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Old-school dim sum restaurant in the mountains north of Tsuen Wan. Pared back and serving some forgotten dim sum (such as quails' egg siu mai) and great renditions of classics. Here's how it works: you'll be pointed towards a table, but the rest is up to you. Head to the kitchenette to grab your own cutlery and bowls (hot water dispensers are available to rinse them off, as is the way) and pots of tea. Drop these off at your table, then head to the dim sum area to grab what takes your fancy (usually involves a lot of removing bamboo steamer lids to see what's on offer). Their mountain water beancurd dessert is often recommended.
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