From pig-shaped bao to ‘Pac Man’ dumplings, chefs now make dim sum for the Instagram generation
By Lucas Shaw
March 25, 2019
Hong Kong’s 7.5 million inhabitants continually pack more than 1,300 restaurants serving steaming baskets of shrimp dumplings (har gow) and barbecue pork buns (char siu bao). “The dishes haven’t changed in a century,” says Adele Wong, author of the book Hong Kong Food & Culture.
Instagrammable dim sum is spreading quickly around the world. Enthusiasts in the U.S. can find it at places such as RedFarm in New York and Chili House in San Francisco. But Hong Kong is the epicenter of the craze. Read More