Reached at 7.30am on a Sunday morning (27/2/2011) with a group of 7. We took the MTR to Mongkok and asked our way around to there.The queue has not started yet but by 10am, there was a long line behind us. We got there early as we knew this restaurant had limited seating. This is not a place for family with toddlers due to lack of room and long waits.
Numbers would be given out by 10. 130 numbers for the morning session and 60 for the evening session. A blue piece of paper tapped on the door will be updated with the number being called. A good idea is to grab a piece of menu paper just by the door and write down your dishes prior being granted entry. Knowing Cantonese/ Mandrin is an advantage here as the servers will call your numbers in Cantonese.
Our dishes came almost immediately after we were seated. The har gow was fresh and we all loved the unusual char siew pau and yam leaf lo mai kai. The carrot cake, steamed Malay cake and cheong fun are a must try. They had an unusual dim sum which is a beef ball with a sort of tauhu mixed in. Their menu is not extensive but you get be satisfied with every bite. That is probably how they got their Michelin star.
Although there were reviews of rude servers, we found our elderly waitress quite nice and she joked around with us. Also she asked us how was the food and whether do we want more. They cleared the baskets as soon as we finished. We were grateful as the table were quite small and not much elbow room
Do not over order. We ordered 2-3 baskets of the same dish and discovered it is more than enough to feed 7 mouths. We spent an average of HKD55 per head for 8 different kinds of dimsum. After eating, everyone in my group came to the same conclusion, the 3 hours wait was worth every minute.
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