Walnut Floss, Bitter Chocolate Black Pudding, Fungi

The idea for this dish was sparked while I was enjoying Sunday yum cha with my family. One of my favourite dumplings, wu gok—which I have been eating in Chinese restaurants since I was a child—is a yam pastry with an external latticework of layered crispness encasing a mixture of moist savoury pork and seafood. I wanted to recreate the textural sensation of this dumpling: my first job was to find out how. I discovered that this traditional recipe relies on the combination of a small amount