Thank you Sam & Vienne for another fun-filled nostalgia trip. I emigrated from HK in '74, five years before this London Restaurant even came into existence; I will always have a soft spot for dim sum push-cart service. Back in the day, before the stamping system became the norm, the waiting staff would just come to your table at the end of the meal and count up all the empty steamers and plates, then calculate the bill by shorthand or using their head. My Mom had a wily friend who used to carry an oversized shopping bag with her and stuff empties into it to reduce the size of the tab. Additionally, being friendly with the cart ladies also had its benefits. The fish-head item is definitely a rare, "old-school" find. Have not seen that dim sum dish since I was a child! 😊
Haha that is amazing to know, thanks for sharing that, John. Glad this video brought back memories, and although I can't condone your mum's wily friend's behaviour, it definitely makes me smile somehow!
Thank you Sam! Wonderful memories of classic traditional dishes that many places don't serve anymore. So sorry they didn't have those delicious quail egg siu mais for you. Looking forward to your next foodie experience.
Thank you Sandy! Really glad this video brought back some warm memories for you - it really is a special place! Hunting down the quail egg siu mai gives me an excuse to come back here again soon 😉
Haha all in a days work being the annoying foreigner who asks the same thing multiple times with a (probably) very dodgy accent 😂 Glad you enjoyed the video, and thanks for the kind words!
A rare glimpse of your lovely wife is like scoring a quail egg siu mai, Sam!! 🤩 Another fun, informative, and nostalgic video. I applaud your focus on traditional HK food experiences and trying to keep them alive for the next generation! And congrats on your new "dumpling"...no doubt the sweetest of any you'll ever try!❤
5:33 Sam, nice vid! Normally the dimsum trolley with glass doors is for “deep fried” stuff, rice pudding, egg tarts…. SiuMai stored in bamboo cage. 💪🏻 Love your vids, please keep on.
I live on HK Island but go to London Restaurant with friends and family very often. The dimsum quality may not be the best but we love the vibes, the push carts, the big dinning halls, the noise … Nostalgic HK yum cha atmosphere. ❤ Thank you for making the video! Safe travels and bon appetit!
Thanks for featuring this place. My late uncle brought me there for yum cha in '81 and he said I polsihed off 16 all by myself (I was 12 years old that time). I haven't been back since because each year I visit, he brought me to new places to eat and I have always appreciated the love and the care he had for me. He passed away more than ten years ago and I still think of him.
Haha 16 is a lot to polish off for anyone, let alone a 12 year old, so well done! I'm glad this video brought back some memories of childhood, and your uncle.
Glad the video brought back memories... it really is so old fashioned and authentic in there, the feelings of yesteryear are quite intense in the best possible way!
@@HongKongHoods Sam - your Chinese is much improved! I’ve been there 25 yrs ago. My dads best friend lived around the corner. I miss all the food in Mong kok. I need to visit soon!
The chicken thigh dim sum looked tempting. Never heard of the quail egg one. So many different choices, but they are all tasty. Enjoyed the visit to the dim sum restaurant. Very local so nice. Thanks for the video.
Your video just recalled my childhood memory that the dim sum carts travelled around the restaurant, and one special cart was used to fry the stuffed veggie, rice roll and more. I didn’t know London Restaurant still does the traditional way and I better try it one day soon. Thank you for your great work 😊
Thats great to know that this video brought back so many good memories for you. I definitely recommend getting to London Restaurant if you can, it is still bery much alive and kicking!
Great, pinned for the visit! Not the first watched video ;) My friend convinced me to adda HK layover in our asia trip and it is an exciting location; Food wise it seems much safer than other areas of SE Asia where unfortunately it is better to not venture food wise due to illness risks. I do wish I could have experienced the 90s British Hong Kong, beginning with the Kai Tak approach
Ah Sunday afternoon in the UK watching Sam eats it, eating food in my favourite city! As it happens I'm staying in Mongkok on my next trip to Hong Kong, so guess where I'm visiting for dinner? Thank you Sam for once again making me feel hungry! And congratulations to you both on your little dumpling.
Thanks as always Andrew, hope you enjoyed it! That’s great that you’re staying in MK, a great area - and I’m sure you’ll love it at London! Thanks for the kind words and well wishes 🙏💪
Love your shows Sam.Ty. Been just over 35 years since i was in Hong Kong. I was an RAF brat. Went to school in Kowloon. Saint Georges school. But i lived in Sek Kong in the new territories. I was taken to my first Dim Sum in Yuen Long. No idea what the place was called or where in Yuen Long it was. But i know it was noisey, Very very busy and alot of fun. Scary as well as i was only 13. I will never forget it. My stand out dish was sticky rice in what i know now as a lotus leaf. Could you possibly take some trips to places by Yuen Long and Kam Tim. I remember alot of places to eat around there. Again great vid and ty. Good health and good luck Sam.
Thanks for sharing your experience in HK, it sounds like you lived some formative years here! Really glad you're enjoying our channel, and hope through the videos we're helping you relive some memories of that time. I bet Yuen Long was very different back then! I like it there and Kam Tin, and it's definitely somewhere we would consider checking out for a video!
Hong Kong is not what it used to be. It’s very sad. I heard the neon signs are now restricted and being taken down. Not all but most. Happy to see a video from you. Have a great Sunday!
I mean nowhere is the same as it used to be. Time passes and change is inevitable, we have to embrace it, remember the past but look forward to the future and enjoy the present.
Thanks for watching, and yes, it is true that Hong Kong isn't the same as what it used to be. I hear there are justifiable reasons for neon disappearing (expensive to run compared to LED counterparts, mainly), but it is still a shame that this part of old HK is disappearing!
