A dim sum lover and trendsetter, Chef Leung Kin Wai, dim sum chef of Shang Palace, revisits the authentic flavours of Canton by creating a selection of new dim sum with an innovative twist, available from March onwards. The refined menu sees Chef Leung’s humble creativity through an assortment of delicately handcrafted dim sum, in addition to timeless classic creations such as the steamed shrimp dumpling, steamed minced pork dumpling and stir-fried rice flour rolls with dried shrimp and X.O. chilli sauce.
Dim sum literally translates to “touch the heart”. Chef Leung’s creations revolve around these two Chinese characters, as he hopes to impress his patrons with original ideas and dim sum classics reinvented with accentuated flavours. A newly added item is the steamed cod fillet and vegetable dumpling. Chef Leung pays extra attention to getting the marinating sauce right for the tiny cubes of cod fillet and vegetables. Presented with a piece of freshly baked cod fillet on top, these handcrafted morsels require overnight preparation and are steamed-to-order.
Another addition is the steamed bamboo fungus and assorted mushroom and fungus dumpling, which is a perfect choice for vegetarians. Folded into the shape of a lotus flower that is about to bloom, this dumpling mixes three types of mushrooms and six kinds of fungi together, giving off an earthy, feral mushroom aroma.
For guests who like crispy textures, Chef Leung recommends the deep-fried mashed taro puff filled with scallops. Beautifully served in a mini wooden basket, the taro puff is one of the most difficult dim sum to prepare, as it takes intricate skills to make the tangled, crispy strands of taro on the exterior, while keeping the interior part moist and soft.
Chef Leung has a special dim sum offering that is off menu: the steamed shrimp and scallop dumpling. The appearance of the this dim sum resembles a goldfish swimming in a pond; the dumpling is folded in the shape of a goldfish with dashes of carrot juice to make the skin, filled with diced shrimp and scallop and sitting atop a bed of steamed egg white with vegetable broth. Guests have to order these special items at least one day in advance.
To top off the experience, guests can indulge in warm, freshly baked pineapple tarts, which are one of the most popular desserts at Shang Palace. Baked to perfection, this traditional pastry is filled with fresh pineapple cubes enclosed in a sweet, buttery crust that will simply melt in the mouth.
“I feel very content when I see my guests happy after a meal,” says Chef Leung. “I use the freshest ingredients in season and ensure that the menu presents a good mix of traditional and innovative dim sum. When I create a new dim sum, it means that you can’t find this dim sum anywhere else.”
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