Har gow is a dim sum essential, and Xin Cuisine's version is frequently mentioned in reviews as a highlight. The dough is thin without breaking, and the shrimp inside is plump and sweet.
Tips from diners
Order these early on the cart — they're made fresh and refilled frequently.
Silky beancurd sheet wrapped around shrimp and pork, pan-fried until lightly crisp.
Tips from diners
A lighter dim sum option that's tender and absorbs sauce well.
Fluffy steamed bun filled with sweet and savory roasted pork.
Tips from diners
The char siew filling is slightly sweet — a hallmark of traditional Cantonese preparation.
A classic Cantonese comfort dish: soft rice rolls paired with sweet roasted pork and glossy soy glaze. Xin Cuisine's version is frequently eaten warm immediately off the cart.
Tips from diners
Eat this immediately when served — the rice rolls soften after sitting.
Crispy fried dim sum roll with bacon and cream cheese center.
Tips from diners
A modern fusion dim sum — less common on traditional carts but a highlight for those seeking variety.
Xin Cuisine has served dim sum from inside the Concorde Hotel for decades, maintaining the nostalgic push-cart experience that defined Hong Kong dim sum culture. All items are prepared fresh daily, and prices remain modest for a hotel restaurant — roughly RM9+ per basket.
Arrive by 11:30am on weekdays or 9am on weekends — the dim sum carts run only during morning/brunch hours.
Weekday lunches (11am-2:30pm) have no booking allowed — first-come, first-served. Come early.
Weekends are more formal — booking required, push carts still available but service is table-based.
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