Dim sum, which originated in China, is a group of small-plate foods, frequently stuffed dumplings. It is similar in concept to Spanish tapas or Greek or Turkish meze, but unlike in those cuisines, it is usually eaten for breakfast. Some restaurants serve over 100 kinds of dim sum.

1. Har gau: Shrimp dumpling
2. Siu mai: Pork dumplings
3. Cheung Gyun: Deep fried spring rolls
4. Char siu bao: Barbecue pork buns
5. Kwun tong gau: Shark fin dumpling in broth
6. Ham shui kok: Fried pork dumplings
7. Fung Jeow: Chicken feet
8. Yao Yu Sou: Deep fried squid tentacles
9. Law bak goh: Turnip cake
10. Wu tow goh: Taro cakes
11. Law mai gai: Sticky rice wrapped in a lotus leaf
12. Dan tat: Egg custard tarts
13. Lai yung bao: Steamed buns filled with egg custard

Diners are usually seated family-style at a large table, often with strangers. In Hong Kong, multi-generational family dim sum meals are traditional on Sunday mornings. Usually, carts are wheeled around with dim sum dishes on them. Attendants call out the names of the items, and diners request whatever looks good. Sometimes, diners are given a list of dim sum items on offer. Diners check off the items they want, and give the paper to their waiter, who brings the dishes. Either way, the dishes do not come out at once, but are slowly brought out through the meal. Dessert is not saved for last, but interspersed between items.