Dim Sum originated from the Cantonese community custom and inextricably link to the Chinese tradition of ‘Yum Cha’ or Chinese drinking tea culture several centuries ago in China. It was then introduce to the west through Chinese immigrants especially during the 19th century.

To touch the heart means Dim Sum is a small tiny dish smaller than tapas is being created to serve as breakfast ny the houswives for their husbands. The ritual of indulging this Dim Sum comes with a delicious aroma tea pot of freshly brewed Chinese tea. The highlight of Dim Sum is their dumplings which is made with full of love, passion and care. Now Dim Sum is served throughout China and Hong Kong is a place famous for Dim Sum.

Dim Sum needs a lot of preparation work and as for Tai Zi Heen, the preparation was done a day ahead, according to Master Chef Ricky Thein. As for this month Tai Zi Heen will be showcasing the art of Dim Sum of Dim Sum Chef Loo Sai Wah which consist of a series of dainty and intricate yet innovative indulgences beyond your imagination.

Tai Zhi Heen Chef Ricky

Tai Zhi Heen kitchen1

Tai Zhi Heen kitchen 4

Tai Zhi Heen kitchen 2

Tai Zhi Heen kitchen 3

I was excited yet again upon receiving an invitation from Tai Zi Heen to indulge their All You Can Eat Dim Sum. I was shocked when I arrived upon seeing so many invited guests from various major media, advertising agency to bloggers, I was counting 1, 2, 3, 4, . . . . . 40. Yes there were 40 guests to fit into 4 huge tables and were waiting to be sitted. “ha! it will be yet another exciting lunch, . . . jewel of the jewel, just pure indulgence” I told myself.


  • April 16, 2009 - 8:36 pm | Permalink

    Saliva comes out liao lah!:)

    cariso’s last blog post..Crepes Cafe

    • bigboysoven
      April 17, 2009 - 8:45 am | Permalink

      Cariso, wehre, where, got argh? I will be in penang this weekend, I had baked you some macarons!hehehehe compliment from BBO! :)

  • April 17, 2009 - 12:46 am | Permalink

    wah lau!~ keep swallowing my own saliva as keep viewing page by page..

    taufulou’s last blog post..Roast Pork and Chicken Rice @ Kuchai Lama

    • bigboysoven
      April 17, 2009 - 8:44 am | Permalink

      taufulou maybe one day you can join us on a food trip too then no need to saliva too much :)

  • April 17, 2009 - 12:49 am | Permalink

    U are sooo lucky! Im happy for you and thanx for taking all d pictures, though i can oni imagine..huhuh…

    • bigboysoven
      April 17, 2009 - 8:43 am | Permalink

      well I like to show my readers the details of any events if I can, I guess sharing is learning too!

  • April 17, 2009 - 11:59 am | Permalink

    yum! been there twice, and the prawn siew mai really omg! i so wanna go back there again

    xin’s last blog post..Food for Recession: DIY Ramlee Burger

    • bigboysoven
      April 21, 2009 - 9:04 am | Permalink

      xin: I can dump anyone and be there for the awesome dim sum!:)

  • April 18, 2009 - 10:13 am | Permalink

    It was indeed an enjoyable lunch outing. I like to visit this restaurant again for more of their dim sum :)

    ck lam’s last blog post..Penang Hawker Food – Perak Lane Bak Moey (Pork Porridge)

    • bigboysoven
      April 21, 2009 - 9:04 am | Permalink

      ck lam: yummy right! :)

  • April 19, 2009 - 8:15 am | Permalink

    Wow, sure looks very delicious! Some of the dim sum I haven’t even seen it before, very creative!

    LCOM’s last blog post..Pandan Dodol – Homemade

    • bigboysoven
      April 21, 2009 - 9:04 am | Permalink

      yeah very very creative!

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