by The Toki Table | May 18, 2026 | Menu & Dishes
There is one night each week when the energy at Toki shifts noticeably. The regular menu is still running, but the dining room fills earlier than usual. Bamboo steamers cycle out of the kitchen faster. A lychee mocktail shows up before you have even looked at the...
by The Toki Table | May 18, 2026 | Menu & Dishes
When most people picture dim sum, they picture dumplings in a bamboo steamer. That is fair. Steamed dumplings are the tradition’s most recognisable form. But sit down to a full dim sum table and you quickly realise steaming is only one technique out of several....
by The Toki Table | May 18, 2026 | Menu & Dishes
You have probably heard someone mention dim sum. Maybe a friend told you that you have to try it. Maybe you saw a video of someone pulling open a bamboo steamer and revealing something that looked incredible. But you have never actually sat down to a dim sum meal, and...
by The Toki Table | May 18, 2026 | Menu & Dishes
Dim sum catches first-timers off guard. You walk in expecting to order an entree and a side dish. Instead, someone pours tea, and small plates just start arriving. Steamed dumplings in bamboo baskets. Fried things. Baked buns. Each one is two, maybe three bites. You...
by The Toki Table | Apr 26, 2026 | Culture & Heritage
Of all the regional traditions within Chinese cuisine, Cantonese cooking is the most widely eaten and the least understood at the same time. Cantonese immigrants shaped what most of the world first called “Chinese food,” so the cuisine got stuck with its...
