Hai Shin Lou Yum Cha Feast: ₱788 Unlimited Dim Sum, Cebu

Suroy.ph visited as a guest of Marco Polo Plaza Cebu. Prices are the hotel’s published rates, checked against its online store on 11 October 2026.

Hai Shin Lou’s Original Yum Cha Feast, up at Marco Polo Plaza Cebu, is unlimited dim sum, ordered off a sheet and brought to the table, and what it costs depends almost entirely on where you pay. It is ₱788 net per person booked through the Marco Polo Plaza Cebu online store, and ₱1,088 net at the restaurant. For a table of six that gap is ₱1,800, which online buys two more seats with change left over.

A round table at Hai Shin Lou with a full lazy Susan of dim sum baskets, honey pork, fried rice, spring rolls and Fu-Yung egg, diners reaching in — The lazy Susan at full load. Photographed at Hai Shin Lou, 24 September 2026.

How unlimited dim sum works here

There is no buffet line. Every diner gets a printed order sheet listing fourteen dishes, each with a small photo and a blank box marked pcs. Write how many pieces you want, hand it back, and the kitchen steams to order. Want another round of ha kaw, fill in another sheet.

Every order is cooked fresh once the sheet reaches the kitchen. Nothing waits under a heat lamp, which is the real difference between this and a buffet.

That is why the dumplings land hot. It is also why the bottom of the sheet deserves a look before the pencil does. In a red band, in the biggest type on the page: leftovers will be charged per item.

So order in rounds. Two pieces each of the steamed things to start, see what the table actually finishes, then go again. The kitchen is not going anywhere until 2:30.

The Original Yum Cha Feast order sheet on a white tablecloth, a box marked pcs beside each dish, next to a bowl of fish ball noodle soup — The order sheet. A number in the box, and another basket comes out. Photographed 24 September 2026.

What is on the sheet

Steamed: Hai Shin Lou Steamed Ha Kaw, Classic Sio Mai, Chicken Feet, and Spareribs with Black Bean Sauce. Fried: crispy wontons, Shanghai Spring Rolls, Peppercorn Chicken and Crispy Chicken Wings. Bigger plates: Fish Ball Sotanghon Noodle Soup, Yang Chow Fried Rice, Roasted Honey Pork and Chinese Fu-Yung Egg. Sweet: Tapioca Fruit Mix and Steamed Minion Buns.

Start with the baskets. The ha kaw and sio mai are the reason to book a dim sum room at all, and the chicken feet and spareribs come in the same bamboo steamers, glazed dark in black bean sauce.

Steam rising off a bamboo basket of ha kaw shrimp dumplings — Ha kaw, straight from the steamer. Photographed 24 September 2026.

Chicken feet in a dark red black bean glaze in a bamboo steamer, with a slice of chili and carrot — Chicken feet in black bean sauce. Photographed 24 September 2026.

Pace the fried side. Peppercorn Chicken and Yang Chow Fried Rice arrive as full platters rather than baskets, so one order covers a table of four, and they fill you up faster than anything steamed. Order them once, in the second round, and share.

A full oval platter of peppercorn chicken at Hai Shin Lou — One order of Peppercorn Chicken is a platter, not a basket. Photographed 24 September 2026.

For anybody bringing kids, save the buns for last. They are listed as Steamed Minion Buns, and on 24 September the kitchen sent them out as round white piglets with pink ears and a pink snout. Ask what shape is coming out that day; it is part of the fun.

A white steamed bun shaped like a piglet, with pink ears and a pink snout, in a bamboo basket — Steamed buns, piglet edition. Photographed 24 September 2026.

Tapioca Fruit Mix is the cold, light finish after an hour of steamers. Leave room for one bowl.

Tapioca fruit mix in a white patterned bowl with a porcelain spoon — Tapioca Fruit Mix. Photographed 24 September 2026.

Who it suits, and the catch

It is built for a group. Fourteen dishes across four or six people means everyone tries everything at least once without anybody doing arithmetic over the bill. Solo, ₱788 still holds up, but one stomach does not get far down a fourteen-line sheet.

The weekday session, 11:00 AM to 2:30 PM Wednesday to Friday, works for a team lunch because the window is fixed and the bill is per head. Saturday opens an hour earlier, at 10:00 AM, which is as close to a dim sum breakfast as the schedule gets. Sunday runs 11:00 AM to 2:30 PM.

The catches, said plainly. It does not run on Monday or Tuesday. The leftover charge is printed and real.

The Hai Shin Lou dining room set for lunch, white tablecloths, blue chairs and red napkins — The dining room, set for lunch. Photographed 24 September 2026.

Before going

Price. ₱788 net per person through the hotel’s online store, ₱1,088 net walk-in. Checked 11 October 2026.
Days and hours. Wednesday to Friday and Sunday, 11:00 AM to 2:30 PM. Saturday, 10:00 AM to 2:30 PM.
Book. The Marco Polo Plaza Cebu online store, or (032) 253 1111 local 8522.
How long it runs. The hotel has not announced an end date. As of 11 October 2026 the online calendar takes bookings through 30 December 2026.
Order in rounds. Leftovers are charged per item.

Getting there

Where. Hai Shin Lou, Marco Polo Plaza Cebu, Cebu Veterans Drive, Nivel Hills, Apas, Cebu City.
How. Taxi or Grab is simplest; the hotel sits up the hill from the city, about three kilometers north of the downtown coordinates printed on the Cebu Coordinates Tee.

10.3417° N, 123.8971° E · Nivel Hills, Cebu City

Quick answers

How much is the Hai Shin Lou Yum Cha Feast?

₱788 net per person booked online through the Marco Polo Plaza Cebu store, ₱1,088 net at the restaurant. Checked 11 October 2026.

Is it a buffet?

No. It is unlimited ordering from a fourteen-dish sheet, cooked to order and brought to the table.

Is the Yum Cha Feast served for breakfast?

Not quite. It is a lunch session. The earliest start is Saturday at 10:00 AM; every other day it opens at 11:00 AM.

Is there a charge for leftovers?

Yes. The order sheet states that leftovers are charged per item.

Which days is it available?

Wednesday to Sunday. Not Monday or Tuesday.

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