When it comes to Causeway Bay (銅鑼灣), most people's first impression is shopping malls and brand-name stores. However, this area is actually one of the most fascinating places for Hong Kong's dim sum culture. As you walk between Times Square and Sogo, you'll discover that traditional tea houses, chain stores, and innovative new shops coexist, forming a unique three-tier ecological structure.
Dim sum in Causeway Bay is unlike Central's focus on financial professionals, nor is it like Mong Kok's purely budget-friendly options. In my view, this area best showcases the present and future of Hong Kong dim sum—traditional dai pai dong (street food stalls) are facing off against Michelin-starred dim sum, with young chefs' creativity and veteran masters' dedication locked in an ongoing battle.
The first tier is traditional human touch.
These tea establishments are typically frequented by local neighborhood regulars. The chefs here have been working for decades, and their techniques for pulling tea and making dim sum remain unchanged. I recommend Fung Ming Restaurant (鳳鳴茶餐廳) located near Gilman Street—its fresh shrimp siu mai (steamed dumplings) is truly different from anywhere else: the shrimp are generously large, the pork-to-fat ratio is perfectly balanced, and one bite tells you the chef has real skill. The beef balls here are hand-made, offering a completely different experience from the machine-produced versions at chain restaurants.
However, do note that the staff at these old establishments are not young—some have been working for thirty or forty years. Their service may not be as fast or standardized as chain restaurants, but this "slowness" is precisely where the warmth of human connection lies. When you ask for their recommendations, they'll genuinely tell you "the lava custard buns (流沙包) turned out really well today"—this kind of direct interaction is something chain stores can never learn.
The second tier is modern chain standardization.
Representatives of this tier include Tsui Wah Tea Restaurant (翠華茶餐廳) and Tai Hing (太興). Their advantage lies in consistent quality—no matter when you visit, the char siu bao (barbecued pork buns) will taste about the same, and the tea-pulling technique for milk tea follows standardized management.
My personal recommendation is Tai Hing Tea Restaurant (誠利大廈分店), which makes excellent sesame rolls—the black sesame is ground smoothly enough, and the sweetness is perfectly controlled. Additionally, their fried rice rolls (炸兩) have crispy bean curd skin and fluffy fried dough sticks, making it an above-average choice in the area.
The third tier is the rise of innovative new concepts.
This tier is an interesting phenomenon unique to Causeway Bay. With the increasing mid-to-high-end consumer traffic around Times Square and Sogo, new-style dim sum shops have emerged, repackaging traditional dim sum or incorporating fusion elements.
I recommend Dim Dim Sum (點點心) located on Yao Wong Street—their truffle siu mai is quite innovative, adding black truffle to traditional siu mai while preserving the original texture and elevating the aroma profile. Another worthy try is Artisan, which takes their xiaolongbao (soup dumplings) quite seriously—the skin thickness is perfectly controlled, and the soup flavor is sufficiently savory.
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【Practical Information】
Transportation:
Exit A of Causeway Bay MTR Station (Island Line) directly connects to Times Square, while Exit B is near Sogo and the Gilman Street area. Essentially all bus routes往返港島 (to and from Hong Kong Island) pass through Causeway Bay, so no complex transfers are needed.
Recommended Budget Ranges:
- Traditional Tea Establishments: Per person (priced by head), average HK$40-60, you'll eat until you're stuffed
- Chain Restaurants: HK$60-100 per person, consistent quality
- Innovative New Shops: HK$80-150 per person, winning through creativity
Operating Hours:
Most traditional tea establishments open at 6 AM and close around 3 PM; evening-only spots open later. Chain restaurants typically operate from 7 AM to 11 PM. New-style shops have more flexible hours—it's best to call ahead to confirm.
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【Travel Tips】
First, dim sum in Causeway Bay is not as concentrated as in other districts—it mainly scatters across three main streets: Gilman Street (記利佐治街), Percival Street (波斯富街), and Yao Wong Street (耀華街). If you have limited time but want to try multiple places, I recommend focusing on the Gilman Street area, which has the most options.
Second, the best quality is found in the early morning and afternoon sessions—dim sum made in the morning is typically the freshest, while afternoon batches may be reheated. However, this is relative; some veteran chefs would say "the lava custard buns made in the afternoon are truly the best," so it's best to ask the staff directly.
Third, avoid Sunday lunch—Causeway Bay is extremely crowded on Sundays, and waiting times can easily exceed your actual dining time. If you really want to try, I recommend arriving before 9 AM or going after 2 PM.
Fourth, remember to bring your Octopus card (八達通)—most shops here accept Octopus payments, so you don't need to worry about having exact change.
Fifth, if you want to experience the "real Causeway Bay," don't just head to the food courts in shopping malls—those selections aren't much different from malls in other districts. The truly interesting things are all in the small shops outside the malls. Walk a little further, cross the street, and you'll discover another world.
Dim sum in Causeway Bay is actually a microcosm of Hong Kong: tradition and modernity are colliding, old and new coexist, and each small shop reflects the changes in this society. Next time you visit Causeway Bay, please don't just focus on shopping malls—give some time to the small shops on the street. You might find something truly rewarding.
