Lin Heung Kui

The sibling to 蓮香樓, which is not far away, I believe they are owned by the same family. This one is the newer one. It’s obvious in the way you get the food — little carts that actually get to you before the food runs out — and the younger clientele.
Some of the classics from the other place is missing here, but there are others that are good. I liked the beef balls and the spare ribs, and the cheung fun (rice rolls) wasn’t shabby either, but I was rather disappointed by some of the fried goods.
All-​in-​all, it’s a decent dim sum place, if you don’t mind the lacking of privacy since you have to sit with others. I do prefer the sibing restaurant as their items are better and more savory, and there isn’t a dish here that is a «must have» unlike many other places. Worth a visit though!

It’s a bit crazy, but definitely authentic and definitely fun. I ended up in the corner, so had to chase down the carts sometimes, but the food was pretty good, and you go here more for the experience.
It was packed at 9 am on a Tuesday morning — I didn’t really understand it, but I soon realized HK operates on a different timetable than the US. Get the baked bao, the cheong fun, and the spare ribs. If you don’t speak Cantonese you might have a bit of a hard time, but if you’ve eaten enough dim sum in your life, you can recognize the dishes.
It’s not «cheap» per se. I think it was $ 160HKD for seven dishes, so it’s not the least expensive place you can eat, but if you’re looking for true Hong Kong dim sum kitchen, this is one of the better places.

Welcome to crazy town!
So this place is bloody mental, but offers the true HK local dining out experience. (I think)
Unilocaled our way here to try some more dim sum. Unfortunately dim sum was only in the afternoon, but we stayed to eat with the locals anyway.
The entrance is more akin to the opening of a night club, you get told which floor to go to (there are several levels that fill up as the night goes on) and you head up in the lift.
We went up to floor two and when we stepped out I thought I had wandered into a movie set. Flashing digital screens with Chinese writing were everywhere and it was rammed with locals eating together we got shown to a table and one guy served us the whole night. I have to say I think he was very worried about us as he hardly left us alone. He also kept recommending western style dishes and it was hard to know what the locals were eating.
We got 4 or 5 dishes and a couple of beers. I have to say I don’t exactly remember what any of them are, it was a mixture of shrimp or chicken dishes with noodles.
Sadly I did not really like any of them either. I did not hate them it was more a case they were just very bland.
So the food TBH was about a 2. The experience in the place was definitely a 4, so I am going to settle for a three star. Just make sure you pick better meals than me. I suggest going for the roast meat as that’s what I noticed the locals were eating on the way out.
Seriously worth a visit if you want to get away from the western sanitised restaurants and want to try something more authentic.

A Michelin recommended restaurant (Bib Gourmand Award). Ok, This is what I’m used to in Hawaii. If you played football or basketball, these skills will come in extremely handy in Lin Heung Kui. Just getting a piece was somewhat of a sport. I thought it was funny that one of the reviews said they are rude and obnoxious to Westerners. Obviously this person hasn’t been to many Chinese Restaurants. lol. They were rude and obnoxious to everyone. They were rude to us, my fiancée who is from there, and the senior citizens that were on our table. My Fiancée’s cousin called it old skool. Yup, felt like it was Hawaii when I was here, maybe worse. I always wondered why did my friend’s wife from Shanghai chase down all of the carts in Happy Day in Kaimuki, Hawaii. Now I know. We waited a long time for all of the carts to come by so I was sent to fight for the food. Yes, I boxed out and I elbowed my way to get the Shumai and Hagow! Droves of people circled around the kitchen doors like sharks waiting for its prey. When I cart came out, it was a frenzy. Was it worth it? yes and I thought it was kind of fun. I thought the shu mai and Hagow were quite tasty. Very fresh. Hawaii tends to put too much MSG. There is a lot less here. So my fiancée thought it wasn’t worth the hassle of getting the food but I thought it was pretty good and I liked the challenge. So if you dont want to be tossed around and a flopper like Lebron James (yeah I said it). Don’t go here. Get ready to battle like its the 1980s Lakers vs Celtics!

Not impressed with this place. Server was rude and laughed at my gf when trying to order food. Unpleasant! We left before we even ate and then the manager chased after me since he thought we didn’t pay. What a joke!

