Few places does dim sum like Mott 32, where time-honoured dim sum recipes are given a modern spin with premium ingredients. With restaurant locations in major cities including Hong Kong, Bangkok, Singapore, Las Vegas and Vancouver, Mott 32 is the epitome of modern Chinese dining. 

Here, steamed buns, dumplings and rice rolls are a celebration of Hong Kong culture, but you can expect the unexpected with dim sum dishes executed with classic technique and ethically sourced organic and sustainable ingredients. The siu mai made with soft quail egg, Iberico pork and black truffle is a crowd-pleaser—the runny quail egg yolk marries beautifully to the black truffle that is bursting with flavour. Other must-haves include the crispy prawn rice roll, a homage to traditional rice rolls but with a satisfying crunch; and the showstopping taro croquettes made with chicken, prawn and shiitake mushroom that is perfectly fried to give a tantalising gold colour.

One of Hong Kong’s most iconic dim sum parlours is a veritable time capsule, where trolleys still trundle around the packed room of diners and the majority of staff are wizened old-timers who know their regulars from their fair-weather tourists.

For atmosphere, this is one of the best places to rub elbows with Hongkongers—ranging from silver-haired, newspaper-toting grandpas to students and traders here for a taste of nostalgia. Keep your eyes on the trolleys full of steamers that house all manner of classic, rustic dim sum, from hefty chicken buns to mandarin-scented beef balls to sweet steamed sponge cakes.

Lin Heung Tea House, 160 Wellington Street, Central, Hong Kong, +852 2544 4556

Duddell’s redefines traditional dim sum with a modern spin, using only the best locally sourced, seasonal ingredients paired with creative presentation. The garoupa dumplings with shrimp and spicy termite mushroom is one example—a delightfully aesthetic dish presented as a “fish pond” where two lively goldfish-shaped dumplings appear to be swimming. 

Other classics reinvented are just as impressive, notably the crispy taro puff with scallop and crab meat and red vinasse—the crab meat is tender and flavourful, wrapped in a fried taro puff to give a pleasant contrast of textures. The crab meat dumpling with imperial bird’s nest, milk and egg white is dim sum at its most premium. The imperial bird's nest adds a nourishing factor to the dish, and if it tastes too light to your liking, a dollop or two of Duddell’s housemade XO sauce will leave you wanting more. 

Serving up authentic Chinese fare and homemade dim sum crafted with quality ingredients and refined recipe, Man Ho proves that some things are worth the wait.

Entering the main entrance and the dining area of Man Ho, guests will be greeted by a beautiful water fountain with lotus sculptures, as well as two handmade luxury Chinese Cloisonné enamel walls with floral motifs—all the Chinese aesthetics that help set the perfect ambience for intimate gatherings.

This Cantonese establishment is no doubt a beautiful and inviting space, where guests can sample a luscious array of dim sum—including signature steamed minced garoupa dumpling, as well as steamed scallop dumplings in a sophisticated atmosphere.

Dining at one of the city's most beloved five-star hotels—Four Seasons Hong Kong—is always a classy, elegant affair, and Lung King Heen is no exception. With breath-taking views overlooking the Victoria Harbour, this restaurant is a go-to spot for diners who fancy a dim sum feast served with spectacular harbour views.

Apart from their best-selling signature baked barbecued pork bun with pine nuts and fermented tofu, Lung King Heen also specialises in other dim sum treats such as steamed lobster and scallop dumpling, baked whole abalone puff with diced chicken, and steamed Racan pigeon dumplings with taro to name a few.

Celestial Court has long been Hong Kong diners’ go-to restaurant for dim sum, and it’s not uncommon to see all the tables filled with regulars on weekends. The old-fashioned interior has its charm, but the kitchen is not shy to add modern touches to classic dim sum dishes. The baked charcoal bun with barbecued pork is absolutely delicious, with perfectly proportioned filling of pork and barbecue sauce, all encased within a mildly sweet bamboo charcoal-infused bun. 

Another dish that seems to be on every table is the steamed rice roll with shredded turnip and conpoy, which hits the spot with its textural contrast with just the right amount of crispiness to go with the steamed rice roll. Dumplings are refined and expertly curated, notably the steamed scallop and beetroot dumpling as well as the deep-fried glutinous dumpling with foie gras, assorted meat and shrimp wrapped in a thick and doughy skin that is both filling and satisfying. 

