South Melbourne Market Dim Sims History: An Iconic Tradition

A Landmark Is Born

The story of South Melbourne Market dim sims begins back in 1949, when Ken Cheng set up a small stall at the market. Known affectionately as “Mr Dim Sim,” Cheng built a business that would go on to define Melbourne street food. What started as a modest operation quickly became one of the city’s most recognisable food icons.

The Recipe That Stood Out

What set Cheng’s dim sims apart was their size and flavour. Unlike the smaller suburban versions, his were giants, closer to a tennis ball than a dumpling. Packed with cabbage, pork, beef, lamb, and plenty of pepper, they were bold, filling, and perfectly suited to Melbourne appetites. Their fist-shaped look became instantly recognisable and helped build their reputation.

The Market Experience

Visiting the South Melbourne Market soon became synonymous with eating a dim sim. Crowds lined up so consistently that painted guides had to be added on the floor to manage the queues. Grabbing a steaming fried dimmie fresh from the fryer — with soy and a splash of chili — became a ritual for locals and tourists alike.

Commercial Success and Debate

The brand’s popularity grew so much that it moved into commercial production, with frozen South Melbourne Market dim sims sold in shops across Victoria. But this success came with controversy. Many fish and chip shops now advertise “South Melbourne dim sims” that aren’t the real deal. Purists argue you can only judge them by eating one at the market itself, hot and fresh.

Still a Melbourne Icon

Today, the stall is run by Cheng’s sons, and demand hasn’t slowed, they produce more than 20,000 dim sims every week. While some say commercialisation has dulled the magic, there’s no denying their impact. The South Melbourne Market dim sims history proves that one family recipe can grow into a Melbourne institution and still keep its heart intact.