Reopening in May: Dim Sum Library

A spectacular new look inspired by the “hanging birdcages” of traditional Hong Kong Tea Houses and a new menu that continues to push the boundaries of Hong Kong-style dim sum

Dim Sum Library reopens its doors on 1 May 2025 with a stunning new menu that reimagines traditional Cantonese flavours through modern culinary craftsmanship. Under the creative leadership of Executive Chef Leung, the restaurant’s refreshed offerings embrace artistry, nostalgia, and seasonal inspiration, introducing an elevated dim sum experience that bridges the past and present.

Braised seafood with dried teatfish and bean curd in clay pot

Dim Sum, Redefined

A highlight of the new menu is the Crispy Bean Curd Roll with Red Prawn, a refined take on a dim sum staple. The tofu skin undergoes dual preparation—pan-fried then deep-fried—for layered crispiness, while the interior features a luxurious blend of shredded crab meat. A touch of scallion oil and crab roe completes this flavourful masterpiece.

In a tribute to seasonal herbs, the Chinese Toona and Shrimp Dumpling blends springtime Chinese toona with succulent shrimp, offering a unique herbal aroma and texture that revitalises a dim sum classic.

Chef Leung also pays homage to his Shunde roots with the Brown Marbled Grouper Dumpling in Shunde Style, crafted with yellow-skinned tiger grouper and shrimp. Diced celery and carrot lend crunch, while fermented black beans, garlic, and ginger enrich the dumpling’s umami notes.

For dessert, the Jasmine & Coffee Layered Pudding artfully echoes the classic “Yuen Yeung” tea blend, merging jasmine’s floral grace with the boldness of Hong Kong-style coffee—an East-meets-West conclusion to any meal.

Crispy Bean Curd Roll with Red Prawn

Expanded Main Courses

The updated menu also presents new main dishes designed with the same attention to detail:

• Tossed Noodles with Fish Maw: Thick noodles coated in ginger scallion soy sauce and topped with slow-simmered fish maw.

• Braised Seafood with Dried Teatfish and Bean Curd in Clay Pot: A medley of cod, shrimp, scallops, and crispy tofu slow-cooked to savoury perfection.

• Soak Cooked Rice in Soup with Alaskan Crab Meat: Inspired by Chiu Chow congee, this dish uses fragrant rice and a rich fish broth infused with crab essence and pickled radish for textural contrast.

asmine & coffee layered pudding

Afternoon Tea: Tea Tales in a Birdcage

Dim Sum Library also introduces “Tea Tales”, a charming afternoon tea experience served daily from 2pm to 5:30pm. Dim sum delights are artfully presented in elegant birdcage-style stands, inviting guests to enhance their tea journey with optional à la carte add-ons—perfect for a midday escape.

Reservations

Dim Sum Library’s new menu will be available for both lunch and dinner. To ensure an exceptional dining experience, reservations are highly recommended.

Shop 124, Level 1 Pacific Place, Admiralty, Hong Kong

T 3643 0088 | www.dimsumlibrary.com.hk |FB & IG @dimsumlibrary