Dim sums have become a ubiquitous comfort food on menus in Mumbai. From hole-in-the-wall joints to upscale establishments, from bizarre versions at street stalls to expertly curated fine-dining platters the availability and versatility of this treat is as diverse as it is delightful. Some diners in the city prefer to stick to popular, palatable flavours.
But there are also others who seek out lesser-known varieties, whether they're more experimental or "authentic." Our search for good dim sums led us to the China House Restaurant at Grand Hyatt Mumbai. At its helm is Chef Yajun Zhang, who specialises in dim sums and Sichuan delicacies.
Chef Zhang has been shaping the dining experiences at the China House Restaurant since its inception 18 years ago. Over almost two decades, he has not only honed his culinary craft but also cleverly adapted it to the changing complexity of local preferences. Chef Zhang points out that one of the key factors that allows them to maintain the quality and taste of the food is being very particular about sourcing the right ingredients for the dishes - from the humble schezwan pepper to the duck meat used in signature offerings.
During our meal, we tasted a wide range of dim sums across three categories: Steamed, Pan-Fried and Deep-Fried. Chef Zhang explained some of the finer touches that made them stand out. "Firstly, we ensure that the filling is fresh and keep it chilled so that the flavour seeps in well.
When we prepare the dim sum sheets, they .
