Cantonese culture’s culinary gem: Dim sum delights


Photo credit: Matthew Ho

Dishes of dim sum from Maximum are presented in bamboo baskets. The dim sums are steamed, and they have a range of textures and tastes.

By Meredith Ho, Senior Reporter

Hong Kong is famous for its diverse and exceptional food. Whether you’re exploring the line of food stalls on the streets or indulging in fine dining restaurants, the city never fails to provide a feast for the senses.

Growing up in Hong Kong, I had the privilege of savoring a myriad of culinary delights. One that has always held a special place in my heart is yum cha, which translates to “drink tea” in Cantonese. This practice involves gathering with family and friends to enjoy a variety of delicious dim sum dishes served in bamboo baskets. It not only brings the community together but also represents Hong Kong’s traditional cuisine.

Every Sunday, my father would gather our family for lunch at a local Chinese restaurant, a tradition known yum cha. These restaurants are always filled with lively conversations as families and friends come together to catch up on the events of their weeks.

My family would sit at a big round table and order two different teas, such as Chrysanthemum and Oolong tea, and I can’t forget the long list of dim sum selections that would always come with them. Most dim sum dishes are steamed are always arranged in a stacked assortment to keep them warm.

Here are my six all-time favorite dim sum dishes that I love to order every Sunday: