Dimsum is one of those things which you would probably not wanna miss when you are in Hong Kong. It is one of those things which Cantonese cuisine is symbolically known for, amongst other dishes of course. In the past, dim sum was largely enjoyed as breakfast, i.e. a few bamboo baskets of steamy hot savory and sweet treats, alongside a pot of Chinese tea, not forgetting the daily papers and weekly gossips. This is still a common sight in many traditional Chinese restaurants for the regular Hong Konger. However, dimsum culture has extended its hours way beyond sunrise, right into the day. In fact, while many of the more traditional Chinese restaurants known for serving dimsum open really early in the morning, many of the newbies who sprung up over the last couple of years and rose to stardom as “dimsum specialists” start their daily operations only just before lunch-time!
For our recent trip, we stayed at a hotel which offered breakfast, serving croissants, scones and my favorite fruit conserves, which we have no reason to refuse. So our dimsum breakfast plans in our itinerary were conveniently shelved. But fate has it that we should be in the Mongkok area when it suddenly poured. Determined not to be deterred by the wet weather, we opted for a contingency plan, one which involves eating but of course! I remembered that there is a Tao Heung outlet near where we were and a quick navigation over GPS confirmed that we were in fact just steps away. So dimsum breakfast we were meant to have, nicely worked out to be dimsum lunch instead!