![]() There’s a boiling pan of soup in the centre of the table (often separated into one spicy and one non-spicy half) and you choose meats, vegetables, fish, or anything else you want to throw in (a few banned books, perhaps) to cook in front of you. Similar to dim sum and the majority of authentic Chinese meals, it’s all about sharing (translation: you have to eat what everyone else orders). ![]() Traditional Chinese hot pot is more like fondue (or shabu shabu if you’re familiar with the Japanese equivalent). Nope, I’m not talking British-style Lancashire hotpot. I’ve also seen (and never dared try) “dim sum” packs in supermarkets back in the UK, which mostly consist of several microwavable spring rolls and a couple of samosas (note: definitely not authentic Chinese food). In fact, Hong Kong is home to the cheapest Michelin star restaurant in the world, Tim Ho Wan. I’ve heard of dim sum restaurants in London and some other big cities, but they’re crazy expensive, whereas dim sum in Hong Kong is always cheap. In the more traditional dim sum restaurants in Hong Kong, waiters walk around the restaurant with trolleys and you get to nosey at what they’re offering and pick up a dish as they go past. You go to a dim sum restaurant in a big group, sit around a large round table, drink tea (which is why a dim sum meal is sometimes called yam cha) and order bamboo baskets full of steamed dumplings and other goodies to share. Why, oh why, are their so few dim sum restaurants in the world? Barbecue pork buns, turnip cake, soup dumplings, vermicelli rolls… how did I live without these for so long?įor those who have yet to experience dim sum, the best way I can describe it is Chinese tapas.
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