The century-old restaurant is resurrected | Push cart dim sum to show the true taste of old Hong Kong!

Time goes back a hundred years - the flower-coded price tag, the lady pushing the steaming dim sum cart interspersed between the tables, and the old man holding a jug of ginseng oolong. This restaurant opened in 1909. It started with Tan Ching-po, the "king of teahouses" in the late Qing Dynasty. It was once a legend in Wellington Street in Central, but later transformed into a Lotus House, and now it has been reborn against the market! It recently reopened in Mong Kok. The nostalgic decoration is full of retro vibes, just like the lively scene of a teahouse in the 1980s! The trial period was already crowded, and waiting for a seat had to be mentally prepared. After the trial, I could only say: "Nostalgia is not a gimmick, it's true. Hands are better than flying".

Small dishes tried steamed can not forget the fish, Malaysian river fish king, eat windmill fruit big so with fruity flavor. The fish meat is steamed just cooked cleanly ╴ fruity aroma, the fish meat is tender and sweet, the entrance really has a sweetness like honeydew melon! However, there are many fish spines, to eat slowly, tried really "can not forget" ~

The barbecue master is a former Duty Free Club hottie. Honey char siu definitely needs an encore! Semi-fat and lean plum head, burnt-rimmed honey crispy shell, the flesh is so loose that it looks like eating wagyu beef, and has a faint charcoal aroma. Next to the nostalgic golden chicken (chicken liver + ice meat + barbecued pork three layers) is so evil, the liver is rich and fragrant, only old-fashioned restaurants are willing to spend time making it.

I saw the lady pushing the cart and shouting "Shrimp dumplings and siu-mai~". The dim sum is all handmade, no pre-made goods. Fresh pork liver siu-mai is a god-class nostalgic product. The pork liver is thick and not tough. The siu-mai meat filling is mixed with a little horseradish, which is refreshing and not greasy. However, the skin of the shrimp dumplings is slightly thicker. The person in charge said that the old master insists on using traditional bamboo-pressed skin instead of machine-made thin skin. "That's how it used to be". Hmm, sentiment rescue ~ but dinner dim sum are all $ 42, young people may find expensive. Eric, the person in charge, said, "The old masters who were hired are all 60+. They are willing to go out because they don't want to lose their craftsmanship." Hearing this, he suddenly felt that the plate of char siu was heavy.

Summary: Is it worth buying?
If you are looking for efficient check-in and likes, this may not be right for you, and you will miss orders when you are busy; but if you want to experience the real Hong Kong-style restaurant culture, watch the lady pushing the cart, drink strong tea and eat a piece of Malay cake, this is a time machine. The whole restaurant is 100% made in Hong Kong. The passion and craftsmanship of the master and sister are a living fossil of Hong Kong's food culture! Environment and service full marks, $200-400 per person, good value for money.

This restaurant not only sells dim sum, but also sells feelings. It's not just a meal, it's a time travel. “How do you balance tradition and survival?” The man replied with action: It’s rather slow, it’s true. When I left the venue, I looked at the last cage of glutinous rice chicken on the dim sum car and thought: I hope this car doesn't reach the finish line so soon.

The message area has the address and menu ❤️

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Post by 美食旅人|味蕾冒險|生活儀式感 | Oct 13, 2025