I LOVE dim sum. Not all Chinese restaurants serve dim sum, but thankfully there are a handful in the Bay Area that can satisfy my cravings. Most of the time we go to
Mayflower Seafood Restaurant in Milpitas or in Fremont/Union City.
Dim Sum can be intimidating for the first timer. As soon as you arrive, go to the front desk and tell them
your name and how many people are in your party so you can be added to the
first come, first served list. You'll be given a number which will be called out as soon as your table is available. You may have to wait 10-15 minutes but, trust me, it'll be worth it.
Upon entering the restaurant, the first thing which will
assault your senses will be the noise – roughly 150 dB (ok, I jest, but
seriously, it’s loud.) Though it's not necessary,
people will often go to dim sum in a group with multiple family members,
classmates, colleagues or friends.
Though the food arrives quickly and at a steady pace, unlike
fast-food of the West, it is meant to be experienced over a longer period of
time. Do not be greedy and select many
items to be laid out on the table at one time.
These morsels are best enjoyed when they’re piping hot so select only a
couple of dishes at a time.
Don't worry, the carts will continually be filled and circle the
restaurant aisles, so you will have an opportunity to get your favorites on the
next round. The idea is not to sit,
eat, and leave – but to savor and enjoy each bite while getting caught up on
the latest news and gossip. You're there
to converse and catch up with family and friends – good food and tea is just
something you enjoy while doing this.
Enjoy the company. Enjoy the
food. Enjoy your tea. Slow down.
After you're seated, you'll be asked what type of tea you
want. The most popular tea (at least in
Hong Kong) is pu-erh – or as the Cantonese say, "bo lay." If you don't wish to look like an idiot, and
I'm sure you don't, DO NOT PUT SUGAR IN YOUR TEA. Personally, I prefer chrysanthemum leaves in
my pu-erh so I order "gook bo." Drinking
tea is essential to the experience. In
fact, dim sum is also referred to as "yum cha" which means "drink tea." Besides being a totally awesome beverage,
it’s important to sip it throughout your meal because some of the dumplings may
be a little oily or spicy and the tea aids in digestion.
By now you’re probably chomping at the bit thinking "Yeah,
yeah. Conversation. Check.
Tea. Check. What about the flipping food?!"
"Dim sum" actually means "touch of heart." Who knows what this has to do with cooking
and eating dumplings? (seriously, if you know, tell me.) Perhaps the chef lovingly adds a little of
his/her heart when preparing the dumplings, maybe the ground meat contains a
little bit of heart from the pig/chicken that’s part of the dish (okay, I'm
joking), or maybe it's just that the experience opens your heart a little bit
each time you go.
After you get your tea, a piece of paper will be put on your
table. You'll be getting a number of
dishes from different servers, and this is the way they can keep track of what you've eaten and know how much to charge at the end of the meal.
You may also be given a menu. If the restaurant is busy (ref to
aforementioned long waiting lines) the chances are high that they're cooking
the dim sum dishes as fast as they're consumed so you’re pretty much guaranteed
that you'll be able to grab your favourite as the cart gets pushed by your
table. If, however, it's near the end of
the serving time, they may be wrapping up things in the kitchen in which case,
it’d be best to ask someone or order it from an order form. Also, note that the carts being pushed
around will have smaller dishes. If you
want a larger dish like rice or noodles, you'll have to order this.
Women (I use the word "women" here because they usually are
women) carrying trays or pushing carts around
containing
various dishes will move around the aisles of the restaurant
saying loudly (in Chinese) what dishes they have on offer. Raise your hand or give them a nod to let
them know you’re interested in what they're serving. It doesn't matter if you don’t know the names
of the dishes in Chinese. As they push
the trolley beside your table, they'll life up the lids of each dish one by one
and often will say what these are in English.
Don’t be intimidated and shy about asking what a certain dish is. Even if English is their second language and
they may not be conversant in it, they will know how to describe their dishes
in English.
After selecting the dish(es) you want, the server will
stamp the card on your table. The card
is divided into categories of small, medium, large, and special. This has nothing to do with the size of the
plate but rather the pricing structure of the dishes. Generally , allocate around $4-5 per dish
(except for special dishes). My husband and I can usually gorge ourselves for about $25.
Remember, you'll be sipping tea throughout the meal and,
unless you have some sort of magical teapot, you will eventually run out. In Hong Kong, whenever your teapot was empty, you
would simply turn the lid of the teapot upside down. The teapot would be whisked up and refilled
almost immediately. I find in the US
that this doesn't apply so much – in fact, whenever I do this, my server looks
a little annoyed that they have to reverse the lid. Just raise your hand and once you get a
server's attention, you can point to the teapot or simply ask for a refill.
At the end of the meal, tell a server you'd like the bill. They will then take your paper away with all the stamps so they can total your bill.
Please note: Vegetarians may find dim sum challenging. Chinese people like meat and most dishes
contain chicken or pork. Even ones that
don’t will still be cooked with a broth or drippings made with animal fat.
