金輝點心 · Wan Chai · Gresson Street · Since 2013
Folding starts at 1 a.m. Baskets open at 5:30 a.m.
A single-shopfront tea house in Wan Chai, open since 2013. No factory pre-mades — just bamboo steamers, a chef with fifty years behind them, and neighbourhood prices. Baskets HK$22–30, clay pot rice from HK$37.
Kam Fai Dim Sum is a small, single-shopfront dim sum house on Gresson Street in Wan Chai, Hong Kong, open since 2013. Our head chef has forty to fifty years behind a steamer, including years at Wan Chai's legendary Lung Moon Restaurant, which closed in 2009 after sixty years of trade. Prep begins at 1 a.m. so the first baskets can go out at 5:30 a.m. Regulars are Wan Chai neighbours and early-shift workers; the rest are travellers who came looking for dim sum that is still folded by hand.
| Address | Shop C, G/F, 6–14 Gresson Street, Wan Chai, Hong Kong Some listings show 10 Gresson Street — same location |
|---|---|
| Phone | +852 2520 0138 / +852 6829 9296 |
| Hours | Daily 05:30–16:00, public holidays included |
| Open since | 2013 |
| Must-order | Har gow HK$30, siu mai HK$25, chicken feet, beef balls HK$22, clay pot chicken rice HK$37 |
| Budget | About HK$51–100 per person |
| Getting here | Wan Chai MTR Exit D ~4 min, Exit B1 ~5 min; tram on Johnston Road one block away |
| Payment | Cash, AlipayHK, Alipay — bring some cash |
| Reservations | None. First come, first served; shared tables at peak times |
| Menus | Chinese, English and Korean in the shop |
| Takeaway | Yes, sealed packing; delivery platforms available |
Some platforms list hours as 05:00–15:30; the sign in the shop is authoritative. We may close early during a typhoon signal 8 or black rainstorm warning.
Before you navigate, check the street name: Gresson Street. Another shop in Wan Chai trades under a similar name and is not connected to us.
We are at Shop C, G/F, 6–14 Gresson Street, tel +852 2520 0138 — always go by this website and the in-shop signage.
Half a century of kitchen craft in every steamer basket. Three to start with — the full list is on the menu page.
Rice batter steamed on damp cloth, then lifted and folded by hand. The sheet is thin and glossy, the shrimp stay whole rather than becoming a paste, and the rolls hold their shape after the cooked soy goes on. Made to order — allow about five minutes.
HK$31
Wheat starch dough rolled to order around whole shrimp, with a little bamboo shoot and pork for depth. The pass mark: a wrapper translucent enough to show the curve of the shrimp, holding together when lifted, giving a snap before sweetness. Order this first anywhere.
HK$30Glutinous rice soaked then tossed with chicken, cured sausage and salted egg yolk, wrapped in lotus leaf and steamed until the leaf perfume reaches the centre. One is a full meal, and the leaf is the original takeaway packaging.
HK$30| Item | What to expect | Price |
|---|---|---|
| Siu mai 燒賣 | Pork and shrimp beaten until springy; crisp shrimp first, loose pork second | HK$25 |
| Chicken feet 鳳爪 | Fried, soaked, steamed; the skin slips off with a gentle press | ask in shop |
| Beef balls 山竹牛肉 | Hand-beaten with dried tangerine peel; springy, never rubbery | HK$22 |
| Fish maw chicken 棉花雞 | Fish maw steamed until soft as cotton — rarely made today | HK$26 |
| Clay pot chicken rice 盅頭飯 | Rice drinks up the juices; faint toast at the base of the pot | HK$37 |
Four items tell you everything: har gow for the wrapper, beef balls for the hand-beaten spring, chicken feet for timing, clay pot rice for steaming skill. Two people ordering this way spend about HK$115–135.
Rooted in the old-Hong Kong energy of Gresson Street, Wan Chai — a short block between Queen's Road East and Johnston Road, lined with market stalls that have traded here since the 1950s. At half past five in the morning the fishmongers, the vegetable sellers and our steamers all wake up together.
We keep the soul of yum cha alive: careful ingredients, fresh fillings, never factory pre-made dishes. That choice has consequences — the dim sum is finite, the line-up shifts slightly with the day's market, and we would rather have a queue than stock a freezer so the menu can look permanently complete.
