Ding Dim 1968 knows dim sum – for almost fifty years, Chan Si-Fu, aka Master Black, has been creating some of Hong Kong’s most innovative small plates and Cantonese dishes, making this Soho dining establishment a serious force to be reckoned with among the city’s many Chinese restaurants. Hugely popular among foodies from near and far, Ding Dim 1968 on Elgin Street is one of Central’s must-visit dim-sum restaurants. Be sure to reserve before ringing Ding Dim’s bell!
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Surprised to find a dim sum place in the middle of Soho! The food was not bad, but I've had better dim sum for sure. Prices are average. Seating is not comfortable at all, but OK for a quick lunch. Service was average, the waitress missed an order and didn't seem very keen. Also they don't take credit cards. I wouldn't mind coming here on my own for a quick bite if I am in the area craving dim sum, but I may not plan in advance to come here again...
Staff were extremely friendly even to foreigners and the food was good and affordably priced. Space isn't that big though so be sure to make a reservation!
Everyone loved it! It was a little hard to reach but the food was great and service was kind. Their polo char siew buns were amazing.
A world-renowned dim-sum restaurant, Ding Dim 1968 is a huge hit with tourists and locals alike. Found in Soho in the heart of Hong Kong’s Central, Dim Dim 1968 is something of a legend on Elgin Street, and a household name for many locals. The restaurant is simply decorated yet stylish, and a casual place to eat to your heart’s content. Even offering a buffet option, this dim sum restaurant makes it easy to sample some of Hong Kong’s best little dishes.
There are so many delicious delicacies on offer at Hong Kong’s Ding Dim 1968 that it can be difficult to actually know where to start. From phoenix talons in black bean sauce to pan-fried sweet & sour beef patties, the options on offer are numerous and varied. Go exotic or stay in your comfort zone – no matter what, Master Black and his crew have something you’re going to love. Some of our favourites include the pan-seared chilli pepper, siu mai with quail eggs, Cantonese sponge cake and squid in curry sauce. For a new textural experience, the golden osmanthus jelly is a must – this square, jiggly creation is truly unique. Be sure to book ahead for an out-of-the-ordinary dining experience at Ding Dim 1968 in Central.