Modern Cantonese Cuisine: Woo Cheong Tea House serves meticulously crafted traditional Cantonese fare in an elegant setting. This Classified Group venture celebrates Wan Chai and its history and has taken over its predecessor, The Pawn.

Look & Feel: The restaurant is split over two levels. On the first floor, guests can tuck into premium teas, signature tea-infused cocktails and delectable dim sum dishes. For a more formal dining experience, head to the second floor which takes an elevated approach to classic Cantonese cuisine. Plus, its floral decor and sumptuous setting makes the perfect backdrop for a sophisticated afternoon meal.

On the Menu: Chef Edmond Ip, an up-and-coming star in the F&B industry, takes the reigns at Woo Cheong Tea House. There’s a key focus on color, aroma, flavor and shape for every dish. Must-tries on the menu include the fresh sautéed prawn, using wild kuruma shrimp in a beautiful presentation. The char siu is made with pork shoulder blade so it serves the perfect balance of lean and fatty.

Dim sum gets an upgrade with head chef Eric Sun combining traditional recipes with a healthy spin. The pan-fried salmon with homemade tofu and goji berries is an aromatic highlight worth sharing between friends and family. Another popular feat is the bean curd sheet rolls with avocado and black truffle, a delicious and guilt-free option for dim sum enthusiasts.

Great For: Dim sum! Come hungry and with a group so you can share more of your favorites.

FYI: This restaurant has taken over The Pawn, but is under the same F&B group.

Check out Hong Kong’s newest restaurants and bars here.

This writeup is a news piece and was not based on a restaurant visit. The Loop HK will update this post once we’ve visited in person.