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In food-crazy Hong Kong, once a chef or restaurant builds a reputation (no matter how small the establishment is or even if only for one fabulous dish) the crowds will beat a path to your door to try it. In the Central and Mid-Levels areas, there are several "must do" local restaurants that everyone talks about. In the early morning, have dim sum (yum cha) at frenetic… |
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Lin Heung Lau Tea House (160-164 Wellington Street) where you'll have to jostle with old-timers and pushcart vendors for plates of your favorite har gow (shrimp dumplings) or cheung fun (steamed rice noodle rolls filled with savory ingredients). Established in 1928, this is the way tea houses used to operate - loud, good food if you can get it, and not for the faint of heart. |
