The gentle clatter of porcelain teacups, the rhythmic Cantonese calls from servers, and the warm steam rising from bamboo baskets—this is the sensory world of Yum Cha (飲茶), which literally means “to drink tea.” More than a meal, it’s a social ritual that defines the cultures of Hong Kong and Guangzhou. Today, this tradition thrives in Chinese communities worldwide, and in Bangkok, it has been embraced through popular dim sum buffets – a perfect fusion of authentic heritage and modern accessibility.
From Teahouse Ritual to Social Institution
Yum Cha’s story begins in ancient teahouses along the Silk Road, but it truly blossomed in Guangzhou. Fierce competition in the 20th century led to the creation of thousands of dim sum varieties, turning the city into a culinary epicentre. After World War II, the tradition migrated to Hong Kong and was revolutionized. Iconic teahouses introduced the famous trolley service, wheeling steaming bamboo baskets through bustling dining halls. Yum Cha became the cornerstone of family life, a weekend institution embodying Cantonese values of respect and community. It is here that the famous “finger kowtow” legend – tapping the table to thank someone for tea – became widespread, a gesture of respect still seen in teahouses from Hong Kong to Bangkok.
Bangkok’s Dim Sum Renaissance
Bangkok’s thriving Chinese diaspora has put a modern spin on this tradition with the all-you-can-eat dim sum buffet. While the classic trolley may be rare here, the spirit of Yum Cha is alive and well. These buffets offer a chance to gather with friends and family for an elegant feast, sharing an unlimited array of delicacies served in traditional bamboo steamers. It’s a delightful way to connect with centuries of Cantonese culinary heritage in a sophisticated, accessible setting.
Where to Have Dim Sum Buffets in Bangkok
Summer Palace, InterContinental Bangkok
Summer Palace, the authentic Cantonese restaurant at InterContinental Bangkok, invites diners to embark on an elevated culinary journey with its refreshed All-You-Can-Eat Dim Sum menu and new Dim Sum À La Carte selections, available from 12 January 2026. The menus are crafted by Executive Chinese Chef Shui Wing Yau and Dim Sum Chef Pui Kwan Chan – both natives of Hong Kong, whose passion for traditional flavours and refined technique defines the restaurant’s culinary artistry.
The enhanced All-You-Can-Eat Dim Sum menu offers a generous array of steamed, baked, and wok-fried favourites, prepared with premium ingredients and meticulous attention to detail. Alongside timeless classics such as Har Gao (crystal prawn dumplings) and Siu Mai (pork and shrimp dumplings with shiitake mushroom), diners can enjoy an enticing selection of signature creations, including steamed pork ribs with black bean sauce, steamed Chinese chive and shrimp dumplings, and steamed Cantonese beef balls – each bursting with authentic flavour.
Beyond the dim sum selections, diners enjoying the All-You-Can-Eat experience can enhance their
dining experience by choosing an appetiser, soup, main, and dessert. Recommended appetisers include roast duck, crispy pork belly with spicy mustard, classic Cantonese barbecued pork, chilled drunken chicken marinated in Shaoxing wine, and cold poached chicken with Sichuan sauce. Classic soups such as double-boiled Chinese yam with shiitake and matsutake mushrooms or sweet corn soup with crab and white fungus provide warmth and balance, while satisfying mains like Yangzhou fried rice and “Dandan” E Fu noodles with roast duck round out the savoury selections.
Delicious dim sum is available daily at Summer Palace for lunch from 11.30 to 14.30 hours and
dinner from 18.00 to 22.30 hours all week, a la carte menu price starting from THB 80++ per dish
and all-you-can-eat dim sum menu from THB 1,150++ per person, offering exceptional value for
money.
For more details, please email dining.bkkhb@ihg.com or call 02 656 0444.
Price is in Thai Baht and subject to 10% service charge and applicable government taxes.