The art of yum cha in Hong Kong, the dim sum capital of the world

Dim sum is the heart of Hong Kong culture, bringing everyone together.

Steaming baskets filled with delicate, bite-sized treats are a weekend tradition, where older generations share stories from their past over the timeless flavor of a Chiu Chow dumpling.

This is why Hong Kong locals are particular about their dim sum spots – a great restaurant can become a cherished family favorite, passed down through generations.

Because it’s not just about the food – it’s the shared experience and sense of connection that make dim sum a quintessential part of Hong Kong life.

Although it's impossible to list all our favorite local teahouses, here are some top spots to indulge in these steamed basket delights.

Want to know how to yum cha (enjoy dim sum and tea) like a true local? Keep reading until the end of this guide.

The epitome of classic dim sum: Forum

For a taste of perfect dim sum, make your way to Forum.

Founded by the legendary Yeung Koon Yat, an expert in abalone, this three-Michelin-starred gem serves traditional Cantonese dim sum with an unparalleled level of precision and excellence.

The hargow (steamed shrimp dumpling) boasts a delicate, perfectly pleated wrapper, never too tough or too soggy.

The charsiu in the soft bao (steamed BBQ pork bun with oyster sauce) strikes a perfect balance between sweet and savory, never overwhelming the palate.

Be sure to try the soft, steamed rice roll filled with dried shrimp and scallions – a beloved local snack and a must-have for Forum regulars.

Forum Restaurant, 255-257 Gloucester Rd, Causeway Bay, Hong Kong; +852 2869 8282

Dim sum for late-night diners: Sun Hing

The intimate (and often packed) Sun Hing in Kennedy Town is a vibrant spot where university students, tipsy night-goers from Lan Kwai Fong, and early-rising seniors all come together.

As the chefs start preparing dough and wrapping buns in the dead of night, the cozy restaurant fills with locals eagerly awaiting freshly made dumplings, addictive salted egg yolk buns, and crispy milk puffs.

Here, there’s no menu or order sheet—just a direct and lively dining experience.

Diners select their dim sum directly from the display towers at the counter.

Sun Hing Restaurant, G/F, 8 Smithfield Rd, Kennedy Town, Hong Kong; +852 2816 0616

The best pre-hike breakfast: Duen Kee

Nestled at the base of Tai Mo Shan, Hong Kong's highest peak, Duen Kee offers a rustic dim sum experience from early morning. Diners help themselves, picking up everything from tea to utensils and their choice of dishes.

While Duen Kee’s dim sum may not be the most refined—its dumpling wrappers can be a bit soggy—it offers rare flavors like quail egg siu mai, preserved Chinese sausage rolls, and fresh watercress harvested from nearby farms.

Duen Kee, 57-58 Chuen Lung Estate, Route Twisk, Tsuen Wan, Hong Kong; +852 2490 5246

The ultimate power lunch: Lung King Heen

In 2023, Hong Kong collectively gasped as Lung King Heen lost one of its three Michelin stars. After all, it had made history as the world’s first Chinese restaurant to earn three stars in 2009.

But that doesn’t diminish its allure. With impeccably coordinated service, flawless siumai (steamed pork and shrimp dumplings), and unbeatable harbor views, Lung King Heen remains a standout.

Chef Chan Yan Tak, lovingly known as Brother Tak, creates a daily Cantonese soup infused with traditional Chinese medicinal principles, designed to nourish and rejuvenate the body.

Lung King Heen, Four Seasons Hong Kong, 8 Finance St, Sheung Wan, Hong Kong; +852 3196 8882

Most visually stunning experience: Spring Moon

On your first visit to Spring Moon at The Peninsula Hotel, prepare to be captivated by its gorgeous Art Deco decor, especially if you’re lucky enough to sit at the balcony table upstairs.

Once you're ready to dive into the menu, Spring Moon offers an array of signature dishes to tempt your taste buds.

Our top picks are the crispy Japanese turnip puffs filled with conpoy and the pan-fried glutinous rice with egg.

The enormous deluxe dumpling with fish maw and bamboo pith in a rich supreme soup is another must-try.

