The Art of Dim Sum
The culinary art of Dim Sum has a long history in China. Different geographical regions, suchs as Beijing, Yangzhou, Szechuan, Guangzhou and Hong Kong, produce Dim Sum with different local flavors. Each Dim Sum style in northern or southern Chinese cuisine is great tasting in its own way. Guangzhou and Hong Kong Dim Sum excels when it comes to variety and the ingenious use of assorted ingredients.
Hong Kong and Guangzhou Dim Sum have the same roots. The early Chinese restaurants in Hong Kong were plain and crudely equipped, selling Dim Sum suited to the taste of the masses. Waiters would peddle the Dim Sum in bamboo containers to the customers. During the seventies, Hong Kong economy took flight and the restaurant industry flourished as a result.
Dim sum is served every day and is on the cart on Saturday and Sunday from 10:30 a.m. to 3:00 p.m. All Dim sum is HOMEMADE.