Hong Bao Sukhumvit 39

A popular lava custard bun. The soft dough is filled with a sweet, rich, and salty salted egg custard that flows out when served hot. It's a delightful dessert or snack.

Hong Kong-style baked buns with a crispy, sweet cookie crust on top, similar to a polo bun. Filled with rich red pork, offering a contrasting texture of crispy outside and soft inside.

Steamed white buns with a fluffy, soft dough, filled with red pork seasoned with oyster sauce and spices. It has a balanced sweet and savory flavor with a fragrant red pork aroma.

Red pork buns are pan-fried until the bottom is crispy and slightly charred, with a soft and chewy dough. The red pork filling is juicy and mixed with Japanese scallions for added aroma.

Steamed buns filled with smooth, sweet lotus seed paste. It has a delicate sweetness and a subtle lotus fragrance, making it an easy-to-eat snack.

Soft and thin rice noodle rolls wrapped around crispy battered shrimp. Offers a contrasting texture of soft noodles and crunchy shrimp, drizzled with a savory soy sauce.

Soft rice noodle sheets wrapped around fragrant roasted duck. The duck meat is tender and juicy, complemented by a sweet and savory Hong Kong-style sauce.

Rice noodle rolls filled with honey-roasted BBQ pork, which is sweet and fragrant. The BBQ pork is tender, and the noodle sheets are thin and smooth, topped with the restaurant's special sauce.

Small steamed buns with thin, beautifully pleated wrappers, filled with savory minced pork and broth. Be careful of the hot soup inside. Best enjoyed with shredded ginger and black vinegar.

A popular dim sum item with a thin, translucent wrapper revealing the vibrant orange shrimp filling inside. The filling is made of fresh, springy shrimp, seasoned to perfection. Delicious when eaten hot.

Large Siu Mai with a dense filling of shrimp and minced pork. The texture is springy and chewy, with a perfectly balanced sweet and savory flavor, fragrant with sesame oil and seasonings.

Har Gow with a thin, translucent wrapper, filled with a mixture of crab meat and shrimp. Enjoy the sweetness of fresh crab and its delicate texture, adding a touch of luxury to your dim sum experience.

Steamed dumplings with a translucent wrapper, filled with a combination of vibrant green spinach and sweet scallops. Offers a refreshing texture and a delicate oceanic flavor.

Pork Siu Mai mixed with shiitake mushrooms. The minced pork is fine, tender, and springy, with a unique shiitake mushroom aroma and a rich, flavorful taste.

Abalone-topped Siu Mai, a premium dish with a dense filling of pork and shrimp, topped with a whole abalone braised until tender. It offers a luxurious and complex flavor.

Special Xiao Long Bao filled with minced foie gras mixed with pork, offering a rich, creamy flavor and the unique aroma of foie gras that melts in your mouth.

Khao Niao Khiao Ngu (sticky rice) is steamed in lotus leaves until fragrant, filled with chicken, red pork, and various ingredients. The sticky rice is soft, fragrant with lotus leaf aroma, and has a mellow, filling taste.

Shrimp dumplings with thin wrappers, served with Sichuan-style red chili oil. The taste is spicy, sour, and salty, with a fragrant aroma of spices and chili paste.

Fried beancurd skin rolls filled with minced pork and vegetables, steamed in a rich brown sauce. The beancurd skin absorbs the sauce, making it incredibly flavorful.

Dumplings made from real squid, with a bouncy and chewy texture, steamed with the restaurant's special sauce. Rich and fragrant with a taste of the sea.

Chicken feet are deep-fried and then braised in black bean sauce until tender. The taste is sweet and salty with a fragrant black bean aroma and a hint of chili, melting in your mouth.

Har Gow shrimp dumplings shaped like beautiful goldfish. The wrappers are thin and chewy, filled with fresh, springy shrimp. Both visually appealing and delicious.

Steamed dumplings filled with minced pork and chives. The fragrant chives complement the seasoned minced pork. The thin, soft wrappers are easy to eat, served with black vinegar.

Steamed red grouper head and belly with black bean sauce. The fish is fresh and sweet, complemented by the savory and fragrant black bean sauce. Ideal for those who enjoy the head and belly parts.

Cantonese-style steamed cake with a light, fluffy, and soft texture. Sweet and fragrant with brown sugar and egg flavors, perfect as a dessert to end a meal.

Pork ribs cut into bite-sized pieces, steamed with black bean sauce and chili. The pork is tender and juicy, with a rich, slightly spicy flavor and aromatic spices.

Soft turnip cake mixed with shredded daikon radish, topped with dried scallops for added aroma and umami. Served with chili sauce or soy sauce.

Diced radish cake stir-fried in a flavorful XO sauce, with a hint of dried seafood aroma and a slight spiciness. Stir-fried until fragrant and well-infused with the sauce.