Luk Yu Tea House has been faithfully feeding hungry diners since its opening in 1933. That’s a LONG time. Made famous for its delicious traditional dim sum, distinctive Cantonese cooking and all around Colonial design of the place. Luk Yu gained infamy- when a successful businessman was murdered while dining on the premises on November 30th, 2002! However, the restaurant still gains numerous of hungry diners every single day. I went a while back during lunch- and got a spot upstairs (mostly for the walk in diners). The space is loud, large (seating 400 people) and crowded! Lets get to it! Love me my dim sum (post)!!
Gai Lan, Chinese Kale: I love this stuff. Dip in a bit of hot sauce or oyster sauce- and your good to go!
叉燒, Char Siu, BBQ Pork: This was perfectly crispy- marinaded with a sweet honey like marinade- with just the right amount of lean meat and fat! 🙂
Fresh Shrimp Dumplings: Thin rice paper wrapping enveloping juicy, meaty whole shrimps!
釀豬肝燒賣. Pig Liver cooked in wine over pork shumai. I’m not the biggest fan of pig liver- but I had to say the taste was rich, flavourful and tasty!
Creamy & Sticky Glutinous Rice Wrap. Delicious!!!
Steamed Spare Ribs: This sauce is different from the typical, grey in color and black bean sauce. Its a bit more oily, but very flavourful and tender!
Luk Yu Tea House, Luk Yu Building, 24-26 Stanley Street, Central, Hong Kong: 2523 1970
<3 Always, Jess