Dim sum is a regular occasion for many in Asia, a daily occasion for many in Hong Kong. And it’s not one singular concept, rather, a whole spectrum of dining experiences loosely connected by common flavor profiles and the small dish format, ranging from hole-in-wall quick fixes to fine dining services. Dimdimsum Dim Sum falls somewhere in the middle, almost like a modern fast casual interpretation of the dim sum tradition, that fits right at home among other sit-down food court restaurants in Asian department stores. It’s unpretentiously trendy yet has been around long enough to prove it’s more than just a trend.

Dimdimsum came around in 2010, and became a quick hit, thanks to the v instagrammable pig-shaped custard buns. I mean, what screams thumb-stopping more than cute animal-shaped food with oozy custard. Since then, they’ve given little piggy some friends (a matcha turtle bun and yolk custard rabbit bun), and built an established presence in several Asian cities, serving up a consistent menu of dim sum classics like har gao and cha siu bao, to creative twists like fried dumplings with wasabi and bolo buns with pineapple custard filling. Dimdimsum has secured a spot as a reliable choice for a quick yet satisfying meal, for one or for many.