Hong Kong’s iconic tea house chain Lin Heung Lau is bringing its nostalgic dim sum carts and handcrafted Cantonese classics to the city’s international airport, marking a bold expansion that blends heritage with high-traffic dining.
The century-old brand, which reopened its Central flagship in 2024 after a brief closure and launched a Mong Kok branch in January 2026, has announced plans for a fourth location inside Hong Kong International Airport. The new outlet will take over the former Maxims Palace Chinese Restaurant premises in Terminal 1, situated near a McDonald’s outlet on the departures level. According to company representatives, the airport restaurant is scheduled to open on July 22, 2026, at 6:00 AM and will operate 24 hours a day, catering to travelers and aviation workers alike.
From Central to the Sky: A Legacy Grows
Lin Heung Lau’s journey began in Hong Kong’s Central district, where its original Sheung Wan branch—now located at 125-127 Connaught Road Central—has served generations of tea drinkers since the early 20th century. The brand is renowned for preserving the traditional pushcart dim sum experience, where steaming bamboo baskets of har gow (shrimp dumplings), siu mai (pork and shrimp dumplings), and quail egg siu mai roll directly to tables. The restaurant interiors, with their vintage tiles, ceiling fans, and wooden partitions, evoke the atmosphere of 1950s Hong Kong.
The chain expanded to Tsim Sha Tsui’s Kimberly Road in mid-2024, offering another 24-hour location that has become a late-night favorite for locals and tourists. The Mong Kok branch, branded as Lin Heung Kui to distinguish it from the original, opened in January 2026 on Sai Yeung Choi Street South, extending the brand’s reach into one of the city’s busiest shopping districts.
What’s on the Menu?
The airport outlet will feature the same signature dim sum lineup that has earned Lin Heung Lau a loyal following. Must-try items include:
- Lin Heung Har Gow – plump shrimp dumplings with translucent, delicate skins
- Braised Shark Fin and Fish Maw Soup Dumplings – a luxurious take on the classic
- Quail Egg Siu Mai – pork dumplings crowned with a soft-boiled quail egg
- Steamed Lotus Seed Buns – fluffy buns filled with sweet lotus paste
- Smoked Vegetarian Goose – a cold appetizer made from layered bean curd sheets
For those craving heartier dishes, the airport branch will also serve evening favorites introduced at the Mong Kok location, including Iberian pork char siu, baked pork chop rice with fresh tomato sauce, and the signature smoked vegetarian goose.
Strategic Expansion in a Competitive Market
The decision to open inside Hong Kong International Airport—one of the world’s busiest travel hubs—reflects a calculated move to capture the departing traveler and transit passenger market. The location, situated in a non-restricted area of Terminal 1’s departure hall mezzanine, means it is accessible to both ticketed passengers and airport visitors. The 24-hour operation aligns with the airport’s round-the-clock schedule, offering a sit-down dining alternative to fast-food concessions that dominate the terminal.
Industry observers note that taking over a former flagship Chinese restaurant location signals confidence in the brand’s ability to attract both local diners and international visitors seeking an authentic Hong Kong tea house experience before departure.
Practical Information for Diners
Airport Branch Details:
- Address: Shop 8T010, Terminal 1, Hong Kong International Airport, 1 Cheong Tat Road, Chek Lap Kok (non-restricted area)
- Opening Date: July 22, 2026
- Hours: Daily, 6:00 AM – midnight (24-hour service planned)
- Phone: 2117 8498
Other Locations:
- Tsim Sha Tsui: 1/F-2/F, Cheung Lee Commercial Building, 25 Kimberly Road | 24 hours
- Sheung Wan: G/F, 1/F & 2/F, 125-127 Connaught Road Central | 6:00 AM – 11:30 PM
- Mong Kok (Lin Heung Kui): 3/F, Sang Fat Building, 218-220 Sai Yeung Choi Street South | 6:00 AM – midnight
Looking Ahead
The airport expansion comes at a time when Hong Kong’s traditional tea houses face stiff competition from modern dim sum chains and international brands. By securing a presence in Hong Kong International Airport, Lin Heung Lau positions itself as a cultural ambassador for Cantonese tea culture, offering travelers a final taste of old Hong Kong before they fly. For locals, the new branch provides yet another option for a late-night dim sum fix—one that comes with the unmistakable clatter of pushcarts and the aroma of freshly steamed dumplings.
As the July opening approaches, regulars and first-timers alike can look forward to seeing whether Lin Heung Lau’s century-old recipe for success translates as well in a transit lounge as it has in the city’s historic neighborhoods.