Embark on a scrumptious dim sum journey this summer and explore delicious classics and new tasty twists.
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Hong Kong Cuisine 1983 has unveiled new selections this season, featuring over 30 innovative dim sum options by Chef Silas Li. The menu includes both traditional favorites and modern creations, ideal for leisurely lunches and weekend gatherings.
Highlights include steamed fish mousse shrimp dumplings in premium lobster soup (HK$68), Sichuan spicy minced lamb dumplings (HK$78), and steamed scallop and spinach dumplings with crispy conpoy (HK$78).
New takes on classics include steamed pork and prawn dumplings topped with runny quail egg and black truffle sauce (HK$78) and deep-fried pastry dumplings with caramelized peanut.
Also on the menu are steamed beef bone marrow with sa cha sauce and steamed dried tangerine barbecued pork buns (HK$58 each).
Another standout dish is steamed bamboo fungus stuffed with mashed cuttlefish, fresh crab meat, and crab roe (HK$78).
The Square has also introduced a new dim sum selection, with highlights such as black pepper wagyu beef puff (HK$78), baked abalone tart (HK$68), steamed scallop and black truffle sauce dumpling (HK$78), deep-fried shrimp toast with green mustard (HK$78), and baked mashed taro, corn, and bamboo pith puff (HK$60).
Dim Sum Library's Tearoom Collection will surely delight many tea and dim sum lovers.
Its tea-infused dim sum creations include Longjing tea har gau (HK$78), in which the shrimp dumplings come with green-hued skin and speckled with tea leaves.
The earl grey lava bao (HK$65) reimagines a sweet dim sum favorite - black lava buns served with a hand-painted gold owl on top, the citrus note of earl grey tea incorporated into the molten milk and cream filling.
For dessert, treat yourself to jasmine tea pudding or oolong tea creme brulee (HK$58 each).
Lai Ching Heen at Regent Hong Kong is offering a Yunnan pu'er tea tasting menu (HK$1,238) created by executive chef Lau Yiu-fai and tea sommelier Kelvin Mok.
"As a well-established Cantonese restaurant, we not only uphold tradition but also embrace innovation," said Lau.
"Through this tea-pairing menu, we hope to provide diners in Hong Kong and around the world with a unique experience that celebrates the harmonious blend of Cantonese cuisine and Chinese tea culture."
Available until August 31, the culinary journey begins with a refreshing cup of sparkling golden oolong with lungan honey. The menu features a Lai Ching Heen combination: baked Agaricus mushroom bun, crabmeat puff, black pepper wagyu puff, and smoked abalone puff infused with supreme tea leaves.
Dim sum selections include tea-infused steamed pork and prawn dumplings with black garlic and a bright purple bud pu'er tea dumpling. Main courses showcase wok-seared wagyu patties with mandarin zest and wok-fried Kagoshima wagyu with cauliflower mushrooms, highlighting the rich flavors enhanced by tea.
Among the menu highlights is steamed rock rice. Made from a prized healthful plant, it has no starch and resembles Spanish paella rice in texture and absorbs rich flavors. It is served with garoupa fillet and preserved vegetables aged for 25 years.
The meal concludes with a double-boiled sweetened pear and osmanthus soup served with baked puff pastry and rose syrup, paired with a 1992 Meijiang dried tangerine peel calendula and golden monk fruit tea for a delightful finish.
