Yam cha although literally meaning “drink tea “ actually refers to the social gathering of family and friends for a meal and not tea alone. Dim sum is the food typically associated with yam cha, historically hot breakfast favourites for families, and workers before the start of their day. Over the years, the tradition of dim sum is no longer considered only for breakfast and it can be served at any time of the day, for breakfast, lunch and sometimes even dinner together with other classic Cantonese dishes. On Hong Kong Island, there is a range of Yam cha places, some giving the feel of old Hong Kong of yester-year, whilst others are more modern and plush. All of them however, offer hot tea, steamers and plates of dim sum and traditional comfort food. A good place to start is Luk Yu Tea House on Stanley Street in Central. Established in the 1930’s, it is one of Hong Kong’s classic dining places and still has the atmosphere of a bygone era. The vintage décor, old-style service and loyal regulars gives it the charm that newer restaurants cannot replicate easily. The food is classic Cantonese with familiar dim sum such as shrimp dumplings, siu mai, steamed buns, rice rolls and roast meats. It is not the cheapest eatery in town however, and a meal can easily be around HK$250 to HK$500+ per person, depending on what you order.
Their location is at 24 Stanley Street, Central, telephone 2523 5464. The crowd is usually a mix of older regulars, business people and visitors who want a taste of tradtional Hong Kong. Breakfast and lunch are the busiest times, especially on weekdays.
Nearby, City Hall Maxim’s Palace is another classic Hong Kong yam cha venue. Located at 2/F, Low Block, Hong Kong City Hall, 5 Edinburgh Place, Central, it is one of the city’s best-known places for traditional dim sum. The restaurant is huge, (accommodating around 50 large round tables) and on weekends the place is extremely busy, lively and loud. It is also a firm favourite with tourists as part of the appeal is the old-style trolley service, where diners can easily see and choose dishes as they pass by. Har gow, siu mai, barbecue pork buns, turnip cake, rice noodle rolls and egg tarts are the norm. Prices are usually around HK$200 to HK$400 per person. It is especially busy on weekend lunch and there is often a long queue with a waiting time of 30 minutes or more (though many seem to be willing to wait for the experience) so going early is advisable. For enquiries, call 2521 1303.
For a traditional Wan Chai option, Yixin Restaurant is a good choice. It is located at Basement & Shop 3–4, G/F, Shanghai Industrial Investment Building, 48–62 Hennessy Road, Wan Chai, telephone 2834 9963 or 6383 5303. Yixin is a Cantonese restaurant attracting locals and tourists, benefiting from the shout out of The Hong Kong Tourism Board which gives its own recommendations of nostalgic Cantonese favourites and dim sum. The restaurant goes back to the 1950s, and was relaunched about 20 years They serve traditional dim sum along with signature dishes like roast duck, barbecue pork, baked fish intestines and other old-style Cantonese plates. A meal will usually .cost around HK$200 to HK$400 per person. It is busiest at lunch on weekdays and on weekends from late morning to early afternoon.
For another more old-school local experience, Lin Heung Lau in Sheung Wan is also a place known for traditional Hong Kong yam cha dining. It now operates at G/F, 1/F & 2/F, Tung Ning Building, 249–253 Des Voeux Road Central, Sheung Wan, telephone 2116 0670. It is not a glossy restaurant and that is probably why so many people like it. The atmosphere is busy, noisy and communal which again is part of the charm of yam cha. The food is traditional, with dishes such as char siu bao, chicken feet, beef balls, steamed dumplings, lotus paste buns and turnip cake. It is usually more affordable, with meals often around HK$100 to HK$250 per person. Morning and lunchtime are the best times to go.
At the more luxurious end of the spectrum is Mott 32, located in the basement of the Standard Chartered Bank Building at 4–4A Des Voeux Road Central, Central, telephone 2885 8688. This is up scale yam cha for business entertaining, special occasions and visitors who want a refined Cantonese meal in an up market environment. Lunch is probably the best time to go. Dumplings, barbecue pork buns, seafood dishes and other premium Cantonese plates are popular but it is much pricier than a traditional yam cha place and most diners are likely to spend around HK$500 to HK$1,000 per person. Its clientele is largely executives, finance professionals, hotel guests and groups celebrating an event. It is busiest on weekday lunch and dinner, so to ensure getting a table, booking is advisable.
These five restaurants provide a glimpse of how a yam cha experience can differ; from Luk Yu offering old Central and tradition to Mott 32 turning dim sum into a premium occasion.
