Tai Kwun has always been one of the more rewarding places to spend a few hours in Central. The restored colonial-era police compound on Hollywood Road is simultaneously a heritage site, a contemporary arts venue, and a genuinely good food destination. In 2026, a new wave of openings inside the complex has strengthened the case further, and lulu BAOBAO (手工拉麵小籠包) is leading the charge. The Michelin Bib Gourmand Shanghai restaurant has taken up residence on the second floor of JC Contemporary, bringing handcrafted xiao long bao and fresh-pulled noodles to a space that pairs Shanghainese cooking with some of Hong Kong’s best free contemporary art exhibitions.
The Xiao Long Bao
The xiao long bao are the reason most people walk through the door, and they deliver. Each dumpling is handmade to order in a glass-walled kitchen that lets you watch the pleating in real time. The skins are thin enough to be almost translucent, stretched to the point where they barely contain the generous pool of hot broth inside. The filling is pork-based, seasoned with restraint so the soup does most of the talking.
We recommend following the classic sequence if you are new to xiao long bao: lift the dumpling carefully with a spoon underneath for support, puncture the skin with your teeth to release the broth, sip, then eat. The staff are happy to walk first-timers through the technique. Beyond the classic pork version, seasonal specials rotate in, including hairy crab xiao long bao during autumn and winter months. Each dumpling is made fresh, so expect a short wait during peak hours as the kitchen works through orders.
The Noodles and Combo Sets
The second pillar of the menu is the fresh-pulled noodles, made in-house daily using traditional techniques that require a level of skill that has become rare even in restaurants that nominally serve hand-pulled noodles. The dough is stretched and folded by hand until it reaches the right thickness, and the texture is noticeably different from machine-cut noodles: springy, slightly chewy, and with an irregular surface that holds sauce well.
The best way to try the full range is through one of the combo sets, which start from HK$108 and include a portion of xiao long bao, a main of noodles or rice, and a cold Shanghainese-style plate. The cold dishes are a highlight in their own right: thinly sliced pork belly in a sesame sauce, drunken chicken, and pickled vegetables that provide a sharp contrast to the richness of the dumplings. For a first visit, the combo set gives you a broad picture of the kitchen’s capabilities at a price that sits comfortably in the affordable lunch category for Central.
From Bib Gourmand to Tai Kwun
lulu BAOBAO earned a Michelin recommendation just six months after its original Wong Chuk Hang location opened, a pace that reflected both the quality of the kitchen and the enthusiasm of the diners who found it early. A Michelin Bib Gourmand followed in 2025, confirming the restaurant as one of Hong Kong’s best-value dining options. The Tai Kwun branch brings this offering to Central, where it joins a compound that already includes several strong dining options in the surrounding streets.
The restaurant is part of the sensory ZERO group, which also operates a specialty coffee concept inside Tai Kwun. If you arrive early for your table, or want to round off a meal with something other than tea, the coffee programme is worth a detour. The beans are sourced with the same care applied to the food, and it works well as a pre-exhibition stop.
Combining Lunch with a Tai Kwun Visit
The obvious approach is to pair a meal at lulu BAOBAO with an afternoon exploring Tai Kwun’s galleries and courtyards. The JC Contemporary building, which houses the restaurant on its second floor, hosts rotating contemporary art exhibitions that are free to enter. The Barrack Block and Parade Ground have their own permanent programming, and the whole compound is atmospheric enough to justify two or three hours of wandering without a fixed agenda.
Tai Kwun also sits within easy walking distance of the Hollywood Road antique corridor, the Cat Street Market on Upper Lascar Row, and the PMQ creative hub on Aberdeen Street. For expats new to Central, a half-day combining dumplings, art, and a walk through the surrounding neighbourhood is one of the better ways to get to know this part of the city. If you are exploring further, Um Yong Baek on Stanley Street is a ten-minute walk for a completely different meal on a separate visit.
Getting There
The most direct route is via the Central-Mid-Levels escalator. Ride up to the Hollywood Road exit and Tai Kwun’s entrance is steps away. Alternatively, take the MTR to Central station Exit D2 and walk uphill along Wyndham Street to Hollywood Road, roughly a seven-minute walk. There is no entry fee to Tai Kwun itself. The galleries, courtyards, and public spaces are free to explore, with some exhibitions ticketed separately. For lulu BAOBAO, booking ahead is advisable at weekends. Call 2345 4869 or check @lulubaobaohk on Instagram for the latest hours and seasonal menus.
Quick Info
| Restaurant | lulu BAOBAO (手工拉麵小籠包) |
| Address | Shop 20-2/F, JC Contemporary, Tai Kwun, 10 Hollywood Road, Central 中環荷李活道10號大館賽馬會藝方20號舖2樓 Google Maps |
| Nearest MTR | Central (Exit D2), 7-minute walk; or Central-Mid-Levels escalator to Hollywood Road |
| Hours | Daily: 11:30 am to 10:00 pm |
| Phone | 2345 4869 |
| Price | HK$100 to HK$200 per person; combo sets from HK$108 |
| Must-Order | Xiao Long Bao (小籠包), Hand-Pulled Noodles (手工拉麵), Combo Set (from HK$108) |
| Payment | Visa, Mastercard, AE, UnionPay, AlipayHK, WeChat Pay, Octopus |
