Dim Sum Recipe

Prepare Har Gow filling

Place chopped shrimp in a bowl. Add minced bamboo shoots, light soy sauce, sesame oil, white pepper, salt and cornstarch. Mix thoroughly until paste-like and slightly tacky. Chill for 15 minutes to help the mixture firm up.

Assemble Har Gow

Place a har gow wrapper on a lightly floured surface. Spoon about 1 tablespoon of shrimp filling into center. Fold and pleat the wrapper to form a crescent/pleated purse, ensuring seams are sealed. Place assembled dumplings on a lightly oiled tray and cover with a damp cloth to prevent drying. Repeat until all filling is used (approx. 24 pieces).

Prepare Siu Mai filling

Combine ground pork, water chestnuts, oyster sauce, shaoxing wine, sugar, egg and a pinch of salt in a bowl. Mix until sticky and well combined. If mixture feels loose, add 1 teaspoon cornstarch. Chill 10 minutes to firm.

Assemble Siu Mai

Place a round wonton wrapper in your palm, spoon roughly 1.5 tablespoons of pork filling into center, press and shape so top remains open. Garnish each siu mai with a single green pea. Place on an oiled tray and cover with damp cloth.

Steam Dumplings

Set up a steamer lined with parchment or cabbage leaves to prevent sticking. Bring water to a rolling boil. Arrange dumplings in single layer without touching. Steam over high heat: har gow 6–7 minutes, siu mai 6–8 minutes (steam siu mai simultaneously if space allows). Remove carefully with spatula. Serve hot with soy sauce, chili oil and black vinegar.

Marinate: Trim pork shoulder and score lightly. In a bowl, combine char siu sauce, minced garlic, five-spice powder, red fermented bean curd (mashed) if using, and salt. Coat pork thoroughly. Marinate at least 4 hours or overnight refrigerated, turning occasionally.

Roast: Preheat oven to 200°C (400°F). Place pork on a rack over a roasting tray lined with foil. Roast for 20 minutes, then reduce heat to 180°C (350°F) and roast another 25–35 minutes until an internal temperature of 68–72°C (155–160°F) is reached. During last 10 minutes brush with honey to glaze and develop color.

Rest and Carve: Remove from oven and tent loosely with foil. Rest 10–15 minutes. Carve thin slices across the grain for the carving station. Serve with hoisin sauce and scallions.

Cook Sushi Rice

Rinse sushi rice under cold water until runoff is mostly clear. Drain and cook according to package instructions (rice cooker or stovetop) with appropriate water ratio. When cooked, transfer rice to a wide shallow bowl. Warm rice vinegar with sugar and salt until dissolved; fold into hot rice with a wooden spatula using cutting motions. Fan rice while folding to cool quickly and give shine. Cover with a damp towel until assembly.

Prepare Sashimi & Rolls

Keep fish chilled until ready to slice. Use a very sharp knife to slice salmon and tuna into sashimi portions (approx. 1/4 inch thick). For simple rolls, place nori on bamboo mat, spread a thin layer of sushi rice, add fillings, and roll tightly. Slice into 6–8 pieces with a wet sharp knife. Arrange sashimi on chilled plates with wasabi, pickled ginger and soy sauce on the side.

Safety note: Only use sushi-grade fish handled and stored at correct temperatures. Keep raw bar on ice during service.

Arrange black vinegar, chili oil, hoisin sauce, soy sauce, sliced scallions and chopped cilantro in small bowls for guests. Label each sauce. Suggest pairings: black vinegar for dumplings, chili oil for a spicy kick, hoisin for char siu and scallions/cilantro as garnish.

Display: Place mini egg tarts, mango puddings, almond jellies and assorted petit pastries attractively on platters. Keep cold desserts chilled on a bed of ice or refrigerated until service. Garnish plates and platters with fresh berries and dollops of whipped cream.

Portioning & Service: Provide small dessert plates and tongs or spoons for guests. Replenish items as they are taken to keep the dessert bar abundant and fresh.