Dim Sum, a Must-Try in Hong Kong and Taiwan: Exploring Its Varieties and Top Restaurants

▲Dim sum is characterized by its thin wrappers. (Source: Pixabay)

Anyone who has traveled to Hong Kong or Taiwan, or is planning to, has probably thought about trying “dim sum” at least once. Dim sum is such an iconic Hong Kong food that it is a favorite snack among Hong Kong residents. Literally interpreted from its Chinese characters, dim sum means “to put a dot on the heart,” which can be understood as a light snack eaten between morning and evening. Dim sum may broadly be thought of as dumplings, but strictly speaking, it differs from gyoza and Chinese-style dumplings. In Korean terms, a Chinese dumpling might be compared to a steamed bun with a thick, bread-like wrapper, while gyoza might be considered an ordinary dumpling. Dim sum, by contrast, is characterized by its smooth, thin wrapper. Depending on the variety, the filling may even be visible through it. Many traditional types of dim sum have names ending in “-mao.” Let’s explore some popular varieties of dim sum and well-known dim sum restaurants in Hong Kong.

Shumai has the appearance that most readily comes to mind when people think of dim sum. Made with pork and shrimp, shumai is topped with crab roe. The combination of the shrimp’s tender texture and crab roe is the secret to its popularity. Although it varies slightly from restaurant to restaurant, it is generally yellow.

Xiaolongbao

Xiaolongbao is another representative type of dim sum. The suffix “-bao” is generally used for dumplings with thick wrappers resembling steamed buns, but xiaolongbao is an exception. Despite having “-bao” in its name, it has an unusually thin wrapper and is a popular type of dim sum. There is a special way to enjoy xiaolongbao properly: first place it on a spoon, gently tear the wrapper, sip the broth inside, and then eat it. Although it is popular, it can be difficult to find a restaurant that makes it truly well.

Cheung Fun and Spring Rolls

Dim sum is prepared in many ways: it can be steamed, fried, or even grilled. Spring rolls are already well known as a type that is fried. Cheung fun is a form of dim sum similar to a spring roll, but differs in that spring rolls are cooked by frying. Cheung fun is eaten drenched in sauce, and its soft wrapper stands out more than the filling. It is also widely enjoyed as a breakfast dish among Chinese people.

Along with night markets, Hong Kong and Taiwan have many renowned dim sum restaurants. Hong Kong is home to numerous popular establishments, including Tim Ho Wan in IFC Mall, Ding Dim, and Social Place. Ding Dim is run by a chef who previously worked as a dim sum master at Tim Ho Wan. It began as a small, cozy restaurant but expanded after becoming successful. Popular dishes at Ding Dim include char siu bao and crab xiaolongbao filled with rich broth. Social Place is packed with attractive dim sum creations fit for Instagram. Its popular dishes include chess-piece-shaped steamed buns filled with sweet custard cream and rose dim sum infused with the fragrance of roses.

[Fam Times = Reporter Kim Ji-su]