Dim Sum House: Timeless Flavors of Hong Kong Come Alive in Frankfurt

There’s something magical about dim sum— it’s comfort, flavor, and nostalgia served in steaming baskets. This little restaurant Dim Sum House offers the exact flavors that remind us of the bustling old streets of Hong Kong, where narrow alleyways lead to hidden popular stands filled with the aroma of freshly steamed dim sum and bubbling congee.

We keep coming back, especially when we’re in the mood for something soothing and simple. The restaurant has a modest, yet charming setup. With indoor and outdoor seating, the space is alive with the hum of conversation and the clinking of tea cups. Inside, walls adorned with vintage photographs take you right to the lively, chaotic heart of Hong Kong, where tea houses, noodle shops, and dim sum parlors sit tucked in every corner.

We can’t wait to take you through the dishes that keep us returning.

D1 Har Gau (虾饺),the iconic shrimp dumpling – is a timeless classic in Cantonese dim sum cuisine, with a history spanning over a century. This artful creation is shaped like a crescent moon. A perfect Har Gau is adorned with twelve pleats on its semi-transparent skin, resembling the intricate design of a spider’s belly.

The thin, translucent wrapper is made from wheat starch and tapioca flour to form its signature crystal-like appearance. Inside, the filling is a blend of succulent shrimp, tender bamboo shoots that taste fresh, savory, and slightly crunchy.

When steamed, the snowy-white, glossy exterior glistens like a culinary jewel, with the pliable wrapper bursting with the rich aroma of its savory filling. The dumpling’s skin is soft yet elastic, encasing the juicy shrimp and crispy bamboo shoots. The shrimp itself is a highlight, bringing out a natural sweetness and a taste of the sea, complemented by the earthy crunch of the bamboo shoots.

D2 瑶柱烧卖王, fondly known as the “King of Siu Mai,” is beloved for its luxurious filling and bold flavors. It combines minced pork, tender shrimp, and shiitake mushrooms. The addition of dried scallops (瑶柱) elevates the flavor with a rich umami depth that lingers on the palate.

The golden-yellow skin, tinted with egg yolks or turmeric, adds a visual appeal and hints at the rich flavors waiting inside – where the “meaty chunks” meet the “minced meat” to create a filling that is both tender and satisfyingly chewy.

With every bite, the plump, juicy filling releases a burst of savory richness. The pork is finely minced yet retains a firm bite, while the shrimp adds a springy, bouncy texture. The shiitake mushrooms contribute an earthy aroma, and the dried scallops lend a subtle seafood sweetness.

Despite its juicy, almost oily interior, the flavors are balanced, never tipping into greasiness. The overall experience is indulgent yet clean, and incredibly gratifying.

D7 菠菜带子饺, or spinach scallop dumpling is like a flavor-packed emerald in the dim sum repertoire. Its translucent, emerald-green wrapper is colored naturally with fresh spinach juice, which gives it an earthy aroma that sets it apart.

The skin is thin, soft yet resilient, perfectly encasing a succulent filling of spinach, scallops and fish. This combination is both refreshing and indulgent. The spinach lends a subtle, vegetal sweetness that complements the briny freshness of the scallops and fish. Together, they create a harmonious blend of land and sea.

This dumpling is not only delicious but also light and easy to digest, making it a great choice for those who likes subtle yet layered flavors.

D12 鲜竹卷 (Juicy Tofu Roll) features thin, layered tofu skin wrapped around minced pork and shrimp. The rolls are bathed in a savory blend of soy and seafood sauces and topped with fresh green onions for a fresh aroma.

The golden-brown tofu skin glistens from the light coating of sauce, making it very appetizing. At first bite, the tofu skin impresses with its soft, multi-layered structure. Known as yuba, the tofu skin is made by simmering soy milk and lifting the thin layer that forms on the surface. Though thin and delicate, its ability to absorb flavors and retain moisture is excellent. Just feel how it releases the rich flavors of the juicy filling – the generously packed minced pork and tender shrimp – offering a full-bodied bite with every mouthful.

The sauce adds a savory depth and umami, enhancing the natural sweetness of the shrimp and the meaty richness of the pork.

D14 珍珠糯米鸡, also known as Lo Mai Gai, includes sticky rice and a hearty filling of chicken, pork, tiny dried shrimp, and mushrooms, all lovingly wrapped in fragrant lotus leaves.

D18 潮州粉果 (Chaozhou Fen Guo) has its roots tracing back to the Ming Dynasty (1368 to 1644 CE). A hallmark of Teochew (a city in Guangdong Province) cuisine, these steamed dumplings boast a paper-thin, crystal-clear skin and a savory filling.

The dumpling’s translucent wrapper is made using rice flour and wheat starch. The dough is kneaded to a silky perfection and steamed to achieve a glossy, semi-transparent sheen that glimmers like a jewel. It’s elastic and smooth, with a pleasant chewiness.

As you bite into the 潮州粉果, the skin yields to reveal its flavorful filling: peanuts that bring a nutty crunch contrasting with the soft wrapper, slightly sour pickled mustard greens (酸菜), tender morsels of pork, and crisp bamboo shoots. It’s a combination of savory, tangy, and nutty, with an array of textures to keep each mouthful intriguing.

DG1 萝卜糕 (Radish Cake) is known for its comforting texture and mild, soothing flavor. This dish features a smooth, soft interior with a slightly crispy golden-brown exterior.

