Hung Hom Chu Kee Tea Shop Introduction
Founded in 1999, the restaurant initially focused on Hong Kong-style dim sum. Believing that expanding services attracts more customers, it transitioned to a mainly small stir-fry menu. Adhering to the principle of low profit margins and high sales, the restaurant adopted a medium to low price strategy and developed its own style with the recognition of numerous customers. The restaurant's Hong Kong-style dim sum, such as Honey Phoenix Claw, Crystal Shrimp Dumplings, and Herbal Fish Maw, along with small stir-fry dishes like Matsusaka Pork, Ginger Pork Intestines, and Spicy Dragon Gut, are among the bestsellers.
