Top 15 Best Dim Sum Restaurants in Hong Kong 2026

The Michelin-starred original that spawned a global franchise remains one of Hong Kong's most extraordinary value-for-money experiences. The baked BBQ pork buns, rice rolls with dried shrimps, and steamed egg cake are made with the same precision as far pricier establishments. Queue time can reach two hours at weekends — arrive at opening. Price per head: HKD 80-150.

A Hong Kong institution since 1966, Maxim's Palace in City Hall is one of the largest and most atmospheric dim sum dining rooms in Asia. Dozens of trolley ladies navigate the vast Art Deco space pushing steamers of har gow, siu mai, and cheung fun to hundreds of diners simultaneously. The spectacle alone is worth coming for. Price per head: HKD 150-250.

Opened in 1926, Lin Heung Tea House is as close to a living museum of old-school yum cha culture as Hong Kong possesses. The cavernous space fills at dawn with elderly regulars who fight over trolleys, share tables with strangers, and sip their tea from old porcelain. The food is traditional and unfussy. No English menu — pointing and curiosity required. Price per head: HKD 80-130.

The legendary Sham Shui Po teahouse opens at 11pm and serves breakfast dim sum to night-shift workers and insomniacs until noon the following day. The overnight har gow and pineapple buns have acquired near-mythical status among Hong Kong food lovers. A unique and irreplaceable part of the city's culinary identity. Price per head: HKD 70-120.

The Michelin-starred flagship of the Lei Garden chain is the gold standard for upmarket dim sum dining in Central. Chef's trolley-free, made-to-order format ensures everything arrives at peak freshness, and the steamed shrimp dumplings with bamboo shoots and the crispy taro dumplings are particularly memorable. Booking essential. Price per head: HKD 280-450.

A temple of traditional Cantonese fine dining since 1948, Fook Lam Moon is where Hong Kong's old-money families celebrate milestone birthdays and weddings. The dim sum here is classic and superbly executed — the deep-fried taro dumpling and the steamed rice rolls with beef are signature preparations. Michelin-starred. Price per head: HKD 300-600.

The New Territories treasure is worth the MTR journey to Fanling for its exceptional village-style dim sum at prices that feel impossible in 2026 Hong Kong. The preserved egg and pork congee, deep-fried sesame balls, and pan-fried turnip cake are prepared daily from scratch. A favourite of food writers seeking authenticity over ambience. Price per head: HKD 70-110.

Two-Michelin-starred Yan Toh Heen at the InterContinental (now Regent) Hotel combines an extraordinary harbour view with meticulous Cantonese cooking. The dim sum lunch is a masterclass in precision — paper-thin dumpling wrappers, perfectly calibrated fillings, and celadon tableware that makes every dish look like a work of art. Price per head: HKD 450-800.

The flagship Prince Edward branch of this contemporary dim sum specialist is open until 2am, making it a favourite for post-cinema yum cha. The 100-plus item menu is priced far below Michelin territory but delivers quality that often rivals it. The bamboo-steamed shrimp dumplings and crispy squid ink cheung fun are must-orders. Price per head: HKD 80-130.

The Michelin-starred original that spawned a global franchise remains one of Hong Kong's most extraordinary value-for-money experiences. The baked BBQ pork buns, rice rolls with dried shrimps, and steamed egg cake are made with the same precision as far pricier establishments. Queue time can reach two hours at weekends — arrive at opening. Price per head: HKD 80-150.

A Hong Kong institution since 1966, Maxim's Palace in City Hall is one of the largest and most atmospheric dim sum dining rooms in Asia. Dozens of trolley ladies navigate the vast Art Deco space pushing steamers of har gow, siu mai, and cheung fun to hundreds of diners simultaneously. The spectacle alone is worth coming for. Price per head: HKD 150-250.

Opened in 1926, Lin Heung Tea House is as close to a living museum of old-school yum cha culture as Hong Kong possesses. The cavernous space fills at dawn with elderly regulars who fight over trolleys, share tables with strangers, and sip their tea from old porcelain. The food is traditional and unfussy. No English menu — pointing and curiosity required. Price per head: HKD 80-130.

The legendary Sham Shui Po teahouse opens at 11pm and serves breakfast dim sum to night-shift workers and insomniacs until noon the following day. The overnight har gow and pineapple buns have acquired near-mythical status among Hong Kong food lovers. A unique and irreplaceable part of the city's culinary identity. Price per head: HKD 70-120.

The Michelin-starred flagship of the Lei Garden chain is the gold standard for upmarket dim sum dining in Central. Chef's trolley-free, made-to-order format ensures everything arrives at peak freshness, and the steamed shrimp dumplings with bamboo shoots and the crispy taro dumplings are particularly memorable. Booking essential. Price per head: HKD 280-450.

A temple of traditional Cantonese fine dining since 1948, Fook Lam Moon is where Hong Kong's old-money families celebrate milestone birthdays and weddings. The dim sum here is classic and superbly executed — the deep-fried taro dumpling and the steamed rice rolls with beef are signature preparations. Michelin-starred. Price per head: HKD 300-600.

The New Territories treasure is worth the MTR journey to Fanling for its exceptional village-style dim sum at prices that feel impossible in 2026 Hong Kong. The preserved egg and pork congee, deep-fried sesame balls, and pan-fried turnip cake are prepared daily from scratch. A favourite of food writers seeking authenticity over ambience. Price per head: HKD 70-110.

Two-Michelin-starred Yan Toh Heen at the InterContinental (now Regent) Hotel combines an extraordinary harbour view with meticulous Cantonese cooking. The dim sum lunch is a masterclass in precision — paper-thin dumpling wrappers, perfectly calibrated fillings, and celadon tableware that makes every dish look like a work of art. Price per head: HKD 450-800.

The flagship Prince Edward branch of this contemporary dim sum specialist is open until 2am, making it a favourite for post-cinema yum cha. The 100-plus item menu is priced far below Michelin territory but delivers quality that often rivals it. The bamboo-steamed shrimp dumplings and crispy squid ink cheung fun are must-orders. Price per head: HKD 80-130.