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1.1.14

Loong Toh Yuen 隆濤院


Loong Toh Yuen, hidden in Hullett House, 1881 Heritage, in Tsim Sha Tsui. A re-packaged Chinese-Cantonese restaurant serves traditional Cantonese All-You-Can-Eat Dim Sum Delight during lunch time, 7 days. It really costs some time for me to find this restaurant, to be honest, I just go around over 3 times, trying to locate it by Google Map and myself without disturbing others. Failed, finally, I went across the long dark lane, reached the backyard (quite Beijing old building style, Si-He-Yuan), pointed by restaurant staff by recognizing my searching-something face, and find the door.

Of course, not-easy journey didn't bother my sense on those details. I love the simple design of the whole building, meanwhile decorated with a lot Chinese elements, bamboo, water and peony (or camellia? I'm absolutely not familiar to flowers, anyone pls correct me). Full white painted wall is decorated by only one tiny corner of Chinese painting flower or bamboo bird cage - a little Zen.



Cantonese Yum-Cha must have some tea, the best partner for quite oily Cantonese Dim Sum, to make balance for the tongue and the stomach, and you will have 'never-ending' talk with friends and family. Wanna some special, I find they even serve Herbal Drink/Tea. Such south-China traditional drink is quite rarely offered in Chinese restaurants.

The All-You-Can-Eat Delight menu includes Fried/Baked dishes, Steamed ones, Soup, Rice Rolls, Rice&Noodles and Desserts. Additional dishes are provided by extra order and red/white wines (Mendoza, Argentina) are also offered. Overall, a lot of choices are provided and average quality is quite good, but personally, I think the design of menu focuses more on fried dishes and oily items (even the steamed ones), so after the whole meal, you will feel 'over-load'. 


  • Salmon & Vegetable Spring Rolls

Well-fried to be crispy and light, you can find the super thin layers of spring roll skin, enjoy the crispy sounds when biting it. Deep cooked salmon turns white and tastes soft, but there's not strong flavor of that. 

  • Deep Fried Dumpling Stuffed with Diced Shrimp, Pork, Chicken & Black Fungus

A big mix of different meat is rolled in the glutenous dumpling which tastes slightly sweet. Shrimp, pork and chicken is cut and mix together giving different layers of flavor, like sweet and fresh from seafood, strong and greasy from pork, while black fungus is the only solid ingredient while tasting. 


  • Shrimp Rolls with Thousand Year Old Egg

Full coverage of sesame on the thin and soft roll skin, the texture is softer and looser. Regarding to the thousand year old egg, the flavor is adjusted to be lighter, so it tastes similar to normal shrimp spring roll.


  • Mashed Taro Pastry Stuffed with Roasted Goose, Pork & Mushrooms

Very delicated Dim-Sum has the cute shape and complicated surroundings, which amplifies the crispy taste. Taro is well mashed to be soft and a little dense paired with the strong flavor of roasted goose and pork.  


  • Pork & Fresh Shrimp Dumplings with Black Bean Sauce

I appreciate those transparent egg skin rolling up pork mixed with shrimp stuff, and that fresh shrimp on the top, while black bean sauce is not performed outstanding as expectation.


  • Pork Liver Dumplings

Another old-traditional dim sum rarely served nowadays. Of course someone won't take it as pork liver. Liver seems never leave my life since my baby time, (My mother just feeds me by liver congee.) and I am absolutely addicted to it. Liver is well-cooked to keep the soft texture. 


  • Pork Spare Ribs in Spicy Black Bean Sauce

Different from normal version with black bean sauce, this one is a little Si-Chuan spicy flavor. The meat tastes soft without doubt and absorb the sauce well, so for those cannot eat spicy foods, this might be a little challenge. 


  • Fried Rice with Barbecue Pork & Sweet Corn

Served by bowl, quite normal Chinese fried rice with simple combination. It is handled to be dry enough so that rice and other ingredients won't stick together.


  • Braised E-Fu Noodle with Mushrooms & Chives

Oily in both presentation and taste, while braised E-Fu noodle has good elasticity in texture and well braised and flavored with black sauce in average. 


  • Golden Egg Twist Served with Syrup

I fall in love with golden egg twist since my first time to have it without knowing its name in Cantonese. Unluckily, it is not widely served among Chinese restaurants. You can imagine how excited I was at that time I saw it on the menu paper. Rich fragrance of egg, puffy but a little crispy texture, dip with just a little honey-sweet syrup, yummmmmmy!


  • Deep Fried Water Chestnut Cake

Thin coverage of fried flour on the water chestnut, of course some sugar already mixed into the flour when making it. Good side, it's not over-sweet and taste moisture and soft; bad side, too oily again...


Summary, whatever dining environment and service, or the quality of foods, are well trained and presented. Some old-traditional dim sum items are introduced is worthy to recommend. Except too oily, I won't have too negative comments on it. While for the price, it is better to go in weekdays, but even price for weekends is still acceptable, for the dim sum 'buffet'.


All-You-Can-Eat Delight Info:

Mondays - Fridays    
12nn till 2pm
Adult HK$190
Child HK$ 160

Saturdays, Sundays & Public Holidays
11am till 1.15pm; 1.30pm till 4pm
Adult HK$230
Child HK$160
* Child aged 3-12 years
* Dine-in Only
* 10% service charge






Loong Toh Yuen
G/F Hullett House, 1881 Heritage, 2A Canton Road, Tsim Sha Tsui, Kowloon, Hong Kong
Tel. 3988 0107
Email. loongtahyuen@hulletthouse.com

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