Things we must know about the definition and history of dim sum

Things we must know about the definition and history of dim sum


Chinese cuisine prepared as little bite-sized parts of food served in tiny steamer baskets or on small plates. Dim sum restaurant in Singapore are famed for the distinctive approach they are served traditionally whereby fully cooked, ready-to-serve dishes are pushed on carts around the restaurant for diners to pick without leaving their seats.


Dim sum is typically connected with the older tradition from yum cha (drinking tea), that has its roots in travelers on the traditional silk road needing an area to rest. Thus, teahouses were established along the roadside. An Imperial medical practitioner within the third century wrote that combining tea with food would result in excessive weight gain. Folks later discovered that tea will aid in digestion, so tea shop owners began adding varied snacks.


A traditional dim sum brunch includes varied kinds of steamed buns like cha siu bao (a steamed bun stuffed with barbecue pork), dumplings and rice noodle rolls that contain a variety of ingredients, together with beef, chicken, pork, prawns, and vegetarian choices. Several dim sum restaurants conjointly provide plates of steamed green vegetables, cooked meats, congee and different soups. The dessert dim sum is additionally available and many places offer the customary egg tart. The dim sum is usually eaten up as breakfast.

Dim sum is cooked by steaming and frying, among different ways. The serving sizes are typically small and usually served as 3 or four items in one dish. It is customary to order family vogue, sharing dishes among all members of the dining party. Because of the few portions, folks will attempt a wide variety of food.

The original dim sum homes originated in Canton and were lots of diners: small, roadside establishments that served tea together with a little of sustenance for weary travelers or rural employees. Cantonese tea, snacks eventually became the most focus of the meal, although tea is, of course, still served. These days, in several parts of Singapore, it becomes a weekly ritual family meal, usually taken on weekend mornings.

Food comes served in steam table trolleys stacked high with bamboo or metal steamer baskets. They get pushed around the restaurant from table to table, and diners order by pointing at the dishes they need. Every table gets a card that is stamped with the number of dishes ordered, and that we can pay when we leave.

Few famous dumplings

Har gau (steamed shrimp dumplings): Clear shrimp dumplings with a wheat starch skin that is cut with tapioca to offer its additional stretchiness and translucence. These are one among the foremost tough dumplings to make properly. The skin should be clear yet sturdy, slightly chewy but not tough, with absolutely cooked, crisp shrimp within.

Chiu-Chao fan guo (steamed dumpling with pork, shrimp, and peanuts): A crisp, fresh-tasting mixture of shrimp, pork, and peanuts, usually seasoned with cilantro and crisp chunks of jicama. These are awesome if we are looking for a unique textural experience in our dumplings.

Siu Mai (open-topped steamed pork or shrimp dumplings): Open-topped steamed pork and/or shrimp dumplings made with a flour wrapper, they usually come flat-topped with fish roe or grated carrot, or occasionally a single pea.

Haam Sui gau: Fried glutinous rice dumpling with pork.

Jiu Cai bau: Deep-fried wheat starch skin dumplings with chives.

Wu Gok (taro dumplings): Crisp, wispy, slightly sweet deep-fried purple taro surrounding a middle of savory pork filling. To read more about Hong Kong dim sum in Singapore check here.