Helmed by former Lung King Heen chef Mak Kwai Pui, the line outside Tim Ho Wan got big long before it was awarded a Michelin star. Tycoons, movie stars, mothers of tycoons and movie stars frequent the joint for the discreet service and top-notch kitchen.įook Lam Moon also serves a really popular quail’s egg siu mai.įook Lam Moon, 35-45 Johnston Road, Wanchai +852 2866 0663 Where to eat siu mai: The “canteen of the tycoons,” Fook Lam Moon next to the tram tracks on Johnston Road, where the food is always up to standard. They are usually made from fish paste and taste different from restaurant siu mai. These street siu mai are skewered like kebabs and doused in soy sauce and chili oil. It is so popular that locals buy it from street stalls for an on-the-go snack. It should be small, about two-bites sized. Tracing its roots to the Mongols, the siu mai is now interpreted in every province in China.īut it’s the Cantonese siu mai that is world famous.Įssentially a meatball, it’s made with pork, roughly chopped to give it texture, topped with shrimp and roe of some sort, all cupped in a wheat wrapper. This is a crowd-pleasing dumpling, and one of the most versatile. If har gow is the king, siu mai is the queen. Man Wah, 25/F, Mandarin Oriental Hong Kong, 5 Connaught Road Central +852 2825 4003įook Lam Moon's Cantonese sium mai is world famous. Made from tiger prawns and bamboo shoots, each dumpling is folded 10 times by our count and is a benchmark for the flavor and feel of har gow across the city. Where to get har gow: Man Wah at the Mandarin Oriental in Central serves one of the most expensive har gow in Hong Kong. Polite dim sumers will wait for everyone to have a piece before going for seconds. The wrapper should be translucent, showing the pink glow of shrimp inside it.Īt the best tables, the filling is made with fresh, sweet shrimp mixed with finely chopped bamboo shoots for a crunchy dimension.ĭipping them into chili sauce is an option. The best kind should have a wrapper that has been folded at least seven times to demonstrate the dexterity of the chef. Why eat a har gow when you can have a lobster dumpling decked with gold foil and shaped like a swan?īut a classic is a classic and the har gow should always make it to the dim sum table. These days, gimmicky new dim sum inventions distract the jaded diner. It is the dish against which a dim sum restaurant’s worth is weighed. The shrimp dumpling, har gow, is arguably the king of dim sum. Here is a list of the top five essentials to order at a Hong Kong dim sum restaurant. Dim sum menus can lead to utter confusion if you don’t know your har grow from your cha siu bao.ĭid we order too much, or not enough? Will this satisfy everybody’s tastes?īut the dim sum dilemma could be a thing of the past with our handy guide.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |