Haha, yeah right. They do have an English menu. Also when we returned a few days later, there was no menu, just carts.
The terrible side of being sick in Hong Kong was not that I was exhausted most of the time, it was that I had no appetite. I had hours of research put in to places to visit for BBQ pork, noodles and dim sum. And back ups for if those places were closed or busy. It still pains me as I write this a month later.
After an underwhelming meal the night before, the four of us headed out for an early dim sum at Luk Yu. Most places start serving at 10 or 11am, but the legendary Luk Yu opens at 7 am. I chose Luk Yu for a few reasons, but the early hour for a meal was the main one.
I’ll take half a teacake, please!
Oh god. Perfect baked cha siu bao. The pastries at Luk Yu were out of this world. The filling was delicious too.
It was not until our return trip the day we left that I noticed how insane the egg tarts were. They were layer upon layer of pastry. Probably 25 or more, filled with the eggy custard. So flaky. So good.
Meh. The beef balls were the only item that did not do much for me. Too big, too gelatinous and too tasteless.
Luk Yu is so classic. It opened in 1933 and really retains a lot of the same ambiance. It is reminiscent of a French bistro in decor (no, seriously!) with wood and stained glass and brass everywhere. White table cloths and tile floor complete the feeling. The service was excellent considering how badly people bash on it online. We felt welcome and enjoyed it so much we returned the morning we left. As I mentioned however, even though both visits were on weekdays at about 9am, one was menu and one was cart.
Luk Yu can get busy; I think there are at least two floors above the main that fill up. Tables are full of men sipping tea and reading the papers. The prices were great considering the work that went into the pastries. One of the best meals I have had ever had in Asia, for sure, for company and for food.