Tea, Old Hong Kong, Dim Sum, Tea

The Luk YU founder wanted a tea house that served superb quality Cantonese cuisine steeped with tea culture in one of the best representation of 1930s nostalgia left in Hong Kong. That cup of aged pu-erh tea and dim sum made the authentic way is still simply unique. To truly appreciate Luk Yu, one needs to cast the mind back to when it all started in 1933, modelled after those turn of the century restaurants in Shanghai’s French concession area. The tea pu-erh must be amongst the best served in Hong Kong restaurants (the tea house is named after the) The ripe pu-erh (renowned Tang dynasty tea sage and author of the world’s first tea art-science classic) from Yunnan is only served after being aged for more than fifteen years in the warehouse and blended by Luk Yu’s very own tea masters. They serve a unique selection of traditional dim sum. Steamed beef balls with a distinct taste of tangerine peel and beancurd sheets are divine, the fish maw stuffed with shrimp paste is exquisite; as is the steamed chicken “big bun”, which is almost extinct in Hong Kong.

200 – 300 HKD

24-26 Stanley St, Central, Hong Kong