Hong Kong is the best place in the World to splurge on dim sum, as the top prices that you are…read morepaying will usually reward you with unparalleled quality and sophistication that cannot be found outside of Asia (well, maybe except in Toronto or Vancouver.) Depending on what you order, be prepared to spend the equivalent of about USD30 or more per person. What sets Lei Garden apart from the rest of all the dim sum restaurants is not just the deliciousness of their food, but their refinedness and creativity. Shredded Yam Egg Rolls: That's exactly where their creativity and sophistication come in. The filling tasted like a puree of yam mixed with minced pork and was almost heavenly. These are hands down the best egg rolls that I've ever had! Honey BBQ Spare Ribs: This is one of their specialties and I highly recommend that you order this dish. The meat was so tender that they fell off the bones. The honey BBQ flavor was so delicious that I needed to borrow a phrase from KFC that "it's finger licking good!" (Yes, forget about the chopsticks and eat with your fingers!) Fried Chicken Wings: The skin was perfectly crispy and the inside was moist and juicy. This is another dish that requires you to eat with your fingers and lick them to completely enjoy the experience. Har Gow: Thin, translucent, and slightly chewy skins were graced with a shrimp filling that was bouncy in texture and rich in natural flavor. Bean Curb Rolls in Broth: The fish broth was richly flavored, and not only did it make the bean curb rolls more enjoyable, it was so tasty that we finished every drop of the broth, treating it just like a soup dish. Rice Wrapped in Lotus Leaf: Tasty and not overly oily (Yes!) fried rice was generously mixed with Chinese sausage, minced pork, salty egg yolk, among many other goodies. It was wrapped in a lotus leaf and steamed to perfection that the aroma of lotus filled the air and stimulated the palate. This is another one of their specialties that I highly recommend. Siu Mai: They were tiny but were packed with a concentrated richness that was enhanced by the flavors of black mushrooms. Small, bite size, refined, and delicate - They were exactly what dim sum should be like! Beef Balls: Quality speaks here. There was not even a hint of soda powder or tenderizer. Again, the serving size was tiny but the flavor was supreme. And that perfectly matches the city where the value of food is generally not measured by its size, but by its quality.

Located at Time Square; Hong Kong's busy retail and foodie mecca, Lei Garden has been a offering…read moreCantonese Cuisine for over a decade. Food here can be described as traditional Cantonese with an added flare of updated interpretations, there are a few dishes the restaurant are famous for e.g. Crispy Skinned Chicken marinated in Supreme Soy Sauce, Seasonal Double Boiled Soup, Roast Pork Belly with Cracklings etc. On this latest occasion, I tried a few more common dishes, and what stands out the most are: Beef Brisket, Tendon & Potatoes in Curry Sauce, Braised Goose Web with Shiitake Mushrooms & Tofu Skin. Love the curry sauce as it goes perfectly with plain steamed rice, even the potatoes were done well in absorbing the curry. If you like Morning Glory, they do a very good job with the seasoning and I usually request the Chef to add extra Thai Chilli to kick it up a few notches! Service has always been attentive, but I also noticed the high turn over rate as the familiar faces from the last few years are not to be found, parking can be redeemed, just notify the server at end of your meal!

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!

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.

After a 14-hour flight, I arrived Hong Kong in the evening and decided to try this restaurant that…read moreis in the hotel instead of going out. The tasting menus look great, but I am not hungry enough to have a multi-course menu so I ordered a chicken and fish maw soup and a wagyu beef and foie gras fried rice in claypot. The meal started with a honey walnut snack and an amuse bouche of mini osmanthus cake. The chicken and fish maw soup was delicious and very filling, so I was halfway full by the time I finished eating it. I believe the restaurant calls it "Eight Treasures Soup" in English probably because there are 8 unique ingredients in it. The fried rice is so well made with a well-balanced portion of Wagyu beef and foie gras. I could smell the lovely fragrance of both the soup and the fried rice as soon as they were brought to the table. Service is also exemplary as the waiter and waitress were always attentive and quick when I needed their service. I highly recommend trying this restaurant for a superb Chinese cuisine dining experience.

