For the love of dimsums...!

I’ve often passed by Hao Shi Nian Nian - located in the bylanes of the Greater Kailash Part 2 M-Block market - and it’s always intimidated me with its imposing structure of 3 floors, with a name that unlike most of the restaurants offering Oriental fare, was not China something or the other.

I’m pleased to announce my intimidation is well and truly a thing of the past.

It was a smart move by Hao Shi Nian Nian to pay extra attention to dimsums or dumplings like some of us like to call it, as Chef Nawal Prakash (Vice-president, Under one roof hotel consultants) comments on the regular Indian-Chinese eater, “First, we like our Chinese to be distinctly Punjabi in its flavours , Second we love our dimsums”

So how does the eatery compare, especially with a fare (dimsums) that are honestly available at every nook and corner, from hole in the wall food joints to exotic designer restaurants?

It is undoubtedly a classy version of the regular-joe dimsums that Hao Shi Nian Nian serves up.

As soon as we made ourselves rather comfortable with a potent Watermelon Margarita and Cranberry Sangria (a good choice of refreshing accompaniments with what was to follow we were told), out marched an army of waiting staff armed with piping hot dimsums.

There were the Cantonese style open dimsums - available with a choice of Prawn, Chicken and Vegetable as a filling – and we were already smacking our lips.

The Kothey which are steamed dumplings slightly pan fried till the beginnings of crispness comes on is better enjoyed dipped into one of the three colourful sauces;

The Lamb pancake dumpling was a disappointment, not really making an impact with its flavour, almost bordering on no flavour actually.

All photos courtesy Hao Shi Nian Nian except the one above

But the one that emitted the almost obscene sounding oohs and aahs from us, was the Pork Bao; Bao is essentially a pillowy soft bun that is steamed. With a distinctly sweet and sour flavour to the Pork filling and the lightness of the bread, this one is a standout winner!

What Chef Nawal has also done well are the vegetarian dimsums; in not just offering a competitive variety but also making sure that steamed vegetarian dimsums does not necessarily equal boring. Try the steamed treasure vegetable dumpling with a filling of mixed vegetables and button mushrooms.


Yes, we left the restaurant stuffed to our very core. Alas, such sacrifices must be made, for the eternal love of dimsums!


Where else could one go searching for delectable dimsums. Do tell us.

A copy of this review has also appeared in Financial World