Classic dim sum experience
Overview: Enjoy an authentic Hong Kong dim sum journey across three of the city's best neighbourhoods — Central (Hong Kong Island), Tsim Sha Tsui (TST) and Mong Kok (Kowloon). Taste traditional carts and modern teahouse innovations, learn tea-pairing, and experience local dining etiquette.
Why this is special: Dim sum is a cornerstone of Cantonese culinary culture. This experience mixes classic family-run tea houses, bustling cha chaan tengs, and refined modern dim sum restaurants to show the range of flavours, textures and service styles.
Location
Citywide: Central, Tsim Sha Tsui (TST), Mong Kok, Hong Kong, Hong Kong SAR
Duration
2–4 hours (per neighbourhood) — half-day focused tour, or 4–6+ hours to visit all three districts in one day
Best Time to Visit
Morning to early afternoon (typically 09:00–14:00) when dim sum is freshest. Weekdays are less crowded than weekends; for the liveliest local atmosphere visit on a weekend morning.
Pricing
Typical cost per person: HKD 150–400 (depends on number of dishes shared, tea and any extras). Group or private guided tours with tastings typically run HKD 400–900 per person.
Activity Type
Coordinates
Highlights
Classic steamed har gow (shrimp dumpling) and siu mai (pork & shrimp open dumpling)
Crispy char siu (barbecue pork) buns and custard tarts
Traditional tea service and tea-pairing tips (Pu'er, Oolong, Chrysanthemum)
Cart service at older teahouses and modern plated dim sum at contemporary venues
Hidden local favourites: radish cake, turnip puffs, rice noodle rolls (cheung fun)
Compare regional variations across Central, TST and Mong Kok — from upscale to street-style
Itinerary
Meet at a central location (e.g., MTR station exit). Brief introduction to Cantonese dim sum culture and tour plan.
Guide will review dietary preferences and allergies; confirm walking pace and any reserved tables.
First stop — classic teahouse in Central: sample steamed favourites (har gow, siu mai), cheung fun and tea.
Learn tea-pouring etiquette and how to use the order sheet or cart system.
Second stop — Tsim Sha Tsui: mix of traditional and modern dim sum; try baked BBQ pork buns and egg custard tarts.
Opportunity to taste Cantonese-style congee and other local breakfast snacks.
Third stop — Mong Kok: street-style snacks and small restaurants offering local favourites like turnip cake and pan-fried dumplings.
Explore nearby streets for dessert options (eg. mango pudding, sweet soup).
Wrap-up: recap favourite dishes, tips for ordering on your own and recommendations for further dining in Hong Kong.
Option to return to a favourite stop or continue exploring independently.
Safety Requirements
Declare any food allergies or strong dietary restrictions before the tour begins.
Be mindful of hot steam and plates — dim sum is often served very hot.
Crowded venues in Mong Kok can be tight; keep personal belongings close and watch for pickpockets.
If you have mobility issues, request a private or modified itinerary — some traditional venues have stairs and limited seating.
Follow local COVID-19 guidance (masking/testing) if still applicable at time of travel.
Tips
Must-try: Har gow, siu mai, cheung fun, char siu bao and egg custard tart.
Ordering: In modern restaurants you’ll use an order sheet or tablet; in older places, watch the cart service and signal the server when you want a dish.
Etiquette: Don’t stick chopsticks upright in rice; pour tea for others first; say “mm goi” (thank you) when receiving service.
Tipping: Not obligatory; a small tip or rounding up is appreciated in more tourist-oriented spots. Some restaurants include a service charge — check your bill.
Portioning: Dim sum plates are small and made for sharing — order several different dishes among your group.
Reservations: For popular teahouses and weekend brunches, book ahead. Walk-ins work for smaller local tables but expect queues.
Payment: Cash and Octopus/credit cards are widely accepted, but small neighbourhood stalls may prefer cash.
Best seating: Ask for a seat near natural light or an aisle — you’ll see carts and kitchen views better and avoid cramped corners.
Vegetarian/vegan: Options exist but are limited; inform the guide/restaurant in advance so substitutions can be arranged.
