Top 18 'Cart-Chasing' Dim Sum Dishes to order for beginners conquering the chaos of their first Yum Cha. - Goh Ling Yong
The scene: a cavernous, brightly-lit hall buzzing with energy. The air is thick with the scent of savory steam, fragrant tea, and a symphony of happy chatter. Waiters weave through a maze of round tables, shouting orders in Cantonese, while aunties push clattering metal carts piled high with bamboo steamers. Welcome to the controlled chaos of Yum Cha, a traditional Cantonese brunch that’s less a meal and more a cultural phenomenon.
For the uninitiated, this can be overwhelming. What are in those little baskets? What should you grab? What if you pick something you hate? Fear not, intrepid foodie. The term Yum Cha literally means "drink tea," while the small plates are called Dim Sum, meaning "to touch the heart." It’s an experience built for sharing, discovery, and leisurely indulgence. Think of it as Cantonese tapas, designed to be enjoyed with friends, family, and endless pots of hot tea.
This guide is your passport to navigating that first thrilling, chaotic, and delicious Yum Cha adventure. We've compiled the ultimate beginner's list of 18 classic, can't-go-wrong dishes. So next time a cart rolls by, you won't just be pointing randomly—you'll be a seasoned pro, ready to chase down the very best bites.
1. Har Gow (蝦餃) – The Crystal Shrimp Dumpling
If dim sum had a king, Har Gow would be wearing the crown. These delicate, crescent-shaped dumplings are the ultimate test of a dim sum chef's skill. The wrapper, made from a mix of wheat and tapioca starch, is expertly pleated (traditionally with 7 to 10 folds) to become tantalizingly translucent upon steaming, offering a sneak peek of the plump, pink shrimp nestled inside.
The magic of Har Gow is in its texture. A perfect one has a wrapper that is thin and slightly chewy but never breaks, giving way to a whole, juicy shrimp with a satisfying "snap." The filling is simple, seasoned lightly with bamboo shoots, scallions, and lard to let the natural sweetness of the shrimp shine.
Pro-Tip: A high-quality Har Gow needs no sauce. Try your first one plain to appreciate the craftsmanship. If you must dip, a tiny dab of chili oil or red vinegar is all you need. Don't drown it in soy sauce!
2. Siu Mai (燒賣) – The Pork & Shrimp Open-Faced Dumpling
The loyal queen to Har Gow's king, Siu Mai is another undisputed titan of the dim sum world. These open-faced dumplings are instantly recognizable by their vibrant yellow wrapper (colored with lye water or egg) cupping a generous filling of ground pork, chopped shrimp, and often shiitake mushrooms. They are typically garnished with a single pea, a dot of carrot, or a sprinkle of bright orange crab roe.
Unlike the delicate Har Gow, Siu Mai is a robust, savory flavor bomb. The combination of pork and shrimp creates a wonderfully meaty and juicy texture, with the mushroom adding a deep, umami earthiness. It's a satisfying, two-bite wonder that’s both comforting and complex.
Pro-Tip: Siu Mai pairs beautifully with a spicy chili oil. The heat and fragrance of the oil cut through the richness of the pork, creating a perfect balance.
3. Char Siu Bao (叉燒包) – The BBQ Pork Bun
This is the fluffy, white cloud of comfort food you never knew you needed. Char Siu Bao are steamed buns filled with diced Char Siu, a type of Cantonese roast pork known for its sweet, sticky, and savory glaze. The bun itself is uniquely soft and slightly sweet, with a texture that’s almost cake-like.
When you tear one open, steam billows out to reveal the glossy, reddish-brown filling. The contrast between the pillowy bun and the rich, saucy pork is pure bliss. It’s the perfect entry point for those new to dim sum flavors, as the sweet and savory profile is universally loved.
Pro-Tip: Look for buns that have "cracked" or "split" on top, forming a signature three-pronged opening. This is a sign of a well-made, fluffy bun. There is also a baked version with a golden, glazed top which is equally delicious.
