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...

BL Premium

This article is reserved for our subscribers.

A subscription helps you enjoy the best of our business content every day along with benefits such as exclusive Financial Times articles, Morningstar financial data, and digital access to the Sunday Times and Times Select.

Already subscribed? Simply sign in below.



Questions or problems? Email helpdesk@businesslive.co.za or call 0860 52 52 00.