TAIPEI (Taiwan News) — A new dim sum specialty restaurant, Dim Sum Time, has debuted in Taipei, launched by the team behind the Michelin one-star restaurant T+T.
The brand’s name and concept are inspired by Hong Kong’s traditional 3:15 p.m. tea time. The restaurant space combines metallic elements and neon lighting to create a modern atmosphere for the classic yam cha experience.
Dim Sum Time is led by Head Chef Dicky Wu (吳滿權), a veteran with more than 30 years of experience in Cantonese cuisine. Wu began his career at age 14, apprenticing in Hong Kong before holding executive dim sum positions at top establishments, including Wynn Palace in Macau and Silks House at Regent Taipei.
The menu features classics refined through Wu’s mastery of proportion and technique.
Shrimp dumplings: the quintessential dish, prepared using the traditional 13-fold shaping method. The wrapper, made from a specific starch blend, is translucent and thin, while the filling combines firm fresh shrimp with bamboo shoots for a crunchy, juicy bite.
Caramelized honey duo-style black char siu: this platter features two distinct preparations of roasted pork. The black char siu uses pork belly, achieving a crunchy, caramelized crust, while the honey char siu uses leaner pork shoulder, offering a tender texture and balanced sweetness.
Crispy red rice roll: an innovative item where the smooth, pink red rice skin wraps a layer of fried rice netting and fresh shrimp. This combination delivers a mix of textures — smooth, crispy, and tender.
Red hawthorn roasted pork bun: this bun puts a twist on the classic char siu bao. Its crispy, golden exterior is similar to a bolo bao. The interior pork filling is enhanced with hawthorn fruit, whose tartness balances the honeyed sweetness, resulting in a cleaner flavor profile.
Steamed chicken claws: a yam cha staple using high-collagen Taiwanese chicken feet. The claws are steamed until they melt in the mouth and are served in a rich, savory sauce simmered with fermented black beans and chili.
Hong Kong curry lo mein: a main course featuring thick noodles specially ordered from a Hong Kong factory. The noodles are tossed in a fragrant curry base and paired with slow-braised beef brisket and gelatinous beef tendon.
To complement the menu, the restaurant has partnered with Under Lab, one of Asia’s 50 Best Bars, to offer a selection of specialty cocktails, merging high-end mixology with the traditional dim sum experience.
(Taiwan News, Lyla Liu video)
