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This complex dim sum recipe represents several things – the idea of 'freshness' in the Chinese kitchen, the importance of texture and the similarities between western pastry chefs and Chinese dim sum chefs. Layers of char siu pork, fresh scallop, chewy cheung fun and crisp feuilles de brick pastry are layered like a sweet mille-feuille, before being served with an incredible (yet distinctly untraditional) sauce.
To learn more about the idea behind this dish, take a look at Mukta Das' accompanying feature.
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