How To Dim Sum

Visit Plum Valley, a family-run restaurant in Chinatown known for its modern Cantonese cuisine.

Order tea, which is key to the dim sum experience, often referred to as 'yumta' in Cantonese.

Observe the rainbow dim sum set featuring colorful steamed dumplings, including the popular haggal (translucent prawn dumpling).

Try the crispy roasted pork puff pastry filled with sweet barbecue tassel roast pork.

Enjoy the egg yolk custard lava bun for dessert, being careful as the buttery custard oozes out.

Watch the chef at Orient London create the casing for steamed dumplings by making the dough and hand-rolling each wrapper.

Flatten the dumpling wrapper with the edge of a knife into a perfect circular shape.

Fill the wrapper with the desired filling and place it in a bamboo steamer.

Stack the baskets of dumplings on top of a wok of simmering water to steam them.

Order dim sum using a paper menu and pencil to tick off your chosen dishes before handing it back to the server.

Practice dim sum etiquette by tapping two fingers on the table to thank the tea pourer and removing the lid of the teapot to signal for a refill.

Try chiang fan (steamed rice noodles) with fillings like king prawns or beef.

Taste terra croquettes and crystal kingpin dumplings with black truffle and exo chili sauce.

Watch masters create sumai (pork and shrimp dumpling) with a pleated border and orange beads on top.

Observe the making of xiaolongbao (Shanghai soup dumplings) filled with minced pork and aromatics.

Learn to eat xiaolongbao by biting the top to let steam escape, adding vinegar, and slurping out the broth before eating the dumpling.

Dip the whole xiaolongbao in vinegar with a slice of ginger and eat it all in one go, being careful as it can be very hot.

Try taco bao (fluffy buns filled with barbecued pork) and lotus leaf wrapped glutinous rice with chicken and sausage.

Taste chicken feet, using hands or chopsticks to grip and suck the meat, spitting out the bones.

Always ask for dips like chili sauce, chili oil, and Worcestershire sauce when having dim sum.

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