Dim Sum* is served daily from 11:00 AM to 4:00 PM and prepared especially for you by Ho Lam, a renowned chef whose career began in the early 1960s preparing food for kitchens in Hong Kong and Singapore. Please see our online Dim Sum menu for available selections.

An extensive Luncheon Buffet can be enjoyed daily from 11:00 AM to 2:00 PM, featuring many of your favourite traditional Chinese menu items.

Our regular menu boasts a vast array of traditional Chinese food, Western and Children's items, Desserts, and both Alcoholic & Non-Alcoholic beverages. Please refer to our online menu for a complete list of choices.

On occasion we create new dishes, and do our best to accommodate your special requests - including authentic Chinese ten-course dinners.

Delivery service available on orders delivered within Lethbridge, Coaldale, and Coalhurst. Delivery service begins at 11:00 AM, except on holidays.

No extra charge for deliveries on orders of $16 or more.

10% off on all pick-up orders.

The Dim Sum tradition is an essential feature of Cantonese cuisine, dating back as far as the tenth century. The literal translation of the Chinese characters is "to touch the heart" but they have come to mean "light snacks," in the form of sweet and savoury bite-size morsels. Dim Sum is served from early afternoon and is always accompanied by a pot of tea. That is why Dim Sum is sometimes referred to as a Yum Cha meal, since Yum Cha is Cantonese for "drinking tea."

Hong Kong people get together for Dim Sum almost as a ritual to read the papers, discuss business, or just gossip. Some bring along their caged birds, as people in the West take their dogs for a walk.

Dim Sum is steamed in small, round bamboo baskets, piled on top of one another, which are pushed around the restaurant on trolleys.

Hundreds of different varieties of Chinese tea are available in Hong Kong, but they can be divided into three basic categories:

 · Green, or Unfermented tea, such as Cloud Mist, Dragon Well and Jasmine with Dried Blossom.
 · Red, or Fermented tea, such as Po Lei and Ki-Mun.
 · Semi-Fermented tea, such as Black Dragon, and Iron Kwun Yum.


Visitors may prefer the lighter, fragrant, unfermented tea, but the Chinese prefer the stronger taste of the fermented Po Lei, which they feel clears the palate better.

It is the custom in Hong Kong to drink tea plain, in little handless cups, without milk or sugar. The tea is always served in a pot, which is left on the table. When the pot is empty, turn the lid upside down, or askew on the pot, and the waiter will refill it.