Spring Moon, 1/F, The Peninsula Hong Kong, Salisbury Rd, Tsim Sha Tsui, Hong Kong; +852 2696 6760

For spice enthusiasts: Golden Valley

Golden Valley offers a fusion of two distinct Chinese culinary styles – Cantonese and Sichuanese – all within one dim sum menu.

The extensive dim sum menu features classic favorites, including crispy country-style fried pancakes and steamed barbecued pork buns.

Golden Valley’s fan gwo (Chiu Chow-style dumplings) are a delightful blend of shrimp, mushrooms, pork, and water chestnuts, while their Sichuanese dan dan noodles pack a deliciously spicy punch.

Service tends to be friendly, though there's often a slight sense of formality.

Golden Valley, The Emperor Hotel Wan Chai, 373 Queen’s Rd East, Wan Chai, Hong Kong; +852 2961 3330

Best vegetarian dim sum: Veggie Kingdom

Veggie Kingdom offers an impressive meat-free dim sum experience that even meat lovers will find satisfying.

Led by an experienced dim sum chef, Veggie Kingdom crafts fresh vegan dishes using traditional methods. Specially processed vegetable oil replaces lard and butter, and mushrooms are used to mimic the savory richness of traditional pork fillings.

Adding to the complexity, the restaurant also avoids the use of the 'five pungent spices' – garlic, onions, chives, shallots, and leeks.

As per Buddhist teachings, these five strong spices stir up emotions that hinder the pursuit of tranquility.

Veggie Kingdom, 7/F, V.I.P. Commercial Centre, 120 Canton Rd, Tsim Sha Tsui, Hong Kong; +852 2366 3233

Best dim sum fit for the wealthy: Seventh Son

A true Cantonese dim sum experience wouldn’t be complete without a stop at Seventh Son.

Chui Wai Kwan, the founder of Seventh Son, is the youngest son of the influential family behind Fook Lam Moon. He began his culinary training at just 14 and took the helm of Fook Lam Moon by age 20 in the 1960s.

After shaping countless Cantonese chefs and gaining a loyal following among the city’s elite, Chui left Fook Lam Moon in 2013 at 65 and established Seventh Son.

Seventh Son’s classic à la carte menu offers several rare delicacies. The crispy roast suckling pig is a splurge, but well worth the price.

Seventh Son Restaurant, 57-73 Lockhart Rd, Wan Chai, Hong Kong; +852 2892 2888

Best local dim sum spot: Tai Wai Dining Room

When a group of four friends noticed a lack of quality Cantonese eateries in their neighborhood, they decided to create their own, giving birth to Tai Wai Dining Room.

With skilled dim sum chefs crafting carefully thought-out traditional dishes, it didn’t take long for the restaurant to become a local favorite.

A standout dish is the giant Cantonese-style egg puff, which takes an hour to fry, making it a limited offering.

Their signature char siu, glazed with a unique toasted pineapple sauce, is served in much larger chunks than what you'll find at most places.

In addition to the original location, Tai Wai Dining Room has recently expanded with a new branch in Yuen Long.

Tai Wai Dining Room, Chik Fuk St, Tai Wai, Hong Kong; +852 2339 0189

Best place for Champagne and dim sum: Duddell's

Every weekend, the city's creatives and food enthusiasts flock to Duddell's two-story terrace, indulging in free-flowing Champagne, endless dim sum, and lively conversations.

Since its debut in 2013, this art-driven restaurant has been at the forefront of bringing modern flair to Cantonese cuisine, all while preserving its traditional essence.

The restaurant is now under the guidance of seasoned chef Chan Yau Leung, whose past accolades include stints at Fook Lam Moon and Guo Fu Lou.

Duddell’s, 3/F, 1 Duddell St, Central, Hong Kong; +852 2525 9191

Best traditional trolley dim sum: Luk On Kui

For those who enjoy a bit of lively chaos and the energetic atmosphere of a 'yit naau' (hot and noisy) experience, Luk On Kui is the place to be.