@@jamessmith1652a healthy rubric in general even if simplistically twee, but it must be recognised that not all change is for the better and to be celebrated.
Why not come and see for yourself. Neon lights are a major source of light pollution amongst other issues. Nothing stays the same but change isn't all 'sad'.
Another great video Sam! I love that you will try and eat anything and EVERYTHING, even fish head, LOL! You really know what to say to the dim sum ladies to make them love you, hahaha! We visit Hong Kong from New York every few years but we've never tried this old-style dim sum place. We will definitely give this place a try during our next visit just based on your video.
Thank you! Yes, I really do try (cold chicken feet is the only thing I just cannot do haha) Definitely recommend this place, the dim sum trolley ladies are so nice and make you feel very welcome!
@@HongKongHoods Thank you for responding. If you don't try the cold chicken feet, you definitely don't know what you are missing, they are delicious! 😁
12:35 I think she speaks Mandarin to you because you have been asking for quail egg siu mai in Mandarin. In Cantonese, quail is pronounced as am1 ceon1 , not Ānchún. 17:24 Jyu Cheung Fun is actually rice noodle roll that has no fillings and eat with fish ball and pork skin. The one that you had is called zing1 (steamed) Cheung fun or named after the fillings, e.g char siu cheung, har cheung. And we usually skip the word fun when we call it.
This old school dim sum experience was definitely a good one. And it being a non touristy place is icing on the cake. That old person visiting everyday tells us how much this restaurant is part of local culture. On a lighter note, if Sam needs to be convinced to eating something then tell him it is rare and he is going to take it. And congratulations for Leo Evans. Also for getting sponsorship for the video.
Thank you, Satish, for watching and again leaving a great comment! It was really great here and I’ll be going back as soon as I can! Haha playing the “rare” card always works for me when it comes to food 🤣 Thanks for the kind words 🙏
Another great vid Sam your Canto is improving, noticed your use of m ho yi si! Looks like a very decent locally approved place, not an Insta influencer to be seen! Lovely to see your wife too, if she's not too camera shy maybe more appearances in future, regardless we all appreciate her hard work on this channel. Always wondering where you will visit next - outlying island perhaps?
Thanks for watching and the kind words James, yes a very rare appearance from my wife in this one... let's see if I can persuade her to get on camera more often! As it happens, we are currently editing our first video covering the outlying islands... that's all I can say for now hehehe
I've been to London Restaurant with my cousins families in Mong Kok and we ate dim sum there all the time when we have gathering. Some of them were my favorites when I was small such as four treasure chicken roll he ordered. Tak Hing Yuen restaurant in So Uk where my father live still serve that dish so I don't think is going to extinct any time soon. The only ingredients were extinct that I used to had consisted a piece of char siu and ham, but they replaced with taro. That steamed fish head would have consider as Dai Pai Dong stall. They did minimize to an old classic dim sum dish such as pig trotter with sweet fermented bean curd sauce, pickled pork intestines, mini shredded chicken rice roll, etc. are my most memorable dishes in the old days. As for dim sum cart being utilized, some tables get the advantage and some don't. If tables were closer by the aisle way of the kitchen when the cart came out, people seated there will usually get the fresh, hot, & the best where tables were closer by the opposite aisle way of the kitchen where the cart enter, people seated in that direction will most likely get left over or nothing that they want the most. More often, they don't want to wait for the cart to go to them and would rather approach to the cart themselves to ensure they got what they need. Feel bad that he didn't get his Quail Egg Shiu Mai. In case if Sam don't know, there weren't any assign number for seating in the old days. People have to fight to get a table and the only way they do that is by seating themselves down immediately right after someone leave even the dirty dishes hasn't been collected by the staff and table hasn't been clean yet. And finally, this is first time Sam had his wife in the video and glad to meet her.
Thank you so much for this video, this was our goto restaurant since 1994 when we first visited Hong Kong. The ladies use to run to our children (now 30+) everytime they brought out black sesame pudding. As I am Australian & My husband is Australian born Chinese, I was the only "white" person there and it made for lots of smiles & laughter ALWAYS with the respect shown similar to what you had. I miss this place so much. BTW it's great for steam boat as we did that for a few nights.
2:13 for steamed dim sum..... you said 1 gor (1 individual)..... but you should say 1 lon (1 steam basket).... yat lon har gao, yat lon siu lon bao also for 'traditional' dim sum restaurant, see if they have taro puffs - wu gok, pork rib chicken feet in black bean with rice - pai gwat fung jao fan.....
Excellent Sam for this very interesting video. I really wish this traditional restaurant in Hong Kong can survive longer despite the very poor economy situation overthrew ❤!! All in all, if not your lively and interesting presentation, no-one will notice the smoke coming out from each of the dimsum cages🎉🎉 really yummy dishes !❤😊
Thanks as always Johnson for watching and your great comment! 🤩💪, I’m glad you enjoyed the video- it was truly a pleasure to experience it and eat all that steaming, yummy dim sum! 🥟 🤤
I love quail egg siu mai 🙌 It's always amusing when you find yourself caught by those chatty local aunties, right? 😆😉 Thanks for making these vids...sweet reminder of home watching from the UK. Keep 'em coming!!
Haha yes, they are loud and brash and laugh a lot!... really adds to the atmosphere! Thanks for watching, and glad this brought back some memories for you. More vids on the way soon!
NEVER get Siu lung bau at a dim sum place, this Shanghai specialty should be ordered at Shanghai restaurants or specific siu lung bau places like Din Tai Fung. It should to be juicy and filled with soup , piping hot and fresh out of the steaming device. Not in the process of drying out in those carts. Instead of poking a hole on top, part of the joy is popping it in mouth and having hot soup burst out and mix with the cold vinegar (or soy sauce or a mixture).
