DimDimSum Dim Sum in Hong Kong

On a recent trip to Hong Kong, we were hoping to find a new dim sum joint to check out and DimDimSum Specialty Store came highly recommended from a number of ‘foodie’ resources, including from several notable Hong Kong chefs.

There are several locations including two in Kowloon (Jordan and Mongkok), Wan Chai, and Shatin. We attempted to locate the one in Wan Chai, which proved to be quite a challenge at first. After several attempts of getting lost, we finally landed in front of DimDimSum.

DimDimSum in Hong Kong's Wan Chai District

DimDimSum in Hong Kong’s Wan Chai District

DimDimSum was named one of the top 101 places to eat by the 2012 Newsweek Foodie Awards, Time Out Hong Kong named it best dim sum in 2011, and it’s part of the book “Where Chefs Eat — The Ultimate Insiders’ Guide”.

After a pretty short wait on a Sunday morning, we secured a table for two in the corner and ordered every recommended dish we could. The verdict? While it was definitely good and reasonably priced, it didn’t knock my socks off or wow me a lot more than any other dim sum place I’ve tried. Don’t get me wrong, it was one of the better dim sum joints I’ve been to, but perhaps my expectations were too high based on everything I read? I will definitely go back on a future trip and try one of the other branches as well.

My favorite dim sum joints in Hong Kong are still the original Tim Ho Wan in Mongkok, Langham Place, Mongkok’s Two-Michelin starred Ming Court, and Ritz-Carlton’s Two-Michelin starred Tin Lung Heen

Here’s a look at the dishes we tried at DimDimSum:

BBQ Pork Buns (Cha Siu Bao) 巧製叉燒包

BBQ Pork Buns (Cha Siu Bao)

BBQ Pork Buns (Cha Siu Bao)  巧製叉燒包

 

Apple and BBQ Pork Pastry 蘋果叉燒酥

Apple and BBQ Pork Pastry 蘋果叉燒酥

Apple and BBQ Pork Pastry 蘋果叉燒酥

 Pan-Fried Radish Cakes 香煎蘿蔔糕 

Radish Cakes

Radish Cakes

Rice Flour Rolls with BBQ Pork 蜜汁叉燒腸

Rice Flour Rolls with BBQ Pork

Rice Flour Rolls with BBQ Pork

Stuffed Bean Curd Wraps with Oyster Sauce 蠔汁鮮竹卷

Stuffed Bean Curd Wraps with Oyster Sauce

Stuffed Bean Curd Wraps with Oyster Sauce

Steamed Shrimp Dumplings (Har Gow) 晶瑩鮮蝦餃

Steamed Shrimp Dumplings (Har Gow)

Steamed Shrimp Dumplings (Har Gow)

Deep Fried Dumplings with Wasabi 芥末咸水角

Deep Fried Dumplings with Wasabi

Deep Fried Dumplings with Wasabi

Pork Dumplings with Crab Roe (Siu Mai) 蟹子燒賣皇

Pork Dumplings with Crab Roe (Siu Mai)

Pork Dumplings with Crab Roe (Siu Mai)

Pan-fried Stuffed Eggplant with Teriyaki Sauce 燒汁釀茄子

Pan-fried Stuffed Eggplant with Teriyaki Sauce

Pan-fried Stuffed Eggplant with Teriyaki Sauce

Roast Pork Belly and Taro Bun 芋香燒腩卷

Roast Pork Belly and Taro Bun

Roast Pork Belly and Taro Bun

Shanghai Soup Dumplings with Black Truffle 黑松露小籠包

Shanghai Soup Dumplings with Black Truffle

Shanghai Soup Dumplings with Black Truffle

DimDimSum Dim Sum Specialty Store

Jordan Shop: 23 Man Ying Street, T: 2771-7766 H: 10am-1am
Mongkok: 112 Tung Choi Street, T: 2309-2300 H: 11am-2am

Wan Chai: 7 Tin Lok Lane, T:2891-7677 H: 10am-12am

Shatin: 1st Floor, No. 108, Citylink Plaza, T: 2285-8152, H: 8:30am-10:30pm

DimDimSum website

 

This post is part of the 2014 A to Z Blogging Challenge. Upcoming tomorrow for Street Food Saturday is Empanadas from Elvi’s Kitchen in Belize! 

Previous Posts on the A to Z Blogging Challenge:

A is for Announcements: Updates and Where Our Tasty Travels is Headed Next

Understanding Wine Terminology: Botrytis or Noble Rot

C is for Carlsberg Brewery — Copenhagen, Denmark 

Photo of the Week: Suckling Pig from Ming Court at Langham Place, Mongkok

Suckling Pig from Ming Court at Langham Place, Mongkok

Coming off a pretty bad bout of food poisoning last week and then traveling to Hong Kong, Japan, and now landing in the US, it’s safe to say we have a lot of foodie adventures to catch up on!  We had some of the best meals this time in Hong Kong and I’m looking forward to getting all the photos edited and uploaded!  In the meantime, we wanted to share a picture of the suckling pig we had at the two Michelin-starred Ming Court restaurant inside The Langham Place, Mongkok.  This is the best suckling pig we’ve tried – we had it before so I was looking forward to having it here again.  It’s different than other suckling pig dishes you will find.  It is a very laborious process to make it (three days) as Ming Court takes the extra time to cut off the gooey layer of fat under the skin.  The result is a super crispy and rich skin with a layer of charred goodness on the pork itself.  It is then served with a small dish of sugar and sauce — heaven!

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