The Best Dim Sum Spots in Hong Kong: Restaurants Serving The Tastiest Dim Sums

Dim Sums have become a favourite for many people because they are extremely flavourful and the choices when it comes to picking a dim sum are endless. Besides, there is nothing more mouth-watering and comforting than a steaming hot tray of this classic Chinese dish on any given day but they are particularly great to eat on a chilly or rainy day. Considering the random rain showers that we are seeing in Hong Kong in the last couple of days, we have put together the best restaurants to eat dim sums in the city.

Awarded a one-Michelin star for three years in a row, the Chinese cuisine Man Ho is one restaurant where you can find Hong Kong’s best dim sums that have found a place in almost every foodie’s heart. The eatery is known for being popular among ex-pats for adding a Western approach to this otherwise oriental dish that is made with thoroughly hand-picked produce from the city’s local markets under the guidance of its Dim Sum Head Chef Leung Wing Pan. The highly-recommended dumplings here include the Baked whole-dried South African abalone puff with wild mushrooms and Steamed minced cod fish and shrimp dumpling with soy sauce.

Given the popularity of dim sums, most people have savoured the dish at least once in their lives but if you want to try something different while enjoying the rush of flavours that you experience when biting on a piece of dim sum, then you should try the ones from Bino ‘N’ Booze. The hot pot restaurant offers two soup bases that have alcohol mixed in them – The Signature Red Wine Oxtail and Tomato Soup and The Pig Tripe and Chicken in Beer Soup. When combined with the carefully hand-rolled dumplings, the dumplings melt right in your mouth to give a unique yet comforting taste. The must-try here are the Abalone and Black Truffle Dumplings and the Drunken Chicken Dumplings.

If this happens to be your first time trying a dim sum or you simply liked to be spoiled with so many choices then your go-to restaurant for dim sums should be Fox Glove. Offering nearly 30 options varying from seafood and meat to vegetable dumplings, this speakeasy restaurant allows you to try different and as many dim sums as you like. The newest addition is the Sichuan Peppercorn Xiao Long Bao which is inspired by the Shainghanese dumplings sold at a highly-raved street stall in Shanghai.

Perfect for meat lovers and vegans, Mott 32’s newly-updated Dim Sum menu puts taste at the forefront. In addition to the restaurant’s already existing steamed dim sum platters, its executive chef Lee Man Sing has collaborated with the plant-based food company Plant Sifu to launch a set of plant-based dim sum dishes that are only available until June 30. As expected from this contemporary Chinese restaurant, every ingredient is carefully picked from different parts of the world thus giving a contemporary twist to the traditional Chinese dish.

Seafood lovers can always count on D.H.K. Seafood Restaurant to devour pescatarian dim sums. What makes their dim sum or any other dish stand out is their cooking style which is a very traditional Guangdong way of cooking. You should definitely try one of their newest creations Plant-based Pork Siu Mai, Plant-based Pork & Shrimp Dumpling Soup and Plant-based Pork & Shrimp Bean Curd Roll in Broth.

Old-timey dimsum experience unveiled at 1 Michelin-starred Duddell’s

For six years now, Central-set Duddell’s has set the benchmark for fine-dining Cantonese cuisine. In particular, its dimsum menu has found favour with discerning diners across the city, lauded as being equal parts innovative and an homage to the culinary tradition’s established flavours.

Now, Duddell’s is introducing a special iteration of its much-loved all-you-can-eat dimsum buffet every Monday to Thursday starting in July. This new take sees the restaurant take guests back to Hong Kong’s ’80s-era heyday, serving up not only classics like steamed shrimp dumplings (har gau) and chicken’s feet (feng zao), but also revives long-forgotten favourites from that time.

As such, the new all-you-can-eat ‘80’s dim sum menu include additions such as Duddell’s signature pork and shrimp dumpling, juicy beef dumpling with lard, minced beef ball with bean curd skin, steamed bean curd sheet roll filled with collagen-rich duck feet and taro, and shrimp spring roll with garlic. New desserts include the Chinese traditional sweet soup of green mung bean with fried seaweed, and the beloved coconut milk pudding with red bean.

In all, over 30 varieties of dimsums, dishes and desserts will be on offer. What’s more, there’s even a free-flow drink package (HK$148 + 10% service charge per head) inclusive of two hours of house wines, spirits, soft drinks and beers. With the unlimited buffet priced at just HK$268 + 10% service charge per head, there’s really nothing stopping you from diving in, chopsticks brandished, to your heart’s content.

