Foh San Dim Sum

The unique culinary art of Dim Sum originated with the Cantonese in southern China, who over the centuries transformed Yum Cha from a relaxing respite to a loud and happy dining experience. In Hong Kong, and in most cities and towns in Guangdong province, many Chinese restaurants start serving dim sum as early as five in the morning. It is a tradition for the elderly to gather to eat dim sum after morning exercises, often enjoying the morning newspapers. For many in southern China, yum cha is treated as a weekend family day. Consistent with this tradition, dim sum restaurants typically only serve dim sum until mid-afternoon (right around the time of a traditional Western 3
o'clock coffee break), and serve other kinds of Cantonese cuisine in the evening.



Well instead beating about the bushes, Foh San Dim Sum has been considered the best Dim Sum restaurant not only in Ipoh but Malaysia and Singapore. The importance of Dim Sum are all the ingredients used must be fresh, especially prawns as it would affect the taste and texture of a Dim Sum and Foh San able to do it









Overall the Dim Sum was fantastic. The sifu’s skills must be really good to produce Har Gao with super translucent dumpling skin that didn’t break easily. Impressive. The egg tart is full with taste of egg, using ingredients at the optimum/maximum. Highly recommended.
Please be noted that , you have to get there as early as 6am to queue , else you have to wait for quite some time.

Restoran Foh San Ipoh:
51 Jalan Leong Sin Nam, 30300 Ipoh, Perak.
t: (605) 254-0308
f: (605) 253-5432

Written by : JamesChang
Photos taken with : Nikon D3000
Link : :: Foh San ::