Cream is also mixed to smoothen the texture of the stuffing.īaked preserved meat pastries with sun-dried tomato and onionīacon, sweet and sour dried tomato and chilli peppers are filled in a crispy crust, which a smoky aroma and slightly spicy flavour will burst in every bite. The soy sauce is fragrant, and the scallion white brings out the flavour and fish oil of the cod stuffing.ĭeep-fried sweetcorn pastries stuffed with mushroom and duck breastīlended locally grown sweetcorn with white mushrooms and smoked duck breasts, the sweet aroma of the mushrooms is elevated and enhances the complexity of the flavour. Steamed minced cod fish and shrimp dumpling with soy sauceĪ delicate dim sum in the fanciful shape of a goldfish, the minced cod is marinated with homemade Japanese soy sauce, mixed well with mushroom, scallion white, ginger, sesame oil before it is steamed. From the control of the oil and steam temperature, hand muscles and his own emotions during production, to endless repeating practices, all these are crucial to maintaining exceptional taste and look of every dim sum dish, and Chef Leung delivers,” said Chef Jayson Tang, the Executive Chinese Chef of Man Ho Chinese Restaurant. “What impresses me the most is his persistence in the stability and quality of his products.
He previously worked in mainland China and Macau and participated in various competitions and masterclasses, where he acquired his culinary expertise and experiences in dim sum. Despite his young age, Chef Leung is diligent in his work and practice, open to trying and broadening his horizon. Craftsmanship, experience and consistency are the keys to success for a dim sum chef. The dishes are curated with an innovative twist and promise diners an elevated culinary experience. Man Ho Chinese Restaurant, the MICHELIN-starred restaurant at JW Marriott Hotel Hong Kong, is presenting an array of delectable dim sums created by Dim Sum Chef Leung Wing Pan.
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