20 Yum Cha Faves to Start Your Day

Variety is a central feature of Chinese meals because good food is best shared. Although single-served dishes are aplenty, the majority of Chinese foods are meant to feed a tableful of loved ones. That’s why Yum Cha, with an array of bite-sized delicacies, is rarely a one-person meal. For Chinese peoples the world over, it’s a sumptuous traditional breakfast enjoyed with friends and family.

Nowadays, there are also diners that serve Yum Cha exclusively for the whole day. And among some diaspora communities such as the Malaysian Chinese in Kuala Lumpur city, Yum Cha for dinner and late night supper is also popular.

Its history can be traced as far back as the Tang Dynasty between 618 to 907 BCE, with scholarly texts describing a simple breakfast with tea and small dishes to taste. In fact, tea was the ‘main deal’, and the yummy morsels were accompaniments – actually called Dim Sum. Only in Australia that enjoying Dim Sum is called Yum Cha, as in ‘drink tea’ in Cantonese. No one knows why really. Probably an honest case of simplified translation when Hong Kong immigrants brought it here during the 1980s, and it quickly became popular. But around the world, having a pot of hot tea along with a tableful of Dim Sum dishes remains the standard practice.

Yum Cha dishes are steam-cooked or deep-fried. The former is traditionally served in bamboo steamers, and the latter in plates. Some restaurants roll pushcarts with the food from table to table for the patrons to pick whatever they like. Most dishes are savoury and umami in different ways, with a few sweet choices. All in small portions, so you can have a taste of many flavours till you’re full.

Here are 20 common and beloved Yum Cha dishes. Also, check out our complete collection of Yum Cha recipes for you to make and savour at home!

Mantou

Mantou is a steamed bun made of special Bao wheat flour. Soft and bouncy to chew with a subtle sweet flavour. A great Yum Cha starter.

Char Siu Bao

Firm but soft steamed buns with roast pork filling is a must-have in a traditional Yum Cha setting. Best enjoyed warm and fresh from the steamer. The bao’s pleasing texture tastes similar to the Mantou, blending perfectly with the umami pork filling in every bite.

Custard Bao

Similar to the Cha Siu Bao, this bao has a sweet oozing custard filling that melts in your mouth. There are two popular types: Liu Sha Bao with salted egg yolk custard, and Nai Wong Bao with creamy egg-and-milk custard.

Xiao Long Bao

The Xiao Long Bao is often considered the tastiest of steamed baos. Minced pork seasoned with soy sauce, oyster sauce, ginger and sesame oil, in a soupy jelly flavoured with Shaoxing wine, wrapped in dumpling skin and steamed. Bite in gently and let the yummy soup burst and warm your taste buds, then chew into the tender, savoury filling. Pure bliss.

Siu Mai

Minced pork and prawns wrapped in thin dumpling skin to shape like tiny cupcakes, and steamed to cook. The Siu Mai is another must-have Yum Cha fave. Firm but tender to chew, with a surprising umami flavour.

Wu Kok

The Wu Kok is also filled with minced pork and prawns but balled and deep-fried in yam-and-starch dough. Crispy outside, tender inside, the natural earthy sweet taste of yam blends with the savoury proteins for an irresistible umami flavour.

Sesame Prawn Toast

A deep-fried fave with pasted prawn filling, but breaded and made extra fragrant with sesame seeds, flavoured with Shaoxing wine, ginger and chicken stock.

Har Gow

Har Gow is savoury steamed prawns dumplings flavoured with oyster sauce, ginger, pepper, salt, sesame oil and finely chopped water chestnuts. Bouncy to chew, and an absolute pleasure to taste.

Steamed Pork Rib

Pork spare ribs marinated with Shaoxing wine, garlic, cornstarch ginger and black bean garlic sauce; steamed to savoury tenderness. The meat’s natural sweetness is accentuated by the umami sauce mix.

Lo Mai Gai

Steamed glutinous rice with shrimps, chicken, diced Chinese sausage and mushrooms, flavoured with Shaoxing wine, oyster sauce, soy sauce, sesame oil and dark soy sauce. The lighter version comes without the chicken but just as chewy and delicious.

Wu Tao Gou

Steamed taro cake made tasty with five-spice powder and dried shrimps, topped with shallots, spring onions. Firm and bouncy texture that’s tender to chew, with an earthy and savoury taste.

Ma Tai Gou

Ma Tai Gou is chopped water chestnuts coated with water chestnut flour and made sweet with cane sugar and rock sugar, pan-fried to a golden brown. Also yummy as a cold dessert, but served warm for Yum Cha.

Egg Tart

Chinese egg tarts are a relatively ‘recent’ recipe, made the world popular since the colonial era. Crispy crusted with a sweet, bouncy and creamy egg custard centre. A delicious Yum Cha dessert

Ma Lai Gou

Soft and fluffy with a mild smoky sweetness, this steamed sponge cake has a comforting texture and simple pleasant flavour. Perfect to cleanse and ease your palate, at the start or end of your Yum Cha session.

Har Cheung Fun

Velvety thin rice rolls filled with yummy prawns and lathered in an appetizing savoury sauce. This steamed rice roll delight originated from Hong Kong, and has long become a Yum Cha staple in diners around the world. Enjoy it with our recipe.

Steamed Dumplings

Dumplings are also a Yum Cha fave. Come savour Chef Lillie Giang’s umami steamed dumplings special with pork mince and assorted veggies. Flavoured with Shaoxing wine, ginger and oyster sauce. Also check out the wholesome vegetarian version.

Fu Pei Guen

Dried tofu skin has a mild earthy taste that’s perfect for wrapping minced seafood, and deep-fried to crispy tastiness. Here’s a recipe with minced prawn filling you’re sure to want more of!

Braised Beef Tendons

Soft and crumbly braised beef tendons with a divinely pleasing texture, and rich savoury taste that lingers on your tongue. Surprisingly simple to make as well.

Mango Pancakes

As Yum Cha reached other shores, new unique delicacies are also added to the menu. This mango pancake treat is an Australian creation. An absolute favourite among aficionados. Make yours fresh, fruity and yummy with our recipe!

Red Bean Soup

Besides tea, warm dessert soups are also enjoyed to round up a Yum Cha session. The red bean soup is one such delight. Earthy sweet with a soothing creamy, mushy texture, and a subtle tangy touch. You can also let it cool, then fridge it for a chilly dessert!