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Eat & Drink

Tasty twists on classics at first-ever dim sum festival

Posted by Liora Ipsum / April 14, 2014

yum cha torontoYum Cha! Dim Sum Festival dished out traditional and innovative takes on buns, dumplings and rolls at the Chinese Freemason Association in Chinatown on Sunday.

Fearing backlash from the recent food fest disaster that was Grilled Cheese Fest, the morning timeslot of the ticketed festival actually seemed undersold, meaning line-ups were nonexistent. By noon, most attendees had thoroughly gorged themselves on dishes from an impressive line-up of restaurants that included Canoe, GwaiLo, Babi & Co. Hot Bunzz, FeastTO, MeNu Foodtruck, La Brea and Linda.

If you didn't make this time, not to worry. Tickets for Yum Cha! 2, which is set to go down Sunday, May 4 at 36 Wagstaff Dr. (next door to Leftfield Brewery), go on sale today.

Check out the tasty treats in our gallery from the event.



D / April 14, 2014 at 01:06 pm
I went to the earliest time slot and felt it was pretty underwhelming. Most of the food was okay, but man was it overpriced. Five dollars for a single bun would be okay if it was incredible food, but I couldn't say that it was significantly better than what you could get from your regular dim sum joint. I really liked the bun from Gwailo even if it was ridiculously priced, but the Hot Bunzz I had were still cold on the inside.
foodee / April 14, 2014 at 06:00 pm
The dim sum seems to have come up a few notches at Ginger & Onion Cuisine at the Pacific Mall. Cheap and tasty!
DimSumLover replying to a comment from Stephanee Lazarde / April 15, 2014 at 11:41 pm
You do realize the point of the event is to let different restaurants interpret dim sum in their own way, right? It's not about whether or not you should go to Linda or Canoe for dim sim. It's about giving their chefs an outlet to re-interpret dim sum in their own way.

Btw, both Linda and Canoe made really delicious dim sum at the event.
Dim Summer replying to a comment from Stephanee Lazarde / April 16, 2014 at 12:10 am
Please try to familiarize yourself with the crew at Linda and you'll realize just how wrong you are. Also, to echo DimSumLover, the point was to have chefs do their unique takes on dim sum and making innovative next-level type dim sum which they did quite well. In terms of your mentions of joints that should've been included, that itself is a load of crock. You realize if you want to make it an event focused on traditional dim sum, they should all be traditional Cantonese style. Mother's and Asian Legend are northern Chinese style type shops. T&T does somewhat fit the bill for the most part but they are like food court quality at best. Old school traditional dim sum shops like Dim Sum King, Sky Dragon, Rol San can fit the bill and on the higher end more innovative joints Lai Wah Heen, Crown Princess, Yang's, Casa Imperial, Skyview, Dragonboat Fusion, list goes on.
I urge you to try more of these places and get more familiarized with them for a broader experience with this awesome cuisine before cutting down a unique one of a kind TO foodie event held in it's honour!
A / April 29, 2014 at 09:27 pm
I find the average portion to price ratio really steep at these events, especially with the underwhelming quality of the food. If every bite knocked it out of the park then it would be justified, but considering that you're paying to get in and paying for the food -something's gotta give. I rather have cultural weeks where restaurants offer up inspired dishes, similar to summer/winterlicious. Perhaps then, the quality would be better than at these festivals. I get that it's supposed to be a cheap alternative that enables sampling from a multitude of restaurants but small portions and subpar flavours feel like a waste. Yes you're full by the end but you're also unimpressed and $40-50 in the hole.
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