Hong kong style dim sum boston skin#

“I joined the industry at 15 following my father. SEE ALSO: How The Fishing Ban Affects Hong Kong’s Dining Scene

They turned out 600 plates of pork ribs filling 30 large steamers in just one morning. Wong said the dim sum restaurants of the old days operated on high efficiency. To make good enough har gow and siu mai, Wong and Lee both said it could be a task of one or two years. The executive chef of Mott 32 Lee Man Sing created siu mai with hand-cut pork, which lends a richer texture to the dish. People nowadays avoid fat at all costs, but according to Wong, it brings out the best of the shrimp and bamboo shoot in the dumpling. The ideal har gow filling contains 30 per cent raw shrimp, 20 per cent cooked shrimp and pork with a good amount of fat. Now we’ve replaced it with a more crisp variety from Shanghai,” says Wong. “As for the shrimp, we preferred river shrimp in the past for a stronger umami.

Hong kong style dim sum boston skin#

Experienced cooks make an air-thin skin in just one slap with the side of a cleaver. Chef Lai-Yin Wong from Cuisine Cuisine, the Mira Hotel said the dough made with water starch has a sticky and spongy texture which makes it hard to cut with a mould. Thin skins and quality fillings are the golden standard for dim sum that every Hong Konger swears by. A good har gow should appear like a half moon with 12-13 folds on the skin. The dumpling’s humble size hides the level of craftsmanship. Har gow is undisputedly the most well-known type of dim sum to epicures around the world. SEE ALSO: Legle's Desmond Chang On How A Beautiful Plate Adds To A Dining Experience Though catering to different strata of society, these vintage teahouses manifest the universal love and thoughtfulness to food in Hong Kong. The former launched street favourites pork liver siu mai, dai bao (large steamed bun), chicken and duck wrap in oyster sauce while the latter invented more refined classics like fried Chiu Chow dumplings served with broth, and steamed fresh pork ribs in Chu Hou bean paste. It became an experience – a vital existence to our daily lives.Īs teahouses in its original form faded out of the society, the modern derivatives Lin Heung and Luk Yu turned Cantonese dim sum into a symbol of local dining culture. At that point, dim sum became more than food. Later, modern scholar Zuoren Zhou expounded on its dining style and noted that it was served at teahouses where enjoying dim sum was for leisure. These exquisite morsels of fresh food first appeared in Tang Dynasty China where it was described as a snack by Qing writer Zhangsi Gu. To the Cantonese-speaking region, tucking in to dim sum is as natural and common as dropping by a café.