is it possible to get sick of yum cha?

Hypothesis: It is physically impossible to get sick of Yum Cha (or Dim Sum, depending on the country you're from) in Hong Kong.

Method: Visit as many Yum Cha places as physically possible within a one week period, preferably daily. Include trips to Hong Kong's famed cheapest Michelin-starred restaurants, Tim Ho Wan, One Dim Sum, and Din Tai Fung (Notes for further research: a three syllable name is necessary in order to gain Hong Kong Michelin approval). In order to avoid extended waiting times for such popular restaurants, some of which are reported to be up to three hours long, participants visited the most popular restaurants soon after opening time on weekdays.

Upon visiting restaurants, participants were then instructed to fill in their checkbox forms to order their attain their required daily quota of shu mai, har gow and other such staples. Although trying to show restraint, participants ordered about 8-9 dishes between two people, and were subject to the judgemental gazes of patrons and restaurant staff.



Results: Tim Ho Wan

After some questionable dumplings and noodles on one of the first days, Tim Ho Wan's were a welcome change, with thin dumpling skins that didn't overpower the taste of the fillings. Some of the dishes, such as the chicken feet, came to the table lukewarm, which wasn't ideal. However, it can be overlooked thanks to Tim Ho Wan's baked barbecue pork buns. A take on the standard you cha staple, thiese buns were slightly crispy on the outside and housed a fluffy bread on the inside, along with the sweetness of the barbecue pork filling. The reports of two hour waits for some of their branches seem understandable after a ordering a plate of these.







One Dim Sum
Though often overlooked, One Dim Sum's shu mai were still on par with those sampled at Tim Ho Wan, and served fresh and piping hot. Service was friendlier and more attentive, which made the consumption of excess food much easier. The fried chicken feet, while flavorful, didn't just fall apart and melt away like the standard yum Cha version braised in black bean sauce, making it difficult to eat. Shu Mai required a second order for further quality assurance testing.

Din Tai Fung

The Hong Kong home for xiao long bao, participants felt compelled to order a number of their soup filled dumplings, including the crab roe and black truffle variations. The classic version was evaluated highly, though the crab roe version drew some mixed opinions. The crab flavor was extremely rich and strong, which may be a turn off to some not used to the distinctive crab roe flavor. Black truffle ones while filled with the strong scent of mushrooms and tasty, can probably be overlooked for the cheaper and more plentiful standard version next time.


Conclusion: it could be said that one participants's living in a country were yum Cha is less attainable may have had an influence on the findings. However, despite eating what amounted to a similar combination every day, and dealing with the withdrawal symptoms now that this study has stopped, suggests that not only does it support this theory, but may require further and a more thorough study to investigate the addictive, drug-like qualities of small steamed foods in denominations of three.