Totally agree about never getting Siu Long Bao at a dim sum place. And also you are the only person other than me that seems to think the mouth explosion method is better than sucking the soup out! I have had countless debates with locals, including my wife, who say the proper and only way is to suck out the soup first. I tell them if that’s the objective then what’s the point of having the soup in there in the first place! Might as well just order soup! I prefer to let it cool a bit and then eat the whole thing in one go. Tastes way better to me.
Thanks for watching and for the kind words. The fish head - even though I didn't want it at first - ended up being the highlight dish for me, but I totally get that it's not for everyone!
Hi Sam, I sampled a quails egg siu mai last month when I was visiting HK. Try the Le Vow restaurant near Tai Po. If you go also try the ham Sui gok, it looks amazing. Take care!
Another great video, Sir. And, as always, top marks for making an effort with Cantonese - most of the westerners I met when I lived in HK were too lazy to be bothered.
Wow, I'm just speechless. Nobody knows this place, you must be a genius. For discovering this place. Being a kwai lo, so give yourself a pat on the back 😂 Arigato!!
Haha not quite a genius - my friends initially recommended this place, and from there I researched it, and began to understand how significant a restaurant it is!
Before the cart they used to do with metal big tray of dim sum I remember the cart started in the 80’s but the cart doesn’t go cold they have a heating system on the bottom of the cart to keep the dim sum hot but is nice to see the cart again enjoy your food can’t wait to be back for more great food thank you for the video try and do bit more
You're right, this is true! I remember now they used to carry the dim sum steamers on a big tray strapped around their shoulders like the old cigarette girls. It was not an easy gig!
I am from Canada and is in H.K. for vacation. Have you tried this restaurant 新龍城茶樓 in Ngau Chi Wan Village. MTR Choi Hung Station will get you there. I am Chinese, it’s just that I spent most of my life in Canada. The place is a bit of a dump, but I enjoy the atmosphere. It is scheduled to be torn down next spring. Cheers
Hahaha! Sam, like your wife, I’m a HK girl and my husband is Swiss who speaks your kind of Cantonese. 😂Whenever we’re at London Restaurant, the dimsum ladies say exactly the same thing to us. Love your video … It’s so cheerful and it puts a smile on my face. Travel safe and keep spreading your positive energy. ❤
Haha that’s great to know… I think the staff must get a kick out of Westerners eating there! They were lovely and glad you have the same experience. Thanks for watching, and really glad the vid put a snails on your face!
Thanks for watching and commenting. I'd love to collab with Virginia again. We are in touch... maybe we will be able to make it happen again in the not too distant future!
I've being here back in 2016. I love the trolley carts. I'm too impatient to wait for my food. We have the Trolley in Perth on the weekend. Weekdays is to order. It's hard going by yourself. You can't order much.
1) Loved that you called out that people shouldnt dismiss the food due to its presentation and the problem with the Instagram generation 2) I can tell your local (or married a local) when you quipped "camera eat first" 😂😂😂😂 Love your work as always Sam. Hope you can get out into NT a bit more and shine some light on hidden gems that tourists wouldnt go near
Thanks for watching as always- and glad we’re in agreement about the “camera eats first” thing hehe. As it happens, our next video will be away from the city, so stay tuned 🙏💪❤️
I learnt one was suppose to bite a small hole to create a window whereby one slurps the hot broth first. Then once that's done, you can safely eat the entire dumpling without scalding your mouth. Saw the demonstration from a Shanghai Xiao Long Bao documentary I saw years ago. But then again, anyone is able to enjoy their dumplings however which way they please.
A traditional chicken tie wrap should not have taro it was originally made with a piece of jinhua ham which complements the fish maw. It was also wrapped with a thin slice of chinese yam called wai san which is like salsify instead of a beancurd sheet. To cut costs and time the taro has been substituted. However this traditional version is super rare and only 2-3 dim sum places do it in hk now. Great video as always.
I lived/worked in HK for a number of years. I hade dim sum at so-called high end restaurants as will in street cafes and local shops all over - HK, Kowloon, New Territories. The best I ever had was in Tung Chung on Lantau Island. I now live in the Philippines. This video makes me nostalgic and my mouth is watering..
@@HongKongHoods I can't give you a name but I can give you directions. Get off the MTR, turn right into the plaza and then turn left.It's about a 2 minute walk, tops.There is a Delifrance on the ground-floor. Take the escalator up to the restaurant which is on the first floor. There is also a decent dim sum joint on the first floor in Citygate, the shopping complex, which is right next to the MTR station. If you like authentic Thai food, there is a restaurant, run buy Thais, called Melody Thai, in Wong Kar Wai village, about a 2USD taxi ride away.
Best Food Review Show on YT. Better than Mark Wiens. Don’t ever stop. Love the OTT, British accent, food energy, videography. ✅💪👍 #nojoke #keepatit #bestfoodreviewshow
Ming Court (also in Mong Kok) is much better than London but more expensive, for cheap dim sum you really can’t go wrong Tim Ho Wan. The really expensive fancy dim sum at Luk Yue or Lung king Heen are really fantastic, but do cost an arm and a leg. And there are no shortage of videos from higher end foodie RUclipsrs. Thanks for featuring the lesser and cheaper places with your videos.
