Luk Yu Tea House holds a special place in my memories of eating out in Hong Kong. It was the first restaurant which I actually remembered eating at whilst on a family vacation in Hong Kong more than 45 years ago. My memory of Luk Yu was how grand it looked, but more indelibly its large brass spittoons: there was one beneath each table - and an elderly lady at the table right next to ours was making liberal (and loud) use of hers throughout lunch, to my shock at the time. I remembered my Mum telling me not to stare at the cackling lady.
Even up to the 90s, Luk Yu still maintained their brass spittoons. The establishment loved maintaining its tradition and old-world atmosphere, and even its dim sum offerings were more rustic, reminiscent of the type we had in the 60s & 70s, rather than the more refined, delicate ones more in vogue at places like Lung King Heen these days.
Our breakfast last Saturday consisted of:
- Char siu-bao (below average, unfortunately - the char-siu filling was bland)
- Dai-bao (not very good - avoid this. The steamed dough was dry-ish)
- Char siu-sou
- Baked curried pastries (way too bland - the curry was way too mild for me)
- Wanton dumplings in soup
Only *one* dim sum item impressed me - the steamed minced shrimp-pork dumplings topped with slivers of pig liver. The dumplings were moistened with an intense shrimp-flavoured sauce. It was really good, so much so that we ordered seconds.
Luk Yu Tea House
24-26 Stanley Street
Tel:+852 2523 5464