Our first outlet in Malaysia will open in Subang Parade, Subang Jaya in December, 2018, NU Sentral Kuala Lumpur in the pipeline with an addition to a Central Kitchen located in Glenmarie, Shah Alam.

Our Concept

Dim Sum

Specialising in handcrafted dim sum, offering a mixture of authentic style dim sum and Sifu Lee’s new modern take on the classic favourites.

Bowls

Specialising in Thai boat noodles (Kway Teow Ruea) and authentic Thai street food dishes-all served in bowls.

 
 
 
 
 

Food History of Brunch 

Rituals & Boat Rides

 
 
 
 
 

Dim Sum

The unique culinary art of dim sum originated with the cantonese in Guangzhou (or Canton), who over the centuries transformed yum cha (historically brunch of dim sum served with chinese tea) from a relaxing respite to a loud and happy dining experience.

In Hong Kong, and in most cities and towns in Guangdong Province, many restaurants start serving dim sum
as early as five in the morning. It is a tradiiton for the elderly to gather & eat dim sum after morning exercises. For many in southern China, yum cha is treated as a weekend family gathering. More traditional dim sum restaurants typically serve dim sum until mid-afternoon.

However, in modern society, it has becomed commonplace for restaurants to serve dim sum at dinner time; various dim sum items are even sold as take-out for students and office workers on the go.

Thai Boat Noodle

Boat noodles have been served since the period of Plaek Phibunsongkhram in the 1940’s and were originally served from boats that traversed Bangkok’s canals.

In the past, a merchant who sold boat noodles would have been the only person working on a small boat, and would have had to do everything by himself from paddle a boat, scald the noodles, season the soup, serve the dish, handle the money and wash the dishes. If the bowl was too big, it would be difficult to hand over to the customer on the land and might be easily spilled. This is the reason why the boat noodle’s bowl is small, for the convinience and safety of the merchant. Nowdays the dish is also served in restaurants,
but its historical identity is still maintained.

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