I miss hk and the dim sum.. especially the ones pushing the carts around.. in Canada, u check what you want and they bring it to u.. probably most of North America is like this now,,
oh I miss the 4 treasure chicken ties, nobody wants making it due to uber high food costs. for one moment, I thought the London resto had closed down during the pandemics and glad to see it survive :)
Immerse yourself, or study (much more than I do)! I found when I did study that the sentence structure is no problem... it's the tones that I found most difficult
A real guy knows many things of HK. This restaurant is quite good which still has many traditional Cantonese Dim Sum. I’m just interested to know if you like eating chicken feet.
豬腸粉 is a specific kind of 腸粉, which is a plain rice noodles roll without stuffing. It’s called 豬腸=pig intestines 粉=rice noodles, as it looks like the shape of pig intestines.
As soon as u gave me the price, I became disinterested. I mean old school is fine, but there's no justification for the price. I could care less if this restaurant disappeared. Disappear - doing me a favour. Make space for the new. I could go to a restaurant that serves better food, better clean upscale decor & centrally located for the same price. So why go here? Consumers are tired of being a dumping ground for merchant woes.
Here im sat in Manchester UK looking at you eating dim sum, delicious lol. My wife is from HK as well, we moved back to UK in 2022 and miss the HK dim sum and big restaurants feelings.
People always say that staff in Hong Kong are the rudest, but many times they are just a reflection of the customers. If the customers are decent and polite, the staff are polite too, just like what you are witnessing. On the other hand, the rude customers (閪客）get what they deserve, and I am not mad about it.
Get an exclusive Surfshark deal! Enter promo code SamEatsIt to get up to 3 additional months for free at surfshark.deals/SamEatsIt.
ah you got to the cheek LOL.
Thank you Sam & Vienne for another fun-filled nostalgia trip. I emigrated from HK in '74, five years before this London Restaurant even came into existence; I will always have a soft spot for dim sum push-cart service. Back in the day, before the stamping system became the norm, the waiting staff would just come to your table at the end of the meal and count up all the empty steamers and plates, then calculate the bill by shorthand or using their head. My Mom had a wily friend who used to carry an oversized shopping bag with her and stuff empties into it to reduce the size of the tab. Additionally, being friendly with the cart ladies also had its benefits. The fish-head item is definitely a rare, "old-school" find. Have not seen that dim sum dish since I was a child! 😊
Haha that is amazing to know, thanks for sharing that, John. Glad this video brought back memories, and although I can't condone your mum's wily friend's behaviour, it definitely makes me smile somehow!
Thank you Sam! Wonderful memories of classic traditional dishes that many places don't serve anymore. So sorry they didn't have those delicious quail egg siu mais for you. Looking forward to your next foodie experience.
Thank you Sandy! Really glad this video brought back some warm memories for you - it really is a special place! Hunting down the quail egg siu mai gives me an excuse to come back here again soon 😉
8:15 Lol!! Sam getting yelled at by the cart lady for asking about the quail egg siu mai. Love your upbeat demeanor and taking that in stride.
Haha all in a days work being the annoying foreigner who asks the same thing multiple times with a (probably) very dodgy accent 😂 Glad you enjoyed the video, and thanks for the kind words!
Yay, Sam is back!
Love your videos.
Thank you, that means a lot to us!
@@HongKongHoods you’re welcome.
So happy to see another video! Been watching since you started during the pandemic. Can't wait for the next one Sam
A rare glimpse of your lovely wife is like scoring a quail egg siu mai, Sam!! 🤩 Another fun, informative, and nostalgic video. I applaud your focus on traditional HK food experiences and trying to keep them alive for the next generation! And congrats on your new "dumpling"...no doubt the sweetest of any you'll ever try!❤
Thank you Allan, yes a very rare appearance from Vienne there hehe! Appreciate the kind words and well wishes!
5:33 Sam, nice vid!
Normally the dimsum trolley with glass doors is for “deep fried” stuff, rice pudding, egg tarts….
SiuMai stored in bamboo cage. 💪🏻
Love your vids, please keep on.
Thanks for watching, and glad you enjoyed it! Also thanks for pointing that out about the different kinds of dim sum trolleys - very interesting!
Yes thank you for mentioning the glass cases. I loved peering at items inside when I was a kid.
I live on HK Island but go to London Restaurant with friends and family very often. The dimsum quality may not be the best but we love the vibes, the push carts, the big dinning halls, the noise … Nostalgic HK yum cha atmosphere. ❤ Thank you for making the video! Safe travels and bon appetit!
Thanks for sharing- agreed that the atmosphere is brilliant here!
Hi , I would be very interested in your recommendation on what to order in this place. Kind regards from the Netherlands. 😊
Been going here for almost 20 years. Love it
Thanks for featuring this place. My late uncle brought me there for yum cha in '81 and he said I polsihed off 16 all by myself (I was 12 years old that time). I haven't been back since because each year I visit, he brought me to new places to eat and I have always appreciated the love and the care he had for me. He passed away more than ten years ago and I still think of him.
Haha 16 is a lot to polish off for anyone, let alone a 12 year old, so well done! I'm glad this video brought back some memories of childhood, and your uncle.
@@HongKongHoods I was a fat kid before i discovered sports a year or so later. Hahahaha
Gosh, this takes me back, exactly how I remember it, huge floor, dim sum carts and so on! Thank you for making the video.👍
Glad the video brought back memories... it really is so old fashioned and authentic in there, the feelings of yesteryear are quite intense in the best possible way!
@@HongKongHoods Sam - your Chinese is much improved!
I’ve been there 25 yrs ago. My dads best friend lived around the corner. I miss all the food in Mong kok. I need to visit soon!
@@Wasabi9111 Thanks for watching, and hope this brought back good memories!
Thanks Sam, for bring us to the restaurant. I really miss Hong Kong. I miss the noise and crowds on the Hong Kong streets. I love the life and action.
