MY FAVORITE TYPES OF DIM SUM.

To me, Dim sum should be eaten and enjoyed leisurely early in the morning whether in a restaurant or alfresco by the roadside with a group of friends, morning papers and a hot pot of good grade Pu'er tea.

I feel eating Dim sum at night is a bit awkward!

These are the various types of Dim sum which I like to eat and hope you like it, too!

Steamed Xiu mai-fishpaste, minced meat with prawn filling wrapped in wanton wrappers-all time favorite.

Steamed Mushroom stuffed with minced chicken meat and fishpaste.

Char siew soh-pastry filled with BBQ pork.

Deep fried prawn roll with minced chicken meat and coarsely chopped water chestnut which gives it a crunchy flavor.

Steamed fishpaste stuffed fresh green chillies-my favorite.

Hong Kong Chee Cheong Fun (rice flour noodle) made upon order steamed with prawn/char siew fillings and served with blanched Bok Choy and good grade sweet soy sauce with sambal chillies on the side.

Deep fried succulent prawn rolls.

Steamed tender and muscled chicken thigh meat rolled with bean curd sheet with Soy sauce.

Har gow-prawn filling-fresh and crunchy.

Steamed springy fish balls.

Fried Radish cake with lots of beansprouts, chinese chive, finely chopped chai poh (preserved radish stem)-can be very oily.

Steamed Lor mai kai (glutinous rice)-soft and sticky and topped with a piece of chicken, mushroom, Chinese sausage, abalone and sweet tasty gravy.

White smooth gooey porridge garnished with chopped spring onion, ginger and a sprinkling of pepper.