Lorem ipsum dolor sit amet consectetur. Integer justo aliquet morbi sit ullamcorper viverra blandit ut vel
Site preferences
Go to the site of your registered location to view more offers?
I am a visitor
Seasonal Theme
See more
No results
Now in Hong Kong
No results
Default
Upcoming Mega-Events
See more
No results
Explore hot topics
Super March
Culture beat
Hong Kong International Dragon Boat Races
Top Picks
Lorem ipsum dolor sit amet consectetur. Integer justo aliquet morbi sit ullamcorper viverra blandit ut vel
See more
No results
Explore hot topics
Super March
Hong Kong International Dragon Boat Races
Dining & Nightlife discoveries
See more
No results
Explore hot topics
Dim sum
Street food
Foodie
Cafes
Fine dining
Featured Highlights
Lorem ipsum dolor sit amet consectetur. Integer justo aliquet morbi sit ullamcorper viverra blandit ut vel
See more
No results
Hong Kong Island
A blend of modern skyscrapers and verdant parks, offering a dynamic urban landscape alongside stunning harbour views.
See more
No results
Kowloon
This lively cultural hub is rich in history, filled with eclectic markets that reflect the vibrancy of local life.
See more
No results
New Territories
Tranquil scenery and quaint villages, highlight rustic charm and traditional lifestyles, providing a peaceful escape from the hustle.
See more
No results
Islands District
Serene getaways with stunning coastlines and picturesque trails create the perfect setting for both adventure and tranquility in nature.
See more
No results
Default
Highlight Places-to-go
See more
No results
Explore hot topics
Instagrammable & Photogenic
What's hot
Luxury
Useful information
-
Contact us -
Immigration & Customs -
Transportation -
Muslim travel
Explore hot topics
Tets1
Tets2
Tets3
Deals & offers
Highlight Offers for you
See more
No results
Explore hot topics
test1
test2
test3
How to enjoy dim sum in Hong Kong
A length of fresh dough lies on the worktop. The chef liberates a thumb-sized piece, rolls it into a ball and presses the plane of his cleaver down on it. A near-perfect circle of flattened dough emerges beneath the blade, so thin you can almost see the metal kitchen counter through it. Into this he places a spoonful of shrimp mix, before expertly cinching the dough around it, creating small folds with one hand while pressing it closed with the other to reveal a perfectly formed har gow. This shrimp dumpling is then steamed, the pink flesh visible through a fine, translucent skin.
The skill of a dim sum chef is exemplified in a dumpling like har gow: the wrapping must be thin enough to see through yet thick enough not to break when handled with chopsticks; there is a preferred number of pleats — at least seven for har gow; and an ideal level of stickiness — it shouldn’t cling to other dumplings or to the paper in the base of the bamboo steamer. The filling should be perfectly cooked, too. So many considerations for this small morsel — and then it’s gone in one fell bite.
Dim sum is believed to be thousands of years old, but gained popularity in the late 19th century in Guangzhou, a port city where traders passing through would stop at tea houses to quench their thirst and enjoy a few small snacks. The tradition travelled with them through the south of China, to Hong Kong, where it has become an essential part of Cantonese cuisine.
The name dim sum refers to the small savoury and sweet items served during the meal known as yum cha, meaning ‘drink tea’, which is today a social gathering typically held in the morning though increasingly for brunch and lunch. Each order of dim sum usually contains three or four pieces, and is intended for sharing.
In traditional yum cha restaurants, tea is ordered first — it’s poured by the person nearest the teapot who fills their own cup last, while fellow diners can tap the table with three fingers in thanks. The story goes that a Qing dynasty emperor used to travel in disguise and while taking his turn to pour tea during yum cha, accompanying officials showed respect by tapping three fingers.
In traditional dim sum eateries, bamboo steamers and other items are served from trolleys, but increasingly diners will mark up a checklist, with orders delivered direct from the kitchen. They arrive hot, but there’s no necessity to eat each piece in just one bite. If serving others, remember to use the table’s communal chopsticks, rather than your own.
The skills required for making dim sum can’t be learned overnight, and as more restaurants embrace contemporary influences, dim sum chefs are constantly upping their game. “The essence of dim sum is the hand craftsmanship. It’s not a dish where you can find a recipe and imitate it easily at home. It requires skill and years of training,” says Saito Chau, executive chef at contemporary Cantonese restaurant John Anthony. “It’s the attention to detail, precision and the human touch. The handmade element is irreplaceable.” There is however, room for innovation and, in recent years, dim sum has undergone an evolution, both aesthetically and in terms of ingredients.
“You can see western influence in Chinese cuisine, including dim sum, in terms of creativity, presentation and choice of ingredients,” says chef Leung Kin-wai, head dim sum chef at Shang Palace at the Kowloon Shangri-la who has been creating dim sum for almost three decades.
“A recent trend has been to do colourful dim sum or to add faces, and people loved it for Instagram. But today I think people want to focus on the quality of the food — the ingredients and how you cook it, more than just the visuals,” says Chau, who elevates his dim sum by using premium ingredients and sustainable produce, from Iberico pork fillings for his BBQ pineapple and pork puffed buns, to sustainably sourced prawns in his tiger prawn har gow, and free-range, organic chicken, which he incorporates into an alternative take on siu mai.
More widely, dim sum chefs are removing lard from dim sum recipes, to make certain items completely vegetarian or to replace it with a healthier option. In other cases, alternatives have been found for sesame oil — increasingly an allergen.
There’s also a drive for greater creativity, embracing new ingredients or combinations while ensuring the essence of dim sum is retained in these new interpretations. Take John Anthony’s rosé champagne har gow, in which Chau uses rosé champagne instead of water to make the dough for the dumpling skin, and marinates the shrimp in rosé to enhance both colour and flavour.
“In our hearts we still want to focus on the traditional Cantonese cooking but to bring new ingredients and techniques to make it more interesting. It’s important for chefs to balance creativity with traditional authentic elements,” says Chau.
“To be a good dim sum chef today you have to think outside the box and be creative, but you can’t lose the basics, those traditional skills to make dim sum,” adds chef Leung. “And, most importantly, you have to use your hands and put your heart into it.” Dim sum, after all, translates as ‘touch of the heart’.
Dim sum items range from seafood and meat to vegetable items, and can be steamed, fried or baked. For an authentic dim sum experience, essentials include:
Har Gao
Steamed dumplings containing a shrimp filling.
Siu Mai
Usually a mix of shrimp and pork (though sometimes mushrooms or other vegetables) cupped in a dumpling wrapper and topped with crab roe.
Cha Siu Bao
Fluffy white buns containing a filling of ever-so-slightly sweet barbecued pork.
Cheung fan
Wide, flat rice noodles rolled around shrimp, barbequed pork or other meat or vegetables, topped with seasoned soy sauce.
Xiao long bao
Traditionally Shanghainese, these soup dumplings can also be found on some Cantonese dim sum menus. Their thin wrappers give way to tender pork and a rich soup best enjoyed, like most dim sum, hot.
Testing
Information in this article is subject to change without advance notice. Please contact the relevant product or service providers for enquiries.
The Hong Kong Tourism Board disclaims any liability as to the quality or fitness for purpose of third party products and services; and makes no representation or warranty as to the accuracy, adequacy or reliability of any information contained herein.
hi
