One Dim Sum

One Dim Sum (一點心) is the shop that proved cheap dim sum can win a Michelin star. Founded in Prince Edward in 2007, it earned a star for two straight years while charging street-food prices — a tiny corner shop turning out proper yum cha with a queue that never stops. The star is gone now, but the crowd isn't.

The dim sum is fast, loud and reliably good: baked BBQ pork buns (酥皮焗叉燒包), har gow (蝦餃), siu mai (燒賣) and cheung fun (腸粉) come out at dizzying speed from a kitchen the size of a cupboard. Prices still hover around HK$20–40 a basket — you can feast for less than a movie ticket.

Honest negatives: it's cramped, the turnover is ruthless, and the wait at peak can hit 30 minutes. Come early or off-peak, order in one go (they don't love reordering), and you'll be in and out in 40 minutes, fed and happy.

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Bright, frantic and fast — a tight room of steamers flying out, diners squeezed elbow-to-elbow, and staff who've perfected the art of the quick turn. Zero fuss, all function, proper dim sum.

• Baked BBQ pork buns (酥皮焗叉燒包) — The famous one — sweet crackly crust over molten char siu. Order two baskets; it's that kind of place.
• Har gow (蝦餃) — Plump prawn dumplings with a proper snap — a star-worthy classic at street prices.
• Siu mai (燒賣) — Pork and shrimp siu mai, steamy and generous — the benchmark basket.

The weekday-lunch and weekend queues run long — go right at 9:30 am opening or after 2 pm. Skip reordering; order everything at once.

Prince Edward MTR (Tsuen Wan Line), Exit A — a two-minute walk down Tung Choi Street; look for the queue and the 一點心 sign at 209A.

For HK$20–40 a basket you eat proper dim sum without a hotel price tag — the neighbourhood has treated it as a canteen since 2007.

It's the 'Michelin at street-food prices' story — the rare place where a star came without a white tablecloth. Fast, cheap, iconic.

My move: roll up at 9:35 am, order the baked buns + har gow + siu mai in one go, eat fast, be out in 40 minutes. The best HK$80 you'll spend on dim sum.

GO — One Dim Sum is 一點心 to the locals, and this is exactly the kind of place that keeps the city's food culture alive.