The textbook definition of hole-in-the-wall, this unassuming eatery in Sai Ying Pun has earned a loyal following of veteran dim sum enthusiasts thanks to its undimmed dedication to making dim sum by hand, from scratch, every day beginning at a bleary-eyed 3am. Translating to 'three minus one', Saam Hui Yaat is just one of a few remaining small-scale dim sum restaurants that have resisted waves of modernisation—indeed, most other counterparts have switched to mass-manufactured dim sum made in factories north of the border and reheated before being served.

As a result, Saam Hui Yaat makes just 20 types of dim sum, among which the siu mai dumplings, har gao prawn dumplings, steamed buns with lotus seed mash and Malay sponge cake are customer favourites. For heftier dishes, the eatery also serves stir-fries, noodles and rice dishes. 

Saam Hui Yaat, 11 Pok Fu Lam Road, Sai Ying Pun, Hong Kong

Located near the start of the Chuen Lung Family Walk off Tai Mo Shan’s famous hiking trails, this daytime-only dim sum restaurant is a well loved classic for those who enjoy traditional bites with the added bonus of the fresh mountain air.

The format here is freestyle, where guests choose their own seats, fetch their own bowls and chopsticks and—most importantly—choose their own freshly made dim sum from the ground floor “kitchen”.

Take a peek under the bamboo lids to find your favourites, but at Duen Kee some of the best are the meaty quail egg siu mai, the rich and runny salted egg yolk custard buns, and the steamed rices. There’s a watercress farm out back, too, so don’t forget to ask for a plateful of them freshly stir-fried or poached to enjoy their natural sweetness.

Duen Kee, No.57-58 Chuen Lung Estate, Route Twisk, Tsuen Wan, Hong Kong, +852 2490 5246

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Atmospheric décor, exceptional service, and exquisite Chinese delicacies—these words just perfectly describe Man Wah at Mandarin Oriental Hong Kong. This Chinese fine dining restaurant might not have an extensive menu when compared to other dim sum establishments in Hong Kong, but that doesn’t mean it lacks scrumptious creations to impress.

Aside from traditional flavours, chef Wong Wing-Keung and his reputed culinary team at Man Wah has been bringing a touch of innovation to their menu. Guests can enjoy unique dim sum, such as wagyu beef puffs with black pepper sauce, deep-fried pork and dried shrimp dumplings, as well as pan-fried rice rolls and jumbo dried shrimp seasoned with homemade XO sauce. 

With its gold-plated ceiling lamps and expansive windows showcasing splendid views of Victoria Harbour and Hong Kong skyline, it's hard to resist a dim sum experience with unparalleled dining ambience like this.

If you’re looking for a restaurant that epitomises a classic dim sum experience in Hong Kong, make your way to Seventh Son. It's an upscale Chinese eatery that established by the seventh son of reputed Fook Lam Moon founder, Chui Fuk-chuen.

Using only the finest ingredients and the most traditional cooking methods, Seventh Son is one of the few places in Hong Kong that strives to offer Chinese cuisine with a strong focus on enhancing the natural flavours, freshness of food. Diners can expect an extensive selection of iconic dim sum including steamed pork dumplings with crab roe, steamed char siu buns, and pan-fried cured meat and radish cake.

Of course, no dim sum feast is complete without sweet pastries—so make sure you save room for Seventh Son’s popular leaf-wrapped glutinous dumpling with red bean paste and steamed layered custard cream and coconut cake.

Situated in the Sheraton Hong Kong Tung Chung Hotel, Yue is definitely off the beaten path, but worth a journey to sample chef Jacky Chung Chi-Keung's cooking, which has been honed over a 34-year career spent at stalwarts like Cuisine Cuisine and Lei Garden. He lends a playful touch to the art of dim sum, resulting in creative bites like deep-fried taro pastries with roasted duck and king oyster mushrooms, steamed shrimp dumplings with citrus and lard, and steamed mixed vegetable dumplings with black truffle and beetroot. 

Adding to this is a full menu of Cantonese stir-fries for addicts of wok hei, as well as a selection of premium Chinese teas to pair with your dim sum feast.

If it’s classic dim sum crafted with modern twists you’re after, look no further than Hoi King Heen. Here, guests will be spoilt for choice with a delicate dim sum menu prepared by experienced executive chef Leung Fai-Hung.

