coming back n visited dinner time during Mooncake Festival - Mid-Autumn Festival night…read more.... People usually eat Mooncake, that it's so sweet n favor still n also created a new ice cream Mooncake!! Ordering classic authentic Cantonese Soup!!! Plus Beef Stew n Tendon casserole, giant razor clams with garlic vermicelli, chives flower stir fried octopus cutter fish!!! Plus dessert with Mango coconut roll, green beans soup n Fanda soda drinks!!! Services were so excellent and proper steps of services for fine dining Chinese cuisine... Classic environment Chinese festival with cheerfully enjoyment when any traditional festival coming!!

We were staying right next door in Jordan (Kowloon) and stumbled upon this place. It's a very…read moretraditional Hong Kong style restaurant and one of the few spots that opens early in the morning, which was super convenient for us to grab breakfast before heading out. We ordered a huge spread of classics: * Har gow (shrimp dumplings) * Siu mai * Phoenix claws (chicken feet) * Sticky rice in lotus leaf * Rice noodle rolls * Congee Everything tasted good, it hit the spot for a dim sum craving, but I wouldn't say it was outstanding or life-changing compared to some other famous spots in HK. It's definitely reliable comfort food, though. The service was good and efficient, which is always a plus during the morning rush. If you are staying in the Jordan area and need a convenient, traditional meal, this gets the job done!

86% Very capable upscale Cantonese restaurant and dim sum…read morejoint. *** Came here for a weekday lunch, Oct '14 with another diner. Given my unfamiliarity with the current Hong Kong dining culture, it is my limited understanding that Heichinrou is a more upscale Cantonese Chinese restaurant. If there are any other influences in regional Chinese cooking, its not something I'm aware of. Dim sum is was served at lunch when i visited, along with a reasonably wide range of savory courses. I was recommended by this restaurant by an acquaintance who brought me here and generously treated for lunch. The environment leans towards being upscale. The dining environment is quite elegant yet understated. There are no dim sum carts, rabble of loudmouth cursing patrons, and gaudy decors should one wish to savor such an experience. Note that despite the restaurant can appear entirely empty when it opens for lunch, usually tables are almost entirely reserved regardless. I would advise reservations in advance to be safe. I liked Heichinrou very much. Since I have lived in Hong Kong in the past and moved to Los Angeles in the mid 1990's, I find myself often searching for good Cantonese cooking and rarely discovering better, more refined Cantonese dim sum that isn't a tragic starch and grease fest (in a not such a good way). Thankfully Heichinrou offers what Ive been missing for years since I last visited Hong Kong. The cooking here is quite precise. I found that much of the cooking, particularly the steaming of items was done just right. There's an impressive sense of temperature control in every dish. Everything came out comfortably hot, but not to the extent where it became painful to bite into or mute the flavors much. Wait too long and this desirable effect fades. Grease levels aren't very high. Sauces used don't obscure the meats and seafood they mean to compliment. Apologies in advance for the lack of photos and brevity in food descriptions. Menu descriptions are crudely approximate based on my memory. I don't have pricing info. At the time I wrote this review, its been a few months since I visited Heichinrou. With much embarrassment, I did not take notes or took pictures at the time. Therefore I omitted writing about items I didn't recall enough detail to describe with confidence. I am uncertain that writing something like 'it was really delicous', or 'juicy and flavorful' alone would be too constructive to anyone, as it certainly isn't for my sake of documenting culinary experiences. I'll follow up with to some of the specific courses sampled. Shu Mai / steamed pork and shrimp dumplings (Dish rating, 78%) -This had a good presence of pork and shrimp flavor that was distinct, rather than muddled and merely texture. -The texture between the pork and shrimp were easy to discern within the palate from one to other. -The dumpling surrounding it was light enough to hold the filling without falling apart, and not call too much attention to itself. Although this was my least favorite dish of the evening, it was still one of the better Shu Mai dumplings I've had to date. Pan fried noodles (If I recall correctly) with a soy based sauce with bits of shaved black truffle and mushroom (Dish rating 86%). - Temperature was great. It had the most soothing, delightful warm temperature that remained so several minutes after it was served. - Flavors were impressive. Although limited to small specks rather than generous shavings, the black truffle was particularly fragrant and nutty. It blended well into the noodles and succeeded as a dish more than most of the shaved truffle dishes I've sampled elsewhere. - The sauce applied was hearty with delicious sweeter and a more restrained salty notes that worked great with the truffles, robust earthy tenderly cooked mushrooms and complemented the softly chewier noodles well in its thickness. - The noodles, resembling to me similar to a linguine pasta were generally on the softer side with a very mild chewiness. While it isn't as exceptional as other components as far as I could tell, it worked well as texture enough to support other parts of the dish. Overall, great restaurant. Highly recommended.

