Fans of Social Place’s ever-popular truffle shiitake buns will undoubtedly be pleased to hear that Chef Winson Yip has designed a new menu of incredibly cutesy dimsum for new restaurant YUM CHA.
The dimsum menu at YUM CHA basically takes the concept of photogenic, “Instagram worthy” food and runs with it at full pelt.
Just to clarify, I’m not really into “cutesy” looking stuff, but there is something really quite impressive about the level of thought that went into designing the look of each individual dish on this menu.
The first steamer came bearing a trio of “shrimp and veg dumplings” (so… har gow). While the wrappers were multi-coloured and brushed with tiny micro-flecks of gold dust, the dumplings themselves were pretty innocuous (it’s all relative, isn’t it?) and tasted awesome, as har gow always should.
Instead of the traditional crumbly casing, this pastry is hard and crusty (in a good way, if there’s such a thing) and the warm filling is pleasantly thinner and less chewy than the regular pineapple jam. Those with bird-like appetites (lol) will also be happy to know that these are significant smaller than their enormous rectangular predecessors.
It’s supposed to be a play on the classic Cantonese dessert soup, 楊枝甘露, a cold mango and pomelo soup with sago. YUM CHA has successfully combined the texture of traditional HK-style mango pudding with a refreshing note of pomelo, and the sago adds to the contrast of textures between the cotton candy and pudding. It’s a win for those who aren’t too keen on dessert soups (which I’m still waiting for Heston Blumenthal to go crazy for) or love cotton candy (presumably everyone, because cotton candy is the best).
YUM CHA’s menu has loads of other great dishes, which you can check out once they officially open. It’s definitely a restaurant designed with Hong Kong’s devout followers of the “camera eats first” ethos, but I can assure you that the food doesn’t suffer in terms of taste.
YUM CHA, 3/F, Attitude Hotel, 20-22 Granville Road, Tsim Sha Tsui, Hong Kong, (+852) 2751 1666.
Photos: Annette Chan/Coconuts Media
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