The views expressed in this blog are based entirely on personal tastes and preferences. Please do not take them as professional interpretations.

If you have any comments/suggestions/places you think serve great food, do share with us! Email me at qiuyi_ong@hotmail.com or leave a comment in the tag board. Thanks and cheers to future gastronomical adventures!


7ateNine (Eaten!)
Au Jardin (Eaten!)
Au Petit Salut
Buko Nero (Eaten!)
Cugini (Eaten!)
Forlino (Eaten!)
Jaan (Eaten!)
La Strada
Le Bistrot
Pasta Brava (Eaten!)
Sage (Eaten!)
Tetsu (Eaten!)


Le Figue
Original Sin
Pasta Brava


April 2008
May 2008
June 2008
July 2008
August 2008
September 2008
October 2008
November 2008
January 2009
February 2009
March 2009
April 2009
May 2009
June 2009
July 2009
August 2009
September 2009


Thursday, July 3, 2008

Lin Heung Tea House
G/F., 160-164, Wellington Street, Central, Hong Kong
2544 4556

I was quite excited about having dim sum breakfast at this old-style Cantonese restaurant. When we arrived, the place was packed with old men reading newspapers, extended families and office groups. We had to share a table with a few strangers.

The tea house has such a long history that its tea pots are old and engraved with its name.

Like any authentic old tea houses, the dim sum are served from trolleys so I don’t know the price of each item. Final bill was HKD$122 (SGD$22.20) for 6 dishes which was rather reasonable.

I had to try the Siew Mai—the benchmark by which I judge dim sum restaurants. The filling more than passes the test as the prawns and meat are stuffed generously into each small morsel.

The Chicken Bun is huge! It’s easily the size of 2 normal buns combined together. The chicken is tasty enough and not too salty.

The Char Siew Pastry is excellent. Served straight from the oven, the hot pastry skin is very light and the char siew is well marinated.

My favourite dish is the Water Chestnut Cake! The texture is very good with crunchy bits of chestnuts and it’s not too sweet.

The Char Siew Bun is quite good with very soft skin and aromatic char siew.

The Prawn Cheong Fun has very generous fillings and the skin is very thin.

We also ordered the Chicken Chive Dumpling but I forgot to take a photo of it as I was probably too busy eating.

This is a very local place and the staff is very friendly and helpful. I was looking at the menu to decide what to order when one of the waiters told me that the menu is “useless”. Apparently, what you see on the trolleys is what you get.


9:53 AM



In ancient Greek mythology, sirens are creatures which have the body of a bird and the head of a woman. They have such sweet voices that sailors who heard their songs were lured into grounding their boats on the rocks on which the nymphs sang.

To me, food are like the sirens in so many ways. Intoxicating, wonderful, beautiful and yet, so very deadly if you let them get the better of you. Food is a big part of my life and it’s meant to be appreciated and savored slowly. I admit that I am extremely particular about what I eat. If it’s not something I want to put in my body, I’d rather not eat. Some people eat to live while others live to eat. I’ve yet to discover which side of the camp I’m in… What about you?

I hope that you will enjoy reading about my food adventures as much as I like writing them. And many thanks to my family and friends who always wait patiently for me to take photos before digging in!


Ate Too Much
Gastronomic Ruminations
She Bakes & She Cooks
Singapore Daily Makan Photo
Small Potatpes Make the Steak Look Bigger
The Orthorexic Foodie
The Skinny Epicurean
Timeless Facade
Food Glorious Food