蘭香閣

This is Lanxiang Pavilion, an old-fashioned Hong Kong-style tea house located in Macau, filled with a strong sense of nostalgia. This time, we chose to experience Hong Kong-style dim sum in the morning. Right at the start, the staff brought us a basin of hot water, which we soon realized was meant for guests to wash their bowls and chopsticks. As first-timers, we felt a bit at a loss, but it added quite a bit of fun.

The space inside the restaurant feels somewhat cramped, especially since we sat on the second floor, where the ceiling is low and airflow is not great. The atmosphere maintains a "old Hong Kong style," but the cleanliness does differ from modern tea houses. However, this kind of ambiance is one reason why food enthusiasts enjoy it, as it has a strong retro sentiment.

We ordered the following dishes:
Pan-Fried Taro Cake $17: You can really taste the generous amount of taro, it's rich and fragrant, with a solid texture that's not greasy.
Daliang Pan-Fried Fish Cake $17: The outer skin is fried crispy, and the filling resembles flattened fish paste, quite tasty.
XO Sauce Fried Radish Cake $26: The sauce is rich and flavorful with a hint of spiciness, stir-fried to perfection and definitely worth trying.
Century Egg and Lean Pork Congee $23: The rice porridge is very smooth but on the lighter side in flavor, with plenty of ingredients.
松花皮蛋酥 (Matsutake Century Egg Puff) $17: The filling contains century eggs and has a very unique taste.
Crispy Red Bean Paste Bun $23: Crispy on the outside and soft inside, the sweetness of the red bean paste is moderate.
Red Bean Paste Deep-Fried Dumpling $23: The outer layer is fried crispy, and the bean paste filling is not overly sweet, with a hint of sesame aroma.
Matsutake and Dried Scallop Chicken Rice $29 & Cordyceps Flower Smooth Chicken Rice $29: Served in a small iron bowl, the chicken is tender and flavorful, while the rice is just okay.
Char Siu and Crispy Roast Pork Duo $75: This dish scored the highest of the day! The crispy roast pork skin is crunchy and the meat is tender, while the char siu has a balanced sweetness and saltiness, with the fat-to-lean ratio just right—highly recommended.

Overall, this place focuses on "nostalgia" and "classic old flavors," making it a local Hong Kong-style tea house that I recommend to friends who enjoy traditional tastes and want to reminisce about old Hong Kong dim sum experiences. Although the environment is a bit old, the food is reasonably priced, and the flavors are quite stable, especially the performance of the duo roast. I suggest avoiding peak dining hours for a more comfortable experience.