Lu Yu is known as the tea saint, and he is very interested in tea, and the tea room is also famous for tea, so it has this name. The second floor of the store is also dedicated to the statue of the landing feather. Luk Yu Tea House opened in 1933 on Wing Kit Street in Hong Kong and was relocated to its current location in Stanley Street in 1976. Lu Yu is a must-see place for Central tourism, the older generation eats feelings, and tourists eat freshness.
Lu Yu Tea House has a long history, and the biggest feature is that it still maintains the tone of an old-style Hong Kong tea house. The tea room has three floors, the first floor is a private guest area, and the raw guests will be sent to the first floor to be seated; The second and third floors generally serve regular customers, and some tables can also be seen with the sign of regular customers leaving the table. There are 3 private rooms on each floor, and the interior decoration is antique. Walking into the hall, the screens, counters, calligraphy and paintings, and ceiling fans in the tea market are all antique, and the glazed window flowers, sour branch wooden chairs, and Western clocks seem to freeze time back to the old Xiguan era at the end of the Qing Dynasty and the beginning of the Republic of China. The environmental decoration and tableware cleanliness here are much better than those of the century-old Lianxiang Building.
Lu Yu Tea Room adjusts and updates the menu according to the season, and the menu is red and white, which is very distinctive. For the first time trying Lu Yu, it is recommended to try the signature dim sum. Stuffed pork run siu mai is different from the common crab roe and shrimp siu mai, it is made of a large piece of pork liver wrapped in elastic tooth meat filling, and the fishy smell of the internal organs is gone, only the delicious meat feeling. The egg yolk and jute buns are also different from the mainland, in addition to fried lotus paste, sesame seeds, and sugar, there are also complete salted egg yolks in the dim sum, which has a sandy taste, sweet but not greasy. The apricot juice soup is not on the menu, but it is the restaurant's finale, only served during the main meal time, the soup is milky white, the pork lungs are tender, the vegetables are dry and soft, and the aroma of raw and ground almonds is so fragrant that people can't help but drink it all.
Quaint morning dim sum such as slippery chicken ball buns, shrimp fresh lotus rice, and cloud leg dace corners are rare elsewhere, but they are a must in Lu Yu's tea room, so you might as well order them in the second round. Looking at the whole list, dim sum starts from 50 Hong Kong dollars, including many dim sum above 100 Hong Kong dollars, and the price of the dish has been included as a premium for the environment and feelings, and in this list, the cost performance is slightly weaker.
The level of service is different. Foreigners are greeted at the entrance, and before 10 a.m., you can see the clerk hanging a metal plate from a rope around his neck, on which he holds freshly baked snacks, selling them as he walks. Not only did this practice disappear in the mainland, but most of Hong Kong's morning tea shops were replaced by small carts, a scene that can only be seen in Lu Yu's tea room. Most of the waiters have been more than half a hundred for many years, wearing white coats, and they are very neat at first. However, the service is often criticized, and the good attitude towards locals and regular customers is obviously different from that of tourists, and it may be difficult for tourists who do not speak Cantonese to communicate.
Lu Yu Teahouse is full of feelings and atmosphere, which has nothing to do with cost performance, and tourists who come to Central to seek taste may wish to come here to taste it.
