Take a dip into a
The Cantonese phrase dim sum (點心)
translated to mean “order to your heart's content.” It may be
derived from yat dim sum yi (一點心意),
In the Canton province of China, many people gather at tea houses
during the mornings and early afternoons to socialize or conduct
business over small meals. This is most popularly called referred to as
going to yum cha -- going to tea -- because tea drinking is so strongly
associated with meals. In the United States, however, the term dim sum
has come to describe any of the small, appetizer-like items on the dim
What is served?
Most dim sum items are savory pastries—steamed or fried dumplings;
meat-, vegetable- or sweet-filled buns; and noodles. There are also
sweet pastries, vegetables, and meats/seafood. The portions are
bite-sized and served in small quantities, usually three or four pieces
to a plate, so that you can enjoy a variety of foods all at one
sitting. Variety is one of the keys to dim sum.
At Neo-Asia, we serve an array of items with Taiwanese, Shanghai,
Mandarin, and Cantonese origins. All are prepared with fresh
ingredients, and have minimal amounts of calories, fats and cholesterol.
How is dim sum served?
During the dim sum hours, the restaurant bustles with the activity of
carts winding among the tables, calls for attention, and the clatter of
plates. The idea is to choose menu items continually throughout the
meal rather than gather all the food at once before eating. Chinese
custom does not reserve sweets/desserts for the end of a meal; rather,
these items are interspersed with the rest of the meal, to be enjoyed
during the pauses between courses or simply at whim.
The presentation of the dim sum meal has no equivalent in the West.
Servers push carts, laden with a variety of foods, through the dining
room, passing each table. Once a desired item is in sight, you can flag
down the cart, point out what you would like, and it will immediately
be placed on your table.
Just as the arrival of food is ongoing, the supply of tea is endless.
When a teapot is empty, the customer need only leave the lid up, and it
will be whisked away and refilled. One explanation of this custom
involves a poor student who hid a bird in his teapot. When the waiter
came to refill the pot and lifted the lid, the bird flew away.
According to his plan, the student made a loud fuss. It was a very
valuable bird, he said, and the restaurant owed him compensation. After
this, the restaurant—and all others--decided to wait for customers
themselves to lift the lids of empty teapots if a refill was needed.
As you select items from the carts or trays, your server will mark your
check with the corresponding price of the item. When you are finished
with the meal, your items will be totaled.
When is dim sum
Dim sum is served as a weekend brunch on Saturdays from 11:00 a.m.
until 2:30 p.m. and Sundays from 11:00 a.m. until 2:30 p.m.
TEA $1.50 per pot, additional cups
are $.50 each
Tea is an indispensable part of Chinese culture. A Chinese saying
identifies the seven basic daily necessities as fuel, rice, oil, salt,
soy sauce, vinegar, and tea. Our tea selections include:
/(綠茶) Green tea keeps
the original color of the tea leaves without fermentation during
Pu-Erh/(普洱茶) Pu-Erh teas come from
Yunnan province. These are teas with medicinal qualities, highly prized
by the tea connoisseur.
Chrysanthemum (made from the small pale yellow blossoms of that plant)
is a fragrant floral tea.
/(菊普茶) A favorite in
Hong Kong, Gupu combines Pu-Erh and Chrysanthemum to make a fragrant,
flavorful tea known to reduce internal temperatures.
(茉莉花茶) Jasmine tea is a
well-known favorite with the northerners of China.
Beef Chow Fun / (牛肉炒粉) Lasagna-style rice noodle sautéed with
sliced beef, bean sprouts, and scallion seasoned with soy sauce. Can
also be prepared with chicken, shrimp or pork.
Soup / (什錦河粉湯)
Prepared with chicken, beef, shrimp, fresh vegetables, black mushroom
and Lasagna-style rice noodle in an Asian seasoned chicken broth.
Mein / (港式炒麵)
Tender sliced of chicken breast, jumbo shrimp and fresh vegetables
sautéed in our chef’s white sauce. Served on a nest of wok-seared
Chinese angel hair.
Stir-fried rice noodle in Taiwanese or Singapore style sauce.
Stir-Fried Seasonal Vegetables / (炒時菜) Stir-fried seasonal vegetables
with fresh sliced garlic.
Our Desserts & Sweets $3.25
Tiramisu/(提拉米穌) A cool, refreshing Italian
dessert that once tasted leaves an indelible impression on you.
/(波霸奶茶) A Trendy
beverage, introduced in Taiwan in the early 1980s. The two main
ingredients of bubble tea are the tapioca balls and the sweet milk tea.
The tapioca balls in bubble tea are pearl-sized, black and gummy.
Bubble tea is served cold.
made soy bean pudding served warm and topped with ginger syrup.
Almond Tofu / (杏仁豆腐) Freshly made almond flavor soy bean pudding topped with mixed fruits.
