"Hi, how are you? Haven’t seen you for long time! Shall we go ‘Yum Cha’ and have some 'Dim Sum'?" This friendly welcome greets visitors to London Road restaurant Dim Sum's website, and if it doesn't charm you into booking a table, hopefully a quick browse of the menu will.
London Road offers some of the best Chinese, Vietnamese, Turkish and Japanese restaurants Sheffield has to offer. Many of us will have a favourite that we frequent time and time again, knowing that we should probably be trying somewhere new. Who’s going to blame you if you can’t pull yourself away from Zeugma’s sizzling kebabs or Wasabi Sabi’s teppanyaki grill? We get you, we really do. Because for us, that place is Dim Sum.
Dim Sum has been serving up small plates of deliciousness to the Sheffielders for nearly fifteen years and, in our humble opinion, it’s the gem amongst gems. Whilst Dim Sum is the name of this fine establishment, it also describes what you’ll find within: the Cantonese tradition of feasting on a wide range of small plates and snacks, rather than one large dish. You’ll find a selection of comfort food offerings from char leong (fried dough stick in a rice flour pancake, drizzled with a thin hoisin sauce) and a variety of dumplings, to dishes for the braver amongst you, such as chicken feet and jellyfish. There's plenty for fish fans, meat lovers and veggies alike.
Dim Sum is also one of the few places in Sheffield where you can get your hands on Chinese steamed buns (bao) – the street food du jour with trendy East London types, you'll find them here for a fraction of the price. The char siu bao is a cloudlike, tasty dream.
At OFP, we love Dim Sum so much, you’re likely to catch us camping out on the largest table (the one with the glass lazy Susan), barely finding the time to speak to each other as we concentrate on gobbling up little morsels of joy. Our top tips: keep your eye out for the specials (especially if the scallop dish is on), order a big pot of jasmine tea, and get three dishes each. And maybe a char leong to share. And maybe some salt and pepper beancurd for the table. And maybe another scallop. It was just that good.
- Words by
- Jacqueline Chell
- Images by
- Glenn Thornley