Since 2013 Dim Sum has brought to Milan a fine dining version of the Chinese “snack”, with selected raw materials and teas, and a Champagne list. Steamed, grilled, fried, with flour or rice flour: there are some 50 types of dim sums available, differing in terms of shape and filling, dough and cooking technique, in a crescendo of flavours. Since 2018 on top of the classics and the signature ones with Chianina beef, balsamic vinegar and truffle, they’re experimenting with recipes such as Jiaozi with pumpkin and meat and honey in a pastry of red rice, or the purple ones with duck and rice wine in a rice pastry.
vede gente, mangia cose... Food editor, firma de La Cucina Italiana, Vanityfair e altre storie. Gourmet disincantata, mangia tutto, abile con le bacchette cinesi, habitué di cocktail bar. Frequent flyer based in NoLo (Milano)
