Revisiting Hong Kong's Most Famous Dim Sum Parlour LIN HEUNG TEA HOUSE | dong xi chronicles

Layers. I love that. Just stacks of food. I came to Hong Kong circa about 2014 for the first time. And I actually live very close, just up the road from Soho. So I will explore this area obviously at the beginning the most. This is the first time that my name is on the show. Actually, no. It's not the first time. It's super popular. It's been on many different vlogs for good reasons. Let's check it out. I'm not saying that the good reasons are because the food is good. One of the good reasons is just the vibe. That's already a good reason. One minute, one minute. So, maybe you go order? I order. She's gonna snatch whatever is on the card. So you have different categories of dim sum. So this is small plate. This is xiao pan. Xiao dian. So, small plate, medium and a big. There was 10. Accordingly, how many did you take of those little baskets? Let's rub it. Go for it. Whenever you visit a dim sum shop, you have to have xiao jiao, ha gao and xiao mai. That's obligatory. Niu bao ye. Beef tripe. Wugok. There. Okay. Bring it over to the table. So actually, it's a little bit different than I remember. Because it used to be... This card right now is kind of fixed. It used to be going all around this restaurant. And you were just like... Give me two of those. Give me one of those. Right now, you really just have to go to the actual stand. So, a little bit different. Hello. Wugok. Okay. Thank you. Okay. I mean, we're coming close to the Chinese New Year, I think. Thank you. Alright. So yeah, now it's more like a treasure hunt. You just go to each of the stations and just pick your favorites, I guess. What's up? Wugok. It is my favorite. I don't think I've ever had it here, so I'm happy to try. Your favorite. Okay, let's hunt for the feng shuai and chang fen. Chang fen? Beef. There are so many varieties, though. You can see this tofu roll wrapped around spam. Some new school stuff. Okay. Yeah? I'll get some Worcestershire sauce for my wugok. I'll be right back. Moisty. Worcestershire sauce? No? Maybe I'm not pronouncing it the right way. I think so. That's okay. And all of those. Anyways, we got all the classics that I usually order. Beef tripe, shrimp dumpling, xiaomai, so the shrimp pork, shiitake mushroom, a little bit of a prawn or crab roll on top. Chicken feet. Tiger skin chicken feet. Radish cake, obviously. And a beef chang fen. All looks pretty awesome. Give it a whirl. Classics. Gerald is eating with chili oil. Actually, better than I remember. I mean, maybe the wrapping is not the most meticulous, but the flavor is good. Alright, I'm going for my favorite. I love wugok. So, that's a taro one. Usually it's with some pork and chow chai with the chives. It's mostly taro. Probably not the best rendition of this dim sum that I've ever had, but I'll eat it. It's very strange because normally this dumpling, you have this shuddery, lacy, crispy stuff going all around. And then you bite into this, and you have like super nice and soft taro dumpling. Whereas this one, it has this lacy, and then you bite, and there is like a thick skin. Very something that I definitely did not expect. Shrimp. That looks rich. Hmm. So, normally when I get this right, it's usually in a curry seasoning. This one is just like a sweet and lightly spicy. Might be... The chicken feet seasoning? No, no, no. The beef tripe. I'm just saying the seasoning is the same. Oh, is it? Or maybe similar. Let me have a look. Chicken feet. Bak Kut Teh chicken feet. Yeah. Kind of very much alike. Lobo Gao. How's the texture? It's soft. I think it's good. It's actually crisped up very well. I don't feel that much chunks of the turnip that I really like. It's more soft. Looks like a little bit more maybe of the starches. Alright. So, I'm actually curious. Beef Shumai. Also one of my favorites. I really love the steamed pork ribs with the black bean sauce. I'm really curious. Okay. Beef Shumai. It's like... I think it's a little bit like the filling as well for the steamed beef balls. With some chen pi. Looks like the meat has been, I think, seasoned and cooked for a little bit. It's still red. So, pretty cured. Very soft though. I would normally expect a little bit more bouncy texture. Probably I would not guess it's a beef. Honestly, it could be anything. For the texture, you get a little bit of water chestnut. And it's like this lemony, a little bit like salted lemon, but maybe it can be also the lemon leaf flavor. Interesting. That's all I can say. Interesting. Like what? Very garlicky. So, the idea of the pork ribs are really tender falling off the bone. But with still a little bit of bite, a little bit of crunch. They are washed for a very long time in water to turn as white as possible. And then absorb all the seasoning. And chen pi. I love chen pi. Again, I'm not a dim sum expert. But the classic ones are still good. The rest is whatever you like to enjoy. But I think come here more for the vibe. I lived in Hong Kong a total of around 4 years. So, I got my little spots here and there where I like to go for dim sum. Probably a little bit more low-key. Some more low-key, maybe some a little bit more popular among the industry where I usually go. I think again for the vibe. This is the place to… If you want to experience something that might soon disappear, you should come over here. Now for the real reaction. No, actually better than I remember it.