Pigs Out Of Their Blanket – Shinsegae’s DimDimSum

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Over at one of my favorite places to spend money and eat food, Shinsegae’s mega-store, is a cool little restaurant called DimDimSum, appropriately serving all kinds of delectable little dumplings in all shapes, forms, sizes, and flavors.


 

If you want to try something different, or even if you have had Dim Sum in the past, you have to try this place at least once.

Over at one of my favorite places to spend money and eat food, Shinsegae’s mega store, is a cool little restaurant called DimDimSum, appropriately serving all kinds of these delectable little dumplings in all shapes, forms, sizes and flavors. The place is very clean, the staff is polite and responsive, and the seating area is large enough to host individuals, couples, and small and even medium to large groups.

The atmosphere is quaint and almost calm, even though just below you have the massive shopping complex. The cost is what I would call medium-range. It’s not like your curbside dumplings, but it’s not going to break your wallet either. If you want to try something different, or even if you have had Dim Sum in the past, you have to try this place at least once.

Dessert dim sum is also available and many places offer the customary egg tart.

So, what is a Dim Sum exactly? A traditional dim sum brunch includes various types of steamed buns such as cha siu bao (a steamed bun filled with barbecue pork), dumplings and rice noodle rolls, which contain a range of ingredients, including beef, chicken, pork, prawns, and vegetarian options. Many dim sum restaurants also offer plates of steamed green vegetables, roasted meats, congee and other soups. Dessert dim sum is also available and many places offer the customary egg tart.

The serving sizes are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party. Because of the small portions, people can try a wide variety of food.

Written and Photographed by Michael Clark

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