Dim sum is a style of Chinese cuisine (mainly Cantonese but there are also other varieties) prepared as small bite-sized portions of food served in small steamer baskets or on small plates.
Dim sum is usually linked with the older tradition from yum cha (literally: “drink tea”), which has its roots in travellers on the ancient Silk Road needing a place to rest.
However, in modern society, it has become commonplace for restaurants to serve dim sum at dinner time.
Dim Sum Platter (Minimum 2 people)
A great way to sample this Chinese speciality Platter which includes steamed Har Gau, Siu Mai, Char Siu Bao, Wor Tip and Crispy Seaweed
£10.50 per person
Sui Mai (4)
Means ‘cook and sell’because of their unprecedented popularity. These egg noodle wrappers are filled with a mixture of pork and prawns and are just delicious.
Har Gau (4)
This dish is best served with hot chilli sauce to help bring out the best flavours from this minced prawn and winter bamboo shoots which are carefully folded into a wheat starch blanket
Char Siu Bao (2)
Char Siu means BBQ pork which we use to fill small buns to create a slight sweetness to this favourite dish
Wor Tips (4)
We fill dumplings with pork, prawns, Chinese leaves and ginger and then steam them before pan frying to a crisp edge. We love this best when served with Chinese red vinegar.
Spring Onion Pancakes (4)
Another classic Cantonese Dim Sum dish where dough rings are deep frie
Ming Har Gok (4)
Chef has this to an art where he takes minced prawns together with chicken and folds this mixture into an egg noodle wrap before deep frying it. Our chef says you must try this with salad cream
Vegetable Mock Dumpling (V) (4)
This dumpling contains a mixture of seasonal vegetables; it’s steamed before pan frying to a crisp edge.
King Scallop Gau (3)
If you like Har Gau then you’ll love that we topped it with a Fresh King Scallop, this dish is steamed.
Paper Wrap Prawns (4)
Chef deep fry’s minced prawns with chicken that has been rolled in crispy rice paper to great this delicious Dim Sum dish.