4. Cheung Fun (腸粉) – The Silky Rice Noodle Roll
Watching a chef make Cheung Fun is mesmerizing. A thin layer of rice slurry is steamed into a sheet, filled with ingredients, and then skillfully rolled into a soft, slippery noodle. The result is a dish that's all about silky, smooth texture. It’s served doused in a sweet soy sauce that seeps into every crevice.
Popular fillings include plump shrimp (ha cheung), savory BBQ pork (char siu cheung), or minced beef (ngao yuk cheung). For a simpler pleasure, you can even get it plain (zhai cheung), topped with sesame seeds. The delicate noodle and the savory-sweet sauce make for an incredibly comforting bite.
Pro-Tip: Don't let it sit for too long! Cheung Fun is best eaten immediately while it’s hot and the noodle is at its silkiest. Once it cools, it can become dense and clumpy.
5. Lo Mai Gai (糯米雞) – Sticky Rice in Lotus Leaf
This isn't just a dish; it's a complete, fragrant package of joy. Lo Mai Gai consists of glutinous rice packed with a treasure trove of ingredients like chicken, Chinese sausage (lap cheong), shiitake mushrooms, and sometimes a salted egg yolk. This delicious bundle is then wrapped in a lotus leaf and steamed for a long time.
The real magic happens during the steaming process. The lotus leaf imparts a subtle, earthy, tea-like aroma that infuses the rice and all its fillings. Unwrapping it is a mini-ceremony, revealing sticky, flavorful rice where every grain has absorbed the savory juices of the chicken and sausage. It's hearty, satisfying, and a meal in itself.
Pro-Tip: Use your spoon to break it apart and ensure you get a bit of everything—rice, chicken, sausage, mushroom—in each mouthful for the full experience.
6. Pai Gwut (排骨) – Steamed Spareribs with Black Bean Sauce
Don't be intimidated by the small, bone-in pieces. These steamed pork spareribs are unbelievably tender and packed with flavor. The ribs are marinated and steamed with fermented black beans, garlic, and chili, creating a deeply savory and pungent sauce that clings to every morsel of meat.
The pork is so succulent that it practically melts off the bone. Often, small pieces of taro or squash are steamed underneath to soak up all the delicious, porky juices. It's a rustic and intensely flavorful dish that showcases the power of fermented black beans in Cantonese cooking.
Pro-Tip: These are meant to be eaten with your chopsticks (and a bit of finesse). Pick up a piece, nibble the meat off the bone, and then place the small bone on your side plate.
7. Lo Bak Go (蘿蔔糕) – Pan-Fried Turnip Cake
This dish is a masterclass in texture. Despite its name, Lo Bak Go is made primarily from shredded daikon radish and rice flour, often studded with bits of Chinese sausage, dried shrimp, and shiitake mushrooms. It’s first steamed in a large slab and then cut into rectangular cakes to be pan-fried.
The result is a savory cake with a gloriously crispy, golden-brown exterior and a soft, almost custardy interior. The flavor is mild and savory, with delightful pops of umami from the sausage and shrimp. It's a must-try, especially if you love that crispy-on-the-outside, soft-on-the-inside contrast.
Pro-Tip: Dip it in oyster sauce or chili oil for an extra flavor kick. It’s a favorite of my friend, Goh Ling Yong, who insists a proper Yum Cha isn't complete without it.
8. Wu Gok (芋角) – Deep-Fried Taro Dumpling
This is a true work of art. Wu Gok features a filling of mashed taro, minced pork, shrimp, and mushrooms, all encased in a magical, lacy web of deep-fried taro batter. The exterior is incredibly light and crispy, shattering into a thousand delicate shards as you bite into it, revealing the creamy, savory filling inside.
The contrast between the airy, crispy shell and the smooth, slightly sweet taro and savory meat filling is what makes this dish so special. It’s a textural masterpiece that is both beautiful to look at and incredibly delicious to eat.
Pro-Tip: Eat it while it's hot! The crispy lattice shell can lose its delicate crunch as it cools down.
