Bao Dim Bistro

A traditional Dragon Boat Festival food, made by soaking glutinous rice in alkaline water before wrapping it in bamboo leaves and steaming. It has a golden, translucent color and a chewy, springy texture. Usually served plain or with lotus seed paste, it can be dipped in sugar or honey.

A Cantonese-style Zongzi with a rich filling. Usually includes pork belly, salted egg yolk, mung beans, and shiitake mushrooms. The glutinous rice absorbs the richness of the pork belly, resulting in a fragrant, soft, and savory flavor.

Sticky rice, chicken, and shiitake mushrooms are wrapped in lotus leaves and steamed. The fragrance of the lotus leaves permeates the sticky rice, cutting through richness and adding aroma. Generously portioned, it's a very filling dim sum item.

A deep-fried Cantonese dim sum item with a glutinous rice flour exterior, crispy outside and soft and chewy inside, slightly sweet. The filling is usually savory, containing stir-fried minced pork, dried shrimp, and chives, offering a unique sweet and savory flavor.

Small deep-fried glutinous rice balls coated with sesame seeds. The filling is a smooth and sweet red bean paste. The texture is crispy and chewy, with a rich sesame aroma, a traditional festive or tea house dessert.

One of the most classic Cantonese steamed rice dishes. Pork ribs and chicken feet are steamed together on top of rice. The essence of the meat juices seeps into the white rice, making the ribs tender and the chicken feet soft and flavorful.

Uses silky chicken, black mushrooms (shiitake), and wood ear fungus as toppings. The chicken is tender and juicy, the wood ear fungus is crisp, and the shiitake mushrooms are fragrant. A healthy and nutritionally balanced steamed rice dish.

A steamed rice dish with a strong Cantonese character. Salted fish flakes are mixed with pork patty and steamed. The unique salty aroma of the salted fish greatly enhances appetite, and the pork patty is soft and juicy, making it very satisfying with rice.

A seasoned beef patty with a raw (or semi-cooked) egg steamed on top. When eating, mix the egg yolk with the hot beef and rice for a smooth, rich, and eggy flavor.

A double-flavored steamed rice dish, featuring both fermented black bean pork ribs and silky chicken. You can enjoy two popular meat toppings at once, with generous portions for a satisfying meal.

A popular sweet bun. The filling is made from salted egg yolk, butter, and sugar. When steamed, the filling becomes molten, with a delicate, sandy, and smooth texture. The interplay of sweet and savory, with a rich milky flavor.

A representative bun for Cantonese yum cha. Fluffy white steamed buns with a cracked top, filled with sweet barbecued pork. The flavor is savory with a hint of sweetness and rich pork aroma, a classic choice suitable for all ages.

Steamed buns filled with fresh vegetables and pork. The refreshing taste of the vegetables balances the savory flavor of the pork, offering a rich yet non-greasy texture, making it a great choice for breakfast or a light meal.

Steamed rolls made with dough wrapped around a seasoned sticky rice filling. The sticky rice filling typically contains peanuts, cured meat, or shiitake mushrooms. The chewy sticky rice combined with the soft dough provides a very filling meal.

Simple and pure Chinese steamed buns without filling. The texture is firm and chewy, with a subtle sweetness of flour. Suitable for pairing with soy milk or condensed milk.

A traditional Cantonese steamed cake, dark brown in color. It is very fluffy, with a brown sugar aroma and a sponge cake-like structure. Moderately sweet and melts in your mouth.

Value combo offer where customers can choose any three items from the current steamed bun menu (excluding certain high-priced items). Suitable for customers who want to try multiple flavors or share with others.

A large portion of Mala Cake. The size is suitable for family or group sharing. It retains the characteristic fluffy, airy texture and sweet flavor of brown sugar steamed cake.

Traditional pork siu mai is enhanced with shiitake mushrooms and Chinese yam. The Chinese yam adds a crisp texture and is healthier. The meat filling is fresh and firm, usually topped with crab roe or carrots.

Bean curd skin (fresh bamboo) is wrapped around fillings like pork and shredded bamboo shoots, then deep-fried and steamed. Served with a rich oyster sauce gravy. The bean curd skin soaks up the sauce, making it moist and tender, with a rich flavor.

Retro-style dim sum. A whole quail egg is placed on top of a pork siu mai. The egg aroma combines with the meat filling, creating a rich texture. A classic traditional siu mai.

Bean curd skin is used to tie together steamed chicken, fish maw, and ham (or taro). It's rich in ingredients, offering different textures in every bite, filled with rich meat juices.

Large meatballs made with minced beef mixed with water chestnuts and cilantro, served on a bed of bean curd skin. The beef balls are tender and juicy with a hint of preserved orange peel aroma. Usually dipped in 啤汁 (Worcestershire sauce).

A Teochew-style steamed dumpling with a transparent and chewy skin. The filling typically includes peanuts, celery, minced meat, jicama, and dried shrimp. It has a crisp and rich texture with a unique savory flavor.

Marinated pork ribs are steamed with chunks of pumpkin. The ribs absorb the natural sweetness of the pumpkin, becoming tender and smooth. The pumpkin is soft and sweet, a home-style dim sum dish.

Beef tripe (honeycomb tripe) is braised, sliced, and steamed with black pepper sauce. The honeycomb tripe has a crisp and chewy texture, and the mild spiciness of the black pepper is very appetizing.

A must-order item for Cantonese yum cha. Chicken feet undergo multiple processes including deep-frying, soaking, and steaming, resulting in a tiger-skin-like outer layer. Served with fermented black bean sauce, the texture is tender and falls off the bone, rich in collagen.

Dim sum combo offer where customers can choose any two dim sum items (excluding Shrimp Dumpling Supreme). This is an economical choice for diners who want to try a variety of dim sum.

The king of Cantonese dim sum. Translucent crystal skin wraps plump, fresh shrimp and bamboo shoots. Shaped like a crescent moon with delicate pleats. The texture is springy and full of fresh flavor.