This beautiful and meticulous guide to making modern dim sum comes from Singapore, where Wong has built a worldwide reputation for her 2am:dessertbar restaurant. Working with Ma, a dim sum specialist who trained in Shenzen and Beijing before moving to Singapore, Wong has paid particular attention to the skins and wrappers used for these small treats: the dumpling chapter has recipes for eight different types of skin! In addition to the 30-plus different dumplings, there are recipes for traditional and modern dishes as varied as steamed buns with confit pork neck and miso-braised beef cheek and red bean pancakes with chocolate sauce. A remarkable, imaginative, and practical resource.
Hardcover. Color photographs throughout.