Glad you enjoyed the video, and that our channel allows you to relive your days in Hong Kong!
The chicken thigh dim sum looked tempting. Never heard of the quail egg one. So many different choices, but they are all tasty. Enjoyed the visit to the dim sum restaurant. Very local so nice. Thanks for the video.
Thanks for watching!
Your video just recalled my childhood memory that the dim sum carts travelled around the restaurant, and one special cart was used to fry the stuffed veggie, rice roll and more. I didn’t know London Restaurant still does the traditional way and I better try it one day soon. Thank you for your great work 😊
Thats great to know that this video brought back so many good memories for you. I definitely recommend getting to London Restaurant if you can, it is still bery much alive and kicking!
Great, pinned for the visit! Not the first watched video ;) My friend convinced me to adda HK layover in our asia trip and it is an exciting location; Food wise it seems much safer than other areas of SE Asia where unfortunately it is better to not venture food wise due to illness risks.
I do wish I could have experienced the 90s British Hong Kong, beginning with the Kai Tak approach
Absolutely another beautiful sharing adventure documentary street food travel blog .. million thanks ..
Thanks so much as always for your kind comment. Glad you enjoyed this video!
Thank you Sam for the extra long video. I have watched this twice
Brilliant! Thank you, and hope you enjoyed it!
Ah Sunday afternoon in the UK watching Sam eats it, eating food in my favourite city! As it happens I'm staying in Mongkok on my next trip to Hong Kong, so guess where I'm visiting for dinner? Thank you Sam for once again making me feel hungry! And congratulations to you both on your little dumpling.
Thanks as always Andrew, hope you enjoyed it! That’s great that you’re staying in MK, a great area - and I’m sure you’ll love it at London! Thanks for the kind words and well wishes 🙏💪
Really enjoyed your video, very informative for tourists coming to Hong Kong.
Glad you enjoyed it and hope you find other videos on our channel equally informative :)
Love your shows Sam.Ty. Been just over 35 years since i was in Hong Kong. I was an RAF brat. Went to school in Kowloon. Saint Georges school. But i lived in Sek Kong in the new territories.
I was taken to my first Dim Sum in Yuen Long. No idea what the place was called or where in Yuen Long it was. But i know it was noisey, Very very busy and alot of fun. Scary as well as i was only 13. I will never forget it. My stand out dish was sticky rice in what i know now as a lotus leaf. Could you possibly take some trips to places by Yuen Long and Kam Tim. I remember alot of places to eat around there. Again great vid and ty. Good health and good luck Sam.
Thanks for sharing your experience in HK, it sounds like you lived some formative years here! Really glad you're enjoying our channel, and hope through the videos we're helping you relive some memories of that time. I bet Yuen Long was very different back then! I like it there and Kam Tin, and it's definitely somewhere we would consider checking out for a video!
Hong Kong is not what it used to be. It’s very sad. I heard the neon signs are now restricted and being taken down. Not all but most. Happy to see a video from you. Have a great Sunday!
I mean nowhere is the same as it used to be. Time passes and change is inevitable, we have to embrace it, remember the past but look forward to the future and enjoy the present.
Thanks for watching, and yes, it is true that Hong Kong isn't the same as what it used to be. I hear there are justifiable reasons for neon disappearing (expensive to run compared to LED counterparts, mainly), but it is still a shame that this part of old HK is disappearing!
@@jamessmith1652a healthy rubric in general even if simplistically twee, but it must be recognised that not all change is for the better and to be celebrated.
Yes, it is HK SAR of the PRC now.
No more British HK.
No more colony of the UK.
Ruled by Chinese or other people of HK SAR of the PRC.
Why not come and see for yourself. Neon lights are a major source of light pollution amongst other issues. Nothing stays the same but change isn't all 'sad'.
I loved the dim sum cart ladies' interactions with you. They found your weakness for rare dim sum and ran with it 🤣 They are so cute! ❤
Haha they absolutely did! Great people. Glad you enjoyed watching!
Another great video Sam! I love that you will try and eat anything and EVERYTHING, even fish head, LOL! You really know what to say to the dim sum ladies to make them love you, hahaha! We visit Hong Kong from New York every few years but we've never tried this old-style dim sum place. We will definitely give this place a try during our next visit just based on your video.
Thank you! Yes, I really do try (cold chicken feet is the only thing I just cannot do haha) Definitely recommend this place, the dim sum trolley ladies are so nice and make you feel very welcome!
@@HongKongHoods Thank you for responding. If you don't try the cold chicken feet, you definitely don't know what you are missing, they are delicious! 😁
@@kimchow6918 I haven't tried them for a while... so it may be time to try them again soon!
12:35 I think she speaks Mandarin to you because you have been asking for quail egg siu mai in Mandarin.
In Cantonese, quail is pronounced as am1 ceon1 , not Ānchún.
17:24 Jyu Cheung Fun is actually rice noodle roll that has no fillings and eat with fish ball and pork skin. The one that you had is called zing1 (steamed) Cheung fun or named after the fillings, e.g char siu cheung, har cheung. And we usually skip the word fun when we call it.
This old school dim sum experience was definitely a good one. And it being a non touristy place is icing on the cake. That old person visiting everyday tells us how much this restaurant is part of local culture. On a lighter note, if Sam needs to be convinced to eating something then tell him it is rare and he is going to take it. And congratulations for Leo Evans. Also for getting sponsorship for the video.
Thank you, Satish, for watching and again leaving a great comment! It was really great here and I’ll be going back as soon as I can! Haha playing the “rare” card always works for me when it comes to food 🤣 Thanks for the kind words 🙏
Love ya shows ...cant wait till next time...take care
Thank you! More on the way soon!
