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There is no menu or ordering sheet here. Diners choose their dim sum from the display towers located at the counter. Sun Hing Restaurant, G/F, 8 Smithfield Rd, Kennedy Town, Hong Kong; +852 2816 0616
Founded in 1889 and closed in 2022, Lin Heung Teahouse served traditional dim sum in Central, Hong Kong Yum cha (traditional Chinese: 飲茶; simplified Chinese: 饮茶; pinyin: yǐn chá [6]; Jyutping: jam2 caa4; Cantonese Yale: yám chà; lit. "drink tea"), also known as going for dim sum (Cantonese: 食點心), is the Cantonese tradition of brunch involving Chinese tea and dim sum.
Yum cha has a rich history and customs have been developed. For the traditional Chinese Restaurant, all tables must be round. Food is served in the middle of the table and dishes are shared among the people at table. This is why yum cha is regarded as a social function. The design of the table helps to foster communication between people.
Yum China is a trademark licensee of Yum Brands, paying 3% of total systemwide sales to Yum Brands. It operates 8,484 restaurants in over 1,100 cities located in every province and autonomous region in Mainland China .
Mango Pancakes: A staple dish of Yum Cha restaurants in Sydney since the 1980s. It consists of a thin Mango crepe filled with whipped cream and chunks of mango. [23] Honey King Prawns and Honey Chicken: A main dish of either battered prawns or chicken pieces coated in a Honey sauce and covered in sesame seeds.
Cha chaan teng (Chinese: 茶餐廳; Cantonese Yale: chàhchāantēng; lit. 'tea restaurant'), often called a Hong Kong-style cafe or diner in English, is a type of restaurant that originated in Hong Kong. [1] [2] [3] Cha chaan tengs are commonly found in Hong Kong, Macau, and parts of Guangdong.
This page was last edited on 3 November 2022, at 01:53 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Lin Heung Tea House in Hong Kong. Hong Kong cuisine is mainly influenced by Cantonese cuisine, European cuisines (especially British cuisine) and non-Cantonese Chinese cuisines (especially Hakka, Teochew, Hokkien and Shanghainese), as well as Japanese, Korean and Southeast Asian cuisines, due to Hong Kong's past as a British colony and a long history of being an international port of commerce.