DIM SUM
Popular Dim SUM dishes
Sui Mai (steamed dumplings)
Roughly chopped pork shoulder is misxed with prawns and wrapped openly in Wonton Pastry.
Haw Kau (steamed dumplings)
Prawns, water chestnuts and bamboo shoots are mixed and wrapped in rice pastry.
Lo Mai Gai (steamed)
Glutenous rice is cooked with chicken, shitake mushroom in an oyster sauce and wrapped in a lotus leaf.
Char Sui Bao (steamed bao)
Honey roasted BBQ pork is stuffed into a sweet bread dough.
Lo Bak Go (pan fried, pictured)
Chinese turnip is grated, cooked with chinese sausage, and rice flour. Steamed till set, then pan fried till crispy.
Fung Chao (steamed chicken claws)
Steamed chicken claws are cooked for hours, then steamed with a sweet black bean sauce.
WHAT IS DIM SUM?
Dim Sum is a large range of small dishes that is traditionally enjoyed in restaurants for brunch. Restaurants in Hong Kong would normally stop serving Dim Sum at 3pm.
Similar concept to Spanish Tapas, Dim Sum is a very sociable affair. The more people you have, the more dishes to share. Dim Sum dishes can be sweet or savory, hot or cold and cooked in a variety of ways, including steaming, deep and pan frying and roasting.