Another great vid Sam your Canto is improving, noticed your use of m ho yi si! Looks like a very decent locally approved place, not an Insta influencer to be seen! Lovely to see your wife too, if she's not too camera shy maybe more appearances in future, regardless we all appreciate her hard work on this channel. Always wondering where you will visit next - outlying island perhaps?
Thanks for watching and the kind words James, yes a very rare appearance from my wife in this one... let's see if I can persuade her to get on camera more often! As it happens, we are currently editing our first video covering the outlying islands... that's all I can say for now hehehe
congrats on your little dumpling - probably explains the infrequent vids!!!! thanks again for posting.
Thank you very much for the kind words. We're trying to get more vids out more often. Thanks for bearing with us!
I've been to London Restaurant with my cousins families in Mong Kok and we ate dim sum there all the time when we have gathering. Some of them were my favorites when I was small such as four treasure chicken roll he ordered. Tak Hing Yuen restaurant in So Uk where my father live still serve that dish so I don't think is going to extinct any time soon. The only ingredients were extinct that I used to had consisted a piece of char siu and ham, but they replaced with taro. That steamed fish head would have consider as Dai Pai Dong stall. They did minimize to an old classic dim sum dish such as pig trotter with sweet fermented bean curd sauce, pickled pork intestines, mini shredded chicken rice roll, etc. are my most memorable dishes in the old days. As for dim sum cart being utilized, some tables get the advantage and some don't. If tables were closer by the aisle way of the kitchen when the cart came out, people seated there will usually get the fresh, hot, & the best where tables were closer by the opposite aisle way of the kitchen where the cart enter, people seated in that direction will most likely get left over or nothing that they want the most. More often, they don't want to wait for the cart to go to them and would rather approach to the cart themselves to ensure they got what they need. Feel bad that he didn't get his Quail Egg Shiu Mai. In case if Sam don't know, there weren't any assign number for seating in the old days. People have to fight to get a table and the only way they do that is by seating themselves down immediately right after someone leave even the dirty dishes hasn't been collected by the staff and table hasn't been clean yet. And finally, this is first time Sam had his wife in the video and glad to meet her.
Wow, thank you so much for sharing your memories of the place. It is one of the best dim sum places I've ever been to!
Thank you so much for this video, this was our goto restaurant since 1994 when we first visited Hong Kong. The ladies use to run to our children (now 30+) everytime they brought out black sesame pudding. As I am Australian & My husband is Australian born Chinese, I was the only "white" person there and it made for lots of smiles & laughter ALWAYS with the respect shown similar to what you had. I miss this place so much. BTW it's great for steam boat as we did that for a few nights.
Wow, thank you so much for sharing your memories, it sounds like this is a place close to your heart. Great info, and glad you enjoyed watching!
謝謝！
Thank you for your generosity!
I had been to this restaurant a few times over 15-20 years ago.....all the dim sums look yummy....thank you for sharing!!
That's amazing. Sure they've spruced the decor up a bit since then, but apart from that I bet it's largely the same!
2:13 for steamed dim sum..... you said 1 gor (1 individual)..... but you should say 1 lon (1 steam basket).... yat lon har gao, yat lon siu lon bao
also for 'traditional' dim sum restaurant, see if they have taro puffs - wu gok, pork rib chicken feet in black bean with rice - pai gwat fung jao fan.....
I think loong, not lon. And yat gor is perfectly acceptable too.
Thanks for the info, and have tried all those I think, some of them in past videos even!
I love places like this. Congratulations on the birth of Leo.
Thank you very much Darren. Glad you enjoyed the video!
Excellent Sam for this very interesting video. I really wish this traditional restaurant in Hong Kong can survive longer despite the very poor economy situation overthrew ❤!! All in all, if not your lively and interesting presentation, no-one will notice the smoke coming out from each of the dimsum cages🎉🎉 really yummy dishes !❤😊
Thanks as always Johnson for watching and your great comment! 🤩💪, I’m glad you enjoyed the video- it was truly a pleasure to experience it and eat all that steaming, yummy dim sum! 🥟 🤤
Whenever seeing Sam or hearing his voice, my mouth-watering
Thanks for watching - glad you're enjoying our videos!
There are many dim sum places in Mongkok. You can go to 好好點心 for quail egg siu mai.
I love quail egg siu mai 🙌
It's always amusing when you find yourself caught by those chatty local aunties, right? 😆😉
Thanks for making these vids...sweet reminder of home watching from the UK. Keep 'em coming!!
Haha yes, they are loud and brash and laugh a lot!... really adds to the atmosphere! Thanks for watching, and glad this brought back some memories for you. More vids on the way soon!
NEVER get Siu lung bau at a dim sum place, this Shanghai specialty should be ordered at Shanghai restaurants or specific siu lung bau places like Din Tai Fung. It should to be juicy and filled with soup , piping hot and fresh out of the steaming device. Not in the process of drying out in those carts.
Instead of poking a hole on top, part of the joy is popping it in mouth and having hot soup burst out and mix with the cold vinegar (or soy sauce or a mixture).
Totally agree about never getting Siu Long Bao at a dim sum place. And also you are the only person other than me that seems to think the mouth explosion method is better than sucking the soup out! I have had countless debates with locals, including my wife, who say the proper and only way is to suck out the soup first. I tell them if that’s the objective then what’s the point of having the soup in there in the first place! Might as well just order soup! I prefer to let it cool a bit and then eat the whole thing in one go. Tastes way better to me.
Congratulations Sam! And for the record I don’t know if I’d order the fish head but would eat everything else!
Thanks for watching and for the kind words. The fish head - even though I didn't want it at first - ended up being the highlight dish for me, but I totally get that it's not for everyone!
