146. Dim Sum 101
On Friday, I was invited to go eat dim sum. I've had my fair share of dim sum experiences throughout the years.
What we call “dim sum” is actually a traditional Cantonese meal served as a light accompaniment to tea. In my mind, it bears a similarity to tapas from Spain, which is basically an array of small dishes that served as an accompaniment to beverages.
Here's a fairly good article in Wikipedia excerpt about this food:
Dim sum (traditional Chinese: 點心; simplified Chinese: 点心) is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch. Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuisines. In the tenth century, when the city of Guangzhou (Canton) began to experience an increase in commercial travel, many frequented teahouses for small-portion meals with tea called yum cha, or "drink tea" meals. Yum cha includes two related concepts. The first is "yat jung leung gin" (一盅兩件), which translates literally as "one cup, two pieces". This refers to the custom of serving teahouse customers two pieces of delicately made food items, savory or sweet, to complement their tea. The second is dim sum (點心) and translates literally to "touching heart", the term used to designate the small food items that accompanied the tea drinking.
While dim sum is a beloved culinary tradition across various Chinese-speaking regions, there are subtle differences in the styles and flavors of dim sum found in Singapore, Malaysia, Hong Kong, and Taiwan. I have not visited mainland China yet, so I do not think I can provide any notes on their dim sum from personal experience. Here are some of the different observations I had when I sampled the different countries' dim sum.
[Note: If there are any errors or anything, please feel free to message me and I will make the corrections and mention your name :)]
Table of Contents
Different Countries' Dim Sum Observations
Iconic Dim Sum Dishes
1
Hong Kong Dim Sum:
- Hong Kong is renowned for its traditional Cantonese dim sum, characterized by a wide variety of bite-sized dishes served in bamboo steamers or on small plates.
- Some signature dishes include har gow (shrimp dumplings), siu mai (pork dumplings), char siu bao (barbecue pork buns), cheong fun (rice noodle rolls), and egg custard tarts.
- Hong Kong dim sum restaurants often offer an extensive selection of teas to complement the dishes, and the dining experience is typically lively and bustling, especially during traditional dim sum hours.
2.
Malaysian-Chinese Dim Sum:
- Malaysian-Chinese dim sum reflects the multicultural aspects of Malaysian cuisine, incorporating flavors and ingredients from Malay, Chinese, and Indian cuisines.
- Malaysian-Chinese dim sum might have a slightly spicier edge compared to traditional Cantonese dim sum, influenced by Malaysian spices and herbs.
- Unique items like curry puffs, roti canai (Indian-influenced flatbread), and various types of dumplings with local fillings may be offered in the restaurant.
3.
Singapore-Chinese Dim Sum:
- Similar to Malaysian-Chinese dim sum, Singapore-Chinese dim sum may feature a blend of flavors from different ethnic groups in Singapore, including Chinese, Malay, Indian, and Peranakan (Straits Chinese).
- Local favorites such as chili crab buns, laksa dumplings, and Hainanese chicken rice balls might be offered alongside traditional dim sum dishes.
4.
Taiwanese Dim Sum:
- Taiwanese dim sum, also known as xiaochi (小吃), draws influence from both traditional Chinese dim sum and local Taiwanese cuisine.
- Taiwanese dim sum menus may feature a fusion of classic dim sum dishes alongside Taiwanese specialties such as gua bao (steamed buns filled with braised pork belly), oyster omelets, and stinky tofu.
- Unlike the cart service commonly found in Hong Kong dim sum restaurants, Taiwanese dim sum establishments often offer à la carte ordering, allowing diners to select dishes from a menu (I had a cart service at the restaurant I went to before, though)
Here's the run down on my favorite classic dim sum dishes
5.
Steamed Dim Sum Dishes:
- Har gow (shrimp dumplings) 蝦餃 (haa1 gaau2): translucent dumplings of a thin, chewy wrapper encasing plump shrimp seasoned with a hint of garlic and ginger. Har gow is a staple of Cantonese dim sum and is prized for its delicate flavors and expertly pleated wrapper.
- Siu mai (pork dumplings) 燒賣 (siu1 maai6): siu mai consists of open-faced dumplings filled with a mixture of ground pork, shrimp, and fragrant seasonings such as soy sauce and sesame oil. Topped with a bright orange dot of crab roe or carrot, siu mai is a classic dim sum favorite.
- Cheong fun (rice rolls): 腸粉 (cheung2 fan2) thin sheets of steamed rice noodle are filled with ingredients such as barbecue pork, shrimp, or beef, then rolled and served with a savory soy-based sauce. Cheong fun is prized for its silky texture and ability to soak up the flavors of the accompanying sauce.
- Steamed buns (baozi) 包子 (baau1 zi2): soft, fluffy buns filled with a variety of savory and sweet fillings, such as barbecue pork (char siu bao), custard (nai wong bao), or red bean paste (dousha bao).
- Soup dumplings (xiao long bao) 小籠包 (siu2 lung4 baau1): these delicate and flavorful dumplings are renowned for their unique construction, which includes a savory broth encased within a thin, delicate wrapper.
6.
Fried Dim Sum Dishes:
- Spring rolls (chun juan) 春卷 (ceon1 cyun2): crispy, golden-brown spring rolls filled with a savory mixture of shredded vegetables, meat, and sometimes vermicelli noodles. Chun juan is often served with a sweet and sour dipping sauce and is a popular appetizer at dim sum restaurants.
- Turnip cake (lo bak go) 蘿蔔糕 (lo4 bak6 gou1): pan-fried squares of shredded turnip mixed with rice flour, Chinese sausage, and dried shrimp, then seasoned with soy sauce and spices. Lo bak go is crispy on the outside with a tender, flavorful interior and is often served with chili sauce or hoisin sauce.
- Sesame balls (jin deui) 煎堆 (zin1 deoi2): chewy glutinous rice flour dough is filled with sweet red bean paste, rolled in sesame seeds, and deep-fried until golden brown. Jin deui boasts a delightful contrast of textures, with a crispy exterior giving way to a gooey, sweet center.
- Wontons 餛飩 (wan4 tan1): crispy, deep-fried wontons filled with a savory mixture of seasoned ground meat, shrimp, and vegetables. Wontons are crispy and addictive, making them a popular dim sum snack for sharing among friends and family.
7.
Baked Dim Sum Dishes:
- Egg custard tarts (daan tat) 蛋撻 (daan6 taat1): buttery, flaky pastry shells filled with a smooth, creamy custard made from eggs, sugar, and milk. Dan tat is a beloved dim sum dessert that strikes the perfect balance between sweet and savory.
- Pineapple buns (bo lo bao) 菠蘿包 (bo1 lo4 baau1): soft, pillowy buns topped with a sweet, crumbly topping that resembles the texture of a pineapple. Bo lo bao is often enjoyed as a breakfast pastry or afternoon snack and pairs well with a cup of hot tea.
- Steamed custard buns (nai wong bao) 奶黃包 (naai5 wong4 baau1): a soft, fluffy steamed bun filled with a rich and creamy custard filling.
In summary, while Malaysian, Singaporean, Hong Kong, and Taiwanese dim sum share common roots in Chinese culinary tradition, each region has developed its own distinct style and flavors influenced by local ingredients, cultural practices, and regional preferences.
My xiao long bao (soup dumplings)
I have a good spread going on
I'm having Malaysian yum cha rn
~ a dim sum amateur,
<3 K