Lin Heung Teahouse is one of those old-school dim sum places where trolley-carts still rule the roost. 90 years old this year, and still outrageously popular. Try to avoid peak breakfast hours (7am-9am) when folks jostle for their food - trolley-carts emerging from the kitchen will be assailed from all sides by seemingly starving and very aggressive diners.
- Dai bao (“big bun”, with the requisite pork, chicken, scallions, Chinese waxed sausage, hard-boiled egg & other goodies in the filling, with nice fragrance/aroma from the Shaoxing wine, ginger juice, soy sauce marinade.) - very tasty here, though I had a better one in Ipoh’s Foh San.
- “Cheung fun” (shrimp-filled, in a more traditional, thicker noodle roll)
- Chiuchow-style steamed dumplings, with chopped jicama, chives and shrimp filling.
- Steamed pork, shitake mushroom and fish-maw - this was so good, we ordered seconds. Definitely worth a trip to Lin Heung just for this:
- Thousand-layer steamed cake - one of my fave Chinese cakes since I was a young kid: layered with custard & salted duck’s eggyolk.
Address: Lin Heung Tea House, Tsang Chiu Ho Building, 160 Wellington St, Sheung Wan, Hong Kong. Tel: +852 2544 4556.