Since its establishment in Hong Kong in 1991, Tao Heung Group has grown from its first seafood hot pot restaurant in Sai Wan to a large group with 110 restaurants and bakeries in Hong Kong and South China. Daoxiang has 19 flagship brands, including Qiaowei, Dao Xiaochu, Yingxi Palace, RingerHut, etc.

Daoxiang opens at 7:30 a.m. to welcome customers, there is a tea market throughout the day, and you can enjoy discounts when you check out before 12 o'clock, which can be described as one of the most well-known Cantonese cuisine and morning tea brands in Hong Kong.

Daoxiang's dim sum takes the civilian route, and the price is also very real. Mangosteen beef balls, pan-fried shrimp sausages, and nostalgic chicken spring rolls are very popular in Daoxiang. The overall production of Daoxiang is decent, and it is recommended to fry eggs, which are sweet and crunchy; The golden belly is fresh and refreshing, simmered until soft and flavorful; Steamed chicken feet with soy sauce and steamed pork ribs with soy sauce are in place, and the serving rate is also very high. There is also an afternoon tea area in the menu, with a variety of choices such as winter leaf fresh meat dumplings, snail meatball porridge, and oyster fish belly tie. Some side dishes are also available in the lunch market, and you can try the Duobao, which is a two-course set meal, such as half a chicken with sand ginger and fried rice with conpoy egg white, which can be eaten by two people.

However, as a popular morning tea shop, some of Daoxiang's dishes are not satisfactory enough, and the seasoning has also been criticized for being too heavy, such as steamed pork ribs are also relatively fatty, and the bean curd is too salty to eat. This phenomenon varies, and in the Cantonese food highland, the production of rice fragrance is not outstanding.

When it comes to the environment, the restaurant is difficult to say about the shortcomings, the decoration of Daoxiang is rich, taking the typical Cantonese restaurant style, wooden ceilings, golden metal line decorations, and colorful carpets complement each other, the hall is bright and tidy, the round tables and square tables are placed in an orderly manner, and the dining peak is full of people. During peak hours, the service response speed is greatly reduced, and the dining experience is greatly reduced.