In 2004, Ocean Planet Food Products ventured into the manufacture and supply of Hong Kong style dim sum technique to restaurants and hotels with a view to expand and diversify its product range and market base.

Through innovative combinations and exhaustive research, the company has introduce many novel new products incorporating a mixture of complementing ingredients to delight the taste buds of modern consumers.

Foremost to Ocean Planet Food Products rapid growth has been its dedication towards producing only the highest quality products that not only meet stringent regulatory controls but even exceed common industry standards in place elsewhere.

All dim sum products produced by the company conform to the strict standards as set out by Department Malaysia (JAKIM) and are certified safe for Muslim consumption. The popularity of the company's HALAL products has enabled its products to be enjoyed by a larger cross-section of consumers.

Gao, or Dumpling: is a standard in most teahouses. They are made of ingredients wrapped in a translucent rice flour or wheat starch skin, and are different from jiaozi found in other parts of China. Though common, steamed rice-flour skins are quite difficult to make. Thus, it is a good demonstration of the chef's artistry to make these translucent dumplings. There are also dumplings with vegetarian ingredients, such as tofu and pickled cabbage.

• • Shrimp Dumpling : A delicate steamed dumpling with whole or chopped-up shrimp filling and thin wheat starch skin.
  • Chiu-chao style dumplings : A dumpling said to have originated from the Chaozhou prefecture of eastern Guangdong province, it contains peanuts, garlic, chives, pork, dried shrimp, Chinese mushrooms in a thick dumpling wrapper made from glutinous rice flour or Tang flour. It is usually served with a small dish of chili oil.
  • Potsticker : Northern Chinese style of dumpling (steamed and then pan-fried jiaozi), usually with meat and cabbage filling. Note that although potstickers are sometimes served in dim sum restaurants, they are not considered traditional Cantonese dim sum.
  • Shaomai : Small steamed dumplings with either pork, prawns or both inside a thin wheat flour wrapper. Usually topped off with crab roeand mushroom.
  • Haam Sui Gaau : deep fried oval-shaped dumpling made with rice-flour and filled with pork and chopped vegetables. The rice-flour surrounding is sweet and sticky, while the inside is slightly salty.
• Bau : Baked or steamed, these fluffy buns made from wheat flour are filled with food items ranging from meat to vegetables to sweet bean pastes.