Delicate dumplings, fluffy buns and Hong Kong favourites, shared the way they were meant to be: slowly, together, over tea.
Dim sum grew out of the teahouses of southern China, where travellers stopped for tea and a few small bites. In Hong Kong it became a weekend ritual known as yum cha, "drink tea".
The idea is simple: many small plates, passed around, with tea poured for everyone before yourself. It is food that makes a meal last longer and a table feel closer.
Small plates, warm tea and good company.
A look at the colours, textures and craft of dim sum.
Dim sum is a Cantonese style of eating made up of many small, shareable dishes. It includes steamed dumplings, buns, rolls and sweet treats, traditionally served in bamboo baskets.
Yum cha means "drink tea" in Cantonese. It describes the social tradition of sharing tea and dim sum with family and friends.
Classic starting points are prawn dumplings (har gow), pork and prawn dumplings (siu mai), barbecue pork buns (char siu bao) and rice noodle rolls (cheung fun).
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