Cantonese cuisine will never be complete with a serving of assorted delicacies like the dim sum who are part of a long history and Lung Hin is showcasing a variety of authentic steamed, pan-fried, and deep-fried dishes.

As Lung Hin features authentic Cantonese dishes, it also takes pride in the dim sum offerings that they serve, coming from dim sum master chef Wong Chiu Lung, who has been in the industry for years. Having Hong Kong as his native, Chef Wong truly has practised authentic dim sum cooking, wherein it is also believed where the best dim sum comes from.

Enjoy steamed dumplings with fillings such as scallop, spinach and shrimp dumpling, chui chow, and simple but tasty, shrimp with gold leaf, or also known as hakaw and har gow. Filipino-favourites chicken feet with XO Sauce, barbecue pork bun (or sio pao), and cordyceps flower siomai, are also in the menu. Drawn from the Yuan dynasty, pork siomai with a twist can also be enjoyed, with its truffle sauce. It may not be Dragon Boat festival, but the savory abalone glutinous rice with lotus lead can also be indulged in.

Pan-fried and deep-fried versions are also available. Start off with the savory Sesame Radish Cake, and Chinese New Year delicacy, Pan-fried Radish Cake with XO Sauce. Fried Taro Puff is also on the list, transforming them into what the Chinese call feng chao, or a “honeycomb”, from the exploded coating of the taro in oil, for a softer inner layers