Hong Kong Restaurants Preserve Classic Dim Sum While Adapting Summer Menus

Hong Kong restaurants reported steady weekend bookings for dim sum on July 12 2026 even as regional weather disruptions affected travel plans.

Typhoon Bavi made landfall on the mainland and prompted evacuations of nearly two million people in affected provinces, which kept more local residents dining within the city instead of crossing the border. This shift increased foot traffic at established dim sum venues in Central and Kowloon districts where families gather for weekend meals.

Venues drawing consistent crowds

Tim Ho Wan on Nathan Road in Mong Kok continues to serve its signature char siu bao at HK$48 per order with tables turning over every 45 minutes during peak hours. Lin Heung Tea House on Wellington Street in Sheung Wan maintains its traditional pushcart service that has operated without interruption since the 1920s and still attracts queues before 10am on Sundays.

A 2025 Hong Kong Tourism Board report recorded an average spend of HK$185 per person for a dim sum meal across 120 surveyed outlets, reflecting an 8 percent rise in ingredient costs compared with 2024 figures. The same study noted that 62 percent of respondents chose spots within walking distance of MTR stations to avoid taxi surcharges during busy periods.

Call ahead for reservations at least 48 hours in advance for parties of four or more, particularly on Saturday and Sunday mornings when most kitchens open at 7am and close by 3pm.