A sunny shopfront where the restaurants start to dry up on Forest Road, Delight Dim Sim has small dimensions, but its output is mighty. Most floorspace is taken up by a production kitchen, while fridges and freezers are packed with dumplings to take home: pork with preserved vegetables; beef brisket; Chaozhou dumplings stuffed with prawns and pork.
But then the steamers and hot boxes are worth a look for har gau with a refreshing amount of water chestnut or pillowy ham sui guk fragrant with five spice.
The real draw is the tray of zongzi, or sticky rice dumplings, steamed in bamboo leaves and packing mung beans and fillings ranging from taro to pork belly.
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David Matthews is a food writer and editor, and co-editor of The Sydney Morning Herald Good Food Guide 2025.
