Yum cha, or dim sum, as it’s known in the West, has its roots in the Cantonese morning tradition of consuming often-delicate morsels with a pot of tea. Often referred to as Asian tapas, in its contemporary form it’s fused with local ingredients. Cape Town food blogger Ming-Cheau Lin says: "Dim sum is appealing because of the variety of textures and flavours — sweet and savoury ... If you don’t like one, there’s definitely another you will." What can you expect? A starting point would be pan-fried pot-stickers, feather-light pork and leek wontons steamed or served in fragrant broth, delicate siu mai filled with succulent prawns, and fluffy white bao (steamed buns) encasing hoisin and five-spice flavoured roast duck or pork. Locally, dim sum can be ordered as a full lunch or dinner. Outside traditional restaurants, it’s served with beer, wine and soda instead of tea. He Sheng, Cape Town An authentic, no-frills Chinese restaurant, this classic serves large, family-style portions. Try t...

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