Dim sum, a Chinese tradition that dates back over 1000 years, was once simply snacks served with tea for travelers. Today it has grown in popularity to become the main focus of an elaborate brunch. In restaurants, carts loaded with steamers are pushed around from table to table where diners can choose items they would like to eat—dumplings, steamed buns, rolled noodles, meatballs, ribs, and pastries are most common. Join us as we create our own dim sum experience that you can share with your family and friends. We’ll make SHRIMP AND CHICKEN SHU MAI—open top dumplings of ground shrimp, chicken, scallions; CHAR SAI BAO—steamed bbq pork buns; CHEONG FAN—rolled rice noodle filled with shrimp and scallion; NGAO YUK KAU—steamed beef meatballs, PORK WONTON—crisp fried pork and mushroom filled wonton; and PORK POT STICKERS—dumplings steamed in chicken broth.
Jeff Adamek | Participation | $79
#181222A – Saturday, December 22 | 12:00 p.m. – 3:00 p.m.