Woo Gok (蜂巢芋角) is the quiet showstopper of the dim sum trolley — a golden, deep-fried taro dumpling whose crust shatters into delicate, honeycomb-like threads (the 蜂巢 “beehive” in its name) to reveal a savory filling of pork, shrimp, and mushroom. Few dim sum dishes demand more technique, and noneContinue Reading
Double Skin Milk (双皮奶) is the pride of Shunde, the Cantonese food capital — a silky, chilled milk custard topped with a delicate skin of concentrated milk, sweet enough to feel indulgent and light enough to finish in three spoonfuls. Its texture is the magic: two layers of “skin” sandwichingContinue Reading
Ham Sui Gok (咸水角) is the underrated star of the dim sum trolley — a golden, teardrop-shaped dumpling that shatters when you bite into it, revealing a sticky, chewy glutinous rice shell and a savory filling of pork, shrimp, and dried mushrooms. Its name means “salty water dumpling,” a playfulContinue Reading
Custard Buns (奶黄包), known as Nai Huang Bao, are a classic dim sum sweet — soft, fluffy steamed buns filled with a thick, creamy egg-custard that is sweet and comforting. Unlike the molten lava of liu sha bao, the custard here is firm and silky, holding its shape until youContinue Reading
Malay Cake (马拉糕), known as Ma Lai Go in Cantonese, is the pillowy golden sponge cake of dim sum — steamed to a honeycomb-soft crumb with a rich caramel-brown color from brown sugar. It is sweet, airy, and impossibly light, with a subtle warmth from caramelized sugar. Here is theContinue Reading
Lotus Leaf Rice (荷叶饭) is a fragrant Cantonese classic — glutinous rice stuffed with chicken, Chinese sausage, and mushrooms, wrapped in a fresh lotus leaf and steamed until the rice absorbs the leaf’s subtle, tea-like aroma. Unwrapping it at the table releases a burst of fragrance that is pure CantoneseContinue Reading
Steamed Beancurd Rolls (鲜腐竹卷) are a delicate dim sum favorite — thin sheets of tofu skin wrapped around a juicy filling of shrimp, pork, and water chestnuts, then steamed until translucent and tender. The beancurd skin soaks up the filling’s juices, creating a silky, savory bite. Here is the classicContinue Reading
Egg Tart (蛋挞) is Hong Kong’s most beloved bakery treat — a flaky, buttery shortcrust shell filled with a silky, golden egg custard that shimmers like sunlight. Whether from a cha chaan teng (HK cafe) or a dim sum restaurant, the warm, eggy, slightly caramelized tart is pure comfort. HereContinue Reading
Turnip Cake (萝卜糕), known as Lo Bak Go in Cantonese, is a dim sum favorite — a savory steamed cake made from daikon radish, rice flour, dried shrimp, and Chinese sausage, then pan-fried until golden and crispy on both sides. Soft and tender inside, crispy outside, it is the perfectContinue Reading
Salted Egg Yolk Custard Buns (流沙包), known as Liu Sha Bao, are the molten-lava stars of the dim sum cart — soft, fluffy white buns hiding a warm, savory-sweet golden custard that flows out the moment you tear them open. The filling is made from salted egg yolks, butter, andContinue Reading