Maxim's Palace

Restaurant·Hong KongMentioned by Condé Nast Traveler
Maxim's Palace
Photo: maximschinese.com.hk
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In the coverage1 story

Condé Nast TravelerNov 5, 2025

The Best Hong Kong Dim Sum Restaurants

Dumplings for breakfast, lunch, and dinner

23 things in this story
  • Chau KeeRestaurantserves French toast in three flavors
  • Yat Tung HeenRestaurantMichelin-starred Cantonese cuisine
  • Let’s Yum ChaRestaurantking-sized har gow and quail egg siu mai
  • One Dim SumRestaurantsignature har gow, siu mai, steamed rice rolls
  • Tin Lung HeenRestaurantIberico char siu, top-of-the-world views
  • LockCha Tea HouseRestaurantspecializes in vegetarian dim sum
  • Yan Toh HeenRestaurantbraised whole abalone with crabmeat
  • Seventh SonRestaurantknown for meticulously made Cantonese dishes
  • Yum ChaRestaurantcute dim sum designs, char siu bao
  • Tim Ho WanRestaurantMichelin-starred fast-casual, baked pork buns
  • Sun HingRestaurantself-serve, no-frills, communal
  • Ming CourtRestaurantcreative Cantonese dishes, honey-glazed char siu
  • Man Mo CafeRestaurantunorthodox dim sum with French flavors
  • Lin HeungTrain stationnostalgic dishes like pig's liver siu mai
  • Duen KeeRestaurantrustic, uses age-old recipes
  • Jade GardenRestaurantFinding the discreet entrance to Mott 32—tucked beneath the Standard Chartered Bank Building in Central—is part of the…
  • Mott 32RestaurantPeking duck, Iberico pork char siu
  • Duddell'sFast foodrefined Cantonese cuisine
  • Spring MoonRestaurantAs the Cantonese restaurant at the legendary Peninsula Hong Kong , Spring Moon makes an immediate impression.
  • Kin's KitchenRestaurantAs the elevator doors open onto this fifth-floor restaurant, it will look like many other contemporary neighborhood…
  • Maxim's PalaceRestaurant歡迎閣下使用或/及登記成為美心中菜(下稱“美心”)www.maximschinese.com.hk 網站(下稱“本網站”)的會員。…
  • Luk Yu Tea HouseRestaurantDating back to 1933, Luk Yu Tea House is one of Central’s oldest restaurants and an institution in every sense.
  • Eaton Hong KongHotel
Read the full piece at Condé Nast Traveler →
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