Menu & Prices — Handmade Dim Sum, Gresson Street
Steamer baskets HK$21–31 · lotus leaf sticky rice HK$30 · clay pot rice from HK$37 · whole steamed fish HK$66 · lunch sets from HK$47 after 11 a.m. Each item below lists the Cantonese name, romanisation and what to expect. Menu photographs are at the foot of the page.
Our menu is short because every item is made by hand. The chef starts at 1 a.m. mincing, mixing and folding; the first baskets open at 5:30 a.m.; and when a batch is gone, it is gone — nothing is topped up from a freezer. The widest selection is therefore before 9 a.m., and by mid-afternoon the popular items have usually sold out.
Prices below are in Hong Kong dollars. If you want to see what each dish looks like before you order, the gallery has 47 captioned photographs of the same items.
| Section | Price range | Available | Notes |
|---|---|---|---|
| Steamed dim sum | HK$22–30 | From 05:30 | Hand-folded; sells out |
| Rice noodle rolls | HK$25–31 | All day | Made to order; shrimp rolls ~5 min |
| Buns & cakes | HK$21–23 | From 05:30 | Best in the first round |
| Lo mai gai | HK$30 | From 05:30 | A full meal; ideal takeaway |
| Clay pot rice | HK$37–53 | From ~10:30 | Allow ~15 minutes |
| Steamed fish | HK$66 | Market dependent | Served whole |
| Lunch sets | HK$47–78 | From 11:00 | Rice plus drink, soup or dim sum |
Prices marked † are taken from a public delivery-platform listing and are indicative only. Items marked “ask in shop” have no published price. V marks vegetarian-friendly items. The in-store menu is always authoritative.
Steamed dim sum
All hand-folded before dawn. Steamed dim sum is at its best within three minutes of leaving the basket, so order two or three baskets at a time rather than everything at once.
| Item | Price |
|---|---|
| Signature har gow — shrimp dumplings蝦餃皇 · haa gaau wongWheat 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. The first thing to order at any dim sum shop. | $30† |
| Gold medal siu mai — pork & shrimp dumplings燒賣皇 · siu maai wongPork and shrimp hand-mixed until the filling turns springy, wrapped in a yellow skin and topped with roe. Crisp shrimp first, then loose pork, with the juice staying inside rather than running into the basket. Good with mustard or chilli sauce. | $25† |
| Steamed spare ribs with black bean sauce豉汁蒸排骨 · si zap zing paai gwatRib pieces chosen for soft cartilage and a little fat, tossed with garlic, fermented black beans and a dusting of starch, then steamed hard and fast. Juicy, with meat that does not dry out. The natural partner to clay pot rice. | $25† |
| Beef balls on bean curd sheet山竹牛肉 · saan zuk ngau yukBeef minced by hand, then beaten repeatedly with dried tangerine peel, water chestnut and a little water, steamed on a bean curd sheet that catches the juices. Springy but never rubbery, with the citrus note arriving late. A dash of Worcestershire sauce is traditional. | $22† |
| Chiu Chow style dumplings潮州粉果 · ciu zau fan gwoA thicker translucent wrapper than har gow, filled with peanut, bamboo shoot and pork. More texture, more chew, and a very traditional Cantonese item. | $22† |
| Sister Ngo's steamed dumplings, Chiu Chow style娥姐潮州蒸粉果 · ngo ze ciu zau zing fan gwoAn old-fashioned version with a fuller filling and a clear peanut aroma once steamed. Order this if you like nostalgic items. | $24† |
| Bean curd rolls with chicken and fish maw雞紮 · gai zaatA bean curd sheet wrapped around chicken, fish maw and ham, tied into a bundle and steamed so the skin absorbs every drop of juice. Rarely found in small shops today. | $29† |
| Supreme chicken with fish maw and black mushroom至尊棉花雞 · min faa gaiCalled “cotton chicken” because the fish maw, steamed with chicken and dried shiitake, turns as soft as cotton wool. Several food vloggers treat this as our signature item. | $26† |
| Cantonese cured meat roll臘味卷 · laap mei gyunCured sausage and cured pork rolled with vegetables and steamed; rich, fragrant, and at its best in the cooler months. | $28† |
| Barbecue pork roll叉燒卷 · caa siu gyunHand-chopped char siu rolled and steamed until the honey sauce bleeds into the wrapper. Sweet meets savoury. | $25† |
| Steamed chicken feet in black bean sauce醬皇蒸鳳爪 · zing fung zaauThree stages — fried, soaked, then steamed in a house black bean sauce. Too short and the skin clings to the bone; too long and it collapses. The pass mark is skin that slips off with a gentle press, collagen that sticks to your lips, and sauce reaching the last joint. | ask in shop |
Seasonal and daily specials such as quail egg siu mai also appear — several food vlogs single these out. Availability varies, so ask staff what is in the steamer that day.
