The combination of a dramatic increase in rent and a change in customer’s eating habits predicts the closing of about 500 dim sum restaurants in and around Hong Kong throughout the months of April to June. The focus on the pending closings should not be on the possibilities of new restaurants, but rather on the loss, to some degree, of Hong Kong cultural history. Younger generations tend to be more focused on novel and trendy styles of dining, such as fusion, healthy nutrition, or fast food. Dim sum is at the core of traditional dining in Hong Kong, and hopefully, it will not fall beneath the shadow of new trends completely. In that spirit, we take a quick tour of some of the best out there, and some new ones incorporating modern elements.
Fusion Dim Sum
Fusion food is a fast growing wave that offers new and exiting culinary possibilities. Guangzhou Garden (Shop 35, 3/F, Langham Place, Mong Kok. 3542-5768) serves a large selection of fusion-style dim sum for all tastes. The concept adheres to traditional cooking methods while incorporating new ideas for design and presentation. The result elevates dim sum to a kind of art form, which gives it a whole new dimension. Look but don’t touch doesn’t apply here, so dig in and enjoy. Order the pan-fried shrimp dumplings ($28), mango spring rolls ($20) and red-bean tofu ($18) and see for yourself. The highlights of Guangzhou Garden are definitely its new flavors, its new looks, and its reasonable prices. Another innovative dim sum hotspot is Zen (LG1, Pacific Place, 88 Admiralty Road, Admiralty. 2845-4555). Zen finds creative ways to use dining utensils, such as espresso cups, to serve traditional Chinese tea. It’s a clever blend of new and old styles that helps to make lunch and dinner more than just sustenance. Their signature dish is the Abalone Chicken Tart.
Veggie
If you’re a vegetarian, Tung Fong Siu Kee Yuen (241 Hennessey Rd., Wan Chai, 2519-9148) is for you. Don’t be fooled by looks. The vegetarian dim sum may not look vegetarian, but it’s chockfull of veggies and mushrooms. The restaurant aims to offer healthier food containing less oil and fat without compromising the tastes found in non-vegetarian dim sum. Recommended dishes are the vegetable spring rolls, steamed dumplings and sweet puddings, all under $20.
Luxury
Luk Yu Tea House (24 Stanley St., Central, 2523-5464) is a wonderful mix between Art Deco design and Cantonese cuisine. High ceiling fans, spittoons, wooden booths for couples, marble tabletops, wood paneling, and stained-glass windows all create quite an eclectic ambiance. When you arrive, you’ll find yourself surrounded by celebrities, the echelons of the upper class, and tourists. Trolley service ends at 11am once the English menus system begins, so get there early for the classic experience. The building is old, the waitresses are old, and so are the silver trays they carry, all of which lends it an authentic feel. It’s also one of the best places to try different Chinese teas, including bo lai. For lifestyles of the rich and famous, head to Dim Sum (Fung Woo Building, 63 Sing Woo Rd., Happy Valley, 2834-8893). Dim sum here sparkles, literally. Dishes are sprinkled with a kind of edible gold confetti. As odd as it sounds, who could resist edible gold? The dish’s presentation screams luxury and sophistication. Fill your belly and feel like a million bucks.