The Best Dim Sum In Hong Kong To Enjoy This Winter 2020
The art of yum cha is not only about good teas—though the name translates literally as ‘drinking tea’, the experience can be enhanced with the right vibes and a great selection of dim sum. The dainty nibbles, savoury and sweet, presented in plates and steamers are great accompaniment to a good brew over enjoyable conversations.
Understanding the immense appetite for novelty items and Instagrammable nature of all things new, chefs look back in history, combining new ingredients and techniques to create a series of new dim sum, which vary by designs as well as in the combination of ingredients. Among the newest dim sum selections available this season, here are our picks for the best to enjoy in Hong Kong this winter.
What: Rosewood Hong Kong’s Legacy House has launched a new collection of dim sum. Designed and crafted by the restaurant’s executive chef Li Chi-Wai, the Cantonese restaurant’s new creations include artistic creations such as koi carp-shaped fish dumplings with fungus and tangerine peel; vegetable dumplings with spotted garoupa and XO sauce; and juicy lobster dumpling that is as outstanding as its hairy crab xiao long bao. Vegetarian options are also available as Legacy House launches a new trio of vegetable dumplings with bamboo pith, topped with earthy black truffles.
Where: Legacy House, 5/F, Roseewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Kowloon; +852 3891 8732
One Harbour Road
What: As part of his plan for updating One Harbour Road’s dim sum selection, chef Chan Hon-Cheong enriches the Chinese restaurant’s lunch menu with a three-variety dim sum combination. Available throughout lunch service, Chan’s new dim sum trio showcases a steamed pork and shrimp dumpling, where fresh abalone tops a conventional shao mai. The steamed Patagonian toothfish and shrimp dumpling is filled with a paste made from two sustainable ocean catches and seasoned with chilli oil. A few sugar snap peas add the sweetness that balances out the mild heat. Also in the dim sum combo is a vegetarian steamed dumpling with morels, matsutake mushrooms, amberwood ear and bamboo pith. Inspired by his previous mushroom sourcing trip in Yunnan, Chan creates a dumpling that features different fungi with maximal texture and rich, earthy flavour. The new dim sum trio is available at One Harbour Road throughout December 2020.
Where: One Harbour Road, 8/F, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai, Hong Kong; +852 2584 7722
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What: Run, St Regis Hong Kong’s Cantonese restaurant, has revamped its lunch dim sum selection. Among the new selection of pastries and dumplings are chef Hung Chi-Kwong’s steamed scallop dumplings with asparagus. Hung added asparagus coulis into the cornstarch dough of steamed scallop dumplings and topped them with a thin sheath of bamboo pith, which turns translucent and adds extra texture to the dumpling. Another creation of steamed crabmeat dumpling with vegetables and salmon roe is a spin on the traditional spinach and prawn filling, with yellow capsicum coulis added to the dough to bring a golden hue and a herbaceous sweetness. Hung also dresses up the steamed glutinous rice roll with Chinese mushrooms and sakura shrimp, adding extra umami into the dim sum; the crisscrossing contrast of black (charcoal) and white (plain) exterior also adds an element of surprise from the original version.
Where: Run, 2/F, St Regis Hong Kong, 1 Harbour Drive, Wan Chai. Hong Kong; +852 2138 6888
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What: After a successful sold-out all-you-can-eat dim sum promotion, Duddell’s revamps its a la carte dim sum selection with over 25 new dishes. Chef Li Man-Lung renews traditional dim sum with Western and luxury ingredients, notably including signatures such as shrimp spring rolls with cheese and bacon; soup dumpling with conpoy and fish maw; pork and shrimp dumpling with fresh scallops and caviar; and crispy taro puffs topped with braised South African dried abalone. The new dim sum and lunch a la carte dishes are available now at the Cantonese restaurant in Central.
Where: Duddell’s, 3/F, Shanghai Tang Mansion, 1 Duddell’s Street, Central, Hong Kong; +852 2525 9191
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What: After the launch of the restaurant’s first all-day Chinese bento box, chef Cheung Long-Yin of Kowloon Shangri-La’s Shang Palace renewed the restaurant’s dim sum menu last month. The new selection covers a wide variety of dumplings and Chinese pastries, together with small dishes for sharing. Highlights include deep-fried glutinous rice dumplings with pork and pear; steamed rice flour rolls with minced Angus beef and 30-year-old dried mandarin peel; and deep-fried shrimp toast with sesame. Cheung’s new signature dim sum trio also features three varieties of the restaurant’s refined dumplings, including steamed diced scallop dumpling with salmon roe; steamed cod dumpling with matsutake mushrooms; and crabmeat dumplings with bird’s nests.
Where: Lower Level I, Kowloon Shangri-La, 64 Mody Road, Tsim Sha Tsui, Kowloon, Hong Kong; +852 2733 8754
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