Rice noodle rolls (cheung fun)
The rice batter is steamed on damp cloth, then lifted and folded by hand. The sheet comes out thinner and silkier than the drawer method, but it must be served immediately — left standing, the rolls fuse together. That is why they cannot be prepared in advance.
| Item | Price |
|---|---|
| Whole shrimp rice noodle rolls原隻鮮蝦腸 · haa cheungWhole shrimp wrapped in a freshly pulled sheet, so the shrimp stay in pieces rather than becoming a paste. Allow about five minutes; tell staff if you are in a hurry. | $31† |
| Barbecue pork rice noodle rolls叉燒腸 · caa siu cheungHand-chopped char siu in honey sauce; the sweetness seeps into the sheet and plays against the cooked soy. | $28† |
| Shredded chicken rice noodle rolls雞絲腸 · gai si cheungHand-shredded chicken folded into the sheet — the lightest of the filled rolls. | $25† |
| Plain rice noodle rolls V齋腸 · jaai cheungNo filling, so the sheet has nowhere to hide. Served with sweet sauce and sesame, or cooked soy. The honest test of a cheung fun kitchen. | ask in shop |
Buns and steamed cakes
Buns are the hardest part of the morning: under-proved dough steams dense, over-proved dough turns sour and collapses. A correctly proved bun is matte white and springs back when pressed. Cakes are judged on even air pockets and visible real ingredients.
| Item | Price |
|---|---|
| Steamed chicken bun雞包 · gai baoChicken steamed with dried shiitake inside the bun so the juices soak into the base of the dough. An old-school method. | $22† |
| Steamed chicken bun (jumbo)大雞包 · daai gai baoThe larger version, generously filled — enough to be a breakfast on its own. | $23† |
| Red bean paste bun V豆沙包 · dau saa baoThe paste keeps some grain rather than being fully smooth; traditional in its sweetness. | $21† |
| Black sesame paste bun V麻蓉包 · maa jung baoMade fresh each morning; the sesame aroma comes through strongly while hot. | $21† |
| Ma lai go — steamed brown sugar sponge cake V馬拉糕 · maa laai goFlour, egg, sugar and coconut milk steamed slowly until the crumb shows an even honeycomb. Traditionally the last item of a dim sum meal. | $23† |
| Steamed turnip cake V蘿蔔糕 · lo baak goShredded radish and cured meat should be visible in the cut surface — that is how you know it is not just batter. Good with chilli sauce. Ask staff about the cured meat if you avoid pork. | ask in shop |
| Steamed taro cake V芋頭糕 · wu tau goTaro kept in pieces so the texture stays fluffy rather than pasty. | ask in shop |
| Barbecue pork bun叉燒包 · caa siu baoHand-chopped char siu in honey sauce. A naturally burst top means the dough proved properly. | ask in shop |
| Dai bao — the big bun大包 · daai baoThe old tea house classic: chicken, pork, salted egg and mushroom in a bun large enough to be a whole breakfast. Wan Chai's grand tea houses were once famous for generously filled big buns, and few small shops still make them. | ask in shop |
Lotus leaf sticky rice
| Item | Price |
|---|---|
| Lo mai gai — sticky rice in lotus leaves荷葉糯米雞 · lo mai gaiGlutinous rice soaked then tossed with chicken, cured sausage and salted egg yolk, wrapped in lotus leaf and steamed long enough for the leaf perfume to reach the centre. Grains should stay distinct while sticking together. One is a full meal, and the leaf is the original takeaway packaging — it travels without falling apart. | $30† |
Clay pot steamed rice (jung tau faan)
Raw rice and the topping go into a clay pot together and steam until done, so the juices run through the grains and a faint toasted layer forms at the base. Each pot cooks individually, which takes fifteen minutes or more and cannot be batch-cooked — generally available from about 10:30 a.m.
