Five signature Hong Kong-style dim sum unchanged for 35 years at Plum Blossom Hall of Brothers Restaurant

▲ Since its opening in 1979, Brothers Hotel's Hong Kong-style dim sum has long attracted many foodies. (Photo / Reporter Huang Kexiang)

Reported by Xiao Wanning / Taipei

Since its opening in 1979, the Hong Kong-style dim sum at Plum Blossom Hall of "Brothers Hotel" has a history of over 30 years. With affordable and refreshing dishes since its inception, it has won over many food enthusiasts. The crispy and delicious char siu pastry, the fresh and sweet bamboo shoot tip shrimp dumplings, along with a variety of approachable and diverse Hong Kong-style dim sum, never get tiresome to enjoy again and again.

Crab roe siu mai

▲ Crab roe siu mai is one of the shop’s popular items. (Photo / Reporter Huang Kexiang)

"The freshness of ingredients is our most basic requirement when making Hong Kong dim sum."Chef Chen Shencong, who has served as the deputy head chef at Plum Blossom Hall of Brothers Hotel for over 30 years,said that the freshness of ingredients for Hong Kong-style dim sum must be top-notch for the dishes to taste good. For example, crab roe siu mai not only contains crab roe but also flatfish and shrimp. If the ingredients aren’t fresh, it will definitely not taste good. More importantly, a successful siu mai filling should be firm and juicy — if it’s dry and shriveled, it’s a failed product.

Honey-glazed char siu pastry

▲ Daily limited honey-glazed char siu pastry. (Photo / Reporter Huang Kexiang)

Made with a combination of water dough and oil dough,the honey-glazed char siu pastryhas a golden appearance that is extremely crispy, while the char siu and honey glaze inside are perfectly balanced with the crust. Chef Chen Shencong also mentioned that the honey glaze is the key to this dim sum. Originally, the glaze was made following a recipe taught by a Cantonese chef and had a richer flavor, but considering Taiwanese people prefer lighter tastes, it was specially reformulated. Now, the honey-glazed char siu pastry is a signature and crowd-favorite item at Plum Blossom Hall.

Bamboo shoot tip shrimp dumplings

▲ Bamboo shoot tip shrimp dumplings are handmade and made to order. (Photo / Reporter Huang Kexiang)

Thesebamboo shoot tip shrimp dumplingsare also exceptional. The crystal-clear dumpling wrappers are steamed to order and appear so delicate they might break at a touch. Once bitten, the sweetness of the bamboo shoots blends harmoniously with the umami of the shrimp — a perfect match. Chef Chen Shencong said these bamboo shoot tip shrimp dumplings are almost always ordered by every table and can sell up to 200 portions a day.

Crispy roast duck

▲ Crispy roast duck is a classic dish in Hong Kong-style dim sum. (Photo / Reporter Huang Kexiang)

How can you have Hong Kong-style dim sum withoutroast duck and fried bean curd roll with seafood?These two classic Hong Kong dishes are also incredibly delicious. The caramel-colored, crispy skin of the roast duck, paired with well-seasoned peanuts and homemade sauce, makes it a highlight item on the dim sum cart.

Fried bean curd roll with seafood

▲ Shrimp rolls with fried bean curd skin are also very popular. (Photo / Reporter Huang Kexiang)

The generous filling in the crispy fried bean curd shrimp rolls is another favorite among regulars. The crunchy fried bean curd wraps fish paste and shrimp, often getting snapped up as soon as it’s served.

Chen Shuzhen, the manager of Plum Blossom Hall who has worked at Brothers Hotel for over 30 years, said: “Even with many guests, there’s no need to wait long.” Due to high customer traffic, the tradition of using a dim sum trolley is still maintained. Moreover, once guests are seated, all ordered dishes can be served within about 10 minutes. The front-of-house service is prompt and reliable. She added,"Brothers Hotel’s Hong Kong-style dim sum menu is always being updated. However, these five dishes have remained unchanged since the opening due to their immense popularity."

However, the Plum Blossom Hall has high dining traffic during holidays, requiring on-site waiting without reservations. Although there is a parking lot, nearby parking can be difficult, so it's recommended to take public transport.

[Brother Hotel – Plum Blossom Hall]
Phone: (02) 2712-3456
Address: No. 255, Section 3, Nanjing East Road, Taipei City
Business Hours: Monday to Sunday, 09:00–21:30
Price Range: Hong Kong-style roast duck 250 TWD, fried shrimp rolls with tofu skin 120 TWD, honey-glazed char siu pastry 85 TWD, crab roe siu mai 90 TWD, bamboo shoot tip shrimp dumplings 90 TWD