Shaftesbury has today announced that Chinatown London are launching the first ever National Dim Sum Week, supported by celebrity chef, Ken Hom OBE. The celebrations will run from June 30 to July 6 2018 and aim to raise awareness and challenge misconceptions of this ancient culinary experience.
During National Dim Sum Week, visitors of Chinatown London can experience this traditional Cantonese dining experience with bespoke menus and tasting sessions from several participating restaurants, including Dumplings’ Legend, Golden Dragon, Golden Phoenix, Lotus Garden, New China, Orient London, Plum Valley and Wan Chai Corner.
This new event provides an opportunity for Chinatown London’s tenants to share ancient culinary etiquette and flavours that are less well known within Western culture. Many of the over 1,000 recognised Dim Sum dishes will be on offer, including some of the more unusual Dim Sum dishes such as Phoenix claws and turnip cake.
Commenting on the news, Julia Wilkinson, head of group restaurant strategy at Shaftesbury, said: “We are very excited to launch Chinatown London’s first National Dim Sum Week and are honoured to have Ken Hom OBE as a keen supporter of the initiative. It is a great opportunity for some of our world-class operators to showcase their rich and traditional culture. The week’s celebrations will allow visitors of Chinatown London to discover this ancient culinary experience and learn more about this widely popular food experience than is commonly known.”
Celebrity chef, author and presenter, Ken Hom OBE, commented, “A great variety of Chinese savoury and sweet snacks are eaten between meals and during banquets, which have been enjoyed by the Chinese for hundreds of years. These delicacies were originally only consumed by members of the imperial household, but over the centuries many affordable versions found their way into the diet of the ordinary Chinese and Cantonese restaurants became acknowledged as the masters of this speciality. In the UK, we have come to know these snacks as ‘dim sum’ which is the common Cantonese term for such snacks, meaning ’eating snacks for pleasure’ or ‘order what you fancy’.”
“During Dim Sum Week, I invite you to try the rich array of snacks you will find in restaurants in Chinatown, and be adventurous with the choice you’ll find. They come in many flavours, and can be hot, sour, sweet or spicy. Look out for Dian Xin, a Mandarin form of Dim Sum, Chung Guen (spring rolls), Cha Siu Bao (barbecue pork buns), Siu Mai (pork dumplings), Har Gau (prawn dumplings), Pai Gwat (short steamed spareribs) or Woo Kok (fried taro dumplings) – these are some of the most popular Dim Sum snacks. Enjoy them like we do, between mid-morning and late afternoon, and most usually as a light, inexpensive lunch. We drink tea throughout a Dim Sum meal, which is why dim sum is sometimes referred to as yum cha — the Cantonese words for drinking tea. Enjoy Dim Sum week!”