Cheese Cake /(芝士蛋糕)–Homemade
Philadelphia cream cheese, fresh lemon juice, and whole whipping
cream. Can be topped with a strawberry.
(焦糖布丁) A smooth,
soothing caramel custard makes the perfect finish to any main course.
glutinous rice-flour ball stuffed with red
bean paste, rolled in sesame seeds deep-fried until golden brown and
Sweet Butter Bun / (奶黃飽) Tasty sweet butter stuffed into baked dinner bun.
Egg Custard Tart /(蛋塔) Warm oven-baked velvety smooth and sweet egg custard in flaky pastry tart shell.
shrimp wrapped in a rice dough fashioned into a bonnet.
Black Beans /(豆豉排骨)
Pork riblets marinated with black soy beans.
(鳯爪) Chicken feet
marinated with black soybeans and Asian spices, fried to a crisp and
Hand-chopped strips of beef tripe marinated in Asian spices.
Chinese chives seasoned with shrimp paste wrapped in a rice dough skin.
/(燒賣) Hand-chopped shrimp
and pork filling hand-wrapped in fresh wonton skin basket.
/(义燒飽) Warm fluffy
bread buns stuffed with nuggets of honey-glazed BBQ pork.
/ (鮮竹卷) Tofu
crepes stuffed with hand chopped shrimp, ground pork, minced black
mushrooms, onion and tofu, topped with a delicate sauce.
/ (糯米雞) Lotus leaf
parcel filled with Asian seasoned sticky rice, minced pork, chunks of
chicken, black mushroom
and sun-dried shrimp.
rice dough skin wrapped with seasoned chicken, shrimp and water
chestnut with cilantro.
/(釀豆腐) Fried tofu
stuffed with shrimp paste steamed with chef’s special sauce.
Buddhist Delight /(羅漢卷) Tofu crepes stuffed with bean noodle steamed with chef’s special sauce.
Grouper with Asparagus /(蘆筍石班魚)
Fresh steamed Grouper with asparagus and mushroom.
steamed Grouper with sautéed fresh onion and black soybeans.
Chicken Shrimp Dumpling
/ (蒸餃) Hand-made rice dough skin wrapped with chicken and shrimp, black mushroom, and cilantro.
Our Variety Item $3.75
of Shrimp, Beef, Roast Pork, or Deep-fried Twist Dough rolled in a
rice dough crepe, steamed & topped with a sweet soy sauce.
Mashed turnips seasoned with sun-dried shrimp, pork and Asian
spices steamed in cake pan and served sliced and pan-seared.
broccoli) Similar to broccoli, but with a longer stalk and a more
delicate flavor. Served steamed and topped with oyster sauce.
/(蠔油菜心) One of
the best Chinese vegetables, served steamed and topped with oyster
jelly fish are marinated in a fresh ginger, scallion, chili and
cilantro, seasoned with soy sauce and rice vinaigrette.
Sauce /(魚香茄子) Chinese eggplant stir-fried with bamboo shoots, red bell pepper, water
chestnut and mushroom in our chef’s special garlic sauce.
string beans deep-fried to perfection then sautéed in brown sauce.
porridge seasoned with pork and thousand-year-old (preserved) egg.
steamed chicken, topped with a special chef’s spicy sauce with peanut.
Garlic Chicken /(蒜泥鷄) Sliced steamed chicken, topped with a special chef’s garlic sauce.
Beef Chow Fun / (牛肉炒粉) Lasagna-style rice noodle sautéed with sliced beef, bean sprouts, and scallion seasoned with soy sauce.
Chow Mei-Fun /(台式米粉) Stir-fried rice noodle with sliced chicken in Taiwanese style sauce.
From Our Oven and Fryer $3.75
/鍋貼 -Ground pork seasoned with ginger, mushroom, and
scallion in homemade dumpling skin.
Malaysian Style pancake served with curry sauce.
Honey-glazed BBQ pork stuffed into baked dinner bun.
Mashed taro root seasoned with sun-dried shrimp and ground pork and
fried to a crisp.
Shrimp Ball /(炸蝦球) Hand-chopped fresh shrimp with rice dough, rolled in breadcrumbs and
fried to a crispy golden brown.
(咸水角) Ground pork
seasoned with black mushroom and Asian spices wrapped in a rice dough
and fried to a crisp.
fresh shrimp sautéed with salt, spice and scallion.
Fresh calamari sautéed with salt, spice and scallion.
Sweet & Sour Fish /(甜酸魚) Slice grouper deep fried into golden brown served with sweet & sour sauce.
Chicken Roll /(炸雞卷) Tofu crepes stuffed with ground chicken, water chestnut, scallion, deep fried to golden brown.
Thai Spring Roll /(泰式春卷) Deep fried roll stuffed with bean noodle, cabbage, carrot, celery, onion & ground pork.