High-protein frozen dim sum
Nourvo is building a distinct Canadian frozen category rather than presenting dim sum as a supplement.
A note from Abraham
I wanted frozen dim sum to do more.
More protein. More fibre. Still the Cantonese food I know—not a supplement dressed up like dinner.
Founded by Abraham Wong · Made in Vancouver, British Columbia
Nourvo, in one breath
Familiar food, asked to carry a little more.
Nourvo makes fully cooked frozen dim sum with a Cantonese foundation and a deliberately higher protein and fibre target. Its current line contains three products, each made in Vancouver and designed to be reheated from frozen. The brand was founded by Abraham Wong, a Hong Kong-born, Vancouver-based cook, teacher and classical musician.
Four useful facts
What makes Nourvo different?
Clear answers without hiding the measurement basis.
25 g protein · 10 g fibre
Per two-piece (100 g) serving under the current V25 controlled formulation calculation. Final label values remain subject to verification.
Fully cooked before freezing
The product is reheated from frozen rather than asking the customer to manage a raw cook step.
A Cantonese foundation
The formulation moves, but recognizable dim sum forms and the cultural centre remain.
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