成點心館

P Tang a month ago

Passed by during lunch n tried. Very busy even at 1:30pm but lucky no wait n squeeze into a bench seat. Reasonable selection on the menu but struggled to find a rice choice. Ordered shrimp dumplings, chicken claws n rib steam rice (it s not claypot style though) n deep fried dace fishballs with clam mustard. The 3 came seperately like 10 minutes apart, maybe bcos it was busy n almost full house. Shrimp dumpling ok, 3 pieces along market practice, good shrimp texture but lack flavour just salty, dough a bit soggy soft side. Rice : lady portion, good fresh pork rib of good balance of flavour n texture. Fish balls : 4 pieces, good value for the price. Fish balls r very good in both flavour n texture, deep fried in appropriate golden manner. However, the clam mustard which s usu as important for this dish s not the type I like. Tasted only salty without that usual pungent hit of mustard nor the clam flavour. Overall, food is above average, n prob better to come outside lunch hours where they offer dim sum set at a more reasonable value.

Matthew Tung 6 months ago

Taste good and fresh to deliver the food. The atmosphere is acceptable and great to have a seat.

Jason Lew 11 months ago

“Cheng’s Dim Sum House” (my translation as the business itself does not seem to have a formal English name) deserves 5-stars for the food alone. Forget the atmosphere. There is none. The setup is your typical local Hong Kong small, basic restaurant cum fast eatery kind of place. Service is efficient, you just need to raise your hand and call out at the same time to gain the wait staff’s attention and near instant service. But the yum-cha dim-sums here are divine. They are all hand-made on premises and more often than not made upon receipt of your order. The “cheong fun” chef’s work is the most easily visible through the small window where the chefs pass the cooked products across to the wait staff. All of the dim-sum selections we made were really, really well executed. The “teochow fun gor” (teochow-style savoury peanut steamed dumplings), “siu mai” (pork & prawn dimsims), “haam sui gok” (savoury fried glutinous dumplings, otherwise sometimes referred to as ‘footballs’in Australia because of their shape), the “ngau yeuk kow” (miced beef balls with tangerine peel), “leng yew kow” (fried dace fish balls), “ja lor bak gouw” (fried radish cake), plus others could easily cost double w

Cheung. Lorelein Metherlence 11 months ago

This place is your average Sham Shui Po shop. As such, don’t go with high expectation about great service or awesome atmosphere. The food was somewhat dubious at best. The rice rolls, beef balls and steamed chicken were similar to anywhere else. The ribs we were served were 90% made of fat, and the dumplings (炒手）had a weird aftertaste. The only decent dish was the spring rolls. At the end of the day I am unsure where their high rating is coming from.

Paul Hugentobler a year ago

Tried this place for the first time. Located in the heart of Sham Shui Po, a popular and crowded district which has pre-war architecture in many of It'a buildings and open markets for all kinds of fresh produce, electronics, clothing and more. The authentic Hong Kong street food is a delight. The Dim Sum in this restaurant is some of the best I have had over all the years I have lived here. They are open from 6 am to 10 pm. I suggest to go off peak breakfast, lunch and dinner periods as the restaurant has limited seating. 10 am - 12 pm and 3-5 pm is the best. There are several signature Dim Sum. Just ask the staff. It's about HK$100 per person. Good value for money. Bon appétit 😋