The Dining Room is a Shanghai Dim Sum restaurant with a wide range of innovative menu inspired by Shanghai cuisine. It has four branches here in Hong Kong (Causeway Bay, Tsim Sha Tsui, Mong Kok and Kowloon Bay).
Its main dishes are the dim sum, chicken in Shanghainese style, noodles and their Hot & Sour soup, also in Shanghainese style.
From Left: Minced Prawn, Pork and Vegetables Wontons in Sesame Dressing
From Right: Shao Lung Bao Dimsum (5 pieces)
From Left: Hot & Sour Soup in Shanghai Style
Wok Fried Spicy String Beans
Noodles with Eight Treasures
Chicken in Chili Sesame Sauce
Deep Fried Chicken with Sichuan Spices
FOOD
The food is very delicious. The prices are quite reasonable, and the portion is just right.
I would highly recommend the Hot & Sour Soup as it is delicious and the spices were incredible, the Noodles with Eight Treasures. I ordered that because I was curious about the name of the dish. It is super tasty and something unique, and lastly, their dumpling dish Shao Lung Bao, this will always be my favourite dim sum, and The Dining Room offers a delicious Shao Lung Bao.
AMBIENCE
The restaurant looks quite relaxing with a unique interior, and the place looks lively as there are a lot of diners, which supposes a good sign.
SERVICE
The service is quite efficient. The wait staff pour us some tea from time to time and clears out the empty plates in our table. Although the service could have been a bit better by telling us what the dish is when it was served on our table.
SPENDING
Our total spending was HK$456 (divided by three people). Total spending per person is HK$152 each.
LOCATION AND BRANCHES
1. CAUSEWAY BAY
Shop 1201, 12/F Hysan Place, 500 Hennessy Road, Causeway Bay
2. TSIM SHA TSUI
The One mall, 100 Nathan Road, Tsim Sha Tsui
3. MONG KOK
Shop 7, 4A/F Langham Place, 8 Argyle Street, Mong Kok
4. KOWLOON BAY
G73, Telford Plaza, Kowloon Bay
Overall, the experience was great. I have found another good dim sum place to eat, and I will not hesitate to come back to The Dining Room for another dining experience.
Yours Truly,
Michelle Chan
