I love dimsum… and I am lucky that I live here in Hong Kong where one gets the best dimsum in the world. Nothing beats Hong Kong dimsum.
After church on Christmas morning and after all the presents have been unwrapped, we decided to go have dimsum at the restaurant that my parents had tried out in their previous visits here – the New Star Seafood Restaurant in Causeway Bay.
It was a most satisfying dimsum, because unlike dimsum with only just Chris, me and the children, with my parents and my aunt around, we could order a whole lot more variety. Here is a sampling of what we had:
Har Gow (Steamed shrimp dumplings) – A staple dimsum fare.
Siu Mai (燒賣)- Another type of dumpling. This one made with pork and shrimps, with crab roe on top. Both Josh and Zoë love these.
Fried turnip cake (蘿蔔糕). I love these with hoisin sauce. 
Cheong Fun (腸粉)- Rice noodle rolls with barbecued pork stuffing. We also love the one with the prawn stuffing.
Taro puffs (芋角) – Stuffed with mashed taro, some bits of mushrooms, shrimps and pork --deep-fried in crispy batter. I love these!
“Salt-Water” Stuffed Dumpling (鹹水角) – Sweet and sticky on the outside and a bit salty on the inside. Stuffed with pork and chopped vegetables. I’m not a fan of these, but Chris loves them.
Crispy pork with mustard on the side. One plate of these is not enough. Sinful, sinful, but my parents love these, so do both Josh and Zoë, and so do I!
Steamed BBQ Pork Buns (Char Siu Bau - 叉燒包). Another dimsum staple.
Steamed meatballs (牛肉球). Really tender and juicy.
Fish congee with century egg. Congee (粥)= Chinese comfort food.
Lap Mei Fun (臘味饭). Artery-clogging, sinful, but oozing with flavor, absolutely yummy. Made with cured meat (pork sausages, liver sausages and duck – meat that has been ‘wind-dried’ and preserved).
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Yes, I indulged. Much. Too much.
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