Baked barbecue pork with dried orange peel pastry. (PHOTO PROVIDED TO CHINA DAILY)
Dim sum is a core part of Cantonese cuisine. These snack-sized portions of steamed, pan-fried, deep-fried and baked dishes are most often served from early morning to lunchtime with as many as 150 choices on some restaurant menus. They can be found all over Hong Kong, from traditional teahouses to Michelin-starred restaurants. They come in all shapes and sizes, and can range from classic to contemporary creations.
One venue that still serves traditional handcrafted dim sum is Loong Yuen Cantonese Restaurant at the Holiday Inn Golden Mile in Tsim Sha Tsui. From now until Aug 31, this award-winning restaurant is hosting an all-you-can-eat dim sum promotion during weekdays.
The selection ranges from steamed dumplings — crystal shrimp har gow, pork and shrimp with black mushrooms, vegetable with black truffle, Shanghai pork xiaolongbao are just some examples — to char siu bao, deep-fried vegetarian spring rolls and deep-fried taro puffs. There are also steamed rice rolls filled with either fresh shrimp or barbecued pork.
Desserts include baked mini egg tarts, sweetened purple rice cream with coconut juice, deep-fried sesame balls and sweetened walnut cream. The special menu is priced at only HK$188 per person and accompanied by a complimentary serving of steamed pork and shrimp dumpling with bamboo piths and conpoy in soup.
Steamed lobster and shrimp dumplings topped with gold foil and fish roe. (PHOTO PROVIDED TO CHINA DAILY)
Meanwhile, Moon Lok Chinese Restaurant in West Kowloon Cultural District’s new Chinese arts and opera hub, Xiqu Centre, serves up both classic dishes and creative dim sum.
Helmed by celebrated chef Hui Mei-tak, the restaurant specializes in a wide range of Chinese regional cuisines, including Cantonese, Chiu Chow, Fujian, Beijing, Shanghai, Hakka and Sichuan. An extensive menu of signature dim sum is served daily from 9 am. Traditional dishes include fresh prawn har gow, whole abalone siu mai, caramel sponge cake and a range of steamed rice rolls.
Modern dim sum with creative twists on ingredients include the likes of pan-fried shredded radish cake with sakura shrimp; pork bun with black garlic; baked barbecued pork with dried orange peel pastry; crab meat, mushroom and basil spring roll; and a dessert of mozzarella and creamy egg custard bun.
For those who like variety, there’s also a set platter with six types of dim sum: har gow, siu mai, Chiu Chow dumpling, beef siu mai, spring roll and glutinous rice dumpling.
Shanghai pork xiaolongbao. (PHOTO PROVIDED TO CHINA DAILY)
Lobster lovers will be delighted with the lobster fiesta dim sum menu at the Tsui Hang Village outlets in Tsim Sha Tsui, Central and Causeway Bay. The lobsters are harvested off the east coast of Canada, where they are now at their prime. Only lobsters weighing between 10 to 12 taels are chosen for their distinctive flavor.
Not only are the crustaceans crawling their way into the dim sum selection, but they are also adding fusion spins to the restaurant’s inventive lunch and dinner menus. Innovative steamed dishes include lobster and pork dumplings with spinach wrapping topped with fish roe, and lobster and shrimp dumplings with beetroot wraps enhanced by asparagus slices with gold foil and fish roe.
Another distinctive dish is the crunchy yet succulent deep-fried spring rolls stuffed with lobster meat, lobster paste and French beans alongside a specially made lobster sauce. Also not to be missed is the supreme all-in-one soup of lobster, scallop and bamboo pith served with a steamed dumpling. These special dishes are available until Sept 8.
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