Hung Hom Chiu Kee Tea Restaurant Introduction
The restaurant was established in 1999, initially focusing on Cantonese dim sum. It was believed that expanding service would attract more customers, leading to a shift toward a focus on stir-fried dishes. Adhering to the principle of low profit margin with high sales volume, the restaurant adopted a mid to low price range and gradually developed its own style through the recognition of numerous customers. The dim sum offerings include Honey Chicken Feet, Crystal Shrimp Dumplings, and Herbal Fish Maw, while the stir-fried dishes that are most popular include Matsusaka Pork, Ginger Shredded Intestines, and Chili Dried Fish.
