If you want to try one of the cheapest Michelin meals in town, head to Tim Ho Wan’s Sham Shui Po branch, which serves just that. The barbecue pork bun, with tender meat baked in a sweet and flaky pastry, is a definite must-try, but don’t miss other signatures, such as the pan-fried radish cake, steamed rice rolls and steamed sponge cake. Keeping the hotel-level quality but at a fraction of the price, everything at Tim Ho Wan is steamed or fried fresh to order. After all, Tim Ho Wan was founded by chef Mak Kwai-pui, who honed his craft at the Four Seasons Hong Kong. What started off as a dingy 20-seater in Mong Kok has grown into a dim sum powerhouse with a global presence. Whether it’s an old-school eatery that serves dumplings in a traditional bamboo steamer, or new-fangled places with a huge social-media following, here are the best places to go for dim sum in Hong Kong. Just like the dishes that make up your dim sum experience, the restaurants that serve it are deliciously diverse. And, we love the buttery, flakey pastry teamed with luscious rich egg custard, lightly torched on top to give a speckled caramel crust. Technically a Macau/Portugal import, the egg custard tart are the essential sweet guilty treat to end any dim sum session. Hong Kongers also often enjoy them with lashings of salty soy sauce and a sprinkle of fresh spring onion.
Cheung fan (Stuffed rice rolls)ĭim Sum chefs take thin, glossy sheets of a rice flour dough and fill them with shrimp, sweet barbecued pork, or beef, before being steamed until beautifully tender. This classic Cantonese staple sees ground pork, shrimp, shiitake mushrooms, green onions, ginger, seasoned with rice wine, soy sauce, and sesame oil wrapped in a thin yellow wheat dough and topped with vibrant orange crab roe.
The result is beautiful combination of the sweet, tender, sticky meat with the delightfully pillowy bread. Hong Kong’s famous slow-cooked barbecued pork (Char Siu) seasoned with oyster sauce is stuffed inside soft, steamed bread. The result is a light, but delightful, moreish bite. Dim Sum chefs wrap whole pieces of shrimp, with pork meat and finely chopped bamboo shoots in a translucent wheat skin. These dumplings look, and taste, out of this world. Sharing’s caringĪs with most small-plate dining experiences, dim sum is all about sharing, so never lay claim to one dish and always ask everyone at your table before taking the last piece! What to order Har gao (Steamed shrimp dumpling) Never eat directly from the steamer basket or shared plate.
Use the serving chopsticks to move food from the communal dish to your own dish before eating with the other pair of chopsticks. You’ll be given two pairs of chopsticks (usually in different colours) at the table. Avoid leaving your chopsticks standing up in your bowl as this is a symbol of death and mourning. Don’t do this to your server as it will be taken as a sign of disrespect! UtensilsĬhopsticks and a soup spoon are usually provided but forks are available upon request. When your fellow diner serves you tea, instead of being verbal with your thank yous, tap the table with your pointer and middle fingers to signal gratitude to them. Finger tappingĪlways serve others tea before helping yourself.
KING KONG DIM SUM FREE
Hot water refills for your tea are free in most restaurants, leave the lid to your tea pot slightly ajar to signal to your server that it needs refilling. Select the dishes and quantity you want, mark your table number and hand the form to your server. On each table you’ll find a leaflet that is both a menu and an order form. When first sitting down, you’ll be given a pot of tea and a large bowl – this isn’t for drinking, it’s to wash your chopsticks, cutlery and crockery before use. Best dim sum restaurants Dim sum etiquette Washing.
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