The Michelin-selected restaurant has kept the retro style and reduced the traditional dishes, and it is worth enjoying.

Central has no shortage of Michelin-rated restaurants, including some of the most famous establishments in Hong Kong's central business district. However, none has the same level of history and colorful history as Lu Yu Tea House. The Cantonese restaurant has been shining for decades and is known for its exquisite, well-preserved Cantonese classics, including many of the fading traditions that have survived to this day, all under the roof of this three-story private address frequented by the wealthy of the past dynasties , format and representation of visitors.

Established in June 1933, Lu Yu Teahouse opened at its original location at 8 Yonggu Street. As one of the few most famous teahouses remaining today to stand the tide of time, Lu Yu flourished for decades before moving to its current Stanley Street address in 1976. For eight years, the restaurant has stuck to its Cantonese roots in its menu.

Named after the Tang Dynasty poet Lu Yu, who wrote the famous "Tea Classic", which records the history and culture of tea and showcases the countless varieties that were hand-brewed in China at the time. Lu Yu Tea House remains one of the most respected Cantonese restaurants, if not the one with the richest dim sum cultural history.

Entering the restaurant area, you feel like you are in Hong Kong's colonial history, with old wooden furniture, large screens and counters that have been preserved since its opening, as well as precious paintings and calligraphy works by many masters of art, including the revered Zhang Dai-Jian.

Although it is a three-story space, the ground floor is reserved for regulars, while other guests can visit the second and third floors, including the private dining room on each floor. In addition to the exquisite beverages served in the iconic teacups, dim sum remains the crown jewel of Lu Yu Tea House.

Guests can place their order from the selections printed on the special order form, an age-old tradition of changing dim sum flavors weekly. In addition to the standard har gau (crab meat dumplings), siu mai (pork dumplings) and char siu buns, the dim sum selection also includes a huge assortment of baked and fried dim sum made in-house daily. Of note are the sweet desserts, from lard to sticky mochi dumplings, which are often filled with nuts or celebrated with homemade seed paste as part of the tradition.

As the concept of a tea house evolves into modernity, traditional establishments serving tea and simple lunches during the day no longer justify the use of generous space. Instead, Deer Fish remains an iconic place serving some of the most highly regarded Cantonese cuisine in a refined manner. Five signatures you can't miss.

Shrimp Toast
Start your meal with exquisite hospitality. Luk Yu's version uses shrimp as the filling, topped with a butterfly shrimp, beaten well and placed on a thin, square crustless sandwich bread, then deep fried until golden brown. The thick shrimp filling doubles the texture and is best served with the restaurant's homemade sweet and sour sauce.

Double-Boiled Pig’s Lung Soup With Almond
Despite its legendary cult status, pork loin soup is one of the most boring soups out there. The pig lungs are thoroughly cleaned, cut into savoury bites and boiled twice with the finest almond milk in a traditional soup bowl. The offal is very soft with a rich and creamy broth that whets the appetite and warms the body.

Sweet And Sour Pork

Lu Yu's Sweet and Sour Pork is one of the best examples of its kind. Cut pork neck into bite-sized pieces, bread and fry until golden and crispy. The sweet and sour sauce is made with hawthorn. Crispy pork is quickly poured into a hot pan along with marinated baby ginger, green peppers and pineapple and served hot. The sweet and sour sauce adheres perfectly to the crispy outer skin, while the meat is tender and juicy.

Crispy Chicken With Glutinous Rice

Traditional fried crispy chicken with sticky rice filling. Bone the whole chicken, stuff it with sticky rice, and fry it in hot oil until the skin is golden brown. Carved at the table when served, and best shared with a large group, the sticky rice is soft and rich, while the chicken stays juicy on the bird's crisp, crispy skin.

Pin-Yi Noodle Soup With Crabmeat

Another traditional pasta dish kept at Six Fish Shop. The wonton wrappers are deep-fried until crispy, then slowly cooked in a rich broth, allowing the flavors to infuse into the soft petals of the soft noodles, best served with freshly picked crabmeat and seasonal vegetables.

Luk Yu Tea House, G/F - 3/F, 24-26 Stanley Street, Central, Hong Kong