It really IS a small world!
I couldn’t sleep the night before the day I flew out for my mileage run. I was just so giddy with excitement and anxiety! So, against all recommendations by experts on sleep, I looked at my phone. Browsing Facebook, I found my brother’s best friend Zeke Ramos (@JetSetandForget) recently made a post that he was in Hong Kong for a week. Sure enough, I reached out to meet up, and he recommended we have brunch at Dim Dim Sum Hong Kong. It was also recommended to him as well!
This place opens up at 10:00am. I got there at 9:40am, and no one was there. At 9:50am, a family of four and a couple stood next to me waiting for this place to open up. By 9:55am, various people numbering about 20 came out of the woodwork to stand in line. I point this out to tell you two things – 1. This place is popular with the locals, which is a huge deal as it speaks to the quality of the food, and 2. Get here early to ensure you have a seat.
The doors opened at 10:00am sharp. I’m glad I got there early, Zeke had not made it yet, so I was able to hold a table until he arrived, which was about 5 minutes later. The tables are a bit small, but then again, the place is small, and popular to boot. Also, bear in mind that Dim Dim Sum Hong Kong takes cash or Octopus Card only. For those wanting to use a credit card, you are out of luck.
The prices here are cheap! At an exchange rate of roughly $10HKG to $1USD, you can order a lot of dishes and come out full in both wallet and stomach. Our meal came out to about $175HKG, a little less than $17USD. This price is excellent given that your meals are served super fresh! We had to wait a bit on a few of our bites since they were still so hot from the kitchen.
Zeke and I shared a couple of things:
Mushroom and Chicken on Steamed Rice was decent, nothing special, but a good filler in between the steamed Dim Sum that came later.
Shrimp and Pork Dumplings with Crab Roe (Siu Mai) came out first. The crab roe is the highlight of this dish, as the saltiness of the row enhances the fresh shrimp and pork flavors of the filling. The pork filling itself was firm and satisfying to chew through. I also think this was the best looking thing we had as well – it’s presented beautifully.
When the BBQ Pork Buns (Cha Siu Bao) came out, I started getting really excited. I’m a big fan of pork buns, but they’re usually neat and round when I have them. To see these come out with the dough having ruptured from the steam got my mouth watering, and it delivers. This is the softest pork bun I’ve had, it’s like eating a cotton ball! The dough is fluffy and somewhat sweet when you bite into it, but gets thick and satisfying as you chew. The pork lended so much sweet and savory flavor, but it is not overpowering due to the bun.
I think we both agreed that the Shanghai Soup Dumplings with Black Truffle were the best thing we had here! The soup in the dumpling was brothy and savory, and carried the black truffle flavor which eventually filled my palate! Satisfying to chew through and full of flavor, it’s easily one of the better things on the menu. It’s a shame only three came out, we played rock paper scissors for the last one, and fortunately I won the last one!
We also tried the Siu Mai with Quail’s Egg and Shitake Mushrooms later. The quail egg basically tasted like a small hard-boiled egg, and was no surprise. The Mushrooms, however, were moist and carried a lot of earthy flavor. Nestled in between were the dumplings, which tasted good without the Crab Roe from before. I think I prefer the Crab Roe variant to this one.
The Pineapple Buns with Pineapple Custard Filling were best described best by Zeke. Not too sweet, but just sweet enough, lots of good balance to it. The top is crumbly like a cookie, the dough is soft, but the filling is where this dessert excels. It does a good job of celebrating that sweet and slightly sour pineapple flavor, which a few small chunks of pineapple thrown in for good measure. It was not a juicy or wet bite as the filling was drier than what you would expect from, say, a jam or marmalade filling. But, there was just enough moisture in the filling to ensure it’s not just a dry bun.
The service, while not belligerent, were not particularly friendly either. I’m not sure they had to be ‘anything’, considering just how popular the restaurant is every day. At times, we felt stiffed trying to get the attention of one of the waitresses literally in front of our table doing nothing. We were not served our food with any warm demeanor, nor did I receive any hellos or goodbyes leaving the restaurant. If you want to eat here, expect to come here solely for the food – it’s seems to be what everyone else is doing.
As I walked out of the restaurant about an hour and 20 minutes later, there was already a line at least 10 people deep! I believe Dim Dim Sum Hong Kong is deserving of its popularity. The food I had there was consistently balanced, fresh, flavorful, and authentic. Dim Dim Sum Hong Kong provides so much quality for the price, and that creates a lot of value that keeps people coming back!