Preface

“Today, the trend of making and presenting dim sum is continuing into two different but parallel directions—towards a modern, inventive and artful style; and a return to the traditional stalwart favourites. It is hard to say which one is better; it comes down to personal preference. Give me the simple, homey dim sum from the street stall anytime.”

When I think of dim sum, I think of the delicious street foods of China. Hot steaming man tous (buns) made on-the-spot, along with slippery smooth ju cheong fun (steamed rice rolls) doused with fragrant lard oil and large, juicy pork buns the size of Big Macs! Then there are grilled skewered squids dripping with peanut sauce and my personal favourite, grilled lamb fat. These dim sum may be coarsely made, but they are packed with taste and flavour!