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TOP TABLES: Modern Dim Sum in Beijing

TOP TABLES: Modern Dim Sum in Beijing

China’s ancient culinary art of dim sum is being showcased in Cantonese haute cuisine style at Ming Court, the signature Chinese restaurant at Langham Place, Beijing Capital Airport. Secrets of the delicate delights from Ming Court’s two Michelin-star sister restaurant in Hong Kong have been adopted and taken to a new level in the ‘all you can eat’ weekend brunch promotion, priced at RMB128 (HK$156). Traditionally enjoyed over a yum cha tea break, dim sum describes a range of bite-sized delicacies designed to “touch the heart". Ming Court’s master chef Chen has since transformed them into contemporary works of culinary art, with around 30 specialties for diners to savour on the set-price weekend brunch menu – from steamed buns and dumplings to rice noodle rolls and desserts, along with cold appetizers and congee.
 
Traditional favorites range from BBQ pork buns, steamed spareribs and chicken feet, with modern variations on the traditional theme extending to spicy poached chicken, pan-fried wild mushroom buns, baked scallion pancake, wafer shrimp and preserved egg rolls – with contemporary desserts including sweet walnut cream and almond tea. The dim sum‘all you can eat’ weekend brunch is available from 11:30am - 2pm and the promotion runs until 31 August 2012.





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