Dim Sum

I get a lot of e-mail asking about dim sum.

Sometimes the sender wants to know where they should go for dim sum when visiting Hong Kong. That's difficult to answer; everyone has an opinion of which are the better restaurants. A terrible restaurant today might become a good place to eat under new management, and vice-versa. It happens all the time.

View large image Others want to know what it is as they've never had it. Dim sum, also called yam chah (drink tea in Cantonese) is a variety of delicious (and fattening) steamed and fried dishes made of seafood, meats or vegetables. Bamboo baskets are used for steaming, ensuring the food arrives hot and fresh.

Ordering has undergone a slow but certain shift over the years, from the old push-cart system to selecting from a checklist. Direct ordering is faster, more economical, and the food comes straight from the kitchen instead of getting cold on a cart. Many restaurants will supply an English-language menu (some with photos of the dishes) for those unfamiliar with the diverse selection.

It's best to try dim sum with someone who knows the foods and can steer you clear of things you may not be game to eat. Not everyone enjoys the idea of chicken feet or tripe. When in doubt, ask.

If you've never experienced dim sum, be prepared for a sensory feast of new flavours, textures and aromas. Don't rush; allow an hour or two to savour the culinary delights and soak in the atmosphere. It's as much a social affair as it is about dining.

Once you've tried it, you'll be hooked.

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