This 80 year old tea house is described by Denny Ip as “packed from morning till night whether on normal days or public holidays”. Get there early as there is always a throng of patrons watching the kitchen doors intently, ready to spring up from their seats once the steaming baskets of buns are served.

If you are easily deterred by crowds, you can forget about getting a taste of their dai bao or big chicken buns – only 100 are baked each morning. The fluffy doughs melts in your mouth. Break it open and enjoy a delicious aroma of tender chicken, dried mushroom and salted yolk. It requires skill to make dai bao as the skin has to be thin yet not split when it is stuffed and steamed.

Another item on the must-try list is the bun with lotus paste and salted egg yolk. A thin crust covering silky smooth, sweet lotus paste paired with salted egg yolk is an impeccable combination.

Prices are reasonable and the restaurant still uses traditional dim sum trolleys which makes for an authentic Hong Kong yum cha experience.

ADDRESS: G/F, 160-164 Wellington Street, Central
TELEPHONE: 852-2544-4556
OPENING HOURS: 6am to 11pm (closed from 4:30 to 5:30pm)
DIRECTIONS: Sheung Wan MTR Station, Exit D1
TIPS: Best time to go is between 2 and 3pm when the crowd thins out slightly