The history and origin of Dimsum in Malaysia

October 20, 2020 0 Comments

The Malaysia “Yumcha” culture

The majority of Malaysian Chinese comes from southern China. Therefore, Malaysian has the habit to visit Chinese Restaurant weekly for morning tea as breakfast. However, there are certain differences between Malaysian morning tea and other countries. 

Malaysia is a fusion of food and culture, coupled with different customs in various countries, forming a different “Yumcha” morning tea atmosphere! “Yumcha” is the Cantonese tradition of brunch involving Chinese tea and dim sum. Enjoying the pleasant pastime with Family and Friends.

Dim sum

The earliest Dimsum teahouse – Chengji Teahouse

Speaking of the earliest dim sum, I have to mention the century-old Cheng Ji Teahouse in Petaling Street. I remember that when I was young, what I looked forward to most was at least once a month to Yum cha with my father and grandpa in Cheng ji Teahouse. Grandpa loves the dim sum here, saying that only the dim sum here is solid and delicious. What about me? Well, I miss the memories that I had when I was a kid!

Petaling Street-dim sum

The rise of Malaysian Dimsum teahouses

Subsequently, many dim sum masters Sifu came out to start their own businesses, dim sum shops gradually emerged. Even in Sri Petaling, there are dim sum pawn shops all over the street, silently forming the habit of going Yum cha every weekend.

Mastersteam 蒸功夫
Restaurant-dim sum

One of the features in the teahouse is that’s lively! You can feel the vitality of people early in the morning! Cantonese-style morning tea is luxury and full of varieties, usually guests will be invited to the teahouse for a visit. From the elderly to the young and even the whole family, they all feast on the table. When the hot dim sum came out, the waiter put the dim sum on the trolley, and white smoke appeared in all the places passed by.

dim sum-trolley

Features of Cantonese Dimsum

Dim sums pay attention to the harmony of colour and luster. The main characteristics of Cantonese dim sum are the fine ingredients, the variety, the novel style, the fresh and varied taste, the delicate production, the salty and sweetness, and the ability to adapt to the anytime when you needed. 

There are four big variety and 23 types of crusts, 46 types of fillings for Cantonese Dimsum. With their superb skills, the pastry chefs give these different skins and fillings ever-changing combinations and shapes to make various fancy style. On top of using various cooking methods, the selection of fillings is also very wide, including sweet and salty, meat and vegetables, and various ingredients. At the same time, some techniques and characteristics of pastry are also blended, and some pastry ingredients, such as chocolate and butter, are also selected in the raw materials.

Cantonese Dim sum

Among the various types of desserts, the representative famous products are: fresh shrimp lotus leaf rice, dumplings, siew mai, steamed buns, steamed pork ribs, salted egg buns and glutinous rice chicken, etc.

Master Steam authentic Cantonese Dimsum

Master Steam followed the characteristics of Cantonese dessert to produce a series of delicious dim sum. By following traditional practices, striving for excellence, rigorous selection of materials, and insisting on fresh materials, the products are guaranteed to be fresh every day, with top-notch ingredients used in the cuisine, and a series of ingenious and exquisite desserts are made with the delicacy.

In order to provide better service and allow more people to taste Cantonese-style dim sum at a reasonable price, Master Steam provides a series of easily packaged for you to choose from. All kinds of delicious snacks can be enjoyed at home during this CMCO period.


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