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Bound by a soft spot for good food, we are a collective of gutsy foodies who see the world as one XXXXL kitchen. Regardless of any local cuisine, we follow our impulses and live to experiment. Out of this attitude an unexpected culinary creation was born: THE DIM SUM 2.0 .

Being in complete awe of traditional dim sum culture, the posse aims to honour it by consciously creating and producing our dumplings. Fully aware of the craftsmanship it demands, with the utmost respect for ingredients and bearing in mind its environmental impact and sustainability.

WE SPEAK DUMPLING

We started as three friends from the École Hôtelière de Lausanne with a shared fondness for food and loud tables.

Today our team is growing, and the table is becoming louder and louder.

We all follow the same values, the We Speak Dumpling philosophy, putting at the centre of our projects homemade processes, convenience for our clients and value our community.

Here are some of our team's favourites!

Interested in joining the team?

Victor
Victor
Favorite dumpling: Loup de Mer

Reminds me of the island where I grew up. It’s tender, soft and juicy, exactly how I used to eat fish with my family and friends. It’s a throwback to my childhood.

balz
Balz
Favorite dumpling: Pork Belly

I find the flavour balance extremely intriguing. As a meat lover, I was so surprised by the herbal mix that was created, it’s fresh and delicate at the same time. Will I ever go back to eating pork the classic way?

kunga
Kunga
Favorite dumpling: Ratatouille

It’s just a natural choice. There is a spicy aftertaste that I appreciate so much, the vegetables stay nice and juicy and the thin dough does not overpower or flatten any flavour. It’s delicate yet punchy.

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