9. Daan Tat (蛋撻) – The Classic Egg Tart
No dim sum meal is complete without a sweet finish, and the Daan Tat is the undisputed champion of desserts. These iconic tarts feature a rich, creamy, and wobbly egg custard baked in either a flaky puff pastry shell or a crumbly, shortbread-like crust.
A perfect egg tart has a silky-smooth custard that is sweet but not cloying, with a light eggy aroma. The crust should be golden, fragrant, and either wonderfully flaky or satisfyingly buttery. Served warm from the oven, it's a simple, comforting, and utterly perfect way to end your meal.
Pro-Tip: The type of crust (flaky vs. shortbread) is a matter of personal preference, but many connoisseurs seek out the flaky pastry version for its superior texture. Try both and pick your team!
10. Char Siu Sou (叉燒酥) – Baked BBQ Pork Puff
If you love Char Siu Bao but crave a different texture, this is your dish. Char Siu Sou takes the same delicious BBQ pork filling and encases it in a gloriously flaky, buttery puff pastry. The top is typically brushed with a sweet glaze and sprinkled with sesame seeds before being baked to a perfect golden brown.
The experience is a delightful mix of textures and flavors. The pastry shatters as you bite into it, giving way to the warm, sweet, and savory pork filling. It’s richer and more decadent than its steamed counterpart, making it a truly indulgent treat.
Pro-Tip: These are often larger than other dim sum items, so consider sharing one if you want to save room to try more dishes.
11. Fung Jau (鳳爪) – "Phoenix Talons" (Braised Chicken Feet)
Okay, stick with me here. For the slightly more adventurous beginner, chicken feet are a rite of passage. Don't think of it as eating feet; think of it as enjoying a unique, gelatinous texture and a deeply savory sauce. The chicken feet are first deep-fried to puff up the skin, then braised for hours in a rich sauce of black beans, oyster sauce, and spices until they are incredibly tender.
There's very little meat on them. The joy is in sucking the flavorful, collagen-rich skin and cartilage right off the tiny bones. It's a textural experience unlike any other—soft, chewy, and gelatinous, all drenched in that amazing sauce.
Pro-Tip: Be bold and just try one. Use your chopsticks to pick one up, bring it to your mouth, and nibble away. It’s messy, fun, and a true taste of authentic dim sum culture.
12. Gai Lan (芥蘭) – Chinese Broccoli with Oyster Sauce
After indulging in so many rich and savory bites, your palate will crave something fresh and green. Gai Lan is the perfect answer. This leafy green vegetable, also known as Chinese broccoli or kale, has thick, crunchy stems and tender leaves. It’s typically blanched quickly to retain its vibrant green color and crisp texture.
It's served simply, drizzled with a generous amount of savory oyster sauce. The slight bitterness of the greens is perfectly balanced by the sweet and salty umami of the sauce. It's a simple, healthy, and necessary addition to any dim sum spread.
Pro-Tip: Don't be afraid to ask for the oyster sauce on the side if you prefer to control the amount.
13. Xiao Long Bao (小籠包) – Soup Dumplings
While technically from Shanghai, these "little basket buns" have become a beloved fixture on modern dim sum menus. Each delicate, pleated dumpling contains a pocket of savory minced pork and, miraculously, a mouthful of hot, flavorful soup. The secret is a gelatinized pork broth that melts during steaming.
Eating them is a fun, three-step process. First, place the dumpling on a Chinese soup spoon. Next, nibble a small hole in the side and slurp out the delicious, hot soup. Finally, dip the dumpling in a mixture of black vinegar and julienned ginger and eat the rest in one bite.
Pro-Tip: Be careful! The soup inside is extremely hot. The "slurp first" method is not just for show; it's to avoid burning your mouth.
14. Ham Sui Gok (鹹水角) – Fried Glutinous Rice Dumplings
These crescent-shaped dumplings are a fantastic study in contrasts. The outer shell is made from glutinous rice flour dough, which puffs up into a crispy, bubbly crust when deep-fried, while the layer just beneath remains soft, chewy, and slightly sweet.
Inside, you’ll find a savory filling of minced pork, dried shrimp, and vegetables. The combination of the crispy-chewy-sweet wrapper with the salty-savory filling is incredibly addictive and makes for a uniquely satisfying bite.
