Siu Mai (Pork and Prawn Dumplings)
Known in Cantonese as 燒賣 (Siu Mai), which translates literally to 'to cook and sell,' these...
Dim sum, made at home
Latest
Wife Biscuits (Lo Po Beng)
Lo Po Beng (老婆餅) is a legendary Cantonese pastry known for its multi-layered, shattered-glass crust and a chewy, sweet winter melon center. This recipe focuses on the technical mastery...
Latest
Sesame Balls (Jian Dui)
These iconic Cantonese Sesame Balls, known as Jian Dui, feature a crisp, golden sesame shell...
Portuguese Egg Tarts
These iconic translucent dumplings are the hallmark of dim sum mastery, featuring succulent...
Pan-Fried Chive Dumplings
These classic Cantonese dumplings, known as Gau Choi Gou (韭菜糕), feature a signature...
Egg Tarts with Flaky Pastry
Experience the quintessential Hong Kong dim sum treat with these shatteringly crisp,...
Deep-Fried Taro Puffs (Wu Gok)
These iconic dim sum treats, known in Cantonese as Wu Gok (芋角), are famous for their...
Crispy Spring Rolls
These authentic Cantonese Spring Rolls feature a shatteringly crisp, thin golden shell...
Cheung Fun (Steamed Rice Rolls with Prawn)
Known in Cantonese as Ha Cheung (Shrimp Intestine), these translucent rice rolls are prized...
Baked 烘
All Baked 烘 →Char siu sou, egg tarts and the pastry side of the trolley.
Wife Biscuits (Lo Po Beng)
Lo Po Beng (老婆餅) is a legendary Cantonese pastry known for its multi-layered,...
Portuguese Egg Tarts
These iconic translucent dumplings are the hallmark of dim sum mastery, featuring succulent...
Baked BBQ Pork Buns with Sugar Crust
These legendary dim sum treats feature a succulent honey-glazed char siu center encased in a...
Baked Char Siu Sou (BBQ Pork Puffs)
These buttery, multi-layered pastries shatter upon the first bite to reveal a savory-sweet...
Steamed 蒸
All Steamed 蒸 →Har gow, siu mai, bao — everything that comes out of the basket.
Siu Mai (Pork and Prawn Dumplings)
Known in Cantonese as 燒賣 (Siu Mai), which translates literally to 'to cook and sell,' these...
Har Gow (Crystal Prawn Dumplings)
Har Gow (蝦餃 - Hā gáau), meaning 'Shrimp Dumpling', is the undisputed crown jewel of...
Lo Mai Gai (Steamed Glutinous Rice in Lotus Leaf)
Lo Mai Gai (糯米雞) literally translates to 'Glutinous Rice Chicken' and is a cornerstone of...
Char Siu Bao (Steamed BBQ Pork Buns)
Char Siu Bao (叉燒包), which literally translates to 'fork-roast bun', is the quintessence of...
Dessert 甜品
All Dessert 甜品 →Egg tarts, sago, sesame balls and steamed cakes.
Sesame Balls (Jian Dui)
These iconic Cantonese Sesame Balls, known as Jian Dui, feature a crisp, golden sesame shell...
Egg Tarts with Flaky Pastry
Experience the quintessential Hong Kong dim sum treat with these shatteringly crisp,...
Steamed Egg Sponge Cake (Ma Lai Go)
Experience the airy, honeycomb texture and deep caramel notes of Ma Lai Go (馬拉糕), the...
Mango Pomelo Sago
A sophisticated dim sum reimagining of the classic Cantonese dessert. These translucent...
Pan and Deep Fried 煎 / 炸
All Pan and Deep Fried 煎 / 炸 →Turnip cake, taro puffs, spring rolls and the crisp things.
Pan-Fried Chive Dumplings
These classic Cantonese dumplings, known as Gau Choi Gou (韭菜糕), feature a signature...
Deep-Fried Taro Puffs (Wu Gok)
These iconic dim sum treats, known in Cantonese as Wu Gok (芋角), are famous for their...
Crispy Spring Rolls
These authentic Cantonese Spring Rolls feature a shatteringly crisp, thin golden shell...
Pan-Fried Turnip Cake (Lo Bak Go)
Experience the quintessence of Cantonese dim sum with this handmade Lo Bak Go (萝卜糕),...
Congee and Rice Rolls 粥 / 肠粉
All Congee and Rice Rolls 粥 / 肠粉 →Cheung fun and the slow-simmered rice bowls beside it.
Cheung Fun (Steamed Rice Rolls with Prawn)
Known in Cantonese as Ha Cheung (Shrimp Intestine), these translucent rice rolls are prized...
Beef Cheung Fun with Sweet Soy
Experience the quintessence of Cantonese dim sum with these delicate, translucent rice...
Sliced Fish Congee
Experience the ultimate comfort of a perfectly bloomed Cantonese rice porridge topped with...
Century Egg and Pork Congee
Experience the quintessential Cantonese comfort food with this velvety 'Pei Dan Sau Juk...
Guides
All guides →
How to Pleat a Dumpling
Mastering the art of the dumpling pleat is a rite of passage for any home cook. This guide...
How to Keep Cheung Fun Silky
Achieving the elusive silkiness of Cantonese rice noodle rolls at home requires precision in...
How to Make Har Gow Wrappers That Do Not Tear
Har Gow (蝦餃), or 'shrimp dumplings,' are the benchmark of a dim sum master. This guide...
Freezing and Reheating Dim Sum
Unlock the secrets to professional-quality dim sum in your own kitchen using only a bamboo...
Egg Tart Custard That Does Not Crack
Master the art of the Cantonese Steamed Custard Bun (Nai Wong Bao). This guide focuses on...
Dim Sum Vocabulary: What the Names Mean
Dim sum translates to 'touch the heart,' representing a vast array of bite-sized Cantonese...
Dim Sum Dipping Sauces
Dim Sum (點心), meaning 'to touch the heart,' is often intimidating for home cooks due to the...
Congee: Rice Ratios and Timing
Mastering Cantonese breakfast requires precision in starch hydration and grain ratios. This...
Choosing a Wok for Steaming and Frying
A deep dive into selecting the right carbon steel wok for multi-functional use and the...
Making Char Siu at Home Without a Grill
Learn the technical secrets of creating authentic Char Siu Bao, the iconic Cantonese BBQ...
Building a Yum Cha Menu at Home
Transform your home kitchen into a traditional Cantonese teahouse by mastering the technical...
Getting a Sugar Crust on Baked Char Siu Bao
Unlock the secrets of Su Pei Char Siu Bao (酥皮叉燒包), the iconic 'Snowy Mountain' buns known...