Fang Fang review: Traditional Chinese fare with modernist flair

Though Fang Fang is located at the heart of Hong Kong’s favourite party hotspot, Lan Kwai Fong, the restaurant is a far cry from the run-of-the-mill restobars that dot the streets of LKF by dozens. Offering the choicest of Chinese cuisine within plush interiors, complete with live music, Fang Fang mixes the best of fine-dining with upbeat party vibes.

As you step out of the elevator on the 8^th floor of LKF Tower, the beautiful – though a tad dimly lit – interiors set the perfect mood for a luxurious and leisurely experience. The feeling is only heightened with a first glance at the menu. Helmed by Head Chef Kent Lee, former executive chef of Hakkasan, Fang Fang taps into China’s classic recipes and gives them a modern twist. The result is a sumptuous blend of Chinese modernity and tradition, while embracing influences from surrounding regions.

We were particularly impressed by the assorted Dim Sum Platter, which is part of their new dim sum menu that’s available throughout lunch, dinner and weekend brunch. The Soft Shell Crab with Five Spices is also a crowd favourite, and it’s easy to understand why, given its sheer ‘devil-may-care’ decadence. For the more health-conscious though, there’s the Crispy Duck Salad with pomelo, pine nuts, plum dressing and a generous dose of truffle oil. We could spend hours raving about this particular dish, but we’ll just let you judge for yourselves…

Moving on, the mains that made a lasting impression were the Jasmine Tea Smoked Ribs and the Forest Honey Grill Chilean Seabass, both interesting reinventions of classic Chinese fares. Kudos to the chef for taking a risk and pulling it off!

Some of the other mains that we tried, such as Vegetarian Gailan and Spicy Fried Rice, were more akin to ‘no-frills-added’ comfort food.

Though generally not big dessert fans, we were tempted to try the Ginger Crème Brulee on the staff’s recommendation, and we are so glad we did! Just mildly sweet with a hint of refreshing ginger, it was a perfect culmination to a very satisfying meal. For warmer climes, however, we’d suggest choosing from the selection of ice creams and sorbets.

For those looking to indulge in a tipple or two, Fang Fang also boasts a well-stocked bar to match its hearty food menu. Do try their newly launched Ikebana Cocktails, specially curated by Bar Manager Gagan Gurung, who is known for experimenting with Oriental flavours. Judging from the packed bar on a typical Friday night, it’s safe to assume his experiments are a roaring success. Add to that the soulful live music by jazz singer Wendy Robin and you have a space that comes to life every night! Be sure to reserve a table.

For reservations, click here.

Text: Suchetana Mukhopadhyay

Canto 2.0: A meal that’s greater than the (dim) sum of its parts

When it comes to Cantonese cuisine, is there anything more iconic than dim sum? Whether they’re steamed or fried, savoury or sweet, these perfectly proportioned morsels are delightful no matter how you slice it – and that’s probably why most chefs won’t fiddle with the recipes. If you’re going to modernise dim sum, you’d better give it some finesse.

Dim Sum Library, an Aqua Restaurant Group fixture, has done just that. Conveniently located in Pacific Place, the restaurant taps into the creative side of traditional Cantonese fare. Here, dumplings are revamped and repackaged with new ingredients, textures and flavours.

Master chef Leung Kwok-wah, who boasts 15 years of experience, uses centuries-old Chinese recipes to present classic dim sum favourites in a brand new light. It’s not just about the food, though. The black and gold decor harks back to the elegant Art Deco style of the 1920s, all with a Chinese twist – certainly not your grandmother’s dim sum, with its push carts and frenzied atmosphere.

Dim Sum Library’s stunning Chinoiserie cocktail bar near the front of the restaurant has an air of elegance. One of the best-known creations by in-house mixologist Simone Rossi is the signature One Thousand Years of Song cocktail. Jasmine tea-infused gin is blended with chilled white peach puree, yuzu and lemon juice, and finished with a delicate egg white foam. The sweet and citrusy flavours balance the silky texture on top.

The options for dim sum, rice, noodles and other mains (plus vegetarian-friendly alternatives) were diverse. Their version of har gau was made from translucent black truffle wrappers, generously stuffed with shrimp and truffles served up neatly in a rectangular dim sum basket. The earthy flavour and intense aroma of the truffles make this dish a definite must-try.

