Dim Sum

Dim Sum

By Chan Chen Hei

Original Publisher
Marshall Cavendish
Date of publication
2005
ISBN
981261009x

says

Singapore-based Chef Chen has perfected the art of dim sum over many years. This collection of steamed, fried, and baked dim sum includes much-loved dishes known in Chinatowns the world over, and recipes Chef Chen fears, “have sadly been forgotten with time.” And, he says, all are achievable by home chefs with a bit of pastry know-how.

from the publisher

One of the greatest pleasures in Chinese cuisine - 'dim sum' (which means 'touch the heart' in Cantonese) - is probably the most often enjoyed culinary fare and offers an endless assortment and variation of dish choices. These exotic tasty delights are often served in petite portions, and have become increasingly popular to be had as a meal. With a great assortment of savory and sweet choices ranging from enticing buns, dumplings and pastries - who wouldn't enjoy having dim sum? Anyone who has enjoyed the pleasures of a dim sum meal has more often than not wondered at the gastronomical possibilities of recreating these delights in their very own kitchen. This is now made possible with "Dim Sum", a contemporary compilation of authentic dim sum recipes from the private collection of renowned chef Chef Chan Chen Hei.

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Sim Ee Waun

Blogger and columnist

Authentic, easy and sophisticated recipes by one of Asia's greatest masterchefs.