Celebrating Dumplings and Delicious Discoveries at Dim Sum Library, Covent Garden

There’s something irresistible about the promise of a really good dumpling, so when we heard that Dim Sum Library in Covent Garden had introduced a new collection of Chinese soup dumplings, known as Xiao Long Bao, we needed very little persuading to pay a visit.  

For chef Jian Jia, dim sum is a lifelong craft and that dedication is evident in every detail. Each dumplings on the extensive menu is carefully sealed by hand before being steamed to perfection. It’s a real labour of love and the new Xiao Long Bao are a beautiful expression of that skill.  

Arriving in three striking colours, they are as pleasing to the eye as they are intriguing to the palate. There’sTom Yum Seafood (pink), Wagyu Beef with Black Pepper (yellow) and Bak Kut Teh with pork rib (green). Each dumpling is carefully folded by hand, its naturally coloured wrapper encasing a generous filling, including an aromatic broth. 

Of course, these little beauties come with a word of warning: there’s piping-hot soup tucked inside that delicate casing, just waiting to make an unexpected escape. Eating them requires a little technique. I place one in my ceramic spoon, gently nibble a small opening in the side and carefully sip the broth before enjoying the rest. There’s no single right way – whatever works for you. The reward is a mouthful of warmth, fragrance and wonderfully satisfying flavours. Delicious.  

And while we’re on the subject of irresistible morsels, the Wagyu Beef Puffs are impossible to resist. Tender beef coated in the restaurant’s silky sauce is encased in the crispiest, softest and most buttery pastry you’re ever going to encounter. An absolute must-order. 

Beyond these dumplings, the menu offers a tempting array of classic dim sum and steamed rice noodle rolls, alongside a selection of other hot dishes. The Dai-Chung Sichuan chicken arrives with a satisfyingly crisp texture and that distinctive (and slightly strange) tingling, mouth-numbing heat and has that amazing numbing sensation that only Sichuan can bring. Our wok fried king prawns are perfectly cooked, piping hot, plump and juicy and the Singapore noodles strike exactly the right combo of spices.  

We’ve undoubtedly over ordered but it’s difficult to exercise restraint when there’s so many good things to choose from. Dining here is a treat from beginning to end. It’s such a stylish space, the service is warm and friendly and the food always leaves a lasting impression. It’s the sort of restaurant I could happily return to week after week, gradually working my way through the menu. Actually, now that I think about it, that sounds like rather a good plan.  

In the meantime I’d recommend you make a beeline for Dim Sum Library and seek out these special dumplings while you can. Just remember to take that first bite carefully! 

The new Xiao Long Bao (Chinese soup dumpling) collection is available at the Dim Sum Library until November 2026. 

Dim Sum Library is at 136 Long Acre, London WC2, a short walk from Leicester Square tube station.  

Words by Sandy Cadiz-Smith 

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