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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