Preserving a 點心 heritage, one dumpling at a time
Yum cha culture has been part of Melbourne since the 1980s — but it's a dying trade. Hong Kong Dim Sum is dedicated to preserving and revitalising this heritage: an extensive range of freshly made dim sum, snap-frozen so you can enjoy authentic Cantonese flavours and textures at home.
Those flavours are achieved only through experienced artisan hands. Each dumpling is handcrafted using age-old recipes that travelled 7,416 km across the seas from founder Kong Choi Leung — one of the first wave of Hong Kong dim sum masters headhunted from the tea houses of Hong Kong to bring yum cha to Melbourne's Chinatown.
He ran the kitchens at Janbo, Flower Drum and Lucky Chan, then opened the first HKDS in Box Hill in 2001. Today you can enjoy his dim sum in Doncaster and Glen Waverley.
