Who wouldn’t go to Hong Kong and not have dim sum right? On day 1, my uncle took us to grab some typical dim sum at a random fancy restaurant on the second floor (it was alright).
I probably went for dim sum about 5/6 times. But from all the restaurants I’ve been too, Lin Heung was hands down the best (I went twice within 11 days).
The restaurant is located on the second floor, and the owner(s) have a mini store front bakery.
Here’s the first view of the entire restaurant. There are no waiters or waitresses to bring you to your table. You really need to be quick and (literally) grab an empty table when you spot one. Or you can always share a table with strangers, it’s a common thing in Hong Kong.
My tip: be a hawk and hover over tables, you can tell when people about to leave; messy table and used napkins, unclean chopsticks means that they are going to walk out within minutes and pay the bill at the cash.
We managed to find a table, but unfortunately got a teapot instead of a lidded bowl , Chinese:三才杯 (I don’t know of any other dim sum restaurants that you can get tea in a lidded bowl). Pouring tea from lidded bowl gives me the feels, like I’m part of the living past. Wiki tells me that brewing tea from a lidded bowl came from the Ming Dynasty.
Rolling carts are really rare in Hong Kong, especially in Central, because space is limited. We rarely have dim sum on carts back in Toronto, so we were so happy to see this again!
I love the photo below. This picture is exactly why dim sum carts are so important. Some people don’t know or understand what the dim sum cart lady brings out, so they can see for themselves what is actually is.
This is my second favourite photo. You know when something is popular if people are gathering at a cart with their dim sum sheets and patiently waiting for their food.
This is what I call an open kitchen. ;)
Be prepared to walk uphill or downhill, depending on which direction you’re coming from. But surely, you’ll enjoy your meal when you get to Lin Heung.
Photos via Canon 70D.