The Future of Dim Sum Is Pokémon Buns - metal serving dish at chinese restaurants

Mak Qiang dedicated his life to snacks.
For more than two decades, the chef browsed the kitchen of Traditional Chinese restaurants in his hometown of Hong Kong, specializing in "small pieces of the Heart", "one of the many English translations of small plates and signature meals of hot tea. Hong Kong’s7.
More than 5 million residents continue to provide steamed shrimp dumplings for more than 1,300 restaurants (har gow)
And barbecue pork buns (char siu bao).
Adele Huang, author of Hong Kong's diet and culture, said: "These dishes have not changed in a century . ".
Now, some customers are tired of eating snacks, just like chefs like Keung prepare snacks.
In 2016, he broke the tradition of centuries and began the densely populated high in Tsim Sha Tsui-
Restaurants, shops and hotels on the Chinese side of Hong Kong.
With nine outlets in Hong Kong, China and Taiwan, social networking sites have modified dim sum for a new generation of diners: Millennials choose where to eat based on Instagram feed, everyone is as close to each meal as aphotoshot.
Keung's works satisfy the eyes first and then the stomach.
One of them is a dumpling in the shape and color of a mushroom filled with oyster fungus, ginger and truffles from King Julius.
The white pillow bag is Keane's muse.
He turned it into a pig face with his nose, eyes and pink little ears, filled with purple sweet potatoes instead of roast pork. (
For those who want traditional pork, Keung uses it to fill the turtlesshaped pastry. )
Another unconventional specialty dish is jam. filled, sugar-
With red "Bayberry" dumplings, there is a mint on the stem.
Keung's custard bag replaces a gel-like egg with a thick liquid oozing like lava --
It is equivalent to a dim sum of melted chocolate cake.
The bread was blacked out from the burnt charcoal --
A popular health boom, if not medically proven
And a hobgier.
Most dishes in social places are cooked without fat, which helps the restaurant to be younger and healthier --
Conscious Consumers
Dim sum spread rapidly around the world.
Lovers in the United StatesS.
It can be found in RedFarm in New York and Chili House in San Francisco.
But Hong Kong is at the center of the boom.
Arguably the most famous Instagram in Hong Kong-
For dim sum chain stores, also specializing in pigs
Bread in shape and hot frozen bread in cream.
Customers seem to like poking holes in the "mouth" of the dump truck, which leads general manager Ng to call it "funny vomiting effect ".
The icon of the chain snack is "pooping" chocolate buns, which is not bad at all.
Crystal Lotus at Hong Kong Disneyland is a red bean bread crafted from frozen foods and other edible Pixar and Disney stars that look like Olaf.
"In the past, the elderly took their children to Yum tea," Keung said . ".
"Now is another way.
The children take their parents and grandparents with them.
"Chefs in social places eat at other restaurants and collect fresh inspiration, and their goal is to launch three or four new dishes every month.
This is the only way to retain fickle customers.
Keung's latest experiment is not a visual dish that will delight kids who want to make dumpling vomit.
Instead, it's a riff on a glutinous rice ball stuffed with chicken and he uses katsuobushi (
Dried, fermented tuna).
This is a dish that goes beyond the traditional form rather than breaking the boundaries of the traditional form.
"Dim sum is very traditional," Huang said . "
"The chefs are creative, but they don't want to mess it up.