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The Legacy House is one of the most beautiful dining spaces I’ve come across in Hong Kong. In my previous article on Holt’s Cafe, I boasted about Rosewood Hong Kong’s prime location on the water, but the atmosphere at this crown-jewel Chinese restaurant is different from the hotel’s others F&B spots. The vibe is both calming and awe-inspiring with its floor-to-ceiling windows, while the interior is elegant, featuring contemporary Chinese accents. It must be especially beautiful at dinnertime as the city lights up!

The daytime is bright and mellow for dim sum, and just in time for Chinese New Year, the restaurant has released a set dim sum experience ($480/person) and a menu of claypot rice dishes to try.

A lot of effort has been put into the dim sum dishes, which focus on traditional ingredients and cooking techniques. A variety of crystal dim sum was offered: a steamed vegetable dumpling containing bamboo pith and black truffle, a delicate steamed fish dumpling containing Chinese fungus and tangerine peel and a steamed matsuba crab dumpling with kale. I usually don’t opt for crystal dumplings, but I loved the handmade designs and how distinct each dumpling was.

Another favourite was the supreme broth and steamed Alaska crab dumpling. The clear, double-boiled broth was very flavourful, and the dumpling was large in portion and tender.

I was perplexed by the wok-fried spring beans with preserved vegetable seaweed – is this dish supposed to be served cold?

The stir-fried fish noodles with dried sole, bean sprouts and mushroom were light, highlighting each ingredient.

The black sesame roll and steamed white sugar pudding are classic Chinese sweets served at the end of a meal.

Now, let’s talk about the claypots – you can’t come here without trying one of these! The Legacy House’s pots contain fluffy rice, meat and veggies, all steamed and ready to be eaten. The thick, sweet soy glaze that comes on the side must be drizzled on top. Normally when eating claypot rice, I would opt for the traditional diced air-dried meat and cured duck ($380), but at The Legacy House, I favoured the more modern partridge and foie gras ($420) because the duck and air-dried chicken in the former were quite tough to chew. The partridge, on the other hand, was hearty yet tender.


Despite one clay pot being too tough to enjoy, The Legacy House offers an authentic menu highlighting some of the best traditional dim sum and other Chinese dishes. I would definitely come back to try the other claypots, with the luxuriuous space elevating the typical Chinese dining experience.

5/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, TST, 3891 8732, book online

This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.

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