Anyone who enjoys watching Hong Kong television will surely remember that Hong Kong people love their "morning tea," "afternoon tea," and "late-night tea." This "tea culture" is the most authentic aspect of Hong Kong's dining scene. For Hong Kong people, "having tea" at a restaurant—enjoying tea and dim sum—is about much more than just filling one's stomach. A newspaper, a pot of tea, and a few dim sum dishes are already an integral part of life in Hong Kong: morning tea for seniors after their exercises, business lunch tea for office workers, leisurely afternoon tea for housewives, and late-night tea for the night owls...
Every Hong Konger, regardless of their lifestyle, will find their own time for tea. If you haven't had tea within a week, you might feel like something is missing. Therefore, when investing and settling in Hong Kong, remember to participate in "having tea."
Of course, there are a few little unwritten rules to keep in mind during the process of "having tea" that visitors immigrating to Hong Kong should be aware of!
Rule 1: Half-price meals during non-peak hours
The Hong Kong catering industry has an unspoken rule: prices are discounted during non-peak dining hours. Hong Kong people place great importance on lunch and dinner, so dining during breakfast, afternoon tea, and late-night snack periods is often the most cost-effective. These three periods are generally before 11:00 AM, after 2:00 PM, and after 9:00 PM.
Typically, tea restaurants will reduce their dish prices to one-third of the normal rate, while afternoon tea at upscale hotels is often 30% to 50% cheaper than their regular menus. So, if you are in Hong Kong for a self-guided shopping trip, you can follow this motto: "I eat when others are shopping, and I shop when others are eating."
Rule 2: BYOB (Bringing your own beverages) is generally discouraged
There is an unspoken rule in the Hong Kong catering sector that prohibits guests from bringing their own alcoholic beverages.
Industry associations have noted that Hong Kong restaurants generally do not allow guests to bring their own drinks to consume, especially in starred hotels. If a guest insists on drinking their own beverages, they are politely encouraged to do so at home.
Rule 3: Mandatory 10% service charge
In Western countries, it is customary to voluntarily leave a tip for service staff after a meal to express gratitude and provide compensation for service. In Hong Kong, this fee is conventionally included in the bill, commonly known as a "plus one" service charge. Most medium-to-large restaurants will charge this 10% service fee, whereas smaller tea restaurants and fast-food outlets generally do not.
Rule 4: No tipping, but a "tea fee" applies
At tea houses, whether for morning, lunch, or late-night tea, there is a "tea fee" of under 10 HKD per person, which is charged in addition to the 10% service fee.
Additionally, the small appetizers and napkins initially placed on the table are also charged. If you do not want them, you can ask for them to be removed, which is similar to practices in mainland China.
Hot pot is usually served in restaurants, so the billing method is similar to that of a dining establishment. Some hot pot restaurants charge extra for sauces like soy sauce, sugar, and garlic. However, regular customers are often exempt from the tea fee, and some may even receive a complimentary fruit platter.
Rule 5: Giving "Lai See" (red packets) during the Lunar New Year
Because the Hong Kong style of tea drinking is a way of life, many people visit the tea house near their home year-round and become very familiar with the staff. Although it is a Guangdong custom that only married people need to give red packets to those who are unmarried during the Lunar New Year, if you visit a familiar tea house during the New Year, giving a red packet to the maitre d' and the staff who serve your table is essentially mandatory. If you do not give a red packet, your next visit for tea might feel a bit awkward.
Ordinary people usually give 20, 50, or 100 HKD, while business owners and the wealthy may give 200, 500, or 1000 HKD.
Rule 6: No tea fee in local tea restaurants (Cha Chaan Teng)
In Hong Kong, smaller street-side stalls and tea restaurants (Cha Chaan Teng) generally do not charge service fees or tea fees, as they are located on the street and operate more casually.
Once a guest sits down at such an establishment, they must order something. You cannot simply sit down, look at the menu, decide it isn't to your liking, and leave immediately. This applies to most tea restaurants where the average consumption is a few dozen dollars. They generally do not have a minimum spend, making them more accessible to the general public.
Rule 7: Fast service and lightning-quick clearing
Hong Kong restaurants are incredibly fast at serving food. Especially in tea restaurants, signature dishes and drinks are often prepared in the kitchen in advance, so if a guest orders, the waiter will have everything on the table in no time.
At the same time, clearing the plates happens with similar lightning speed.
Rule 8: The simpler the storefront, the better the food
Except for well-known chain brands, the most famous food in Hong Kong is often found in "humble abodes" in busy districts. These might be shops with extremely simple decor, but these places win over customers with their unique specialties, as well as cheap and rich set meals.
Rule 9: Table sharing, sitting on the same side, and paying at the exit
Due to the high cost of rent in Hong Kong, public dining environments are often very crowded. Even if two people go out to eat, it is almost impossible to claim a whole table. You will likely be seated at a narrow table and have to share with others. Interestingly, people who arrive together are required to sit side-by-side rather than facing each other. It is said this is for security reasons—to avoid sitting too close to others, which could lead to disputes over belongings—while also making it easier for people to get in and out.
Furthermore, when paying for a meal in Hong Kong, customers are expected to be proactive. In many restaurants, you should take your bill to the counter at the exit to pay, which avoids the trouble of waiters passing money back and forth for change.
