Bite-sized appetisers

Sat, Jul 19 01:20 AM

Succulent pieces of steamed dim sums are the rage in the city right now, and the dim sum festival at Blanco is the place to be if you crave some. Chef Thong Bai has been especially been flown in from China for the festival.

For all those who think dim sums are the same as the rather ubiquitous momos, the chef tells us that the former are actually bite-size appetisers made with fresh ingredients. Unlike momos, six kinds of flour are used to make them, such as rice, lotus and potato starch.

We tried the shiitake khapod dim sums (shiitake mushroom stuffed with silken tofu and corn), which had a nice flavour though the tofu was tad bland for Indian tastebuds. Kiew tiew lot (steamed rice paper dimsums with mushroom and sprouts) was not exactly bite-sized, but their delicate taste is accentuated wonderfully by the accompanying sweet and tangy sauce.

We also recommend the beautiful looking khanom chee dim sums - pink prawns stuffed in a thin wrapping. Apart from dim sums, the delectable sweet roast duck Cantonese-style was the showstealer.

Unlike the Peking duck, which had a chewy texture, the meat was soft and tender. Indians may be big fans of Chinese food, but Chef Thong Bai was certainly not very impressed with Indian food.

"It's very heavy," he said.- The festival continues till July 25 at Blanco, 62, Khan Market.

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