Our story and our chef“Handmade” is easiest to understand as a timetable — and it explains why the popular items disappear before lunch.
| Time | The room | Advice |
|---|---|---|
| 05:30–07:00 | Quietest; freshest baskets | The best window — and ideal if you are jet-lagged |
| 07:30–09:30 | Neighbourhood peak; shared tables | Widest choice, 10–20 minute wait |
| 09:30–11:00 | Easing off | Best for an unhurried breakfast |
| 11:00–13:00 | Lunch peak | Clay pot rice takes ~15 minutes |
| After 14:00 | Few people | Popular items may be sold out |
Full directions, airport routes and a two-hour Wan Chai walking route are on the visit page.
Yum cha means “to drink tea” and refers to the Cantonese meal of tea with dim sum. The old Hong Kong phrase for it is yat jung leung gin — one pot of tea, two dim sum. Nobody expects a visitor to read a Chinese tick sheet, and the whole process takes about a minute.
A fuller etiquette guide and a Cantonese-to-English dim sum glossary are on the about page, and 47 captioned photographs are in the gallery so you can recognise dishes before you order.
| Look at | Handmade | Factory pre-made |
|---|---|---|
| Har gow wrapper | Translucent, uneven pleats, shrimp outline visible | Thicker, machine-regular folds |
| Filling | Fibres and pieces of different sizes | Uniform, closer to paste |
| Basket base | Juices stay in the filling; base is clean | Defrost water pooling |
| Bun tops | Split open naturally by steam, irregular | Neatly cut or no split at all |
| Availability | Popular items run out | Everything available all day, every day |
One thing worth knowing: the tea house dim sum making technique appears on Hong Kong's intangible cultural heritage inventory, classified as a traditional handicraft. Folding a shrimp dumpling by hand is officially recognised heritage.
47 captioned photographs in five categories: buns and cakes, rice noodle rolls, clay pot rice, lo mai gai and steamed fish.
Google shows around 4.5 out of 5 from more than 390 reviews. Tripadvisor listings range from 4.0 to 4.8 from a small number of traveller reviews, and OpenRice carries over twenty written reviews under Hong Kong style dim sum. A Paris-based food writer named the shop in a 2026 shortlist of the best restaurants in Hong Kong.
One English review calls it “an unassuming little place you could walk past a hundred times, serving some of the best dim sum in Wan Chai”; another notes “very tasty and cheap dim sum around wan chai area — they have english menu as well… please take note only CASH is accepted.” On Reddit's Hong Kong community, a thread about dim sum breakfast in Wan Chai names this shop directly. Food vlogs have filmed here too, focusing on the har gow, quail egg siu mai, fish maw chicken and the fried egg with beef rice.
Links, clips and ratings are collected on the media page.
Shop C, G/F, 6–14 Gresson Street, Wan Chai, open daily 05:30–16:00. From Wan Chai MTR Exit D it is about four minutes: walk east along Johnston Road and turn in at the Gresson Street market stalls.
Phone +852 2520 0138 or +852 6829 9296. No reservations — first come, first served. Takeaway can be ordered by phone for collection.
Daily 05:30–16:00, holidays included. Items sell out, so come before 9 a.m. for the widest choice.
Shop C, G/F, 6–14 Gresson Street, Wan Chai. Four minutes from Wan Chai MTR Exit D, five from Exit B1.
Baskets HK$22–30, lo mai gai HK$30, clay pot rice from HK$37. Two people spend HK$100–130 including tea.
Yes. Folding starts at 1 a.m. and nothing is restocked from a freezer.
Chinese, English and Korean menus in the shop. Cash, AlipayHK and Alipay — bring some cash.
No. The Gresson Street shop is open daily, with the first baskets out at dawn. Closure reports that circulated online were not about this shop.
No — first come, first served, with shared tables at peak times.
Har gow, beef balls, chicken feet and a clay pot rice, with a pot of pu'er. About HK$115–135 for two.
Kam Fai Dim Sum 金輝點心 (Gresson Street)
Shop C, G/F, 6–14 Gresson Street, Wan Chai, Hong Kong
香港灣仔機利臣街6-14號地下C舖
Phone: +852 2520 0138 / +852 6829 9296
Hours: daily 05:30–16:00
Coordinates: 22.27650, 114.16984