The dan dan xiao long bao was equally vibrant in flavour. Although altogether a distinct dish, each bite delivered the unforgettable taste of dan dan noodles – here packed into a soupy dumpling. The minced pork, flavoured with a hint of Sichuan spice and peanut bits, was bundled in an intensely orange dumpling skin. This creative spin on a classic dish did not go unappreciated.

The black garlic siu mai pork dumpling – a traditional pork dumpling topped with fish roe and unsuspectingly stuffed with a whole piece of black garlic – was a true delight. Long a local favourite, this umami-packed dish yielded an intense sweetness rounded out by a distinctly Japanese taste.

The Hokkaido king crab and sea urchin spring rolls were cut in half and served upright on a black slate atop a drizzle of Japanese kewpie mayonnaise. Each piece was stuffed with flaky crab meat and dotted with dollops of sea urchin paté, which provided a pungent flavour.

The fried French sea bass fillet with preserved black olives, sautéed with brown enoki mushrooms and roughly cut kalian stems, was presented in a crispy taro basket. The flavours and textures of the boneless fish convened well on the palate, aided by the crunch of the vegetables.

The Iberico pork fried rice with Sakura shrimp and fennel seeds, paired with small cubes of zucchini and garnished with dried shrimp, was served in large proportion. However, unlike the previous dishes, this one was nothing exceptional.

Dessert more than made up for it, though. The signature lava chocolate mochi was served piping hot – a gooey helping of glutinous rice filled with rich molten chocolate and topped with finely ground peanut powder. This dessert was a delightful modern interpretation of the traditional sesame paste-filled glutinous rice dumplings.

At Dim Sum Library you won’t go home hungry nor disappointed. Ingredients of the highest quality were incorporated with restraint and balance, with traditional dishes never taken too far beyond the point of recognition. Overall, this impressive venue is perfect for a quick, casual dim sum fix in stylish surrounds.

DIM SUM LIBRARY
Address: 124, Level 1, Pacific Place, Admiralty
Tel: 3643 0088
http://dimsumlibrary.com.hk

Text: Simran Mirpuri
Photos: Gigi Ip, Dim Sum Library

GREATER CHINA CLUB

When the D2 Mall opened its doors a few years back, it ushered in a wave of gentrification that has since transformed many of the shops and restaurants in Lai Chi Kok. Whilst the neighbourhood is still best known for its modest wholesale outlets and equally modest dining establishments, there are now several modish restaurants to be found. Actually, amid the bustling clutter of determined shoppers and rolls of fabric that line Cheung Sha Wan Road, there are a surprising number of fine eateries to be had.

Click here to see Greater China Club on video

One notably opulent addition has come in the form of the Greater China Club, the stylish home of dim sum and several other traditional favourites, all served up with a distinctly modern twist. A private members’ club – though joining is not difficult – it caters to what it terms “Hong Kong’s fine dining elite,” offering suitably classic Chinese dishes made with only the finest and most expensive ingredients.

Why settle for cheung funwith char siu when you can enjoy it with the best Iberico pork money can buy? Then, what about the fanciest, richest tasting plate of wok-fried noodles with beef and XO sauce, followed with deep-fried pumpkin and red bean pastry? This, then, is the Greater China Club promise.

Naturally, as with any other truly great Cantonese restaurant, seasonal seafood of the highest quality always tops the menu. While the Club promises premium Cantonese cuisine at its finest, does it always deliver?

The quality of the establishment, though, should not be judged on its fine fare alone though. Its decor and the overall ambience of the club are certainly of the highest calibre. Its stylish and elegant interior makes it suitable for business meetings, lunch time dim sumor just for less formal gatherings. Members also get to confer with the head chef and are given the chance to create bespoke menus for any private gatherings. In all, there are seven private rooms available to members, with experienced event planners on hand to help ensure your chosen occasion passes off flawlessly.

The Club also doubles as an exclusive jazz club. This is largely down to the efforts of Eric Ting, the venue’s founder and an avid jazz fan, ever keen to introduce smooth sounds to his patrons. Very much in keeping with this, the lounge area of has been designed in the style of a 1920’s American nightclub, with a pianist and singer performing there every night, Sunday to Thursday. There is also an outstanding jazz trio appearing there most Friday and Saturday evenings.

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