Tsui Hang Village is a well-known Cantonese restaurant specializing in food from the Guangzhou region, more specifically Hakka and Shunde cuisine, as well as Cantonese roasted meats. In fact, their signature honey glazed BBQ pork is fantastic – a perfect combination of rich flavor and ultra tender meat.
“The best charsiu I’ve ever had,” proclaimed Bryan after tasting it for the first time.
Although we haven’t eaten at all the top roast meat places in Hong Kong, we’ve had several top notch charsiu, including a fancy iberico version at Man Wah, as well as many excellent versions at Fu Sing, Kam’s Roast Goose, and Joy Hing.
Tsui Hang Village has been around since the 1970’s, and was THE place for “movers and shakers” as well as top celebrities to dine and do business meetings while dining on high end Cantonese fare (shark fin, abalone, bird’s nest and the like). Many new places have popped up since then for that purpose, but it’s still well-known locally.
The restaurant, named after Dr. Sun Yat-sen’s birthplace, is run by the Miramar Group and has been recommended by Michelin Guide as having a “Good Standard”.
We stopped by this bustling place during Saturday lunch, the time when it seems like all Cantonese families come out for dim sum. Thankfully, the place is huge and lines move quickly. We waited only about ten minutes for a table.
If there’s only ONE thing you get, get the BBQ “charsiu” pork. It is fantastic. Super soft and tender with just the right amount of fat, it was delicious. I can totally understand why it’s their best seller.
Perfect char on the outside and good ratio of fat to meat. Soooo delicious.
We tried several other dim sum items and they were very good. Pictured above: shumai with crab roe.
Turnip Cake with XO Sauce was solid as well.
We ordered the Baked BBQ Pork Bun, expecting it to resemble the heavenly, signature sugar-crusted polobao – versions they have at Tim Ho Wan and Fu Sing. The version at Tsui Hang Village is different. It is flatter and reminds me more of the Hong Kong style pastry called “laopo bing” (老婆饼). It is more flaky and “buttery”. It was alright, but we both prefer the style of the buns at Tim Ho Wan or Fu Sing.
The Braised E-Fu Noodles was fine and hit the spot, though it didn’t necessarily stand out.
We always get a vegetable stir fry, and this sautéed Chinese broccoli with wood ear mushroom was good.
For a more unusual, decadent, finish, consider trying the Bird’s Nest Egg Tart. It’s like a normal egg tart but topped with bird’s nest (!). Frankly speaking, bird’s nest doesn’t have that much flavor but the gelatinous texture makes it unique, and people think it’s good for you. Try it for the experience. I personally actually enjoy plain egg tarts more, but these are tasty and interesting to try.
General Thoughts – Tsui Hang Village
This write up only covers the dim sum lunch. They also have an extensive, gourmet menu for dinner that includes all of your Cantonese high-end classics such as double boiled soups, seafood such as abalone, steamed fish, prawns, and crabs, as well as all sorts of roasted meats, rice, and noodles. We have not tried that. Dim sum is a different menu consisting of many smaller dim sum sized plates, rice and noodles, and a smaller selection of cooked dishes.
All in all, we though the dim sum was very good and on par with many of the other places we have visited. We would gladly come here again for dim sum brunch, and I think it would be a fun place to visit with a larger group. The BBQ pork most certainly stands out, and is the main reason we would return again. Menus are in both English and Chinese, so ordering is not too stressful. Service is brisk but reasonably efficient.
In short, dim sum is solid here and very enjoyable. It may not be my favorite dim sum place at this price point (Lei Garden still wins that one), but it’s definitely one of our favorite charsiu BBQ pork places in Hong Kong.
Tsui Hang Village
5/F Miramar Shopping Centre
132 Nathan Road, Tsim Sha Tsui