I didn't realize how pricy this place was until I arrived. It's a fancy place, same price point as…read moreLei Garden, that focuses on Cantonese food. I thought the food was generally pretty average considering the prices. We got: XO Beef - One of the better dishes with the beef very tender and nicely complemented by some veggies (although the asparagus was quite bland). Tofu with crab - This was pretty disappointing, the tofu was bland and the crab flavor was only on top. 銀杏鮮竹津白 (Tofu skin with cabbage hearts) - I found the tofu skin a bit too rubbery and bland, although the cabbage hearts were nice. Fried rice w/ Scallop - This was pretty good, although not extraordinary. I enjoyed that it was rather light with the flavors but still quite savory. Nothing that particularly warranted the prices, and I would probably opt for another restaurant next time.

Like Man Wah, the Chinese restaurant in the sister hotel Mandarin Oriental, this place does a good…read morejob. The food is top shelf in multiple ways and the service is Mandarin Oriental quality. You will feel both pampered and respected on top of the near perfect food. It's a place for rich folks. Having said that, it's not a secrete place for rich folks so you'll see tourists. If you order carefully & don't have alcohol, you can probably get out of there for about HK$500 a head. Otherwise, it can easily be HK$1,500-3,000 a head. But it's quit good.

We were staying at the hotel and decided to give this 1 Michelin star place a try…read more We got the quail, Braised Wagyu Beef Ribs, and a few vegetable dishes. The quail was more gamey than I like, but it was still good. The Braised Wagyu Beef Rib were good, and worth getting. The price was more than a typical Hong Kong restaurant, but cheaper than most 1 Michelin star places.

One of the better dim sum places around!…read more Arrived right around 2pm on a Sunday right before last call. Place was definitely crowded and can see it filling up during peak hours. Plan accordingly. The food was Delicious. Must haves: the steamed Charsui baos and the Shrimp topped Shumai. Would order 10x of those if i had the stomach. Other hits were the Lo Mai Gai, Spare Ribs, Vegetable dumplings. Overall, some of the best Dim Sum food around that comes at a steeper price. No push carts so everything is made to order and comes out super hot. Push carts are always a nice experience but you never know how long food has been on those carts.

