While there are few dimsum dishes I love more than freshly steamed
char siew pau (BBQ pork buns,) lately, that affection has been a wee bit usurped by its more sinful, buttery baked and slightly crumbly-on-the-outside cousin. Honestly, I never even knew they existed - well not versions this
good anyway - until only recently. Best ones I've had so far are at the patience-testing Tim Ho Wan at the IFC/Hong Kong Airport Express terminal,
Fu Sing Sharkfin Seafood Restaurant in Wanchai, and the swish
Summer Palace at
Island Shangri-La, Hong Kong.
