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As soon as you hear the name Luk Yu Teahouse, you know it’s a place to “drink tea and eat wild things.” The name comes from the Tang Dynasty poet Luk Yu, whose book “The Classic of Tea” describes the history of tea and the rich tea culture in China at the time. Luk Yu Teahouse is now one of the most popular Cantonese restaurants in Hong Kong, and its dim sum culture is steeped in a long history.
As Cai Lan once said, “Luk Yu Tea House” is the most famous teahouse in Hong Kong, and it can be said that there is no other in the world. Its tea and dim sum are also top-notch.” Although this description may be a bit exaggerated, it is indeed true. Luk Yu still insists on using a tea pot to brew tea, using high-grade tea leaves such as Pu’er tea, Tie Guan Yin, and Bai Mudan, and the waiter constantly adds hot water, truly achieving the Cantonese saying “boiling water and good tea.”
The teahouse is full of the atmosphere of old Hong Kong in the 1960s, with soft lighting that makes you feel like you’re in a scene from the movie “In the Mood for Love,” sometimes illusory, sometimes real.
Luk Yu’s exquisite classic Cantonese cuisine and traditional dim sum have been highly acclaimed for many years and have earned it a place in the Michelin Guide for Hong Kong restaurants.
