4-min walk from Exit A2, Sai Ying Pun MTR Station continue reading
Situated on Des Voeux Road , Lin Heung Kui is similar to it's sibling Lin Heung Tea House in Central- Except not as crowded. It is best to go on Sundays, where family gatherings over dim sum is shared. continue reading
Awards and Titles
Best Guangdong Restaurant (2013-15)
Good For
Group Dining
Payment Methods
Visa Master AlipayHK Alipay Cash Octopus
Other Info
10% Service Charge
Spot payment
Review (361)
Level4 2020-06-01
The morning catching up, small plates sharing and tea drinking ritual of yum cha is part of Hong Kong’s culture and identity. Back in the 80s and early 90s, old ladies would circle around buzzing dining rooms with pushcarts and shout out for attention. While dim sum carts are increasingly hard to spot in Hong Kong, even more so is an ad hoc seating system where diners waiting to be seated have to eyeball finishing tables and grab them once they’re vacated. This is the case at one of Hong Kong’s oldest dim sum establishments: Lin Heung Kui. During peak hours, you’d have to fight for a seat. If you are unlucky and fail to gauge timing, someone who arrives later might even sit and eat before you do. My strategy was to politely check with diners who seem to be finishing and then standing by, which worked as quite a few were friendly enough and accustomed to the system. Alternatively, a separate room opens up at 12 in the rear of the restaurant where tables are clothed and you won’t have to sit with strangers. That room would be much quieter but a 10% service fee is charged. Pushcarts would still come in so not to worry about missing out on the experience.Food was for the most part excellent, with some old school favorites that I’ve only seen for the first time. Pricing is on the extreme low end and much to our delight, busy servers do maintain a more than decent level of friendliness and helpfulness, making for a pleasant and memorable experience for us. If you just want your dim sum in a relatively quiet setting with shiny plates and beautiful furniture, and especially if you want to be able to book in advance, this might not be the ideal place to go during brunch hours any day of the week. But if you or your guest is looking to experience old-style dim sum culture, this would definitely be worth checking out.P.S. Lin Heung Kui (蓮香居) is not to be confused with Lin Heung Tea House (蓮香樓). The latter is located in Central (Wellington Street). The first ever Lin Heung Tea House was founded in 1889 in Guangzhou, while Central’s Lin Heung Tea House opened its doors in 1926 in Hong Kong. Despite being a newer outlet, Lin Heung Kui was the branch that was awarded a Michelin Bib Gourmand. “Lin Heung” means fragrant lotus, and the restaurant was named after their famous lotus paste based delicacies such as lotus seed paste buns and mooncakes.Food RundownChinese Steamed Cake 香滑馬拉糕 $21Super moist and fluffy.Fish Shumai with Dried Scallops 瑤柱燒賣王 $36This was especially good—it was flavorful with bits of dried shredded scallop in every bite.Beef Rice Rolls 香茜牛肉腸粉 $35Freshly made. Nice and meaty.Radish cake and Taro cake 蘿蔔糕 / 芋頭糕 ~$50This was made to order and the sizzling pan filled the room with smokey goodness. Unfortunately it smelled better than it tasted: we thought that both were quite disappointing.