Lin Heung Tea House is Hong Kong's last classic dim sum cart room, reopened in April 2026 at the Tung Ning Building on Des Voeux Road in Sheung Wan after closing its 99-year-old Wellington Street home.
Signature dishes: Lotus seed paste bun, Pork dumplings (siu mai), Chicken and mushroom bun
Must order: Lotus seed paste bun and char siu bao straight off the cart.
Tip: Arrive before 09:00 and grab a cart card; aunties roll past with bamboo steamers you stamp to order.
Address: 249-253 Des Voeux Road Central, Sheung Wan, Hong Kong
For Kee in Sheung Wan is a classic cha chaan teng on the antiques row of Hollywood Road, plating pork chop rice and macaroni in chicken broth since the early 1960s.
Signature: Pork chop with rice, Macaroni with ham in chicken broth, French toast with condensed milk
Order: Pork chop with rice in tomato sauce.
Tip: Arrive before noon for the seasoned pork chop on rice; afternoon service swaps to baked dishes.
Sun Hing in Kennedy Town opens at 03:00 and serves dim sum made by grandmas in a tiled cha chaan teng style room, a Hong Kong cult breakfast for night shift workers and early risers.
Signature: Liu sha bao (custard bun), Cheung fun rice rolls, Steamed pork ribs
Order: Liu sha bao (molten egg yolk custard bun).
Tip: Arrive before 11:30 to avoid the lunch crowd; the liu sha bao runs out by mid morning.
Australia Dairy Company on Parkes Street in Jordan is the canonical cha chaan teng for scrambled eggs and steamed milk pudding, opened in 1970 with a queue out the door from breakfast to lunch.
Signature: Scrambled eggs on buttered toast, Steamed milk pudding, Macaroni in chicken broth
Order: Scrambled eggs on buttered toast and a hot milk steam pudding.
Tip: Order before you sit; the wait staff are famously brusque and the turnover is intentional.
Capital Cafe in Wan Chai is a modern cha chaan teng from 2010 with Canto pop memorabilia on the walls and a famous scrambled egg with black truffle on buttered toast.
Signature: Scrambled egg with black truffle on toast, Hong Kong style milk tea, Pork chop bun
Order: Scrambled egg with black truffle on toast.
Tip: Order the truffle scramble plus a milk tea; that combination is the room's signature.
Tsim Chai Kee on Wellington Street in Central is the Michelin Bib Gourmand noodle shop directly across from Mak's Noodle, serving springy noodles in superior broth since 1998.
Signature: King prawn wonton noodles, Sliced beef noodles, Dace fish ball noodles
Order: King prawn wonton noodles in soup.
Tip: Two toppings is the menu sweet spot: prawn wontons plus sliced beef, in soup with thin noodles.
Tim Ho Wan at IFC Hong Kong Station is the world's most affordable Michelin recognised dim sum, with the puff pastry topped baked pork buns that put the chain on the global map.
Signature: Baked BBQ pork buns, Steamed fresh shrimp dumplings, Pan fried turnip cake
Order: Baked BBQ pork buns and steamed shrimp dumplings.
Tip: Aim for an 11:00 arrival; the queue doubles when offices break for lunch.
For Kee in Sheung Wan is a classic cha chaan teng on the antiques row of Hollywood Road, plating pork chop rice and macaroni in chicken broth since the early 1960s.
Signature: Pork chop with rice, Macaroni with ham in chicken broth, French toast with condensed milk
Order: Pork chop with rice in tomato sauce.
Tip: Arrive before noon for the seasoned pork chop on rice; afternoon service swaps to baked dishes.
