Maxim’s Palace returns to MOKO Mong Kok with dim sum carts, open-roast kitchen as HK dining rebounds

Maxim’s Group has opened a new Maxim’s Palace branch at MOKO Mong Kok, expanding its flagship Chinese restaurant footprint with a venue that revives the classic yum cha tradition while adding interactive elements for local and visiting diners.

The new restaurant retains signature hand-pushed dim sum carts, a staple of old Hong Kong teahouse culture, and introduces the group’s first open-roast kitchen, where barbecued suckling pig and roast goose are freshly prepared on-site daily. 

Speaking at the opening ceremony on Tuesday, Under Secretary for Commerce and Economic Development Bernard Chan Pak-li noted that the city's catering industry has navigated challenges from cross-border and overseas consumption, but the worst is over. 

He said that retail and catering consumption data have rebounded in the past six months, driven by a growing number of tourists attracted by more than 200 mega events last year. A buoyant property and stock market also spurred spending. “The government will continue to act as an industry partner and a strong backer, rolling out various measures to support the sector’s development and help it cope with challenges,” he said. 

He added that the government will continue to tap new consumer groups, particularly Muslims, seniors and pet owners, to drive new growth for the industry. 

Meanwhile, the restaurant features a new Maxim’s Dim Sum Academy opening in April, offering hands-on workshops in Cantonese and English. Participants will learn to make two dim sum items per session from over 20 classics at HK$450 per person, with graduates receiving an apron, certificate and a HK$100 dining voucher. It is expected to attract families, school pupils and tourists to gain insight into the craftsmanship and dedication behind dim sum making.  

Wilson Wu, Executive Director of Maxim’s Group, said that the group has weathered numerous challenges since its founding 70 years ago. 

With Hong Kong’s catering industry transforming, particularly changes in dining habits, budgets and expectations, he said the group has been refining its multi-brand strategy to ensure customers find real value.

Lawmakers Vivian Kong Man-wai and Jonathan Leung Chun, and Hong Kong Tourism Association executive director Timothy Chui Ting-pong have also attended the ceremony. Under the guidance of a chef, Kong and Leung also made and tasted black sesame rolls.