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Tuesday, September 25, 2012

Buttery Baked Char Siew Buns

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.
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