“Gold Coin Chicken” 串燒金錢雞 $60This is old school stuff that’s rarely seen nowadays. Gold Coin Chicken is made of pork loin, pork lard and chicken liver threaded on a skewer. The dish is extremely fatty with deep and sweet flavors. Apparently the skewer is roasted for ten minutes before being drizzled with maltrose sugar, and this process is repeated up to four times. Marinated Beef Shank in Five Spices 五香牛展 $50Very much on the sweet side in terms of flavor (I believe this is due to it being over-marinated), but the beef was very tasty and tender.Bean Curd Rolls with Fresh Prawns 鮮蝦腐皮夾 $30This was just OK. The bean curd had become a bit too soggy for my liking (I prefer chewy ones that are harder to bite) but flavor-wise it was good. There were bits of meat and some prawns in there as well.Prawn Dumplings 地魚蝦餃王 $38Very thin and delicate layer of flour there and the prawn was big and juicy. I liked the savory-sweet flavor balance as well which was a little bit different from elsewhere but I couldn’t exactly pinpoint what it was.Lin Heung Special Duck 蓮香霸王鴨 $298Really quite liked this. It was supposed to be their most signature dish (they have many signatures, but this is supposed to be the dish). There were lots of stuffing in the duck and I heard that the dish takes hours to prepare. The stuffing includes fresh lotus seeds, diced mushrooms, diced pork, gingko, barley and salted egg yolk. The bird is initially deep-fried and then steamed to tenderize it and allow its flavors to immerse fully in the stuffing. A must-try dish.上湯莧菜 ~$80Good and fresh. Love the quasi deep fried garlic as always.Lotus Seed Paste Pudding with Sago 蓮茸焗布甸 ~$80This was a highlight. It wasn’t very sweet, and on top of super smooth lotus seed paste there was milk and a tiny bit of butter in there that really made it super aromatic and creamy. The little sago pearls in there gave the hot baked custard some extra chewiness. This kind of dessert is not my thing, but it was still worthwhile trying it once. continue reading
Level4 2020-10-03
今日同媽媽去老店飲茶而家香港已經無乜仲有車仔叫賣嘅茶樓喇見到啲人仲會推車賣點心感覺好興奮甚至都忘記左以為係點樣去拎點心添點心都係點心但風味確係唔同感覺特別新鮮熱辣!我地揀左幾款點心全部都唔錯!見到人地食叉燒飯我地又試一個落單嘅時候,店員仲特別提醒呢排叉燒偏瘦可以幫我地特別落單寫肥叉燒,希望可以拎個平衡黎到一睇叉燒非常靚肥瘦均勻蜜味濃,好味!但我更欣賞嘅係呢度嘅人情味會記得熟客口味,會自動奉上對味清茶而且唔會只係冷板板嘅落單上菜侍者了解自己嘅出品,同顧客有交流似乎先係喺潮流下仲可以適者生存之道 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2020-10-01
黎蓮香居飲茶,就可以見到傳統推車仔點心,有啲阿姐好殷勤,會係咁話俾你知車上有咩嘢食,有啲就冇乜聲氣,所以都要留心下睇吓有咩食。超級推薦沙翁👍🏼👍🏼唔會太大,兩三啖搞掂。砂糖份量啱啱好,咬落去脆脆地,又暖暖地,好食👍🏼另外柴魚花生粥都好好味,夠晒大碗!而且上面啲脆脆都好正👍🏼花生同埋柴魚嘅份量都幾多佢哋嘅腸粉就差啲,係琳琳的睇吓個人口味啦,我自己都接受到既~至於蝦餃都OK嘅每一隻都飽滿,充滿蝦😁😁呢度大部份時間都要搭枱,如果介意嘅話就自己考慮啦 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2020-09-14
星期日晏晝去蓮香居飲茶,上咗3樓要自己搵位,小學之後都未試過要自己搵位,我哋三個人喺咁多枱前面有啲迷惘,大家決定分散投資考下自己眼光估下邊張枱就嚟走.成件事都充滿挑戰性,我企埋咗成枱女人嘅枱(估錯曬,最後我哋食完嘢嗰枱女人仲傾緊計. )搵位真係好難,最後叔叔執緊枱嗰陣叫咗我哋埋去坐低,先有得食咋.坐低叫咗個陳皮鴨腿湯飯先,過咗12點就會賣曬㗎啦.鴨腿個湯好好飲,飲曬啲湯都好飽啦. 跟住就等緊我最鍾意嗰個梅菜叉燒包,等極都冇, 問阿姐阿姐話2樓先有得賣你想食就自己落去買啦. 跟住就要搶蓮蓉焗布甸,每個鐘會出一次每次出十個到一出就冇㗎喇,所以我哋就要喺個廚房門口嗰度等啦. 熱辣辣嘅布甸一樣咬落去好幸福. 仲有見到平時少食嘅點心,例如新鮮嘅皮蛋酥,芝麻糕,鹹菜豬肚湯,酥皮蛋撻,豬潤燒賣,南乳豬手,好多都想試.愛上咗呢一間蓮香居,感受到傳統茶樓嗰種風味同人情.想飲茶咁要自己搵到位先啦,想食布甸ar咁你就諗辦法搶到啦.成件事好香港好得意,同平時去開由門口開始到坐低都有人serve嘅一般茶樓好不一樣.我開始期待下一個禮拜又去試下睇下搶到啲咩點心食啦.補番張焗布甸嘅相. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2020-09-08
稱得上舊式茶樓,一定要有點心車推下推下先至合資格,不過一來土地問題,二來唔想D客人坐咁耐,所以基本上都已經好少有推點心車的酒樓可以搵得到了,不過呢一間仍然有,真係要好好珍惜。二樓唔洗加一,所以通常都多D人,為了唔想等咁耐位,決定上3樓,不過都要等15分鐘左右先有位。其實都好鍾意食蝦餃,所以見到一定叫啦,味道唔錯,正正常常咁啦。淮山雞扎真係好耐無見過,其實味道屬於一般,不過勝在懷舊下。芋角又係唔多地方食得到,就算食到,都係唔夠熱,呢度一出機乎即刻比人搶晒,所以喺度食點心真係要眼明手快,耳聽八方。焗西米布甸又係一絕,晚飯去就大大盤,午市飲茶就有迷你版,好味。蛋撻仔比想像中好味,新鮮熱辣。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)