Dim Sum (dĭm' sʊm', sŭm') noun - A traditional Chinese cuisine in which small portions of a variety of foods, including an assortment of steamed or fried dumplings, are served in succession.

Lliterally translates to "touch the heart" and is the name for a Chinese cuisine which involves a wide range of light dishes served alongside Chinese tea.  Usually served in the mornings until noon at Chinese restaurants but at Fortune you can enjoy it 7 days a week and until 3pm on the weekends.

Shrimp Dumpling (蝦餃 har gau): A delicate steamed dumpling with whole or chopped-up shrimp filling and thin wheat starch skin. Chiu-chao style dumplings (潮州粉果 chiu-chau fun guo): A dumpling said to have originated from the Chaozhou prefecture of Guangdong province, it contains peanuts, garlic, chives, pork, dried shrimp, Chinese mushrooms in a thick dumpling wrapper made from glutinous rice flour or Tang flour. Potsticker (鍋貼, wor tip) Northern Chinese style of dumpling (steamed and then pan-fried jiaozi), usually with meat and cabbage filling. Note that although potstickers are sometimes served in dim sum restaurants, they are not considered traditional Cantonese dim sum. Shaomai (燒賣 siu mai): Small steamed dumplings with either pork, prawns or both inside a thin wheat flour wrapper. Topped off with crab roe and mushroom. Haam Sui Gaau (鹹水餃, Salt-water (i.e. savoury) stuffed-dumpling, alternatively 鹹水角 (haam Sui Gok): deep fried oval-shaped dumpling made with rice-flour and filled with pork and chopped vegetables. The rice-flour surrounding is sweet and sticky, while the inside is slightly salty. Bau (包 bau): Baked or steamed, these fluffy buns made from rice flour are filled with food items ranging from meat to vegetables to sweet bean pastes. Char siu baau (叉燒包, char siu baau): The most popular bun with a Cantonese barbecued pork filling. Steamed to be fluffy and white or baked with a light sugar glaze to produce a smooth golden-brown crust.

Shanghai steamed buns (上海小籠包 seong hoi siu lung bau): Dumplings filled with meat or seafood and are famous for their flavor and rich broth inside. These dumplings are originally Shanghainese so they are not considered traditional Cantonese dim sum. Rice noodle rolls or cheong fun (腸粉 cheong fun): Wide rice noodles that are steamed and then rolled. Fillings include beef, dough fritter, shrimp, and barbecued pork. Topped with a sweetened soy sauce. Phoenix talons (鳳爪 fung zao): Chicken feet, deep fried, boiled, marinated in a black bean sauce and then steamed. This results in a texture that is light and fluffy (due to the frying), while moist and tender. Lotus leaf rice (糯米雞 lou mai gai): Glutinous rice is wrapped in a lotus leaf into a triangular or rectangular shape. It contains egg yolk, dried scallop, mushroom, water chestnut and pork and chicken. These ingredients are steamed with the rice and although the leaf is not eaten, its flavour is infused during the steaming. Congee (粥 juk1): Thick, sticky rice porridge served with duck egg and pork. (皮蛋瘦肉粥 "pei daan sau ruk juk") Taro dumpling (芋角 wu gok): Made with mashed taro, stuffed with diced shiitake mushrooms, shrimp and pork, deep-fried in crispy batter. Crispy fried squid (魷魚鬚 yau yu sou): Similar to fried calamari, the battered squid is deep-fried and normally served with a sweet and sour dip.