While offering refined classics such as premium shrimp dumplings, fish maw and abalone dumpling in soup, Hoi King Heen is also keen on exploring new ways of crafting dim sum with innovative recipes. Pan-fried glutinous rice dumplings filled with peanuts and chicken, steamed rice flour rolls with scallop, pumpkin and Yunnan cucumber are just some of the standout dishes that exemplify how the restaurant successfully takes the dim sum tradition to new heights. 

For those with a sweet tooth, don't miss Hoi King Heen's homemade almond cream with egg whites and deep-fried egg custard spring rolls.

Despite its slightly dated decor, One Harbour Road is one of the most visited Chinese restaurants in town, boasting Victoria Harbour views matched with refined Cantonese cuisine. This split-level restaurant of Grand Hyatt Hong Kong is where dim sum aficionados enjoy classic dishes and contemporary options. 

The execution of traditional dim sum is faultless, while some dishes on the menu are given a modern interpretation, such as the steamed beetroot and preserved meat dumplings, which have a lovely puce hue and a slight sweetness that comes from the preserved meat. The baked lamb pastries made with leeks, cumin and coriander, on the other hand, is pungent and a delightful upgrade from the original BBQ pork puffs. It’s worth noting that the restaurant offers most dishes in lighter half portions, so that diners can opt for a greater variety of dishes to enjoy.

Located in the heart of Wan Chai, Kin’s Kitchen is an icon for family-style dim sum. With its warm-toned décor and soft lighting, this restaurant is a great place for groups to enjoy meals in a relaxed setting.

Kin's Kitchen prides itself on offering an extensive array of steamed dishes. From shrimp and meat dumpling topped with truffle paste, to pan-fried glutinous rice buns with meat and steamed beef ball with tofu sheet, it’s certainly a challenge not to find something you love from their menu. (Tatler tip: Kin’s Kitchen’s dim sums are seasonally based, and half of them can be ordered by piece.)

Don’t leave the restaurant without trying the classic Cantonese sweet treats, such as sesame rolls, egg tarts and water chestnut pudding with osmanthus for a taste of old Hong Kong.

See also: 5 Must-Visit Hong Kong Sites For A Glimpse Of The City's History

Since the revamp of its interiors late 2014, Dynasty at the Renaissance Harbour View Hotel has kept its Cantonese classics. As one of the few hotel Chinese restaurants with a specific section on the menu dedicated for clay pot casseroles including a year-round availability for clay pot rice, the hotel’s Cantonese restaurant is home to well-executed dim sums.

Always order the establishment’s signature barbecued pork (available in half-portion serving). Dim Sum selection is humble but the quality is great, particularly classics such as shao mai, and har gau (shrimp dumplings). Also recommending their deep-fried taro puffs.

This multi-storey Hong Kong staple on Stanley Street has been a must for tourists. Its vintage interiors, wooden furnishing and old settings transport you back to the golden days of yum cha. Brew a pot of pu’erh tea and order from the dim sum sheet with ever-rotating selection from steamed dumplings to ethereal pastries and noodle soups.

Some of its iconic dim sums come from diminishing recipes, such as shao mai with beef, and pastries with sweet jujube puree. The restaurant’s roast goose is highly recommended for sharing, and the deep-fried wonton crisps in soup with crabmeat is an exclusive off-menu item everyone should try on their visit.

Luk Yu, 24 Stanley St, Central, Hong Kong, +852 2523 5464

A fixture of Kennedy Town for half a century, Sun Hing Restaurant is another holdout of the traditional grassroots tradition of dim sum. Every item is made from scratch in the restaurant daily, necessitating the staff to begin work at 2am so that the restaurant can open an hour later. Thanks to its unusual hours, Sun Hing has long been a favourite of taxi drivers and students from the University of Hong Kong burning the midnight oil, as well as retirees and other early risers. 

The style of service here is nostalgic—namely, self service—as is the dim sum selection, ranging from siu mai with pork liver or quail eggs, to glutinous rice buns and the crowd-pleasing custard buns with their golden, lava-like filling. Other classics that the kitchen churns out include BBQ pork buns, steamed spare ribs, Malay sponge cake, and curry beef tripe. Don't come expecting a serene breakfast even at 5am, as Sun Hing is often filled with night owls and early birds even at this hour.

Sun Hing Restaurant, 8 Smithfield Road, Kennedy Town, Hong Kong; +852 2816 0616

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