Rude Food by Vir Sanghvi: Gimme some dim sum

What are the two (largely dry) Oriental snack foods that have taken off in India in the last decade or so? The first one, as you probably guessed, is the sushi roll, now served everywhere in an Indian avatar as a way of spitting in the face of the Japanese who think they know what sushi is.

But it is the second one that surprises me more: dim sum. You now get dim sum everywhere: at mall restaurants, at snack bars, at upmarket grocery stores and at take-away places. Here too, the genius of Indian chefs is at play. Chinese people would slash their wrists if they tried some of India’s most popular dim sum.

There are two parts to the dim sum boom. The first is dumplings that are described as dim sum. And the second is the now ubiquitous momo.

You could argue, probably with some historical justification,

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Dine on dim sum and Hokkien mee from Kuala Lumpur’s Restaurant 195



a plate of food on a table: Create your own 'yum cha' session in the comfort of home with Restaurant 195's BBQ pork buns, 'siew mai' and Hong Kong-style glutinous rice. ― Pictures by Lee Khang Yi


© Provided by Malay Mail
Create your own ‘yum cha’ session in the comfort of home with Restaurant 195’s BBQ pork buns, ‘siew mai’ and Hong Kong-style glutinous rice. ― Pictures by Lee Khang Yi

KUALA LUMPUR, July 9 ― Savour refined Chinese food in the comfort of home with Restaurant 195’s frozen Meal, Ready-to-Eat (MRE) selection of dim sum and noodles.

Previously known as Restaurant Chef Choi, they have a stellar reputation as the place for fine Chinese food.

With the pandemic, they offer a takeaway menu of their signature items such as roasted crispy duck marinated with Chinese herbs or sweet and sour Iberico pork. These items are cooked upon order and delivered to your doorstep.

Then there is their MRE selection. With these, you can eat anytime and at your convenience. 



a piece of cake on a plate: Relish these fluffy steamed buns with BBQ pork cut into chunks and coated in a balanced sauce with sweet and savoury notes.


© Provided by Malay Mail
Relish these fluffy steamed buns with BBQ pork cut into chunks

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Genevieve Ko talks dim sum and Mexican food in the San Gabriel Valley

I became a fan of Genevieve Ko a few years ago when I received a copy of her 2016 baking masterwork, “Better Baking,” as a holiday gift.

I learned many important lessons from that book — the value of investing in a good rimmed baking sheet, for one — and return often to its simple yet profound premise, which is rooted in the idea that minimally processed ingredients, used intelligently, can deepen the flavor of something as familiar as a peanut butter cookie, and make you long for a chocolate sheet cake made using, of all things, creamy sweet potatoes.

Before joining L.A. Times Food as cooking editor nearly two years ago, Genevieve worked as an editor at Martha Stewart Living and Gourmet, among other publications, and has co-authored several well-known cookbooks, including George Mendes’ “My Portugal,” Carla Hall’s “Soul Food” and multiple titles with French American chef

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