There’s plenty of variations of the dumpling, from steamed and broth-filled to pan-fried and stuffed full of unusual flavour combinations. Some have been imported to Hong Kong from the likes of Shanghai and Taiwan, while Cantonese options have been perfected in the city for centuries. But wherever they’re from, good quality ingredients are key, as well as fine dumpling skins and perfect cooking time so they’re light and delicate. Here’s where to find the best dumplings in Hong Kong whether you’re after modern or traditional.
Din Tai Fung
Photo by Chen Xiaomei, South China Morning Post at Getty Images
Steamed dumpling and noodle restaurant Din Tai Fung has specialised in Huaiyang cuisine since 1972 when it was born in Taiwan. Today, it’s famous globally for its delicate xiao long bao with their juicy broth fillings, folded and steamed in open plan kitchens. Din Tai Fung has been critically acclaimed by the likes of the New York Times, who rated it one of the top 10 gourmet restaurants in the world in 1993, and the Michelin guide that awarded it one star a decade ago.
Multiple branches in Kowloon and the New Territories, including Shop 306, 3/F, Silvercord, 30 Canton Rd., Tsim Sha Tsui, Kowloon; dintaifung.com.hk
Duddell’s
Duddell’s dumpling offerings are more diverse on its third floor, where burnt orange mid-century modern seats and large round tables covered in white tablecloths provide a decadent backdrop to contemporary interpretations of authentic Cantonese dim sum. Here, there’s impeccable fish-shaped garoupa, shrimp dumplings with spicy termite mushroom and a crab meat dumpling that’s a work of art. Upstairs in the lounge area, the signature shrimp dumplings can be enjoyed in the art-filled lounge or outside on the plant-coated terrace.
Level 3 Shanghai Tang Mansion, 1 Duddell Street, Central; duddells.co
Mott 32
As indulgent as the interiors, Mott 32’s dim sum selection offers twists on classics. A siu mai comes with Iberico pork, soft quail egg and black truffle, while there’s a hot and sour Shanghainese xiao long bao or one stuffed with crab and caviar. The cabbage dumplings with garoupa and topped with chopped chillies come highly recommended too. Mott 32 uses organic and sustainable ingredients wherever possible, working closely with farms to ensure the fillings of its dumplings are full of flavour.
Standard Chartered Bank Building, 4-4A Des Voeux Rd Central; mott32.com
Dim Sum Library
From the Aqua Group comes a Chinese restaurant inspired by the glamour of art deco Shanghai. The xiaolongbao and the ginger lobster bao are highlights here, while black truffles in the har gau elevate the Cantonese classic with modern-day ingredients. Although the locations are both in shopping malls – Elements and Pacific Place – there’s plenty of elegance and atmosphere in the spaces.
Shop 124, 1/F Pacific Place, 88 Queensway, Admiralty; Shop 1028B, 1/F, Elements, 1 Austin Road West, Tsim Sha Tsui; dimsumlibrary.com.hk
Nove
Currently occupying a small Chinoiserie-styled space in Central, with large red lanterns hanging from the ceilings and ink calligraphy paintings on the walls, Nove has recently taken over The Fringe’s coveted restaurant space. To help with the transition, they’ve recruited Chef Umberto Bombana of three-Michelin star restaurant 8 1/2 Otto e Mezzo Bombana who will oversee operations, while China Tang’s former dim sum master Wong Yiu-Por and Chiuchow specialist Poon Kwai-Chung from Chiu Tang will run the kitchen. If the original is anything to go by, expect impeccable variations of har gao, siu mai, xiao long bao.
Li Yuen Street East, Central; 2 Lower Albert Road, Central; facebook.com/novechinesekitchen
Cheung Hing Kee
Shanghainese pan-fried dumplings can be found at branches of Cheung Hing Kee across the city, in Tsim Sha Tsui, Mong Kok, Sham Shui Po, Wan Chai, Central and Tin Hau. Cooked in oil in a shallow flat pan until they are crispy on the bottom, and sprayed with water so they are steamed on top and cooked through inside, the dumplings are then garnished with scallions and sesame seeds. The signature pan-fried buns come with pork but a shrimp one is available too, as well as a truffle one. At $32 for four signature buns, this Michelin Guide-recommended spot is a pocket-friendly option.
Multiple locations including G/F, 76 Thomson Road, Wan Chai and Shop 1A, G/F, 52-60 Lyndhurst Terrace, Central
Editor
Emma RussellCredit
Lead image: Mott 32