Made with finely grated white radish, the cake carries a subtle sweetness, yet you won’t see visible chunks of radish. Instead, the radish is finely integrated with glutinous rice flour. Tiny dried shrimp, or 虾米, lend a delicate umami that balances the mild taste. The overall taste is gentle yet layered, combining fresh radish, savory shrimp, and slightly sticky consistency of rice flour.

DG5 紫菜卷 (Seaweed Rolls with Shrimp) is one of the most popular dishes at Dim Sum House, offering a crunchy skin and a savory, briny filling. These rolls are carefully wrapped in seetang (seaweed), adding a touch of natural umami and a slight oceanic aroma that complements the rich shrimp paste inside.

As you bite into the crispy, golden skin, you’ll taste the shrimp’s briny richness and the seaweed’s fresh, salty notes. Together, the crispy outer coating and the tender, flavorsome shrimp filling make for a delicious treat that’s absolutely a joy to eat.

DG9 香煎腐皮卷 (Pan-Fried Tofu Skin Rolls with Vegetables and Mushrooms) is a savory vegetarian dish. The tofu skin, made by crafting a thin, delicate layer from simmered soy milk, is rich in flavor and high in nutrients. The process is an art – the soy milk is heated slowly until a thin membrane forms on the surface, which is then carefully lifted and dried by skilled chefs. This tofu skin becomes golden and crispy when pan-fried, creating a crunchy outer layer with a slight chewiness.

Inside, the rolls are filled with juicy vegetables and earthy mushrooms. Each bite reveals a burst of flavor. When dipped into soy sauce with spices or a splash of vinegar, the rolls sock up the savory goodness. Paired with the fresh filling, they create a mouthwatering combination that’s truly enjoyable.

肠粉 (Cheung Fun) is a timeless Cantonese dish that has won hearts across Hong Kong, Guangdong, and beyond. This dim sum staple is made from a silky rice flour batter, steamed into soft, translucent sheets that are rolled into delicate bundles. The texture is the highlight — smooth, tender, and slightly elastic, making it such a joy to bite into.

The rolls can be served plain, known as TF6斋肠粉 (Zhai Cheung Fun, a vegetarian option), or filled with a variety of ingredients. At Dim Sum House, we’d like to recommend:

TF1 Char Siu Cheung Fun (叉烧肠)

This roll is filled with Char Siu, a Cantonese BBQ pork that is slightly sweet, savory, and smoky. The pork is roasted to achieve a caramelized glaze with a hint of honey. The tender pork contrasts beautifully with the soft, smooth wrapper. A splash of light soy sauce enhances the umami flavor, balancing the touch of sweetness.

TF3 Shrimp Cheung Fun (虾肠)

This version features plump, juicy shrimp that bring a clean, oceanic sweetness. The shrimp filling is lighter than the BBQ pork, ideal for those who prefer delicate, refreshing flavors. The light soy sauce drizzled on top accentuates the shrimp’s natural sweetness, while the soft, silky rice roll complements the shrimp’s firm bite.

TF8 Kou Shui Ji Si Cheung Fun (口水鸡丝肠)

A bold and spicy option, these rolls are filled with tender shredded chicken and green onions, topped with doubanjiang (spicy fermented bean paste) and sesame seeds. The doubanjiang delivers a punch of umami, with a deep, spicy, and smoky flavor that goes wonderfully with the mild chicken. The fresh green onions and loads of nutty sesame seeds add crunch and fragrance. Together, the sauce and chicken, paired with the neutral, mild rice rolls, make for perfectly balanced bite that’s exciting and flavorful. 

R1 皮蛋瘦肉粥 (Congee with Thousand-Year Egg and Pork) is a cherished dish in the Guangdong-Hong Kong-Macau region and is widely offered in congee houses and Cantonese restaurants. 

GN2 星州炒米 (Singapore-style Fried Rice Noodles) is a fragrant and flavorsome dish. Though the name references Singapore, this dish actually originated in Hong Kong and has become a staple in local tea restaurants, street food stalls, and dim sum houses.

The thin, light rice noodles are stir-fried with a mix of curry powder and turmeric, giving the dish its signature golden color and slightly spicy, earthy undertones. This spice blend, married with the sweetness of Chinese BBQ pork (char siu) and the briny freshness of shrimp, creates a well-balanced, rich taste. Tender pieces of chicken and a soft fried egg add depth and comfort, while green onions, cilantro and spring sprouts lend a crisp freshness. Hearty yet light, this dish combines warmth, spice, umami, and freshness in every bite.

Dim Sum House offers far more than what we have recommended. From the comforting soup to the fried rice and stir-fried foods, from 烧腊 (Cantonese Roasts) and 烧鸭 (roast duck) to tender braised dishes like 牛腩牛筋煲 (braised beef brisket) and 海鲜豆腐煲 (seafood and tofu pot), each is a story of tradition and culture.

The simple yet familiar flavors, like a sensory journey transcending palate, evoke memories, emotions, and a sense of home that stretches across time and oceans. It reminds us that sometimes food can be a timeless bridge to the past, carrying with it the stories of those who came before. While savoring the taste of Hong Kong, its warmth and nostalgia, its mosaic streets and glowing neon signs, the aroma and chatter of tea houses, let the fragments of yesterday awaken, becoming vivid and tangible, once more.