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Dim sum in Hong Kong: how chefs stand out from the crowd with their modern delicacies
- Forget your standard pork and shrimp dumplings and egg tarts – in Hong Kong, chefs are making their own, contemporary bite-sized delicacies
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How Hong Kong chefs tap a world of influences to reinvent Chinese dim sum
How Hong Kong chefs tap a world of influences to reinvent Chinese dim sum
Whether your favourites are dumplings or char siu bao, Hong Kong is undoubtedly the destination for dim sum.
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The bite-sized delicacies are a part of daily life in the city – there are dim sum takeaway shops, there is dim sum in convenience stores and Michelin-star restaurants that serve dim sum.
When chefs want to set their dim sum apart, they have to get creative. In so doing, they have made Hong Kong the place to eat some of the most original dim sum in the world.
At The Chinese Library in Tai Kwun, in Central on Hong Kong Island, chef Junno Li has been putting his heart and soul into tempting the discerning palates of his customers. His latest seasonal menu includes items such as a foie gras and Fuji apple dumpling, and a Wagyu beef pastry.
When asked how he came to use Western ingredients such as foie gras in dim sum, Li says it was through experimentation.
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“It was indeed a bold idea,” he says, “but you never know whether it will work without trying.
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