Staying true to the Yum Cha culture, each of the dim sum chosen by a diner comes paired with a special tea. A delicate quail and cashew har gow, which is pleated as traditionally done with about 10 folds on the dumplings, is served along with a gentle chrysanthemum tea. As the crisp Norweigian salmon Cheung fun (steamed rice rolls blanketing crunchy salmon) were served next, a stronger oolong tea was served. And when it was the turn of edamame and cheese bao, an herbal grass tea came along, cleansing the palate with herbs. “The tea is a homemade blend of turmeric, lemongrass, holy basil leaves and clitoria ternatea flowers to give it a natural blue colour,” explains chef Suraj Rana, chef de cuisine at the restaurant.