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Luk Yu Tea House
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Address:
Luk Yu Building, 24-26 Stanley Street, Central
中環士丹利街24-26號陸羽大廈 - Telephone: 2523-1970
- District: Central
- Cuisine: Chinese Guangdong
Restaurant Info
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Credit Cards:
- Visa
- Mastercard
- American Express
- Opening Hours: 07:00-22:00
- Nearby Parking: No
- Valet Parking: Yes
- Reservations Accepted: Yes
- Delivery: No
- Takeaway: Yes
- Corkage Fee: 0
- Can accommodate large group: Yes
- Children Friendly: Yes
- Pet Friendly: No
- Private Room Available: Yes
- Dress Code: Smart Casual
- Post 11pm order: No
- Al Fresco: No
Signature Dishes
燒雲腿鴿片、脆皮糯米雞、咕嚕肉
Signature Drinks
Various of traditional Chinese tea
Restaurant Ambiance
With a very traditional old Hong Kong style dated back to the Colonial days
Articles
Behind the Kitchen Doors: Episode 14
28.10.2009
Old & New I was feeling a bit nostalgic after hitting a slew of new restaurant openings and thought it about time for a visit to the very first place I went to and compare the experience to one of the new modern Chinese venues. After all, the restaurant guides each only have one rating system that applies equally to every restaurant, though most are quick to say they take into consideration the type, so a little diner that has tons of atmosphere can technically ‘outscore’ a glamorous new place that perhaps lacks soul.
Reviews
始終，有水準
Gourmet KC | Feb 18 2011
如果朋友們問起推薦去那裡吃中菜，幾時這裡也會是三個推介之一。
是日又來，同桌的都是猛人，我只在打點。在這裡點菜是簡單任務，糯米雞、蝦多士、蜜餞火腿併鴒甫、杏汁白肺湯等等都是必叫。還有一味燒牛柳，就是老式粵菜。燒得牛肉軟熟，夠味，非常不錯。
下次大家來，也可一試。
地區人士請客，在這裡說聲多謝。
0
Good
Overhyped
JOng | Sep 5 2010
Luk Yu is an institution, from the cranky service (how hard is it to bring me an extra bowl?) to the old-school tea house interior, all the way to the average at best dim sum. Dinner is slightly better, or go with a regular and get what my friend calls "so good [food] she is willing to forgo breakfast and lunch the day before". I wasn't that lucky.
Apparently at night there are living creatures other than human that take over the place. They probably offer better service.
390 pp for dinner
OK
Luk Yu, revisited
gastronomerr | Aug 6 2010
On a rainy Friday night I was invited to a dinner at Luk Yu with my mum by my aunt, having just been here a little over a week ago. We were seated in their cute booths once again and my aunt ordered their pigs lung and almond soup before we studied their menu. The soup was just as creamy white in colour as the last time, but slightly less thick or chunky from ground almonds and less salty, which I thought was better.
My Aunt then ordered the sweet and sour pork with young ginger, and on the recommendation of one of the waiters, a stir-fried sliced pigeon with ham dish.
The sweet and sour pork was one of their signatures, and although ginger is not for everyone I loved the use of the young ginger. It had no roots and I loved the spicy crunch in my mouth. The pork was soft and not chewy or tough at all too. Sauce was well-balanced, without overdosing on the sugar or vinegar…yumm.
The fresh sliced pigeon with ham was stir-fried with button mushrooms and ginger pieces. The 'ham' was nothing other than deep-fried Yunnan ham and was laid out by the chef in the shape of the bird (see photo!) – creative, no? It was very easy to eat as it was all meat (no skin or bones), and had been very well seasoned – perfect with rice. The dish was overall very delicious and I couldn’t stop raving over it at the table.
We also ordered the same spinach with assorted century and salted eggs, for no chinese dinner is complete without vegetables! Never too salty here, the broth was clear and tasty.
My experience here was better than the last, because of the soup as well as the dishes were relatively new for me. I would strongly recommend diners try the pigeon dish, and can’t wait till my next visit!
