Innovative Chefs Gaining Accolades From Global Food Critics
Dim sum, the Cantonese specialty, has been available in most large cities around the world for decades. So why, suddenly, has more attention been paid to Hong Kong’s dim sum restaurants, in publications like The New York Times — which features an article today about the former British colony’s “haute dim sum”? I think the answer lies within the question — simply because haute dim sum, integrating top quality ingredients and an internationalized flair, is a hit with global food critics.
Lauren Shockey, writing in the Times’ “Global Table” blog, gives us non-Hong-Kongers a glimpse into the city’s seamless mixture of tradition and innovation as reflected in deceptively simple dumplings and dim sum favorites like pork buns:
Any visit to Hong Kong requires at least one dim sum feast.