Last Tuesday I woke up craving dim sum without emptying my wallet. Decided to test One Dim Sum based on Kowloon locals’ buzzwords. Threw on sandals and took the MTR to Prince Edward station exit B2. Followed my nose down Dundas Street – that pork bun smell hitting hard at 10am sharp.
The queue situation
Got slapped by reality seeing 30+ people coiled outside the shop. Almost bailed, but my stomach vetoed that idea. Clocked the wait: 45 grueling minutes shifting foot-to-foot while tourists argued about pineapple buns NOT having pineapple. Pro tip: bring water because humidity makes this feel like boot camp.
Inside the chaos
Finally squeezed into that closet-sized dining room. Plastic stools, shared tables, waiters shouting orders like auctioneers. No frills means NO frills – you get laminated menu sheets and a golf pencil to check dishes. Scanned prices fast:
- Har gow (shrimp dumplings): HK$22 for 4 pieces
- BBQ pork buns: HK$18 for 3
- Sticky rice parcels: HK$25 each
- Egg tarts: HK$15 for two
My strategy? Share portions with Swedish backpackers at my table. Shouted “sharing is caring” over steamer noise to split costs.
Food verdict money talk
Har gow came first – crystal skin clinging to plump shrimp. Decent but not Banquet-level fancy. Pork buns knocked it out though: sweet char siu exploding from fluffy clouds. Total damage for two people? HK$180 with tea charge included. That’s like $23 USD for stuffed-belly status.
Would I call this cheap? Hell yes for Hong Kong Island prices. Tourist traps in Tsim Sha Tsui charge double for sad dumplings. Here’s the real talk: ignore the Michelin stickers outside. One Dim Sum nails that sweet spot where flavors punch above the price tag. Just arm yourself with patience – and maybe a battery pack for queue entertainment.
