Maxim’s Palace Opens 7th Branch in Mong Kok, Launches "Maxim's Dim Sum Classroom" for Hands-On Experience

The seventh branch of Maxim's Palace, the flagship Chinese cuisine brand of the Maxim's Group, officially opened on Tuesday (March 10) at MOKO in Mong Kok. The new location preserves the tradition of the dim sum trolley, allowing guests to select their favorite dishes tableside. Committed to serving handmade dim sum and dishes, the restaurant also marks a Hong Kong first for Maxim's Chinese restaurants with a live station where diners can watch the preparation of instant-roasted crispy suckling pig, offering both local patrons and visitors an authentic taste of Hong Kong's unique dining culture.

The new location preserves the tradition of the dim sum trolley, allowing guests to select their favorite dishes tableside. Photo by Bastille Post

The restaurant also marks a Hong Kong first for Maxim's Chinese restaurants with a live station where diners can watch the preparation of instant-roasted crispy suckling pig. Photo by Bastille Post

In a response to evolving dining trends, the new Maxim's Palace branch introduces several innovative elements, with the "Maxim's Dim Sum Classroom" as its key highlight. Conducted by Maxim's Chinese chefs in both Cantonese and English, the hands-on classes offer trainees the opportunity to learn how to make over 20 different dim sum items, with two dishes featured per session. Tuition starts from HKD $450 per person per class. Upon completion, trainees can receive a take-home apron, a certificate of completion, and an HKD $100 dining voucher for Maxim's Palace.

On the site, the LegCo Members, Ms. Vivian Kong and Mr. Jonathan Leung, experienced making sesame rolls under the guidance of a dim sum chef. Photo by Bastille Post

On the site, the LegCo Members, Ms. Vivian Kong and Mr. Jonathan Leung, experienced making sesame rolls under the guidance of a dim sum chef. Rolling up the pre-laid sesame rolls proved to be a task requiring real skill. After donning aprons and gloves, they held their scrapers and followed the chef's step-by-step instructions: "The first step is crucial. Scrape along the bottom edge, divide it into three equal sections, and then begin rolling."

The two held their scrapers and followed the chef's step-by-step instructions for making sesame rolls. Photo by Bastille Post

Photo by Bastille Post

When it came time to roll, the two gently ran their scrapers. Ms. Kong was the first to complete her roll, her face lighting up with a happy laugh. Though her sesame roll didn't turn out perfectly, it was still deemed a success. When someone complimented her effort, she beamed and replied, "Thank you." Mr. Leung, meanwhile, needed a bit of guidance from the chef, but with that helping hand, he too successfully finished his roll. Finally, the two savored the fruits of their labor. Taking a bite, Ms. Kong exclaimed, "Wow, so delicious!"

The two successfully finished their rolls. Photo by Bastille Post

Finally, the two savored the fruits of their labor. Taking a bite, Ms. Kong exclaimed, "Wow, so delicious!" Photo by Bastille Post

Mr. Lee Man Yin, COO of Chinese & Western Cuisine at Maxim's, stated that the Dim Sum Classroom will officially open on April 1 this year, with internal testing currently underway. "We need to make sure everything is operating smoothly first," he said. He noted that several factors are needed for consideration for the Dim Sum Classroom, beginning with the selection of dim sum varieties. "Beyond dim sum, we also plan to offer courses on other Chinese dishes—like teaching turnip cake and New Year cake during the Chinese New Year period. We believe there's strong demand for this from the market, especially from tourists."

Mr. Lee Man Yin, COO of Chinese & Western Cuisine at Maxim's, Photo by Bastille Post

Secondly, course offerings will be tailored to different age groups. "For safety reasons, we won't let children handle knives or work with frying in our courses," he explained. "But for courses designed for adults, where some trainees may already enjoy cooking, we can offer more hands-on practical opportunities."

Mr. Lee revealed that, for the time being, the Dim Sum Classroom will initially target three types of customers. The first is children—following a trial with 120 children, the "response was quite good." The second is hobbyists, with courses to be offered in partnership with various social media platforms. If tourists visiting Hong Kong are interested, they can experience the dim sum and Chinese cuisine making courses. The third is corporate clients, as "many of our group partners are interested in team-building activities." He added that the ideal course schedule would run from 5 pm to 7 pm, lasting two hours, after which participants could be arranged to have dinner in a private room at the restaurant. Mr. Lee noted that the specific course design is still under study.

Three incoming passengers convicted and jailed for importing duty-not-paid cigarettes and importing alternative smoking products

Three incoming passengers were sentenced to between three to six months' imprisonment and fined $1,000 by the West Kowloon Magistrates' Courts yesterday (May 4) and today (May 5) for importing duty-not-paid cigarettes and failing to declare them to Customs officers, as well as for importing alternative smoking products, in contravention of the Dutiable Commodities Ordinance (DCO) and the Import and Export Ordinance (IEO).

Customs officers intercepted two incoming male passengers, aged 34 and 38, at Hong Kong International Airport (HKIA) on May 1 and seized around 37 000 duty-not-paid cigarettes, with a market value of about $188,000 and a duty potential of about $124,000, as well as around 85 000 alternative smoking products, with a market value of about $229,000, from their personal baggage. The two passengers were subsequently arrested. They were each sentenced to six months' imprisonment and fined $1,000 yesterday.

In addition, Customs officers intercepted an incoming male passenger, aged 24, at HKIA yesterday. Customs officers seized about 30 000 duty-not-paid cigarettes from his personal baggage, with an estimated market value of about $121,000 and a duty potential of about $98,000. The passenger was subsequently arrested. He was sentenced to three months' imprisonment and fined $1,000 today.

Customs welcomes the sentences. The custodial sentences have imposed a considerable deterrent effect and reflect the seriousness of the offences.

Customs reminds members of the public that under the DCO, cigarettes are dutiable goods to which the DCO applies. Any person who imports, deals with, possesses, sells or buys illicit cigarettes commits an offence. The maximum penalty upon conviction is a fine of $2 million and imprisonment for seven years.

Under the IEO, any person who imports an alternative smoking product into Hong Kong commits an offence. The maximum penalty upon conviction is a fine of $2 million and imprisonment for seven years.

Members of the public may report any suspected illicit cigarette activities to Customs' 24-hour hotline 182 8080 or its dedicated crime-reporting email account (crimereport@customs.gov.hk) or online form (eform.cefs.gov.hk/form/ced002).

Three incoming passengers convicted and jailed for importing duty-not-paid cigarettes and importing alternative smoking products Source: HKSAR Government Press Releases

Three incoming passengers convicted and jailed for importing duty-not-paid cigarettes and importing alternative smoking products Source: HKSAR Government Press Releases

Three incoming passengers convicted and jailed for importing duty-not-paid cigarettes and importing alternative smoking products Source: HKSAR Government Press Releases