This is one of the few dim sum restaurants where they still serve the dim sum using push carts on trolleys. The owner is also famous as one of the original Four Heavenly Kings who invented the Chinese New Year dish Loh Hei.

The queues to get a table, especially on weekends, was legendary. The restaurant being in 7th Floor, you’d encounter snaking queue outside the restaurant, winding down the stairwell until 4th floor! But with COVID, we did not have to queue at all.

The food standard is still the same. Especially recommend their Pork and Century Egg Congee and Egg Tarts.

I pray this old institution survives COVID lockdowns and all these measures designed to prevent the pandemic from spreading. As Iong as they stay open, I will continue to patronise. Already been eating here for 38 years, why stop now?