In another attempt to make salmon a more palatable fish in Chinese cuisine, the Norwegian Seafood Export Council - which brings in most of the farmed salmon eaten in town - held a little dim sum challenge for five local chefs at the New Star Seafood Restaurant in Tsim Sha Tsui. Among the hospitality groups represented were Luk Kwok Hotel's Canton Room, the Federal Group's Federal Palaces, Hoi King Heen in the InterContinental Grand Stanford, Holiday Inn Golden Mile's Loong Yuen and the New Star Catering Group, which runs 11 eateries. Though there were some tasty and unorthodox creations including fried salmon toast with wasabi and spring rolls, it was the host's head chef, Philip Poon Chi-Wai, who got the biggest thumbs-up for his steamed shrimp and salmon dumpling (in the shape of a shrimp) and baked salmon puff tart. 'This is my first time ever creating salmon dim sum,' chef Poon noted. 'I have been exposed to salmon dishes before during my four years' previous stint working in Japan as a Chinese chef. But I spent almost half a day to test out using salmon in dim sum. Overcooked salmon can be a bit dry and not a smooth texture.' All the represented restaurants will be offering their salmon dim sum for Father's Day promotions from this Sunday to June 28.