How to Order Dim Sum in Hong Kong: A First-Timer's Guide

What Is Dim Sum?

Dim sum is the heart and soul of Cantonese food culture. The term literally means "touch the heart" — small dishes meant to be shared over pots of tea. In Hong Kong, going for dim sum (called "yum cha," which means "drink tea") is not just a meal — it is a social ritual, a family tradition, and for many locals, a weekend institution.

Walking into a busy dim sum restaurant for the first time can be overwhelming. The noise, the speed, the unfamiliar menu — it is a lot. This guide will help you navigate the experience with confidence.

How Dim Sum Works

Getting Seated

At popular restaurants, especially on weekends, you will need to queue. Some restaurants use a ticket system — take a numbered ticket at the entrance and wait for your number to be called. Others have a host who will seat you. At less formal places, you may simply find an open table and sit down.

Do not be surprised if you are asked to share a table with strangers. This is completely normal in busy dim sum restaurants, especially at larger round tables. It is not considered rude — it is just practical.

Choosing Your Tea

The first thing your server will ask is what tea you want. This is not optional — tea is fundamental to the dim sum experience. The most common options:

Bo lei (Pu-erh) — Dark, earthy, slightly smoky. The most traditional choice and believed to aid digestion. If in doubt, order this.
Sau mei (Shoumei) — A light white tea with a mild, slightly sweet flavour. A good choice if you prefer something gentler.
Heung pin (Jasmine) — Fragrant and floral. Popular with those who find pu-erh too strong.
Tit gwun yam (Iron Goddess / Tieguanyin) — An oolong tea with a rich, complex flavour. The connoisseur's choice.
Guk fa (Chrysanthemum) — A herbal tea, light and slightly sweet. Technically not a "tea" but widely available.

Ordering Food

In traditional dim sum restaurants, servers push carts loaded with bamboo steamers and plates through the dining room. You simply point at what you want, and the server stamps your bill card. This cart-based system is becoming less common in modern restaurants but still exists at older, more traditional venues.

Most restaurants now use a paper order form. You will receive a sheet with a list of dim sum items, usually with pictures. Mark the quantity you want next to each item using the pencil provided, then hand the form to your server. Items are categorised by price (small, medium, large, special, top) and arrive as they are prepared in the kitchen.

There is no shame in ordering by pointing at pictures on the menu. Many dim sum menus have English translations, though some smaller local restaurants may not.

The Essential Dim Sum Dishes

Start with these classics. They are available at virtually every dim sum restaurant in Hong Kong:

Steamed

Har gow (shrimp dumplings) — Translucent rice-flour wrappers filled with whole shrimp. The gold standard of dim sum. A restaurant is often judged by the quality of its har gow.
Siu mai (pork and shrimp dumplings) — Open-topped dumplings filled with minced pork and shrimp, often topped with a dot of fish roe. Alongside har gow, the most iconic dim sum item.
Cheung fun (rice noodle rolls) — Silky-smooth rice noodle sheets wrapped around fillings like shrimp, char siu (barbecued pork), or beef, doused in sweet soy sauce. Order at least one plate.
Pai gwut (steamed pork ribs) — Bite-sized pork ribs steamed with black beans, garlic, and chilli. Tender and savoury.
Lo mai gai (sticky rice in lotus leaf) — Glutinous rice wrapped around chicken, mushrooms, and Chinese sausage, steamed in a lotus leaf. A filling, flavourful dish.
Fung zao (chicken feet) — Yes, chicken feet. Braised in a sweet-savoury sauce and steamed until meltingly tender. They are mostly collagen and skin. Try them at least once — many people are surprised by how much they enjoy the texture and flavour.

Fried and Baked

Char siu bao (barbecued pork buns) — Fluffy white steamed buns filled with sweet barbecued pork. Also available baked (the baked version has a golden, slightly sweet crust).
Wu gok (taro dumplings) — Crispy, lacy taro shells filled with seasoned pork. The texture is extraordinary — crunchy on the outside, soft inside.
Chun guen (spring rolls) — Crispy fried rolls filled with vegetables and sometimes shrimp or pork.
Dan tat (egg tarts) — Flaky pastry shells filled with smooth, sweet egg custard. The perfect ending to a dim sum meal.

Congee and Noodles

Juk (congee) — Rice porridge, usually served with century egg and pork, or with fish. Silky, warming, and deeply comforting.
Wonton noodles — Thin egg noodles in a clear broth with shrimp wontons. Sometimes available at dim sum restaurants as a heavier option.

Dim Sum Etiquette

Pour tea for others before yourself. This is a fundamental act of politeness. Fill the cups of those around you, and someone will do the same for you.
Tap the table to say thank you. When someone pours tea for you, tap two fingers on the table twice. This gesture is universal in Hong Kong and replaces a verbal thank you during a noisy meal.
Flip the teapot lid to request a refill. When your teapot is empty, remove the lid and place it askew on the pot or upside down. A server will come refill it with hot water at no charge.
Do not flip the fish. If a whole steamed fish is ordered, eat the top side, then remove the skeleton to access the bottom. Flipping a fish is considered bad luck (symbolising a capsized boat).
It is fine to use your hands. Items like char siu bao and spring rolls are meant to be picked up.
Pace yourself. Dishes arrive in waves. Do not order everything at once — start with six to eight items for two people and add more as you go.

Where to Go

Tim Ho Wan — The world's cheapest Michelin-starred restaurant. Famous for baked char siu bao. Multiple locations. Expect queues.
Lin Heung Tea House — A traditional, old-school dim sum hall with cart service. Chaotic, loud, and completely authentic. Wellington Street, Central.
Maxim's Palace — In City Hall, Central. Large, bustling, with cart service on weekends. A quintessential Hong Kong dim sum experience.
Dim Dim Sum — A modern, affordable chain with locations across the city. Great quality for the price, and menus are fully bilingual.
One Dim Sum — In Prince Edward. Another Michelin-recognised spot with excellent food at low prices. Worth the trip to Kowloon.
Lung King Heen — At the Four Seasons Hotel. The first Chinese restaurant to receive three Michelin stars. For a special occasion.

How Much Does It Cost?

Dim sum is one of the best-value meals in Hong Kong. At a local restaurant, expect to spend HK$60-120 per person for a satisfying meal. At a mid-range restaurant, HK$150-250. At a high-end hotel restaurant, HK$300-500 or more. Tea is usually charged at HK$5-20 per person.

Tipping is not expected at local dim sum restaurants, though leaving small change is appreciated. At hotel restaurants, a 10% service charge is typically added to the bill.