Previously known as Lin Heung Kui, this restaurant rebranded and reopened as Luk On Kui in 2024, named after their signature dark, pitch-black tea.

Luk On Kui is one of the few remaining spots where dim sum is still served via traditional pushcarts. Once a staple of Cantonese dining, 'trolley aunties' would roam the restaurant with an array of freshly made dim sum.

If you’re unsure of what to order, the fellow diners at your table are usually happy to lend a hand.

Luk On Kui, 2-3/F, 40-50 Des Voeux Rd West, Sheung Wan, Hong Kong; +852 2156 9328

Best dim sum set: Legacy House

Honoring the legacy of the patriarch behind the Rosewood Hotel Group, Legacy House spares no expense in offering a variety of premium Shunde and Cantonese dim sum made from the finest ingredients.

The thoughtfully crafted dim sum set features popular dishes like the steamed spotted garoupa dumpling with salted lemon. Additionally, the in-house made sugar pudding is a standout, with its moist, spongy texture and a perfect balance of sweetness and tang.

Chef Li Chi Wai is renowned for his mastery of aged tangerine peel dishes. We highly recommend trying the aged tangerine peel fish dumplings alongside the rich braised fish maw soup, which includes lamb head, lamb hoof, and 50-year-old dried tangerine peels.

Legacy House, 5/F Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Rd, Tsim Sha Tsui, Hong Kong; +852 3891 8732

Dim sum tips

As mentioned earlier, there are various types of dim sum experiences, ranging from luxurious five-star service to simple, no-frills cafeterias.

For newcomers, diving into the world of dim sum can feel overwhelming, especially when you're in a bustling environment where the servers might not speak English and the atmosphere is loud and hectic.

Here are some helpful tips to ensure you have the best first-time dim sum experience, along with a video that features expert advice from renowned chef Mak Kwai Pui.

The renowned local chef, Mak Kwai Pui, is the mastermind behind Tim Ho Wan, a dim sum spot that started as an affordable gem and has since blossomed into a global favorite.

1. Start with a clean slate

Unless you're dining at an upscale teahouse, the start of your dim sum journey is the perfect time to channel your inner neat freak.

Once you're seated, it's time to roll up your sleeves and begin rinsing your utensils at the table.

Start by pouring hot tea (it's great at cutting through grease) into the large bowl provided, then dip your cup into it at an angle and give it a spin.

Next, use the rinsed cup to scoop some tea and pour it over the chopsticks.

Pour all the tea into the larger collecting bowl.

2. How to place an order

There are three main categories of dim sum restaurants.

In traditional spots, dim sum is brought around on carts or displayed on a counter. Diners simply need to spot the right cart and grab what they want.

These days, however, most teahouses provide dim sum order forms.

Mark the types of dim sum you want and note the number of baskets you'd like to order.

Circle your selections to ensure they don't get lost in the sea of options.

Raise it high to signal you're ready to order.

In more refined restaurants, diners typically choose from a traditional menu.

3. Share your dim sum

What should you do when there are only three lau sa bao for six people?

Aside from ordering another basket, a true Cantonese will tell you that sharing is the best option—it ensures everyone has room to try more dishes.

Break a bun with your hands—forget about the hygiene tip we gave earlier.

To split smaller dim sum pieces, simply cross your chopsticks through them.

4. Use two fingers to say 'thank you'

In most upscale teahouses, waiters will top up your teacup with hot tea before it runs out.

In more casual settings, the youngest person at the table is typically given the honor of refilling the tea.

You should never lift a hot teapot without first pouring tea for others—always serve others before yourself.

To show appreciation when being served, simply tap your index and middle fingers in front of your teacup.

5. Out of tea?

If you need a refill, leave the lid of your teapot slightly lifted and resting on the handle or place it on the table to signal for hot water.

6. 'Maai daan!'

To ask for the bill, raise your hand with your index finger pointing down, then make a circular motion in the air.

Alternatively, you can just say 'maai daan,' which literally means 'bring the bill' in Cantonese.

And most importantly, never forget to say 'Mm goi' (thank you) whenever you can.