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Practical posts for visitors — what makes the har gow huge, which branch fits your trip, and how all-day dim sum differs from old-school yum cha hours.
Cityplaza’s Dim Sum Workshop by CaterKing: mall dining without dulling the hits
Taikoo Shing’s branch trades industrial grit for family-friendly floors — same workshop DNA, different envelope.
Read → 閱讀All-day dim sum in TST: Hau Fook Street vs traditional yum cha hours
When classic teahouses stop steaming at 14:30, Caterking’s model keeps the baskets coming into the evening — here is how to plan.
Read → 閱讀Kwun Tong industrial dim sum: why the “workshop” branch still matters
King Yip Street’s factory-building setup is classic Hong Kong: great food upstairs, humble lift lobby downstairs.
Read → 閱讀Why Caterking’s har gow feel “double size” compared with teahouse baskets
Whole prawns, thin skin, and an XL basket policy — what guests mean when they say Caterking rewrote the har gow scale in Hong Kong.
Read → 閱讀