| Item | Price |
|---|---|
| Clay pot rice with chicken and black mushroom原盅北菇滑雞飯 · bak gu waat gai faanRice steamed with chicken and dried shiitake so the grains drink up the juices, with a faint toast at the base. The single item regulars come back for most; pair it with iced lemon tea, as the locals do. | $37† |
| Clay pot rice with chicken feet and pork ribs原盅鳳爪排骨飯Chicken feet and spare ribs seasoned in soy and steamed with the rice — the boldest-tasting pot on the list. | $37† |
| Clay pot rice with dried octopus and pork patty原盅章魚肉餅飯Dried octopus over a hand-chopped pork patty; deep, savoury and thoroughly old-school. | $37† |
| Clay pot rice with salted fish and pork patty原盅鹹魚肉餅飯Pungent and intensely savoury — the version most likely to divide a table. Balance it with an iced lemon tea. | $37† |
| Clay pot rice with preserved duck leg原盅臘鴨腿飯A whole cured duck leg steamed over the rice so the fat runs through the grains. The most substantial pot we serve, and a winter favourite. | $53† |
Steamed fish and dishes
Steaming is the most honest cooking method there is: if the fish is not fresh, one mouthful tells you. Thirty seconds too long and flesh that was just parting from the bone turns firm. Supply depends on the morning market, so ask what came in that day.
| Item | Price |
|---|---|
| Whole steamed grass carp, ginger and spring onion薑葱蒸鯇魚（全條）· zing waan yuSteamed plain, then finished with hot oil poured over ginger and spring onion at the last moment. Flesh just turning opaque at the bone is the peak, and a clear pool of sauce means a fresh fish. Start with the belly, move to the back, and spoon the sauce over plain rice — the local way. | $66† |
Lunch sets (from 11 a.m.)
Sets are built around a clay pot rice, with a drink, soup or a dim sum item added. If you are short on time, a set arrives faster than ordering item by item.
| Set | Price |
|---|---|
| Set A — double comboOne clay pot steamed rice, one dim sum item and one drink. The most complete single-person lunch. | $66† |
| Set B — double comboClay pot rice with a dim sum item and a drink; selections differ from Set A. | $64† |
| Set COne clay pot steamed rice and one drink. The most economical option on the menu. | $47† |
| Set DOne clay pot steamed rice and a bowl of the soup of the day. | $50† |
| Coca-Cola comboClay pot rice — salted fish pork patty or chicken and mushroom — with a dim sum item and a Coca-Cola. | $78† |
Tea and drinks
At yum cha the tea is half the meal. Old tea houses used a lidded cup, and lifting the lid signalled staff for more hot water; most shops now use pots, but the gesture survives.
| Item | Price |
|---|---|
| Chinese tea: pu'er, jasmine, sau mei, chrysanthemum pu'er, tieguanyin普洱・香片・壽眉・菊普・鐵觀音Pu'er (po lei) cuts through richness and suits chicken feet and ribs; jasmine (heung pin) is lighter and suits har gow and rice rolls. Tea is charged per person. | ask in shop |
| Hong Kong drinks: hot or iced lemon tea, lemon water, milk tea, coffee, soy milk熱／凍檸茶・檸水・奶茶・咖啡・豆漿Iced lemon tea with a salted fish pork patty clay pot rice is a local classic pairing. | ask in shop |
How to order, and what it costs
Local listing sites place the average spend at HK$51–100 per person. These combinations cover most situations.
