Fook Lam Moon Restaurant

Quality and pricey.
We had the roast platter of roast pork belly and cha siew. Crispy pork belly skin, and chewy soft meats that will get stuck in between the teeth. Nice and memorable. The cha siew is fabulous, typical HK type of soft shoulder cuts, red glossy and tasty.
The crispy chicken is their forte. That’s probably an understatement. But I can find fault if I try hard. Some part of the chicken is too salty, probably uneven marinating. Yes. That’s what I found. Lol.
The vegetable is boiled. Nothing impressive about that.
For the price paid, and it’s regular customers, it shouldn’t go wrong.

I came here by convenience since my hotel was literally two blocks away (Metropark Wanchai). It was only after I tried to walk-​in and got rejected that I realized that it was a Michelin star rated restaurant that is constantly booked despite the huge size. Not to be dissuaded, I put my name down for the next day and gathered the troops.
I loved the atmosphere here. There is absolutely no rush, which is how I like to dim sum. My friends and I sat and chatted while drinking tea for hours and the staff knows that when a table is booked there is no turnaround for lunchtime (or rather dimsum time). The food is great of course, but I just don’t believe that it was worth the price we paid. Overall, good restaurant, but I’d much rather go with family and put it on their tab (thanks fam).

Adhering to Fook Lam Moon’s dedication of creating only the finest for more than six decades. Fook Lam Moon Fine Food handpicks only the best ingredients and draws Upon chefs’ sublime culinary skills with secret recipes. Our selection of traditional puddings reprises the time-​honoured traditional and culinary artstry.

I honestly love coming here every time I visit Hong Kong! Before Unilocal,I never this place was so prestigious and famous. There’s 3 floors in this restaurant and always busy during lunch and dinner.
Yeah I agree that you can find a little better dim sum elsewhere but I feel like people come for the 35% atmosphere and 65% for the food. I mean the service here is amazing! My plate was changed after every bite and my tea was constantly filled after every sip. This place is white table top clean and it’s not very loud either. Now that’s a impressive dim sum lunch to me.
When I come here, I always have my mom handle the ordering. We always get a variety of things! My favorites are sticky rice in lotus leaf, steam tripe, har gow, rice rolled with shrimp, and some egg yolk bun dessert that was amazing. Watch my video and you’ll see!
I’ve never had any celebrity sightings but even if they were there I wouldn’t know who they were! Unless he was Jackie Chan hehe.

Make reservations. No walk-​ins.
The staff are very attentive. However, the food is not great. It’s okay… but not worth the price. Have had much better elsewhere.
Best thing we ordered was the barley water/​tea.
Best thing about the restaurant is you get to take your time eating as they don’t rush you.
And there are celebritiy sightings. If you’re into that.

One of the best dim sum experiences that I’ve had. Food was phenomenal and the staff was excellent. Ambience is on the fancy side.
I highly recommend the har gow and the pork shumai. (But you are probably ordering these anyway…)
There’s an English menu and a picture book for those that can’t read Chinese.

It was a fortunate find as I was looking for something to eat after visiting The Cuppingroom in Wan Chai. As I browse though the list of restaurants nearby, Fook Lam Moon sounds pretty interesting and when you have «The King of Singapore» aka Nik T singing praises about this place and giving it 5 stars, you just have to come and verify it.
The entrance of the restaurant could look a bit old skool with wait staff dressed in traditional cheongsam while holding a list of guest reservation and walkie talkie, a common sight in any chinese restaurant. I walked in and told one of the ladies that I did not make any reservation and if there’s any table available. She said yes and escorted me up to Level 2 of the 3 storey restaurant. The minute the elevator opens up revealing the dining room, i gasped in disbelieve that it was a total contrast from what i saw ground floor. The dining area is absolutely beautiful, classy and the perfect place for a quiet dim sum brunch/​lunch with the family away from the hustle and bustle of the city.
The food here is not cheap as I read from the reviews so I opted for a couple of classic dishes and see if they live up to their name. Har Kow (prawn dumplings) to start, a pork and century egg congee, egg tart and a pot of chinese tea. Perfect. Har Kow was good but the best has got the be the congee. Generous slices of lean pork, huge chunks of century egg cooked in silky «chuk» served with scallion and sliced ginger. Just a dab of soy sauce and you have a bowl of comfort food I can eat everyday. The egg tart is delicious too. But too refined for me. I still prefer the bigger sized ones from Tai Cheong.
Overall, I really love the food here and wished i have a few company so I can try more (eg char siew, roast suckling pig, fresh seasonal vege and of course what’s a cantonese feast without a good double boiled soup). Oh well, next time.
Will definitely come back in a heartbeat.

a big thanks to candace for organizing dim sum lunch at FLM’s flagship restaurant!
i have heard so much about them but have never been as i was worried the paparazzi will have a field day snapping photos!;)
yes, this is the place to see and be seen.
however, they are not mere looks and do indeed spill substance.
you have to dine here in order to indulge yourself and then understand how the awards, that they have won, were not bought but earned.
the nondescript entrance on the ground floor does not look at all inviting but once you enter their dining room proper, resplendence takes over.
so this is the «cafeteria for the wealthy»!?
and soon after, you will duly note that their service was invisible but impeccable.
we had a good sampling of their dim sum, their char siew, recommended as a must have by elite Unilocaler may and a prawn paste pork neck dish which a regular, who was dining with us, loves.
my first bite of their har gow and it was first love all over again.
delicate skin giving way to an obscene amount of fresh flavourful plump prawns!
if a dim sum place can do their har gow well, the rest is normally a given.
and indeed all the dim sum that followed were of the highest ISO kung fu standards.
the char siew, though not charred enough for my unhealthy liking, was glistening in a honey sheen, well marbled, moist and juicy.
the crunchy pork neck, i felt, was a little too salty to eat on it’s own but i can imagine how well it will go with some plain congee or rice, which we did not order.
do not forget to end your meal with their sweets selection, the ladies at our table loved their walnut paste for it’s smoothness and beautifying properties.
i couldn’t even take a photo of it before they polished it off!
for me, however, it has to be their egg tarts!
this is the flaky, mini, not too sweet and melt-​in-​your-​mouth version.
alas, i should have gobbled all three!:)
tim ho wan is probably a charles & keith when you line it up next to the hermes that is FLM!

HK institution, cantonese fine dining portrayed as where the rich and famous dine, for classic dishes and dim sum.