Mekong's menu is also served with a variety of sauces that help enhance the dim sum. The strength of the dim sum undeniably comes from its versatility. We've tried to cater to a variety of palates.We've also added the open faced dim sum, which compared to the closed one, has more filling and less flour." The restaurant's chef Lee Kook Siong explains, “The menu features a wholesome variety, with the non-veg option featuring three major meats -seafood, poultry, red meat and there are plenty of options for vegetarians too. Priced at Rs 1,500 or Rs 1,800 for the vegetarian and non-vegetarian lunches respectively, on offer are a range of steamed and fried dumplings. There are traditional Michelin-starred establishments all over Hong Kong, as well as places like Hakkasan in London and New York, that have significantly updated the dim sum experience with mood lighting and equally fitting mood music.In Mumbai, dumplings are now the mainstay of menus found in several Oriental eateries, which typically serve the dish alongside gastronomical cousins from Sichuan and other regions of China.Īt the St Regis Hotel's By the Mekong, there's now a set-lunch option, which features a soup, unlimited dim sum and dessert. Bitesized dumplings are served at restaurants the world over, often in the same bamboo steamers in which they're heated. Though this tradition survives even today, the reach of the humble dim sum has gradually become wider and more global.
The dim sum was originally served in Chinese tea houses from the middle of the morning to early in the evening.
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