For original post with more pictures see http://gastronomerr.blogspot.com/2010/07/luk-yu-tea-house-revisited.html
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Good
First time at Luk Yu
gastronomerr | Aug 5 2010
On a Monday night my ma was in the Central area and so we met up for a quick and simple Chinese dinner.
We were seated at a 'cart' table so it was like a little private booth - so cute!
We sat down and immediately I asked for a tureen (2-4 pax) of their Pigs lung soup with almond before reading the menu =) My ma had tried this before and loves it so I had to too, right?
We each had at least 2.5 bowls of this lovely milky white soup. It reminded me a lot of the dessert 'almond tea' as there was plenty of almond in this soup. It was also very savoury and slightly salty. The pigs lungs, my mother said, was cleaned very well here and it takes skill to do it - not easy to do this at one's home!
Spinach with century and salted egg was next to arrive. The superior broth was really good and not salty at all. It didn't have the bitter after-taste of the iron in spinach when cooked either. It was tender and the eggs added some texture and taste to the dish, yummy! (p.s. the broth is really good with rice!)
So after being told that the 'pot' items e.g. beef on rice in claypot was only available during the winter season, my ma suggested za zi gai (i.e. deep fried crispy whole chicken). The few tables around us we noticed, also had this dish present, so it must be one of their more popular dishes we thought. When it arrived, it was a nice golden brown colour. My ma picked up a prawn cracker and started munching away loudly - must be the crispiness of it I thought, so I did the same! I know I know, it sounds rude of us but we had our 'private booth' remember? So no one heard us....
Soup, chicken, a bowl of rice and the spinach was very satisfying for the two of us. Our bill came to $580 for these few dishes which I thought was quite pricey... But in all fairness each dish was executed very well =)
for more photos: http://gastronomerr.blogspot.com/2010/07/finally-trip-to-luk-yu-tea-house.html
$600 total
OK
Overrated
Peech | May 11 2009
We started with some crispy honeyed ham (蜜汁火腿), kinda like crispy bacon. This was OK. We followed with a whole series of dishes, which included:
Almond pig's lung soup (杏仁豬肺湯) - this was very, very good as the almond soup was thick and rich.
Braised fish maw and goose web (花膠炆鵝掌) - this was OK but the goose web was a bit sub-par.
Tiger prawns sautéed with superior soy sauce (頭抽煎老虎蝦) - very, very yummy...I was sucking on the head to get all the flavors out. But why did they have to cut the prawns in two?!
Braised abalone and mustard green (鮑魚芥膽) - the abalone was pretty good, with the centers deliciously soft and succulent.
Roast goose (燒鵝) was not bad. Sweet and sour pork was pretty decent. The kale in suprior stock (上湯芥蘭) was actually very sweet and delicious. The stir-fried glutinous rice (生炒糯米飯) was honestly a disgrace... The rice was soggy and all stuck together. I haven't had it so bad in a long, long time, and sums up the experience of dining here. Luk Yu is indeed living off its reputation and no longer deserves our attention. The kitchen staff knocked off at 9:45pm on a Friday night, and the only reason we got some decent service was because our host knew the place well. I'm pretty sure that my third visit will be my last...
original blogpost w notes on wine: http://chi-he-wan-le.blogspot.com/2009/05/hong-kong-classic.html
Glutinous rice chicken is amazing
Willis Yu | May 11 2009
Generally people think the waiters here are unfriendly and snobbish. I, being unknown to all the waiters, went there many times, find this to be totally untrue.
Its food is delicately prepared, and a few of its must tast food include the glutinous rice chicken and the white lung soup. You will not regret coming to this restaurant, though need to expect a slightly above average price. No corkage being charged making it a great place to share your favourite wines here.
fantastic!
jon333 | Feb 24 2009
I adore the dim sum here. And the pork lung soup is so damn good! Was there last week and was very impressed by the soya chicken and the fried noodles too.