Hong Kong Dim Sum~

Dim Sum is a Cantonese term from Snack. Traditionally served in small steamer baskets or on small plates. Going for dim sum is usually known in Cantonese as going to "drink tea" (yum cha), as Chinese tea is typically served with dim sum.

In Hong Kong, and in most cities and towns in Guangdong province, many restaurants start serving dim sum as early as five in the morning. It is a tradition for the elderly to gather to eat dim sum after morning exercises.

Let's check out Tian Yuan Dim Sum @ Sea Park ..

We ordered Bean-Curd Roll with Cheese, Spare Ribs with Black Bean Salted, Honey BBQ Pork Bao, Siu Mai, Fu Chuk and ETC. All the dishes were nicely done. The Prawn Dumplings have big chunks of prawns in it. The steamed fu chuk was very good as well.

The Bean-Curd Roll with Cheese @ RM4.80

Loh Mai Kai (Chicken Glutinous Rice).  @ RM4.80
Very soft and the taste was good, but a bit oily

This place has the concept of order first then only they will steam the dim sum for you. This concept is good whereby you get to eat hot dim sums but the disadvantage is that we only can order the dim sum through the menu and just by imagine how is the food look like.

Tian Yuan Dim Sum's Menu

Xiu Mai in a Small Steamer Basket @ RM3.50

Chili full with Fish Meat @ RM3.50

It is not as like what those traditional dim sum service with fully cooked and ready-to-serve dim sum dishes would be pushed around on steam carts by servers who go around the restaurant offering the dishes to customers and keep shouting "Xiu Mai, Char Xiu Bao..." so we can choose whatever from the cart, look more interested.

Pricing of dishes at these types of restaurants may vary, but traditionally the dishes are classified as "small", "medium", "large", or special order. For example, a basket of dumplings may be considered a small dish, while a bowl of congee or plate of Lo mai gai may be considered a large dish.

               

Written by Shineny Lim 53239 ♥