Lobster Taro Pastries

Woo gok are my all-time-favourite dim sum or yum cha pastries. They always remind me of Phillip Searle, as they were one of the first things I learnt to make when I started working for him at Oasis Seros. They need to be made the same day as you are serving them – the pastry suffers if it has been anywhere near a refrigerator, so give yourself plenty of time when you decide to give these gorgeous mouthfuls a go. The lobster stuffing can be prepared ahead of time, if that’s any help!