This event takes place at Wok Theory, 530 Dundas St W, Toronto. [MAP]

Join restaurateur Edwin Lam and The Depanneur's Len Senater for a remarkable 12+ course gastronomic foray into the world of dim sum. This event will also feature an exclusive dumpling making demonstration by Wok Theory Executive Dim Sum Chef Trinh Tieu.

Dim sum is a traditional Chinese culinary practice centred on small, shareable dishes typically enjoyed with tea. Its roots trace back to southern China, especially the Cantonese-speaking regions like Guangdong Province and the city of Guangzhou. The term dim sum literally means “touch the heart,” reflecting the idea of light bites meant to satisfy rather than overwhelm.

Historically, dim sum is closely tied to the culture of Yum Cha, which translates to “drink tea.” This tradition began along ancient trade routes, where travellers and merchants would stop at teahouses to rest. Initially, tea was believed to aid digestion, and food was not always served alongside it. Over time, small snacks were introduced, eventually evolving into the wide array of dishes now associated with dim sum. By the time of the Qing Dynasty (1644–1912), teahouses in southern China had become vibrant social hubs, and dim sum had grown into a refined culinary art.

A defining feature of dim sum is its variety. Dishes range from steamed dumplings like Har Gow and Siu Mai to buns such as Char Siu Bao, as well as rice rolls, spring rolls, and desserts. Traditionally, these items are served in small bamboo steamers or on small plates, allowing diners to sample multiple flavours and textures in a single meal.

Tea plays an essential role in the tradition. Popular choices include Jasmine tea, Pu-erh tea, and Oolong tea. Etiquette is important: pouring tea for others before oneself is customary, and a gentle tapping of fingers on the table is a traditional way to express thanks.

Today, dim sum has spread far beyond China, becoming a global phenomenon in cities with large Chinese communities, from Hong Kong to Toronto and San Francisco. While modern variations may include fusion elements or made-to-order service instead of carts, the essence of dim sum—variety, sharing, and connection—remains unchanged.

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蝦餃 Har Gow - Supreme Shrimp Dumplings

燒賣 Siu Mai - Pork & Shrimp Dumplings with Fish Roe

什菌南瓜餃 Mo Gu Nam Gwa Gow - Mushrooms & Pumpkin Dumplings

Tea: 普洱茶 Po Lei - aka Pu-erh, a black tea common in dim sum restaurants

叉燒包 Char Siu Bao - Steamed BBQ Pork Bun

鳳爪 Fung Jow - Chicken Feet with House Special Sauce

珍珠雞 Gai Lo Mai Fan - Sticky Rice with Chicken and Egg Yolk in Lotus Leaf

Tea: 香片 Heung Pin - fragrant jasmine green tea

芋角 Heung So Wu Gok Gai - Crispy Taro Puffs with Chicken

蘿蔔糕 Lap Cheung Jin Lo Bak Go - Pan Fried Turnip Cakes with Preserved Sausage

煎鮮蝦餅 Jyu Yuk Gau Choi Har Beng - Pan Fried Pork & Chive Shrimp Patties

Tea: 鐵觀音 Tie Guan Yin - "Iron Goddess" oolong tea

銀針粉 XO Jeung Chau Ngan Jam Fun - Hand-Made Stir-Fried Silver Pin Noodles with XO Sauce

鮮蝦腸 Har Cheung Fun - Shrimp Rice Rolls

脆皮鮮蝦紅米腸 Chui Pei Hung Mai Har Cheung - Crispy Shrimp Red Rice Roll

Tea: 壽眉 Sau Mei - a leafy white Tea

黑金流沙包 Hak Gum Lau Sa Bao - Charcoal Molten Salted Egg Yolk Buns

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Wok TheoryOpened in 2023, Wok Theory is owned by a second-generation husband-wife duo who seized an opportunity to redefine the culinary scene in Toronto's Chinatown. Balancing nostalgia and tradition with innovative modern touches, they are aiming to become a culinary destination for those searching for authentic Chinese cuisine and an elevated dim sum experience. woktheory.com

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The Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events. @thedepanneur