Dim sum that fits how you eat now.

Fully cooked. 10g protein per piece. 8 pieces per pouch.

Five minutes, freezer to plate.

Low sodium. Low fat. Low sugar. Low calories.

A meal in a ball. Or a siu mai.

You shouldn't have to choose.

Saturday dim sum or your protein goal.

7pm gym session or dinner that isn't sad.

The food you grew up loving or the way you eat now.

Stop trading off.

A hundred-year-old tradition. Renewed.

Dim sum hasn't evolved in a century. Still greasy. Still empty calories. Still nothing your body actually wants.

We're changing that.

Abraham Wong — self-trained chef cooking since age nine. Hong Kong-born. Vancouver-rooted. Classical and jazz violinist. Featured on CBC Vancouver. Building the functional dim sum he wished existed.

The dim sum master — fifty years of craft. Handcrafts every premium piece. The reason every pleat looks like that.

What's not in it.

No MSG. No preservatives. No filler.

What is.

Real protein. Real flavour. Real dim sum.

Fully cooked, blast frozen at peak. Made in Vancouver. By hand. VCH-licensed kitchen.