Pro-Tip: The slightly sweet taste of the glutinous rice dough might be surprising at first, but it's this balance with the savory filling that makes the dish so compelling.
15. Jin Deui (煎堆) – Fried Sesame Balls
Another delightful sweet treat, Jin Deui are hollow spheres made from glutinous rice flour dough, coated in sesame seeds, and deep-fried. The frying process causes the ball to expand, creating a crispy outer layer, a chewy inner wall, and a hollow center that is traditionally filled with a sweet paste, most commonly red bean or lotus seed.
The texture is the star here: crispy from the sesame seeds, then delightfully chewy and sticky from the glutinous rice dough, leading to a sweet, dense filling. It's fun to eat and a fantastic dessert option.
Pro-Tip: These are best when they are freshly fried and still warm. The outside will be at its crispiest and the inside at its chewiest.
16. Ngao Yuk Kau (牛肉球) – Steamed Beef Balls
These aren't your average meatballs. Steamed beef balls at dim sum are remarkably light, springy, and tender. They are made from minced beef mixed with water chestnuts for a subtle crunch and often feature bits of cilantro or orange peel for fragrance. They're typically served in a pair or trio, resting on a bed of delicate bean curd skin (fu pei).
The unique, bouncy texture comes from the way the meat is prepared. They have a clean, beefy flavor that is enhanced by the Worcestershire-style dipping sauce, known as gip-jap, that is always served alongside them.
Pro-Tip: Definitely use the dipping sauce! Its tangy, slightly sweet flavor is the traditional and perfect complement to the savory beef balls.
17. Ma Lai Go (馬拉糕) – Steamed Sponge Cake
This "Malay-style" steamed cake is the epitome of fluffy. Ma Lai Go is a rich sponge cake that gets its deep amber color and caramel-like flavor from brown sugar and its airy texture from a long fermentation or chemical leaveners. It's steamed in a large round pan and then served cut into generous wedges.
It's incredibly light, moist, and springy to the touch. The flavor is sweet but not overly so, with a rich, almost molasses-like depth. It’s a wonderful, comforting alternative to fried or pastry-based desserts.
Pro-Tip: A well-made Ma Lai Go should be so light and full of air that when you press down on it gently, it springs right back up.
18. Dou Fu Fa (豆腐花) – Sweet Tofu Pudding
For a truly light and refreshing end to your meal, look no further than Dou Fu Fa. This is a simple, elegant dessert made from silken tofu so soft and delicate it's practically a pudding. It has a very mild, clean, soy-bean flavor that acts as a perfect canvas for toppings.
It's typically served warm from a large wooden bucket and ladled into a bowl, then drizzled with a sweet syrup. The most common syrup is a simple ginger-infused sugar syrup, which adds a gentle sweetness and a lovely, warming spice. It’s a clean, soothing, and classic way to conclude a rich Yum Cha feast.
Pro-Tip: Some restaurants offer different syrups, like a simple clear sugar syrup or even honey. The ginger syrup is the most traditional and, in my opinion, the most delicious pairing.
Your Dim Sum Adventure Awaits
And there you have it—your beginner's roadmap to conquering the dim sum cart. Remember, the spirit of Yum Cha is about gathering and sharing. Don't be afraid to be adventurous, to point at something that looks interesting, or to ask the server what's in a particular basket. The worst that can happen is you discover something new you don't love, but the best that can happen is you find your new favorite dish.
The true joy of dim sum lies in the shared experience—filling your table with a mosaic of steamer baskets, passing plates around, and debating which dish was the best. As a writer for Goh Ling Yong's blog, I know the best food stories come from these moments of discovery. So gather your friends, find a bustling restaurant, and get ready to "touch the heart" one delicious bite at a time.
Now it's your turn! What's your must-order dim sum dish? Did I miss one of your favorites on this list? Share your top picks and Yum Cha stories in the comments below!
About the Author
Goh Ling Yong is a content creator and digital strategist sharing insights across various topics. Connect and follow for more content:
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