Five stars for an authentic, old school Hong Kong experience and probably closer to three stars for food (but to be fair, we had dim sum at Lung King Heen and The Eight during the same trip).
We took the tips from the previous reviewers and showed up around 8am on Sunday morning. The place was already hopping and we took the elevator up to the quieter third floor, where we scored a small table just for the two of us.
Lesson 1 for gringos: the waiter/​uncle came over with a medium sized bowl of hot tea. Since we had just ordered tea, I tried to use my cup to ladle some out for drinking… BIG NO NO apparently. That bowl of tea is to sanitize your teacups and utensils. He patiently showed us how to dunk our teacups inside and we learned the rest from watching the regulars in action…
Several dim sum ladies came around to the table with carts and we managed to create quite a pile of booty on the table, but I was surprised to see no shrimp dumplings among the lot…
Lesson 2 for gringos: because of the rush for popular goodies, several things never make it to the third floor (like shrimp dumplings and siu mai), so if you want them, you’re gonna have to grab a tray and your order form and take a mini adventure to the second floor madness…
We learned the second lesson to late and had already glutted ourselves, but will keep it in mind for a return visit! Among the things we tried, some favorites included the fried glutinous rice dumplings stuffed with pork, the lotus leaf wrapped chicken glutinous rice, the sesame balls with custard and the brown sugar fluffy cake! Total damage for tea + food coma inducing dim sum breakfast = HKD 160…
PARTING THOUGHT: we lasciviously eyeballed some shrimp dumplings on the way out and they looked prime… Prime and oh so fine…

Great dim sum place in comparison to places like LA and NYC. However I would NOT recommend this place for westerners who care about service and rude wait staff. The staff here have an obnoxious attitude, probably because they know that the dim sum here is pretty darn good.
Recommend getting here early or you might end up waiting for endless hours. This is a LOCAL no frill no bullshit restaurant. Come here for good food and that’s it! Well worth it and I wouldn’t mind coming back again! :)

**ABOVE AVERAGE TRADITIONAL DIM SUM**
Situated on Des Voeux Road, Lin Heung Kui is similar to it’s sibling Lin Heung Tea House in Central, except not as crowded.
AMBIANCE
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Traditional and noisy.
FOOD
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CHEONG FUN
One of my favorite dim sum dishes.
Not salty, fresh and delicious.
RATING: ⁵⁄₅
CHICKEN FEET
Chewy, fatty, and wonderful.
RATING: ⁴⁄₅
LOBAK GOU
Fried and tasted a bit on the sour side.
Not my favorite.
RATING: ³⁄₅
CHAR SIEW PAU
Ooh, I love these. Glorious.
RATING: ⁵⁄₅
SERVICE
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Service was not that great
(heard their other location is worse).
RATING: ³⁄₅
PRO TIPS
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Go straight to the 3^rd floor to avoid a wait on weekends.
RECOMMEND for traditional Cantonese cuisine and dim sum and avoiding the legendary waits at Lin Heung Tea House in Central.

Considered the branch of the famous Lin Heung in Wellington Street central, this place has been sued by the family of the owner of Lin Heung for copyright infringement by using the same trademark of «Lin Heung»; yet actually tracing back the lineage of the family, the respective owners of this 2 restaurants are within the same family. Until recently, the owner of this restaurant (the Sheungwan brach) has bought the wellington street shop altogether has the lawsuit settled.
Since the traditions and the recipes have been passed down within the same family, the difference in the food served is minimal; the only notable difference would be the décor, due to the fact that this building is a lot more modern than the one in Wellington street. Traditional tea pitchers are still used to serve tea; the Sheungwan restaurant is just as popular as the wellington street one, you might have difficulties finding a place to sit in weekends if you come late~
As I have already wrote about the food you get in the restaurant, I shall move on to the food you get out of the restaurant, the pastry and dessert section. Located at the ground floor of the building, Lin Heung also sells traditional cantonese pastry such as century egg puffs (皮蛋酥) and «lo por» cakes (wife cakes, 老婆餅). With decades of practice, there is basically nothing bad you can comment on the pastry, nor can you have anything bad to say about the fillings. Lo por cakes is a local specialty in which winter melon are grated, steamed and mixed with glutinous rice flour to make a chewing interior; it is a must try if you are a fan of traditional pastries.
Again, for restaurants that stands unchanged for 50 more years, you know there must be something good about them. This is yet another example validating such a claim.