Ming's court had the best har gow (shrimp dumpling) that I've ever had at any dim sum restaurant--…read morejuicy and plump shrimp and an excellent chewy, thin dumpling skin. I definitely recommend not missing out on it! I also enjoyed the bbq eel, especially how it was cut into bite sized pieces and grilled perfectly. We tried a couple of more adventurous dumplings like the tricolor dumpling set and lobster dumpling, which were very creative but ultimately kind of strange combinations of seafood and vegetables. We got mango sago for dessert as it's a popular Cantonese dessert, which was nice but not the star of the show. Service was polite, fast, and English-friendly. The restaurant is located in a hotel attached to a huge mall, so it was nice to shop around while waiting for our reservation 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.

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.

Visited this restaurant after arriving to HK from US, I genuinely enjoyed the experience…read morewholeheartedly! This restaurant maintains the good old glory days quality HK style cuisine, the foods are fresh and delicious, manager Mr. Tam took care of our party dutifully and sincerely, even we didn't look like rich people by any means. We had a lovely evening just by dining there, will sure to visit again before heading back home!

Solid 4 This place…read moreis in the Causeway Bay District. Very easy to find if you take the "Ding Ding"; just one block away from Kings road. Once you hit the plaza, you take the escalator (twice), then get on the elevator. There are different menu with special prices for weekdays (depends on what time you go in). I love the red ginger pot; you can pretty much smell it once you enter the restaurant. A lot of authentic dim sums and they are flavorful. Interior: Decent ambiance. (table clothes are stained) Food: Delicious Staff: Friendly Highly recommend this dim sum restaurant.

We were staying nearby and decided to try both lunch and dinner…read more We opted for the a la carte menu as we wanted to try specific dishes and for us, it was the best choice. Dishes listed and ranked by best to least: 1. Dim Sum Trio (Steamed Pork Dumpling with Lobster, Steamed Fresh Shrimp Dumpling with Bamboo Shoot, Steamed Fresh Shrimp Dumpling with Asparagus and Scallop): Classis dumpings cooked perfectly and made with high quality ingredients. It's a must order. 2. Deep-fried Fresh Crab Claw Stuffed with Minced Shrimp: Crispy, crunchy and big chunky shrimp inside. Also delicious! 3. Signature Barbecue Combination- Honey-glazed Barbecued Pork and Roasted Pork Belly: The classic dish of Hong Kong. Not quite as good as places like Mott 32 but very good. 4. Deep-fried Shrimp Toast with Salted Egg Yolk: it's a classic dish and done well. A single big shrimp is used instead of minced parts 5. Deep-fried Glutinous Dumplings with Pork, Shrimp and Carrot Juice: The insides were delicious but the dumpling was only warm and not as crisp as it should be. 6. Shanghai-style Pork Soup Dumplings: good but not special. 7. Simmered Seasonal Vegetables and Mushrooms in Fish Broth: also good but not special. Overall it was a great experience and we only tried a fraction of the menu. We'll be back for more!

One-Michelin-starred dim sum! Couldn't miss the opportunity to check it out during our visit to…read moreHong Kong. This is just sit-down, made-to-order dim sum, rather than traditional cart-style. They have a couple of set menus, although we just did a la carte so we could get exactly what we wanted. We had a large party so were able to split and try quite a few dishes luckily! I don't think anything really wowed me, but each dish was pretty consistently good and the overall cost at the end wasn't bad. To be honest, I'm not sure what makes it stand out so much to get a Michelin star, but I still think it's a great place for a large group meal if you're looking for something with a less casual vibe. This was definitely the most elevated ambiance out of all the dim sum I've had just based on the interior design and how spaced out the tables were. I don't think service was as attentive as a lot of other Michelin-starred restaurants, but I think that's just how dim sum is, and I'm honestly not a huge fan of the overly attentive service at a lot of nice restaurants anyways. Overall, amazing value for a one Michelin star dining experience. Good dim sum at decent prices, and suitable for large groups.