Luk Yu Tea House
Chinese tea house · Soho ·
Vintage Chinese tea house serving traditional dim sum and Cantonese classics
Vintage Chinese tea house serving traditional dim sum and Cantonese classics
"Dating back to 1933 and one of Central’s institutions, Luk Yu Tea House exudes vintage charm—sturdy teak furniture, stained-glass windows, and crisp white tablecloths—making dim sum feel like an art form; at lunch expect bamboo baskets of steamed beef balls and tofu sheets, char siu bao, har gow, and fried prawns on toast, while dinner brings classics like sweet-and-sour pork, wok-fried beef noodles, baked garoupa, and tender pork ribs." - Kate Springer, Janice Leung Hayes
"Large numbers of both regulars and tourists come to Luk Yu Tea House for the traditionally prepared and flavoursome dim sum, and its three floors fill up quickly. The animated atmosphere and subtle colonial decoration are appealing but no one really stays too long; the serving team in white jackets have seen it all before and go about their work with alacrity. Popular dishes are crispy deep fried chicken and fried noodles with sliced beef." - Michelin Inspector
"A highly traditional Hong Kong tea house recommended for experiencing the oldest tea-house customs and classic dim sum rituals, offering an authentic, old-school yum cha atmosphere." - Jake Emen
"At that time in Hong Kong, this famous tea house served Cantonese noodles sizzled in a pan rather than stir-fried in a wok, adopting the liang mian huang technique favored by Suzhou–Zhejiang tycoons and Shanghainese businessmen who were seen as connoisseurs in the gastronomic world; the approach reflected their taste and influenced how Cantonese fried noodles were made." - Michelin Guide Digital-Hong Kong Macau
"Luk Yu is probably featured in every tourist guidebook ever written, but it’s worth putting up with the fanny packs and condescending service for two things: the gorgeous, meticulously maintained 1930s decor, and the sweet and sour pork. The latter, lest you think it a fabricated Chinatown dish, does in fact have its roots in China. At Luk Yu, the sauce is made the traditional way, with hawthorn, giving the deep‐fried nuggets of pork a deeper, cherry‐like color and a more rounded tartness than the ketchup‐and‐vinegar takeout variety. [$$]" - Janice Leung Hayes