Yam cha although literally meaning “drink tea “ actually refers to the social gathering of family and friends for a meal and not tea alone. Dim sum is the food typically associated with yam cha, historically hot breakfast favourites for families, and workers before the start of their day. Over the years, the tradition of dim sum is no longer considered only for breakfast and it can be served at any time of the day, for breakfast, lunch and sometimes even dinner together with other classic Cantonese dishes. On Hong Kong Island, there is a range of Yam cha places, some giving the feel of old Hong Kong of yester-year, whilst others are more modern and plush. All of them however, offer hot tea, steamers and plates of dim sum and traditional comfort food. A good place to start is Luk Yu Tea House on Stanley Street in Central. Established in the 1930’s, it is one of Hong Kong’s classic dining places and still has the atmosphere of a bygone era. The vintage décor, old-style service and loyal regulars gives it the charm that newer restaurants cannot replicate easily. The food is classic Cantonese with familiar dim sum such as shrimp dumplings, siu mai, steamed buns, rice rolls and roast meats. It is not the cheapest eatery in town however, and a meal can easily be around HK$250 to HK$500+ per person, depending on what you order.
Their location is at 24 Stanley Street, Central, telephone 2523 5464. The crowd is usually a mix of older regulars, business people and visitors who want a taste of tradtional Hong Kong. Breakfast and lunch are the busiest times, especially on weekdays.
Nearby, City Hall Maxim’s Palace is another classic Hong Kong yam cha venue. Located at 2/F, Low Block, Hong Kong City Hall, 5 Edinburgh Place, Central, it is one of the city’s best-known places for traditional dim sum. The restaurant is huge, (accommodating around 50 large round tables) and on weekends the place is extremely busy, lively and loud. It is also a firm favourite with tourists as part of the appeal is the old-style trolley service, where diners can easily see and choose dishes as they pass by. Har gow, siu mai, barbecue pork buns, turnip cake, rice noodle rolls and egg tarts are the norm. Prices are usually around HK$200 to HK$400 per person. It is especially busy on weekend lunch and there is often a long queue with a waiting time of 30 minutes or more (though many seem to be willing to wait for the experience) so going early is advisable. For enquiries, call 2521 1303.
For a traditional Wan Chai option, Yixin Restaurant is a good choice. It is located at Basement & Shop 3–4, G/F, Shanghai Industrial Investment Building, 48–62 Hennessy Road, Wan Chai, telephone 2834 9963 or 6383 5303. Yixin is a Cantonese restaurant attracting locals and tourists, benefiting from the shout out of The Hong Kong Tourism Board which gives its own recommendations of nostalgic Cantonese favourites and dim sum. The restaurant goes back to the 1950s, and was relaunched about 20 years They serve traditional dim sum along with signature dishes like roast duck, barbecue pork, baked fish intestines and other old-style Cantonese plates. A meal will usually .cost around HK$200 to HK$400 per person. It is busiest at lunch on weekdays and on weekends from late morning to early afternoon.
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For another more old-school local experience, Lin Heung Lau in Sheung Wan is also a place known for traditional Hong Kong yam cha dining. It now operates at G/F, 1/F & 2/F, Tung Ning Building, 249–253 Des Voeux Road Central, Sheung Wan, telephone 2116 0670. It is not a glossy restaurant and that is probably why so many people like it. The atmosphere is busy, noisy and communal which again is part of the charm of yam cha. The food is traditional, with dishes such as char siu bao, chicken feet, beef balls, steamed dumplings, lotus paste buns and turnip cake. It is usually more affordable, with meals often around HK$100 to HK$250 per person. Morning and lunchtime are the best times to go.
At the more luxurious end of the spectrum is Mott 32, located in the basement of the Standard Chartered Bank Building at 4–4A Des Voeux Road Central, Central, telephone 2885 8688. This is up scale yam cha for business entertaining, special occasions and visitors who want a refined Cantonese meal in an up market environment. Lunch is probably the best time to go. Dumplings, barbecue pork buns, seafood dishes and other premium Cantonese plates are popular but it is much pricier than a traditional yam cha place and most diners are likely to spend around HK$500 to HK$1,000 per person. Its clientele is largely executives, finance professionals, hotel guests and groups celebrating an event. It is busiest on weekday lunch and dinner, so to ensure getting a table, booking is advisable.
These five restaurants provide a glimpse of how a yam cha experience can differ; from Luk Yu offering old Central and tradition to Mott 32 turning dim sum into a premium occasion.
