Insight: Dim Sum

Perhaps the most famous Cantonese culinary phenomenon, dim sum is one of Hong Kong’s traditional delicacies and goes down a treat with visitors.

From sunrise through to lunchtime people all over Hong Kong enjoy yum cha (“drink tea”), catching up with friends and eating dim sum (“little hearts”), small portions of Cantonese dishes and dumplings often served in bamboo baskets. To share the experience, head to a dim sum restaurant and join in the noise and enjoyment of this tasty Hong Kong tradition.

In Hong Kong (and neighbouring Guangdong province) people eat dim sum for breakfast or brunch, congregating in bustling, informal eateries that often open at the crack of dawn. In those traditional establishments where menus have not yet taken over, self-service trolleys stacked with small plates and steamer baskets are wheeled past. Steamed, pan-fried, deep-fried or congee (a rice-based, soupy dish) are the traditional categories for dim sum, although a few varieties are baked. Most common are the delicate steamed dumplings, which come with a range of fillings. Dessert dim sum is also available.

Novices often start with siu mai (shrimp and pork dumplings), ha gow (shrimp dumplings) and cha siu bau (steamed barbecue pork buns) – these three are probably the most popular dishes.

In a traditional dim sum restaurant, diners replenish from the ever-circulating trolley rather than ordering everything in one go.

Ming Tang-Evans/Apa Publications

Information for Novices

A dim sum restaurant can be daunting for foreigners with no experience of Chinese etiquette, so here are some pointers to follow.

At the table you will be presented with a bowl, plate, chopsticks and a small teacup. Tea is the first thing to order, after which you will be presented with the all-important “card”, which resembles a large lottery ticket. Each time you order something the item will be ticked by the waiting staff. A few restaurants have English menus, but on the whole be prepared simply to look and point and try new things. Older establishments still have vendors wheeling trolleys around, each carrying a different speciality. If you can’t see what it is they are selling, stop the trolley, with a polite but loud ng goi (excuse me). Sometimes there’s a counter, so walk up with your card, open the baskets and point at what you want. When your teapot is empty, simply flip the lid over and someone will appear and top it up with hot water. When your bowl is empty it’s time to sample another bamboo basket.