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Nov 21, 2008 10:08 AM

Best Kowloon Dim Sum?

We go to Hong Kong several times a year and love good dim sum from the rolling carts every morning. It always tastes better (and is more fun) than ordering from a menu. We usually stay in Tsim Sha Tsui, but have to go farther & farther to find good dim sum from carts in big restaurants; lately we've enjoyed the London Restaurant on Nathan Road in Mong Kok. The servers are friendly, there's always a nice buzz and the food is great. We love the tripe, chicken feet, various dumplings, etc. Any suggestions will be appreciated. Thank you.

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  1. If indeed you are searching for the 'BEST' Dim Sum in Kowloon, then you have to forsake the rolling cart option and give those in T'ang Court ( TST Langham Hotel ), Ming Court ( Mong Kok Langham Hotel ) and Yan Toh Heen ( TST Intercontinental Hotel ) a try.

    1 Reply
    1. re: Charles Yu

      Thank you. I should mention that we need a place that begins serving about 7:00 a.m. as we visit Hong Kong for business. The "fancy" restaurants often don't open until 11:00.

    2. Tak Yu is the oldest restaurant in kowloon, , 1 min walk from yau ma tei mtr, the food is very authentic and not "mass produced". opens at 5am

      as for haute level, spring moon at the penin definitely, > t'ang and Ming and Yan Toh

      4 Replies
      1. re: Sher.eats

        Thank you. I look forward to trying it.

        1. re: Sher.eats

          I just ate here this morning. I noticed that a lot of the "skins" were extra sticky. Do you think this is a result of them being "not mass produced". I'm not sure what places do to keep the rice flour from not sticking as much... but this place didn't do it. (maybe dim sum from carts is a bit stickier than straight from the steamer...)
          I thought it was pretty darn tasty. The big chicken bun was a bit daunting though. Getting 7 dishes plus 2 red bean soups for HKD 110 wasn't too bad either. The old ladies pushing the carts were cute and very pleasant considering we were the youngest people in there by far. The chiu-chau fun guo were especially tasty here. I think i'll try to go again, but without the aid of my Cantonese speaking friend.

          1. re: kairo


            the stickyness is from the lack of oil in the pastry and them not brushing the oil the items before streaming.

            Have you tried Lin Heung at Central?

            1. re: Sher.eats

              Not yet. It is on my list thanks to its inclusion on 'No Reservations".
              Thanks for the stickiness explanation.