| Situation | Suggested order | Approx. |
|---|---|---|
| Quick breakfast (1 person) | Lo mai gai + hot tea | HK$40–50 |
| First visit (2 people) | Har gow + siu mai + beef balls + chicken feet + pu'er | HK$115–135 |
| Substantial (2 people) | Clay pot chicken rice + spare ribs + shrimp rice rolls + ma lai go | HK$125–145 |
| Cheapest lunch (1 person) | Set C — rice plus drink | HK$47 |
| Group lunch (3–4 people) | Whole steamed fish + 2 clay pots + 3 baskets | HK$220–260 |
Ordering without Cantonese
- Sit where you are shown — shared tables at peak times are normal.
- Ask for the English menu, or point at an item in the tables above on your phone.
- Say or gesture how many baskets. One basket is usually three to four pieces.
- Tea arrives first; say “po lei” for pu'er or “heung pin” for jasmine.
- Eat each basket as it lands — dishes come when ready, not in courses.
- Pay at the counter. The order slip is your bill.
Four items that tell you everything
- Har gow — wrapper thinness and shrimp quality.
- Beef balls — hand-beaten spring and the tangerine peel note.
- Chicken feet — whether the fry-soak-steam sequence was timed right.
- Clay pot rice — steaming skill and the toast at the base.
When to come
- 05:30–07:00 — quietest room, freshest baskets.
- 07:30–09:30 — neighbourhood peak; expect to share a table.
- 11:00–13:00 — lunch peak; clay pot rice takes longer.
- After 14:00 — fewer people, but popular items may be gone.
Directions and more timing advice are on the visit page.
Dietary notes
- Vegetarian-friendly: plain rice noodle rolls, red bean bun HK$21, black sesame bun HK$21, ma lai go HK$23, taro cake, turnip cake (ask about the cured meat).
- No pork: beef balls HK$22, clay pot chicken and mushroom rice HK$37, whole steamed fish HK$66, shredded chicken rice rolls HK$25.
- Shellfish allergy: avoid har gow, siu mai and shrimp rice rolls. Shrimp also appears in other fillings, so please ask.
- Shared steamers: everything cooks in one cabinet, so we cannot guarantee separation for strict diets or severe allergies. Tell staff before ordering.
Takeaway and payment
- Takeaway: order in person or by phone; packed with a secure seal.
- Delivery: available through delivery platforms, where selections and prices may differ slightly from dine-in.
- Preparation times: whole shrimp rice rolls about 5 minutes; clay pot rice about 15 minutes.
- Payment: cash, AlipayHK and Alipay. Reviewers consistently advise bringing cash.
- Reservations: none taken — first come, first served.
Phone orders: +852 2520 0138 / +852 6829 9296
Frequently asked questions
How much is a basket of dim sum?
About HK$21–31: beef balls and Chiu Chow dumplings HK$22, siu mai and spare ribs HK$25, fish maw chicken HK$26, bean curd chicken rolls HK$29, har gow HK$30, whole shrimp rice rolls HK$31.
What should two people budget?
Four baskets plus tea is roughly HK$100–130; add a clay pot rice and it is HK$140–160. Average spend is listed as HK$51–100 per person.
Is there an English menu?
Yes — Chinese, English and Korean menus are available in the shop, and reviewers often mention it makes ordering easy.
When do the lunch sets start?
From 11 a.m. Set C at HK$47 is the cheapest; Set A at HK$66 is the most complete.
How long does clay pot rice take?
About 15 minutes, from roughly 10:30 a.m. If you are in a hurry, order lo mai gai or steamed baskets instead.
Are there vegetarian options?
Plain rice rolls, red bean and sesame buns, ma lai go, turnip cake and taro cake. Steamers are shared, so ask staff if you are strict.
Do you take cards?
Cash, AlipayHK and Alipay. Bringing cash is the safest option.
Why do items sell out?
Because they are hand-folded in limited quantities each morning and never restocked from a freezer. Come before 9 a.m. for the fullest selection.
In-store menu boards
Photographs of the menu displayed in the shop. Tap to enlarge. Where these differ from the text menu above, the in-store menu is authoritative.