Wow, I was super psyched to eat at The Square for dinner after reading the reviews about them on…read moreYelp and Google, but after my dining experience this evening, I am most definitely not going back. It's no wonder they lost their Michelin star. There are WAY BETTER places for authentic Cantonese cuisine, for a more reasonable price, and that won't "sell out". We made a reservation at 7pm but was running late. At 7:05, we get a call from the front desk asking where we are because if we don't show up, they are going to release our table for other waiting parties. I tell them 5 minutes, and I show up in 5 minutes. No problem. First impression, this restaurant is LOUD. It's crowded, it's LOUD. Chairs and tables are right next to each other, it's hard to get between tables. You would expect that at a formerly Michelin restaurant called "The Square" at Exchange Square in Central, would be relaxing and nice, and somewhat quiet. It was quite the opposite. While the seats were a little more upscale and comfortable, the atmosphere felt like a zoo. The tea menu was confusing - there was a standard tea/water charge of HK$18 per person. But if you ordered a "premium" pot of tea, the pp tea charge would be scrapped and you'd just pay for each tea pot. Not sure if they were going to charge you that fixed amount every time you refilled with hot water... But we didn't bother as we didn't want to drink tea at night. The edamame and mixed nuts snack that they provide on the table at the start of the meal is NOT complimentary. It's not free and they charge you for it. HK$28 per bowl. How sneaky. We only found at at the end when paying the bill. There were two bowls of it on our table, so we were charged HK$56. It's not a large sum of money, but to misguided your customers like that? Not cool. Strike one. By the time we were ordering our food, at least half of our desired selection was already SOLD OUT. I say this is poor ingredient planning on the food manager. If you are expecting some dishes to be ordered more than other, be sure to have more stock of those. It's that simple right?! The roast goose was sold out, char siu (barbecue pork) was sold out, the classic Cantonese dish of minced pork meat pie, also sold out. At this point, I wanted to just walk out of the restaurant. Why stay if they can't offer the best food? We asked if the set menu was available, the manager said they couldn't serve it because some of the dishes were "out of stock". Strike two. Or maybe it's three at this point. They also sold out of the fried red bean pancake for dessert when I tried to order it. Definitely a strike three now. When we asked for hot water refills, the servers kept trying to put a pot of tea on our table when we hadn't even ordered tea. What kind of BS is this? I hand you one pot of water, and you return with the water plus a pot of tea we did not request? The same thing happened twice, with the SAME server, with the SAME kind of tea! Unbelievable... Strike four. Customer service was meh. Food tasted average, and not worth it. At this point, they're OUT. Bye-bye!

Very traditional Cantonese cuisine and ordering Stuffed Crab Claws, Mixed Sautéed pork Belly with…read moreTaros, sautéed vegetables n squids ... Tasty n delicious mixed with steamed rices!! It's a lot better tasty than Chinese area in California n New York City area... better Wok skills n mixed sauces!!! Stable services were held on proper n efficient... Designed as a traditional two floors with all the big or small rounds tables...

This is an old time restaurant, the original one started in 1954 in Causeway Bay. It was located…read moreright across from St. Pau's Convent School. I remember our family would go there for our Sunday dinner (in the 70's - 80's), their signature dishes includes: Fresh Crab Meat with Straw Mushrooms, Double Boiled Chicken with Fish Maw Soup, Fried Fresh Fillets etc. Fast forward to 2019!! The original restaurants are all but gone, the location was redeveloped into a hotel. Currently there are a handful of Fung Shing Restaurants, all under different managements. We have been back to this and the one in North Point on many occations, they still make most of the old fashioned dishes, and also dim sum for lunch time. Most of the dim sum items are to standard, I would say better than the larger chain restaurants, as they're are more specialized items, meaning they are made in house rather than supplied by outside food manufacturers. If you do try their dinner, order their Fried Crispy Skin Chicken!! Order whole if you can, its better then half, as its more juicy!

Wow that's all I can say. I knew Hong Kong would have some delicious dim sum, but this place is…read moreamazing! Its a new kind of dim sum I never had. I only went for brunch/dim sum n it's incredibly fresh. It also has a nice view and I will definitely come back so many times. I was here visiting and I'm pretty sure this may be moderate to slightly on the expensive side. The setting is beautiful too. They put flowers on each table which it adds a nice touch to an all white table with white table cloth n chairs. Also the waiters and waitresses were very nice. We wanted to get an order of duck which supposedly only sold after 3pm when it was barely 11:30am, but the waiter was willing to put that in for us. Definitely a place to try for those who are visiting in Hong Kong. Oh however, I couldn't find the actual place of the same restaurant when I looked it up on yelp but this is the closest one to the actual place I went. The one I went to was near Kowloon Park. On Nathan rd and Peking Rd, between a Locoste and Log-On. And it's on the 24th floor.