Hi Sam, I sampled a quails egg siu mai last month when I was visiting HK. Try the Le Vow restaurant near Tai Po. If you go also try the ham Sui gok, it looks amazing. Take care!
Thank you for the tip!
Another great video, Sir. And, as always, top marks for making an effort with Cantonese - most of the westerners I met when I lived in HK were too lazy to be bothered.
Thanks for watching and glad you enjoyed it. More on the way!
Wow, I'm just speechless. Nobody knows this place, you must be a genius. For discovering this place. Being a kwai lo, so give yourself a pat on the back 😂 Arigato!!
Haha not quite a genius - my friends initially recommended this place, and from there I researched it, and began to understand how significant a restaurant it is!
Before the cart they used to do with metal big tray of dim sum I remember the cart started in the 80’s but the cart doesn’t go cold they have a heating system on the bottom of the cart to keep the dim sum hot but is nice to see the cart again enjoy your food can’t wait to be back for more great food thank you for the video try and do bit more
That's interesting to know! Thanks for watching!
You're right, this is true! I remember now they used to carry the dim sum steamers on a big tray strapped around their shoulders like the old cigarette girls. It was not an easy gig!
@@John-K-N that was my first job carry the big metal tray running up and down three floors not a easy job but I was young than
I am from Canada and is in H.K. for vacation. Have you tried this restaurant 新龍城茶樓 in Ngau Chi Wan Village. MTR Choi Hung Station will get you there.
I am Chinese, it’s just that I spent most of my life in Canada. The place is a bit of a dump, but I enjoy the atmosphere. It is scheduled to be torn down next spring. Cheers
Oh wow, thanks for the tip. Heard of this place but never been, and didn't know it was about to be torn down!
Hahaha! Sam, like your wife, I’m a HK girl and my husband is Swiss who speaks your kind of Cantonese. 😂Whenever we’re at London Restaurant, the dimsum ladies say exactly the same thing to us. Love your video … It’s so cheerful and it puts a smile on my face. Travel safe and keep spreading your positive energy. ❤
Haha that’s great to know… I think the staff must get a kick out of Westerners eating there! They were lovely and glad you have the same experience. Thanks for watching, and really glad the vid put a snails on your face!
Another great video from Sam. Hey Sam, would there be another video with Virginia Chan in the near future? You two are a dynamic duo!!!
Thanks for watching and commenting. I'd love to collab with Virginia again. We are in touch... maybe we will be able to make it happen again in the not too distant future!
@@HongKongHoods Excellent, looking forward to it.
I've being here back in 2016. I love the trolley carts. I'm too impatient to wait for my food. We have the Trolley in Perth on the weekend. Weekdays is to order. It's hard going by yourself. You can't order much.
Haha I understand the feeling of waiting for the carts... it can take patience! Good to know you can get trolley dim sum in Perth!
What a mad lad, first time I have seen anyone eat a four treasure chicken tie in one bite lolol.
Hahaha my mouth was built for this challenge! 💪
Didn't have the time or the stomach space for this place during my last visit. Hope I can try this in my next HK trip!
I highly recommend it! Thanks for watching!
1) Loved that you called out that people shouldnt dismiss the food due to its presentation and the problem with the Instagram generation
2) I can tell your local (or married a local) when you quipped "camera eat first" 😂😂😂😂
Love your work as always Sam. Hope you can get out into NT a bit more and shine some light on hidden gems that tourists wouldnt go near
Thanks for watching as always- and glad we’re in agreement about the “camera eats first” thing hehe. As it happens, our next video will be away from the city, so stay tuned 🙏💪❤️
Congratulations on your new addition, Leo Evans.
Thank you! 🙏
Fabulous blog! Subbed!
Welcome to the channel!
Did you try HK style BBQ? Not BBQ PORK. It’s barbecue in outdoor park. Very unique experience
I learnt one was suppose to bite a small hole to create a window whereby one slurps the hot broth first. Then once that's done, you can safely eat the entire dumpling without scalding your mouth. Saw the demonstration from a Shanghai Xiao Long Bao documentary I saw years ago. But then again, anyone is able to enjoy their dumplings however which way they please.
Great information- thanks for sharing, and for watching!
Thank you for showing us the good food in HK!
Thanks for watching, and glad you're enjoying our content!
A traditional chicken tie wrap should not have taro it was originally made with a piece of jinhua ham which complements the fish maw. It was also wrapped with a thin slice of chinese yam called wai san which is like salsify instead of a beancurd sheet. To cut costs and time the taro has been substituted. However this traditional version is super rare and only 2-3 dim sum places do it in hk now. Great video as always.
Wow, that's great knowledge, thanks for sharing it! And glad you enjoyed the video!
I really enjoy your content. Keep it up
Thank you! More videos coming soon!
Thanks for the video and congratulations!
Thank you! 🙏
I lived/worked in HK for a number of years. I hade dim sum at so-called high end restaurants as will in street cafes and local shops all over - HK, Kowloon, New Territories. The best I ever had was in Tung Chung on Lantau Island. I now live in the Philippines. This video makes me nostalgic and my mouth is watering..
That's awesome, and thanks for sharing your experience! I don't suppose you know the name of the Tung Chung restaurant and whether it's still there?
@@HongKongHoods I can't give you a name but I can give you directions. Get off the MTR, turn right into the plaza and then turn left.It's about a 2 minute walk, tops.There is a Delifrance on the ground-floor. Take the escalator up to the restaurant which is on the first floor. There is also a decent dim sum joint on the first floor in Citygate, the shopping complex, which is right next to the MTR station. If you like authentic Thai food, there is a restaurant, run buy Thais, called Melody Thai, in Wong Kar Wai village, about a 2USD taxi ride away.
