Best Dim Sum in Hong Kong

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Traditional no-frills shop known for its custard buns with molten salted egg yolk. One of the few places still hand-making dim sum throughout the night. — Kennedy Town

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03:00–06:00; famous as the late-night/early-morning favorite for students and workers.

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10:00–11:30 or after 14:30; 5-min walk from Sham Shui Po MTR Exit B2.

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A humble, old-school neighborhood shop where the owner still makes every basket by hand. No English menu and very limited seating; expect a purely local experience. — Sai Ying Pun

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05:00–10:00; many items sell out early in this strictly local shop.

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A vast, old-school banquet hall in the heart of Nathan Road. Preserves the traditional trolley service and the raucous atmosphere of 1980s Hong Kong. — Mong Kok

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09:00–11:00 for the full trolley experience in the massive main hall.

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Formerly Yan Toh Heen; a two-star institution known for its jade-themed decor. Exquisite seafood-focused dim sum served with an extensive menu of premium teas. — Tsim Sha Tsui

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12:00–14:30; located right on the Tsim Sha Tsui waterfront.

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Specialists in Shunde (Shun Tak) cuisine known for traditional techniques. Signature fried milk and shrimp toast are technical benchmarks of the old-school style. — North Point

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Weekends for the legendary sugar egg puffs (fried doughnuts).

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High-ceilinged banquet hall famous for its traditional trolley carts and white-tablecloth service. A reliable, accessible entry point for the "classic" dim sum experience. — Central

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Arrive at 10:30 for the first seating; grand harbor views through high windows.

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Upscale modern dim sum featuring cocktail-bar aesthetics and experimental flavors. Signature dishes include dan dan xiao long bao and wagyu beef puffs with black pepper. — Admiralty

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12:00–14:00 for business lunches; located in Pacific Place mall.

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Self-service teahouse in a mountain village where you grab your own baskets and brew your own tea. Famous for watercress dim sum grown in the fields directly outside. — Tsuen Wan

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06:00–10:00; popular with early-morning hikers in the Tai Mo Shan area.

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Signature abalone puffs and lobster dumplings set the gold standard for refined, high-end dim sum. — Central

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Book 1-2 months in advance; requested harbor-view table for lunch.

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The steamed vermicelli rolls and turnip cakes are consistently rated among the city's best. — Mong Kok

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Arrive by 10:30 on weekdays to avoid the 1-hour queue.

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The only spot in Hong Kong for high-quality Halal-certified dim sum. Located inside an Islamic center; strictly no pork, utilizing chicken and beef substitutes. — Wan Chai

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10:00–14:30 for the best selection of baskets.

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One of the last traditional tea houses using dim sum trolleys. Chaotic communal seating where you must "jostle" for baskets as they leave the kitchen. — Central

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06:00–11:00 for the trolley rush; skip the dinner hours.

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A neighborhood legend famous for its signature fish meat siu mai and silky steamed rice rolls. The handmade fish paste is bouncy and seasoned with a secret local recipe. — Shau Kei Wan

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14:00–18:00 for the best snack-time atmosphere.

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Modern chain favored for its creative menu and consistent quality. Famous for piggy custard buns and deep-fried eggplant stuffed with fish paste. — Wan Chai

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Open until 00:00; great for late-night cravings after the dinner rush.

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Known for its visual flair and playful presentation of classic dishes. The "puking" custard buns and BBQ pork piggy buns are their most famous creations. — Central

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11:30–13:00; popular for its highly "Instagrammable" animal-shaped buns.

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Combines high-end Cantonese craftsmanship with a stylish, modern terrace. — Central

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Weekend "All-You-Can-Eat" dim sum brunch with free-flow champagne.

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Neighborhood favorite showcasing Tanka (boat people) heritage. Features exceptionally fresh seafood-led dim sum and traditional charcoal-roasted meats. — Shau Kei Wan

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Lunch peak 12:00–13:30; 3-min walk from Shau Kei Wan MTR Exit B1.

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Famous for its thick-cut honey-glazed Iberian pork. — West Kowloon

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12:00–14:30; ask for a window table for views from the world's highest hotel.

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Iconic Art Deco interior with wood-panelled booths and ceiling fans. Known for legendary pork liver siu mai and old-school, formal service. — Central

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07:00–10:00 for the most authentic 1930s atmosphere.

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