Maxim’s Palace, the flagship Chinese restaurant brand under Maxim’s Group, opens a new outpost at MOKO in Mong Kok this March, reviving classic yum cha traditions while adding contemporary touches to the experience.
The restaurant brings back hand-pushed dim sum carts—steamed, fried, and dessert varieties wheeled tableside as servers call out their offerings. At the entrance, a pair of restored dragon and phoenix carvings, salvaged and relocated from a classic Hong Kong banquet hall, serves as both decorative centerpiece and photo spot.
A first for the group, an open-roast kitchen allows diners to watch chefs prepare Cantestyle barbecue on-site, including suckling pig. The dried tangerine peel barbecued suckling piglet is scalded, coated, marinated, and roasted until golden crisp. Maxim’s roast goose comes paired with silky Chen Chun rice noodles and a splash of rose vinegar.
Exclusive dishes at the MOKO outlet include chilled barbecued pork with salted egg—pork belly enveloped in rich salted egg yolk—and Shunde-style soup broth with fish meat and white chrysanthemum, where pan-fried bighead carp forms the base for a broth finished with chrysanthemum petals, wood ear mushroom, and egg ribbons. Tai O steamed rice arrives in individual claypots, infused with dried shrimp, shrimp paste, silver fish, dried pork intestines, and Cantonese sausage.
The dessert corner blends East and West. Dried tangerine peel Basque cheesecake incorporates Xinhui citrus, while Pu’er sesame tiramisu swaps espresso for smoky Pu’er tea in the ladyfingers, with black sesame paste folded into mascarpone and topped with sesame powder. Fried egg puffs with rose sugar and sweet egg twists with dragon beard candy round out the lineup.
Launching in April, the Maxim’s Dim Sum Academy offers hands-on workshops where participants learn to craft classic dim sum. Sessions cost HK$450 per person and cover two dishes, with instruction in Cantonese and English. Graduates receive an apron, certificate, and HK$100 dining voucher.
The space reflects changing dining habits, with 70 percent of seating configured for two to four people. Half-portion dishes and a kids’ dim sum set—complete with coloring kit—cater to smaller families and younger diners.
Location: MOKO, Mong Kok
Opening: March 2026