The Centre for Food Safety of the Food and Environmental Hygiene Department urged dim sum restaurants to reduce sodium content in their dishes after its survey revealed that a small decrease in salt would not affect its taste.

The department conducted a test among 72 people to evaluate standard and reduced-sodium samples of two types of classic dim sum dishes, including shrimp siu mai and steamed pork ribs in black bean sauce.

The results showed that only 15 people were able to identify the altered shrimp siu mai, while only 13 spotted the modified steamed pork ribs.

Tony Chow, principal medical officer of risk assessment and communication at the Centre for Food Safety, said restaurants could consider choosing ingredients with lower sodium content or using natural ingredients for flavouring and marinating.

"We advise the [dim sum] trade to consider the reformulation of the dim sum so that the sodium content can be reduced because our study indicates that for the 10 to 20 percent reduction in sodium, the consumer will not differentiate the difference in the sodium content," he said.

"They should not worry [that] the less salty food will be rejected by the consumer."

Chow also said people should request that their dim sum be served separately from sauces when possible, and to taste before including additional flavouring.

He also recommended that people share dim sum dishes when possible to avoid indulging, adding that the elderly should be more mindful of sodium levels when choosing their dishes.

The department said the World Health Organisation recommends less than five grammes of salt intake daily, as excessive sodium intake could increase the risk of high blood pressure, and other diseases.