Seafood Siu Mai · Bold & aromatic
Curry Seafood
Seafood, aromatic curry and a Cantonese siu mai shape with real freezer-aisle presence.
A Vancouver kitchen with a bigger idea
Dim sum with more in it.Still unmistakably dim sum.
Nourvo began with Abraham Wong asking a practical question: can frozen dim sum carry more protein and fibre without losing the food he grew up with?
25G
Protein
10G
Fibre
per two-piece (100 g) serving · V25 controlled formulation calculation*
See the comparison
12.5 g+protein per piece*
3 minmicrowave from frozen
8pieces per pack
Why we're doing this
Food first. Numbers close behind.
The first job is to taste like food someone wants to eat again. Protein, fibre and freezer convenience matter—but they do not get to flatten the Cantonese centre of the dish.
This is Abraham's attempt to move a familiar food forward without pretending it came from nowhere.
25 gProtein per two-piece serving*
10 gFibre per two-piece serving*
3 minMicrowave from frozen · covered
10 minSteam from frozen · reheat only
*Conservative headline based on V25 controlled calculations across all three products. Final supplier inputs, finished yield and label values remain subject to verification.
Meet the products
Three products. One clear standard.
Fully cooked before freezing, eight generous pieces per pack and made in Vancouver from imported and domestic ingredients.
Chicken Siu Mai · Fresh & savoury
Chicken, Spinach & Water Chestnut
Chicken and spinach balanced by the clean, unmistakable crunch of water chestnut.
Shrimp dim sum ball · Light & delicate
Shrimp, Pea Tip & Egg White
A softer, lighter expression built around shrimp, tender pea tips and egg white.
Food first
Made like food. Measured with care.
The craft lives in the bite. The discipline lives behind it.
Cantonese foundation
Siu mai and dim sum forms remain recognizable. The formulation moves; the cultural centre holds.
Fully cooked
Cooked before freezing so home and foodservice kitchens are reheating—not managing a raw cook step.
No shortcuts disguised as innovation
No MSG, no preservatives and no starch. The product has to earn repeat purchase through flavour and texture.
Data beneath the craft
Formulation, production and market learning are structured to improve every run without flattening the food.
Retail · Foodservice · Distribution
A new category needs the right first partners.
Request product information, case formats, samples and a founder conversation.
The Nourvo notebook
What we're learning as we build.
Labels, nutrition, cooking state and Cantonese food history—written down in plain language, with the method attached.
Start here · Short comparison
25 G
Nourvo protein per 100 g*
How Nourvo compares.
Compare the same amount of food: protein, fibre and piece size.
Read the short comparison Method & limitations20
frozen dim sum products reviewed
The full comparison.
Every measure, where the figures came from and what the data cannot prove.
See the complete method
Nutrition
How much protein is in dim sum?
What the category carries—and what it takes to change it.
→ NutritionCanada's fibre gap.
Health Canada's targets and where Nourvo's fibre comes from.
→ Buyer guideHow to read a frozen dim sum label.
Four checks and one calculation for comparing packs fairly.
→ Kitchen guideRaw, pre-cooked or fully cooked?
Why the product's cooking state changes the work left to you.
→ Food cultureCantonese dim sum, briefly.
Yum cha, siu mai and renewal from inside the tradition.
→ Food historyThe history of dim sum.
From Guangzhou teahouses to Hong Kong's trolley era.
→
Founder
Abraham Wong
Hong Kong-born, Vancouver-based and cooking Cantonese food since childhood.
Abraham brings three decades of self-taught Cantonese cooking, food teaching and a classical musician's sense of composition to Nourvo. The aim is not to replace tradition. It is to build a credible next variation from inside it.