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Tim Ho WanvsYung Kee Restaurant
Both Yung Kee Restaurant and Tim Ho Wan are endorsed by professional travelers. On balance, Tim Ho Wan is preferred by most reviewers compared to Yung Kee Restaurant. Tim Ho Wan scores 82 with accolades from 9 reviewers like Michelin Guide, Michelin Guide and Condé Nast Traveler.
Tim Ho Wan
Lonely Planet
Travel + Leisure
Gayot
Rough Guide
Fodor's
Condé Nast Traveler
Michelin Guide Michelin Guide Michelin Guide Lonely Planet Show All Reviews
Shop B, C, D on G/F Seaview building No 2-8 Wharf Road, North Point, Hong Kong, China
From $0/night
Lonely Planet Top Choice
"A former Four Seasons dim-sum chef re-creates his magic in the first budget dim sum eatery to receive a Michelin star." Full review
Travel + Leisure "Even if you arrive well before the 10 a.m. opening, the line will already stretch out the door. Persevere: it leads to the city’s lightest barbecued-pork buns and most supple rice-flour rolls." Full review
Gayot16.0
"The cheap prices, modest exterior and informal atmosphere of his first outlet... come in stark contrast with the quality of the food." Full review
Rough Guide "Crowds queue round the block to eat at this apparently insignificant place."
Fodor's "This award-winning eatery serves some of the city’s best dim sum." Full review
Condé Nast Traveler "The world's cheapest Michelin-starred restaurant, Tim Ho Wan serves up some of the finest and best-value dim sum you will ever eat." Full review
Michelin Guide 1 Star
"The atmosphere is typical of a local tea house and hums with general contentment. There are over twenty different dim sum choices, along with a few desserts, and the menu changes each month." Full review
Michelin Guide 0 Stars
"The reason for its popularity is the twenty different kinds of traditional Cantonese dim sum - made by hand with fresh ingredients - and the reasonable prices charged." Full review
Michelin Guide 1 Star
"The 25 different dim sum choices are reasonably priced and carefully prepared. Highlights include steamed shrimp dumpling, baked bun with barbecue pork and steamed beef balls." Full review
Lonely Planet Top Choice
"The quality is consistent – that is to say, great but not gourmet – while the wall of windows and bigger tables makes it a far nicer experience than the original Mong Kok shop." Full review
Yung Kee Restaurant Fodor's
Frommer's
Insight Guides Lonely Planet Travel + Leisure Gayot
DK Eyewitness Rough Guide Frommer's
32-40 Wellington Street, Central, Central, Hong Kong
From $10/night
Fodor's "Close to Hong Kong's famous nightlife and dining district of Lan Kwai Fong, Yung Kee has become a local institution since it first opened shop as a street-food stall in 1942." Full review
Frommer's "Yung Kee started out in 1942 as a small shop selling roast goose, which did so well that it soon expanded into this very successful Cantonese enterprise." Full review
Insight Guides "With its rags-to-riches history spanning more than seven decades, the Yung Kee is truly a Hong Kong institution."
Lonely Planet "The goose roasting in the coal-fired ovens here has been the talk of the town since 1942. Celebrities and other well-to-dos are regular diners." Full review
Travel + Leisure "Founder Kam Shui Fai’s reputation for roasted goose began at his humble street-side food stall before the onset of World War II." Full review
Gayot13.0
"Roast goose is the signature dish, with the hundred-year-old eggs, roast pigeon and crispy prawns with crab roe also rightly well known." Full review
DK Eyewitness "Up there with Luk Yu Tea House, this centrally located, authentic Cantonese restaurant, is a larger, more impersonal, and often more crowded place."
Rough Guide "A Hong Kong institution with a Michelin star, serving classic Cantonese food. Their roast pork and goose are superb, or try the set meals from $360."
Frommer's "Hanging in the front window, roast goose remains the restaurant's best-seller, juicy and tender on the inside and with an irresistible crispy skin...this is a bustling place, with several floors." Full review
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Make a reservation to avoid a long wait.