Best Food Review Show on YT. Better than Mark Wiens. Don’t ever stop. Love the OTT, British accent, food energy, videography. ✅💪👍 #nojoke #keepatit #bestfoodreviewshow
That's very high praise, so thank you very much- you just made our day with that comment! More videos coming soon. Not stopping anytime soon!
Ming Court (also in Mong Kok) is much better than London but more expensive, for cheap dim sum you really can’t go wrong Tim Ho Wan.
The really expensive fancy dim sum at Luk Yue or Lung king Heen are really fantastic, but do cost an arm and a leg. And there are no shortage of videos from higher end foodie RUclipsrs. Thanks for featuring the lesser and cheaper places with your videos.
Thanks for watching and for the suggestions!
I miss hk and the dim sum.. especially the ones pushing the carts around.. in Canada, u check what you want and they bring it to u.. probably most of North America is like this now,,
Thanks for watching. It’s too bad that the trolley tradition has been lost in Canada 😢
Welcome little Leo, congratulations 🎉🎉🎉
Thank you! 🙏
First! Thanks for the awesome content!
Thanks for watching, and kudos for being the first commenter on this video! Hope you enjoyed it!
@HongKongHoods, post covid how has prices to eat in hong kong changed?
Not sure how Covid has affected things in that regard; I only arrived in HK a few months before the pandemic started 🙏
The fish cheek looks good. Did it have black bean sauce in it? 😊
It did indeed. Have to say it was the overall highlight for me (unexpectedly!)
London Restaurant is very good choice!
Loved it!
Would you be able to make a visit to Fung Shing Restaurant in North Point pls?
That's a great recommendation. We'll look into it!
oh I miss the 4 treasure chicken ties, nobody wants making it due to uber high food costs. for one moment, I thought the London resto had closed down during the pandemics and glad to see it survive :)
It's alive and kicking!
@@HongKongHoods hai bin duu arr, siumai :)
Is Fook Lam Moon on Johnston Rd in Wan Chai still open?
Apparently it is! Heard about that place and eager to try it!
any tips learning canto?
Immerse yourself, or study (much more than I do)! I found when I did study that the sentence structure is no problem... it's the tones that I found most difficult
Nice, so old school!
The carts are fun, but for freshness and hygienic reasons, I do prefer to order.
Fair enough, they're not for everyone!
Another place to eat Dim Sum is in Sai Kung 🥠🥟🍲🍜
I love Sai Kung! Maybe we’ll shoot a video there one day!
Nice video, lovely
Thanks for watching!
How does anyone not have dim sum with the carts? They're part of the experience.
Agreed!
Some fast food dim sum ,for example tong kee bao dim ‘s siu mai is a bit bland and the Sponge cake is wet
If I could choose, I would love to reincarnate into late 80s HK and stay there for ever.
Would probably be a lot of fun!
A real guy knows many things of HK. This restaurant is quite good which still has many traditional Cantonese Dim Sum. I’m just interested to know if you like eating chicken feet.
I do like eating chicken feet when they're hot (not cold), I tried them in this video ruclips.net/video/z7Xp5jP4s-s/видео.html
It’s a mouth full, try saying that in Cantonese 🤣🤣🤣.
Ps; l saved this video so that l can visit next time l’m back in my old stomping ground 😀.
Haha the struggle is real (for me!) Great to know... and hope it and other vids on our channel come in handy for you when you're next in HK!
This video looks like it is from the 70s.
I'll take that as a compliment! Thanks for watching!
So bro didn't get his quail egg siu mai in the end😢?
Not in the end! It means I’ll have to search elsewhere 💪
The name "London Dim Sum" is such an oxymoron.
The ruder the staff, the more delicious the food 😋
Hahaha I love it! That could be an adage we all abide!
exquisite 👌
Thank you!
Yin guo yun? Mei guo yun.
Hmm- possibly
That is 腸粉 not 豬腸粉.🤣
Oh, really? Thanks for the correction, and hope you enjoyed the video!
豬腸粉 is a specific kind of 腸粉, which is a plain rice noodles roll without stuffing. It’s called 豬腸=pig intestines 粉=rice noodles, as it looks like the shape of pig intestines.
@@charliegeorgegraham2883 Oh I see, thanks for the explanation!
feet and tripe appearance don't bother anyone🙂dim sum roll with it
Yup! Indeed!
🤪🤤❤️
💪❤️
Stop speaking the dialect of the oppressors.
That it is is no good at all garbage
Boooo. Disagree. Thanks for watching though!
As soon as u gave me the price, I became disinterested. I mean old school is fine, but there's no justification for the price. I could care less if this restaurant disappeared. Disappear - doing me a favour. Make space for the new. I could go to a restaurant that serves better food, better clean upscale decor & centrally located for the same price. So why go here? Consumers are tired of being a dumping ground for merchant woes.
But the price isn’t high- it’s really reasonable!
Here im sat in Manchester UK looking at you eating dim sum, delicious lol. My wife is from HK as well, we moved back to UK in 2022 and miss the HK dim sum and big restaurants feelings.
True, you won't get this in Manchester unfortunately, even in Chinatown. Hope you're enjoying it there, I'm from Oldham originally!
@@HongKongHoods Enjoying everything except the weather LOL. have a good one mate.
@@chuckster007a Sounds about right!
People always say that staff in Hong Kong are the rudest, but many times they are just a reflection of the customers. If the customers are decent and polite, the staff are polite too, just like what you are witnessing. On the other hand, the rude customers (閪客）get what they deserve, and I am not mad about it.
Agreed! Thanks for watching!