Why We Steam Dim Sum Only After the Order Is Placed
We do not pre-steam our steamed dim sum in advance. Steaming begins after the customer places an order, which helps prevent the dim sum from sitting in the steamer too long and becoming over-steamed.
At Bunn Choon Restaurant, we follow this preparation practice for our steamed dim sum because too much steaming time can affect the texture and taste we want to serve. Instead of leaving cooked dim sum sitting in the steamer, we begin steaming when the order comes in.
We Do Not Pre-Steam Our Steamed Dim Sum in Advance
Our steamed dim sum is prepared for the steaming stage, but we do not steam trays ahead of time and leave them sitting in the steamer waiting for orders.
Once a customer places an order, steaming begins.
This means the dim sum enters the steamer because it has been ordered, rather than being steamed earlier and held there while waiting for a customer.
Once a customer places an order
→
steaming begins.
Why Does Too Much Time in the Steamer Matter?
Leaving dim sum in the steamer for too long can lead to over-steaming.
When that happens, the intended texture and taste can be affected. Some steamed items may also expand more than intended.
That is why we try to avoid extra steaming time.
What Happens When Dim Sum Is Over-Steamed?
Over-steaming can change the result we want to serve.
It may lead to:
- Changes in the intended texture
- Changes in taste
- Excessive expansion in some steamed items
These are practical reasons why steaming time matters for our steamed dim sum.
Why We Wait Until the Customer Orders
Instead of steaming trays ahead of time, we begin steaming after the order is placed.
This helps us avoid leaving cooked dim sum in the steamer longer than needed. It also means there is preparation time between placing an order and receiving the steamed dim sum.
We explain that timing separately in our guide to why our steamed dim sum needs around 15 minutes after ordering.
That article focuses on the waiting time. Here, the important point is why we choose to start steaming only when the order comes in.
Prepared In-House Before the Steaming Stage
Our traditional dim sum is prepared in-house, with items prepared daily using fresh ingredients.
For steamed dim sum, preparation happens before the final steaming stage. The steaming itself begins once the customer orders.
For example, our Hong Kong-style Siew Mai is one of the steamed dim sum items customers can order with us.
Which Dim Sum Does This Apply To?
This practice applies specifically to our steamed dim sum, not every item on the Bunn Choon menu.
Examples include our Siew Mai and our Steamed Fish Ball.
Other menu items are prepared differently, while this order-then-steam method applies to our steamed dim sum.
Pre-Steaming in Advance vs Steaming After Ordering
The difference can be summarised simply:
Pre-Steaming in Advance
Dim sum may remain in the steamer longer
Longer holding can increase the risk of over-steaming
Texture and taste may be affected
Some items may expand more than intended
Steaming After Ordering
Steaming begins once the order is placed
Helps avoid extra steaming time
Helps protect the intended texture and taste
Reduces the time the dim sum sits in the steamer
For us, the reason for waiting is straightforward: we would rather begin steaming after the order than leave steamed dim sum sitting in the steamer for too long.
Understand What Happens After You Order
Learn why our steamed dim sum may need around 15 minutes after your order is placed. See what happens during the steaming stage before it reaches your table.
Why Steamed Dim Sum Takes Around 15 MinutesFrequently Asked Questions
No. We begin steaming our steamed dim sum after the customer places an order rather than steaming it in advance and leaving it in the steamer.
Leaving dim sum in the steamer too long can lead to over-steaming, which can affect texture and taste. Starting after the order helps us avoid extra steaming time.
Over-steaming can affect the intended texture and taste. Some steamed items may also expand more than intended.
No. This preparation practice applies specifically to our steamed dim sum. Other menu items are prepared differently.
Conclusion
In summary, we steam our steamed dim sum only after the order is placed because we do not want it sitting in the steamer longer than needed. Too much steaming time can lead to over-steaming, affect texture and taste, and cause some items to expand more than intended.
At Bunn Choon Restaurant, we begin the steaming stage when the customer orders rather than steaming trays in advance. The approach is simple: the order comes first, then we steam the dim sum for serving.
