[Hong Kong]- Dim sum @ Cuisine Cuisine, Mira Hotel.

Regional Dining Discussions Asia Pacific
4

Indeed pretty, the dim sum of Janice Wong.

Talking about new or creative dim sum, there are 3 trends it seems:

1/ Creation of new dim sum from scratch
The example I can think of is Yee Tung Hee in Causeway Bay, the mushroom plate, the dim sum with 2 fish or the eggplant puff.

2/ New ingredients in a classic form
Example, I think Janice Wong is in this category, and also the colourful Xiao Long Bao in Paradise Dynasty. Flavours include cheese, szechuan, garlic, ginseng, foie gras, black truffle, crab roe or durian.

3/ Dim sum is still classic, fabrication method not classical
The Xiao Long Bao I ate at Bo Innovation (Wanchai, Hong Kong), the taste was exactly the classic Xiao Long Bao, but the form was a bubble, molecular cuisine.

01032B98C24A11E58B9506px-1
01032B98C24A11E58B9506px-11080×810 97.6 KB

(Photo credit open rice)

This one is much harder to detect, but I suspect certain dim sum in Ming Court. (Or maybe the chefs have great craftsmanship.)

1 Like