The Pleat Count
A master har gao is defined by its skin. It should be translucent enough to see the pink prawn within, yet strong enough not to tear when you lift it with chopsticks. If the skin is thick and doughy, the kitchen is cutting corners. Look for those distinct pleats; they are the mark of a chef who knows their craft.
The Steamer Stack
Don't just stick to the classics like siew mai. A good dim sum spread needs balance. Balance the heavy, meaty bites with some chee cheong fun or a plate of stir fried carrot cake. The best siew mai uses a mix of pork and shrimp with a bit of fat for juiciness. If it feels like a bouncy rubber ball, it is probably too much flour and not enough soul.
Quick answers
- Should I order everything at once?
- It is better to order in waves so the fried items stay crispy and the steamed items don't get cold and sticky.
- What is the proper way to say thank you?
- Tapping two fingers on the table when someone pours your tea is the classic way to show gratitude without interrupting the conversation.