What do you do when you get invited for a hands on experience of The Art of Yumcha or Dim Sum Making MasterClass with none other than Chef Hung Fong Ng – Master Chef at Golden Dragon, Taj Krishna ? You instantly jump at the opportunity … Won’t You?
An iconic restaurant in itself, Golden Dragon has been an old time favorite that is set in tranquil views of the gardens & cascading waterfalls that offers a range of cuisines especially from the Sichuan & Cantonese specialties.
Chef Hung Fong Ng was all set to share his expertise and tricks of Dim Sum making in a live demo right from the scratch. Dim Sum is a kind of a light meals that are served in steamer baskets which off late has become a favorite light meal. With the vast number of different Dim Sum dishes out in the market, it can be a bit overwhelming to order the right Dim Sum.
Started off the Master Class understanding the very basics of the different shapes & sizes of Dim Sum. The most popular types of Dim Sum range from dumplings, buns, wraps and noodle rolls, which are done in a number of ways – usually steamed, fried or baked. The filling also varies from fresh seafood to meat & vegetables.
For a novice like me I always thoughts that the Dim Sum wrapper was made with all-purpose flour, however the first thing I learnt today was traditionally a bit of tangmein flour and potato starch is added to give the elasticity, transparent and super-thin wrappers.
Next up, Chef made two kinds of fillings – Veg & Non-Veg. For the veg it was small dices of cabbage, cauliflower, carrot, mushroom, bottle gourd & broccoli and for non-veg it was simple minced chicken, chopped spring onion & chopped carrot. I liked the fact that the chef used simple and widely available ingredients as filling plus he added a hint of sugar to balance the acidity.
While some of my fellow bloggers had a hands on experience, I was content with just capturing the procedure visually. Chef Hung Fong Ng helped with the instruction on how to fill and close the dumplings. Initially it was a tough task but eventually it was perfected to make the best batch.
From Pan Fried Vegetable ChingKao to Steamed Vegetable Bao to Steamed Chicken Dimsum, it was a good learning and it was clear that each step requires perfection. Making of Wok Fried Lotus Stem in Honey Chilli was an additional bonus for the afternoon.
After sampling the dimsums & the Lotus stem, a hearty lunch was in store at the Golden Dragon whose food doesn’t need any introduction. Thoroughly enjoyed the four course voyage after a very informative Dim Sum making masterclass.
A Saturday well spent!
Place:Golden Dragon, Taj Krishna
Address: Lower Lobby Level, Hotel Taj Krishna, Road # 1, Banjara Hills, Hyderabad, Telangana 500018