If there’s one thing we can never get enough of in Hong Kong, it has to be dim sum!
Fact: our last dim sum workshop was a hit, sold out within the first few days. We still get random requests from Foodie Club members asking us to host another dim sum workshop.
So this got us thinking – what makes dim sum so irresistible? Why is siu mai siu your thing?
... the silky rice sheets that are so soft and tender to the lips?
... the tantalisingly translucent, I-can-see-how-much-chives-you-got-there skin?
... the hot steam that condenses on your glasses when you open a basket to reveal sum freshly steamed buns?
If “yes, yesss, YASSSSS!” is your answer to all of the above, this workshop is for YOU!
After seeing the wave of support at our recent fish ball workshop, where we explored and learned what’s really in our favourite mystery snack bites, we’ve decided to continue the Hong Kong food theme in this second instalment of the event series with sustainable seafood platform Choose Right Today, this time moving on to dim sum.
We’re sure you regularly indulge in yum cha, and through this workshop, you’ll learn the importance of choosing the right siu mai and har gow made with sustainable seafood.
At this workshop, get ready for...
Dim sum food war
Prep your taste buds – we will be putting them to the test once again. Can YOU taste the difference between dim sum made with sustainably sourced ingredients and regular shop-bought varieties? Which taste better? Will you dim sum or lose sum?
We’ve enlisted the expertise of our friends at Pacific Rich Resources, a sustainable seafood supplier, to help you to find out. We’re talking about sampling some signature local favourites like siu mai and har gow. We’ll let you and your stomachs be the judges. Mmm...
Most of us only know how to eat dim sum fresh from their bamboo baskets, but what about actually making sum? Be prepared to get out your notebook and pen, pay attention and take notes during our chef demo where you will learn how to make sustainably sourced dim sum from scratch.
What to expect: interactive and educational workshop with tasting opportunities and chef demo
Date: Thursday, 21 June 2018
Location: Campfire Creative, 7/F, Remex Centre, 42 Wong Chuk Hang Road, Wong Chuk Hang (right across from Wong Chuk Hang MTR station, exit A – easy peasy!)
How much: $120 for Foodie Club members/$200 for non-members (includes tasting items and a glass of wine)
Not a member of Foodie Club yet? Sign up to get the Foodie member discount!