Dim sum: The Cantonese tradition of small steamed, fried and baked plates (dumplings, buns, rice rolls, ribs) eaten with tea, traditionally as a brunch running from early morning to mid-afternoon. Plates of three or four pieces are shared family-style, so a table can try a wide range; many restaurants serve them from carts, and now also at dinner and for takeout. On this menu as: Steamer - Dim Sum · Baking - Dim Sum · Roaster - Dim Sum.
Congee: Rice simmered in a large volume of water or stock until it breaks down into a thick, savory porridge. Served plain with pickles and fried crullers, or with sliced fish, preserved egg and pork, or chicken stirred in. A breakfast, late-night and sick-day staple. On this menu as: Congee - Dim Sum · Pork & Preserved Duck Egg Congee · Fresh Yam & Wolfberries Congee.
Bao: Soft, slightly sweet steamed yeast buns. Filled versions (baozi) hold barbecued pork (char siu bao), vegetables, custard or red bean; baked char siu bao has a glossy golden crust instead. Unfilled folded buns (gua bao, "lotus leaf buns") come with braised pork belly or Peking duck to stuff at the table. On this menu as: Steamed BBQ Pork Baos · Pan-Seared Pork Bao · Tangerine Salty Egg Yolk Lava Bao.
Rice noodle rolls: Sheets of freshly steamed rice batter rolled around shrimp, beef, char siu or a fried cruller, then sliced and dressed with a sweetened soy sauce. Slippery, soft and mild, it is a dim sum staple that is also sold plain from street carts. On this menu as: Crispy Wild Rice Noodle Rolls w/ Shrimp · BBQ Pork Rice Noodle Rolls · Beef & Bamboo Shoot Rice Noodle Rolls.
Char siu: Cantonese barbecued pork: strips of shoulder or belly marinated in hoisin, soy, rice wine and five-spice, glazed with honey or maltose and roasted until the edges char and lacquer red. Sliced over rice or noodles, folded into buns, or hung in the window of a siu mei shop with roast goose and soy sauce chicken. On this menu as: Steamed BBQ Pork Baos · Baked BBQ Pork Bao · BBQ Pork Puff.
Chow fun: Wide, flat rice noodles stir-fried over very high heat with beef, bean sprouts and scallions. "Dry-fried" beef chow fun is the Cantonese benchmark of wok hei, the smoky, charred flavor only a screaming-hot wok produces. On this menu as: Beef Chow Fun w/ Tomato & Egg · Diced Tender Green Chow Fun w/ Preserved Vege · Beef Chow Fun Dry Style.

How these dishes compare

Fried ricetypically $13.99 across 421 menus
Egg rolltypically $7.28 across 323 menus
Baotypically $8.98 across 217 menus
Sweet and sourtypically $15.95 across 202 menus
Char siutypically $8.50 across 167 menus
Peking ducktypically $19.95 across 164 menus
Salt-and-peppertypically $15.95 across 153 menus
Har gowtypically $9 across 117 menus

HL Peninsula Restaurant on our other sites

WokMenusChinese menus, with a glossary of Chinese dishes

HL Peninsula Restaurant

Menu

Steamer - Dim Sum

Baking - Dim Sum

Roaster - Dim Sum

Congee - Dim Sum

Rice Noodles Rolls - Dim Sum

Rice & Noodles - Dim Sum

Exquisite Seafood

Wok Special

Kitchen Special

How these dishes compare

HL Peninsula Restaurant on our other sites

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