How to make dim sum delights
One of my favourite Hong Kong things to do is to head to a large, old-fashioned dim sum restaurant. One of those where older, aproned ladies trundle round with trolleys piled with steamed baskets filled with egg tarts, steamed pork buns, shrimp dumplings and other treats. Sadly, the trolley women are gradually disappearing from our city's landscape.
But dim sum, of course, remains a traditional family staple. Chan Kam-fai , 48 (pictured), used to go a restaurant called Wing Wah in Yuen Long when he was growing up. It opened at 4am and everything was made fresh, he recalls. The assistant executive chef at the two-Michelin-starred Ming Court at Langham Place is joining forces with executive chef Tsang Chiu-king to teach small groups the intricate art of dim sum making.
'My personal favourites include barbeque pork buns,' Chan said. 'Egg tarts are a bit complicated for these lessons, so we will stick to simpler items for them to make such as mango rolls, spring rolls and vegetable dumplings.'
After the one-hour master class, it's time to sit down and relax in Ming Court and chow down the results.
For more info on this culinary experience, e-mail: firstname.lastname@example.org. The master class costs HK$10,000 for up to 12 people and includes the meal after the class and a translator, if necessary.