WHERE CHEFS EAT – The Ultimate Insiders’ Guide
-FROM MORE THAN 400 OF THE BEST CHEFS
DIMDIM SUM DIMSUM
‘The mirrored walls let you see what the locals are ordering. You’d be really pushed to spend more than HK$100 per person here.’
This unremarkable looking little dim sum shop in Kowloon has found fame since winning an award for Hong Kong’s best dim sum – no mean feat in a city that’s drowning in top-drawer dumpling dispensaries. The menu mixes classics with more unusual house specialties. Go beyond Siu Mai and Har Gow for pan-fried tofu skin with chicken and cumin; fried nine dishes and pig’s blood with XO sauce; and steamed tripe with black pepper sauce. For those with a sweet tooth a special mention goes to their pineapple buns – made with chunks of fresh fruit – and their sesame seed balls.
-Recommended by Richard Ekkebus
新聞周刊》 Newsweek 2012年度全球一百零一家最佳食府
2012 NEWSWEEK FOODIE AWARDS – 101 BEST PLACES TO EAT IN THE WORLD
-CHOSEN BY 53 OF THE FINEST CHEFS
DIMDIM SUM DIMSUM SPECIALTY STORE
“They have an English menu and a mixed crowd. Try their fried stuffed eggplant; “treasures wrap” of chicken, fish maw, mushrooms, and ginger; and pan-fried tofu skin with chicken and cumin. For the more adventurous: the fried “nine dishes” with pig’s blood and XO sauce.”
—Richard Ekkebus, Amber, Hong Kong
TimeOut Hong Kong – 2011 Food and Drink Awards: Best Dim Sum
Dimdim Sum Dimsum Specialty Store
This place has several things going for it. First, there’s the extensive dim sum menu, which mixes classic items with quirkier house specialties (try the ‘real’ pineapple bun filled with small chunks of actual fruit). Second, everything served to the table is steamed/baked/fried fresh-to-order. Third, we’re enamoured by the shrimp rice flour rolls that come with an extra layer of crisp, deep-fried rice paper around its filling. Last but not least, this place serves dim sum until one in the morning. How can we not love it?