Hong Kong Style

Dim sum (點心) is a style of Chinese cuisine, particularly Cantonese prepared as small bite-sized portions of food served in small steamer baskets or on small plates.

Dim sum can be cooked by steaming and frying, among other methods. The serving sizes are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party. Because of the small portions, people can try a wide variety of food.

In Hong Kong, many restaurants start serving dim sum as early as five in the morning. It is a tradition for the elderly to gather to eat dim sum after morning exercises. Yum Cha (having Dim Sum with Chinese Tea) is treated as a weekend family day. More traditional dim sum restaurants typically serve dim sum until mid-afternoon. However, in modern society, it has become commonplace for restaurants to serve dim sum at dinner time; various dim sum items are even sold as take-out for students and office workers on the go.

Har gow 蝦餃
(King Prawn dumplings):

A delicate steamed dumpling with whole or chopped-up shrimp filling and thin wheat starch skin.

Shao mai 燒賣 (Pork, Prawn & Shiitake mushroom Dumpling):
Small steamed dumplings with either pork, prawns and shiitake mushroom inside a thin wheat flour wrapper. Usually topped off with crab roe.

Char siu bao 叉燒包
(Honey BBQ Pork Bun):

The most popular bun with a Cantonese barbecued pork filling. It can be either steamed to be fluffy.

Xiao long bao 上海小籠包 (Shanghai Juicy Pork Dumpling):
These dumplings are filled with meat or seafood and are famous for their flavour and rich broth inside. These dumplings are originally Shanghainese so they are not considered traditional Cantonese dim sum. They are typically sold with pork or crab.

Salt & Pepper Squid 魷魚鬚:
Similar to fried calamari, the battered squid tentacles are deep-fried and then tossed with garlic, spring onion, chili and the house special mix spices salt & pepper.

Runny Custard Buns 流沙包:
Steamed buns with egg yolk custard filling and it filling will rush out when you split up the bun.