Adam Wong, Forum

“I think Lin Heung Kui has real Hong Kong flavour. The har gao and siu mai are well made. The siu mai aren’t too big and the har gao is made fresh with bamboo in it. This is traditional dim sum. Then there’s the char siu bao, big chicken buns, lor mai gai (glutinous rice and chicken in lotus leaves), quail egg siu mai, beef balls, chicken feet and spare ribs in black bean sauce. These make Lin Heung Kui a must-visit for traditional dim sum and I really like them all.”

ArChan Chan, Ho Lee Fook

“Saam Hui Yaat in Sai Ying Pun is my favourite spot for dim sum. I am a supporter of places with a long history. This place has been in business since 1978 and now, the second generation is currently running it. The first time I tasted their har gao and siu mai, I immediately ordered a second serving! That’s how delicious it is. My must-orders include har gao, siu mai and wok-fried noodles.”

Saito Chau, Chinesology

“My favourite dim-sum place is Duen Kee Chinese Restaurant. I like to drive and the Tai Mo Shan route is a must-go whenever I have free time, so Duen Kee is perfect for fuelling up post-drive. Also, in this self-service dim sum restaurant, the atmosphere is cheerfully communal and the interior reflects golden-era Hong Kong. Dim sum is in bamboo baskets and laid out on the steam table or in a heated cabinet. It brings back childhood memories of picking up dim sum baskets when going to yum cha with my family.

I would recommend lo mai gai and their homemade dau fu fa (tofu pudding). You have to head to the large tubs to scoop it up yourself. I also like to order the blanched watercress, sourced from the neighbouring fields, which is the only thing that must be ordered from the server. This dish is [supposedly] the favourite dish of my favourite Hong Kong Actor, Chow Yun-fat.”