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 menu. Live entertainment starts somewhere in the background.
That night is Tuesday. And if you live in Jeddah and have not been to a Toki Tuesday yet, you are missing one of the city’s better weekly dining events.
What Toki Tuesday is
Toki Tuesday is an unlimited dim sum evening held every Tuesday at Toki Restaurant in Jeddah. The format is straightforward. You sit down, you get a lychee mocktail on arrival, and then you order as much dim sum as you want from Toki’s curated selection. There is no cap on how many rounds you order. There is no timer. The kitchen keeps sending dishes for as long as your table keeps asking.
It runs from 6:00 PM to 11:45 PM. The full a la carte menu is also available if anyone at your table prefers to order individually, but the unlimited dim sum is why the restaurant fills to capacity most Tuesdays.
One thing worth being direct about: this is not casual trolley-cart dim sum. This is the same kitchen that earned a MICHELIN Guide selection. The same team that makes the Crystal Shrimp Har Gao with hand-pleated translucent wrappers and the Xiao Long Bao with broth that liquefies under steam. Toki Tuesday does not lower the standard to accommodate the volume. It keeps the standard and removes the limit.
What is included
Every Toki Tuesday reservation includes a signature lychee mocktail on arrival. It is served as you sit down. Light, fragrant, cold. Sets the tone before any food arrives.
The main event is unlimited dim sum from a curated selection of steamed, fried, and baked items. You order in rounds, as many as you want.
Live entertainment runs through the evening. The format changes week to week, but there is always something live. It adds a layer of energy that the regular a la carte evenings do not have.
The full a la carte menu is also available alongside. If someone at your table wants the Cantonese Steamed Najel or the Peking Duck instead of dim sum, they can order from the main menu. The table does not have to commit entirely to one format.
Toki’s mocktail bar is fully operational throughout. The mixologists build drinks that pair deliberately with Chinese flavours. Ginger-forward options for dim sum, citrus-bright ones for fried items. Worth exploring beyond the arrival lychee.
What you will actually eat
The dim sum on Toki Tuesdays draws from the same Cantonese and Szechuan traditions that define the restaurant’s full menu. Here is what typically lands on the table.
The steamed essentials come first. Crystal Shrimp Har Gao, Toki’s benchmark dim sum dish, translucent wrapper, whole shrimp inside. Xiao Long Bao with Guangzhou-style chicken and soup sealed inside. Steamed vegetable dumplings for balance. These tend to arrive first, and most tables order them again later in the evening.
Fried items show up between steamed rounds. Pan-fried dumplings with a golden crust on the base. Spring rolls with paper-thin shells. Occasionally a taro puff with that extraordinary honeycomb exterior. They do exactly what they are supposed to do. Break the rhythm. Wake up your palate.
Baked items offer a different angle. Char Siu Bao in baked form, glazed and golden, slightly sweet on the outside, savoury inside. Foie Gras Roasted Duck Su for those exploring the more ambitious end of the menu, pastry layers with duck, sesame, mango, and XO orange. Not traditional teahouse dim sum. Something with more reach.
Rice noodle rolls round things out. Cheung fun dressed with light soy. The texture is completely unlike anything else on the table. Silky, slippery, delicate. First-timers often overlook it. Regulars order it every single week.
The complete breakdown of dim sum types covers each category in detail, how they are made, what to expect, and how to alternate them for the best experience.
The evening, how it unfolds
A typical Toki Tuesday looks roughly like this.
Around 6:00 PM you arrive and are seated. The lychee mocktail comes immediately. Tea is poured. The room is still filling up. Arriving early means a quieter start and first access to the kitchen’s output.
By 6:15, the first round hits the table. Three or four steamed items. Har Gao, Xiao Long Bao, one surprise. You eat slowly. The tea is doing its job between bites.
Around 6:45, you shift gears. A fried item, a baked bun, maybe the cheung fun. The live entertainment has started by now, and the room has its full Tuesday energy. Louder, warmer, more animated than a regular evening.
From 7:15 onward, things open up. You have eaten the essentials. Now you start exploring. A second order of something that surprised you. A dim sum item you skipped the first time. A dish from the main menu that someone at the next table ordered and you could not stop looking at.
Somewhere between 8:30 and 9:00 PM, the pace slows naturally. Sweet items arrive. The mocktail bar gets busier as tables shift from eating to drinking. Conversations lengthen. Nobody is in a hurry to leave.
The format works because it removes the calculation that normally sits underneath a dim sum meal. The mental maths of “should I order one more or am I over budget?” disappears entirely on Toki Tuesdays. You eat what you want, as much as you want, and the meal is better for it.
Who comes to Toki Tuesday
The crowd on Tuesdays is genuinely mixed. Groups of friends who have made it a weekly ritual. Couples looking for something more lively than a quiet dinner. Families with children old enough to pick their own steamers. First-time dim sum diners who want the freedom to try everything without committing to individual dishes at full price.
The atmosphere is noticeably more social than a regular Toki evening. Tables tend to talk to each other. The live entertainment creates a shared focal point. There is a sense of something specific happening tonight that sets Tuesday apart from the rest of the week.
If you have never had dim sum before, Toki Tuesday is arguably the best way to start. The unlimited format means you can order three items, decide you like one and are indifferent to another, and immediately order three more without any consequence. The beginner’s guide to dim sum covers the etiquette and ordering fundamentals so you walk in feeling prepared.
Practical details and how to book
| When | Every Tuesday, 6:00 PM – 11:45 PM |
| Where | Toki Restaurant, Jeddah |
| What’s included | Unlimited dim sum + signature lychee mocktail on arrival + live entertainment |
| A la carte | Also available alongside the unlimited dim sum |
| Reservation | Strongly recommended — Toki Tuesday frequently books to capacity |
| Phone | +966 50 466 5658 |
| tokijeddah@leylaty.com.sa | |
| Book online | tokiksa.com/book-your-table |
Reserve early in the week. Tuesday evenings fill up, particularly between 7:00 and 9:00 PM. Booking three to five days in advance is a safe margin.
For the full context of how dim sum fits into Jeddah’s Chinese dining culture, the complete dim sum guide covers the tradition from its Silk Road origins to Toki’s fine dining interpretation.