The D-Day: Dim Sum

Since I knew I was coming to Hong Kong, I couldn't think of anything else but dim sum. On Sunday morning I met an old friend of mine who is living now there with his Hongkongese wife, and we went to yum cha.

We went to a popular dim sum tea house, as dim sum should only be served with tea. The place was very busy, crowded and noisy, but it was really fun! Dim sum dishes were pushed around on steam carts by servers who went around the restaurant offering them to customers. The selection of the tea is, by all means, the most important thing when eating dim sum. Actually, and according to the history of dim sum, the small snacks were first introduced later to the tea houses.

Here a selection of the dishes we tasted (I hope my memory doesn't fail me): sautéed pork rips, turnip cake, chicket feet, tofu skin rolls filled with taro and duck feet, dumplings, cabbage rolls, duck feet, steamed rolls filled with sausage, sponge cake and steamed rice noodle rolls filled with pork meat.

Traditional restaurants don't have a menu so, when you take a dish, the woman pushing the cart will stamp your bill card on the table, depending on dish and size of it. Then you pay when you leave the restaurant.

It was really fun and absolutely delicious!