Time Out says
Lung Wah was once a favourite with Hong Kong’s eminent movie stars, socialites and important government officials in the 1950s and 60s. Its popularity has waned since its heyday but the kitsch ambiance (imagine funhouse mirrors and checkered tablecloths) still retain plenty of charm. The food helps of course and Lung Wah prides itself especially on its signature roast pigeon. The whole birds are braised in soy sauce before they’re roasted to a crisp-skinned state. The best way to enjoy these is to use your hands to tear into the gamey, fat-slicked flesh. Another notable dish is the deep-fried pigeon egg with spicy salt. These crisp, golden orbs aren’t always on the menu so definitely order them if they’re available. The restaurant boasts several spacious dining rooms but we recommend grabbing an outdoor table which looks out over Lung Wah’s lush frontyard garden and newly renovated mahjong pavilions.