Exquisite Cantonese Flavours As Part Of The Dim Sum Festival At High, Bengaluru

The Dim Sum Festival at High Ultra Lounge in Bengaluru promises to bring the authentic Cantonese flavours to the roof tops of Bengaluru. Curated by Chef Myo Zaw Aung and his team, the varieties of dim sums served as part of the exquisite menu will open you eyes to the comfort snack made famous at several teahouses along the ancient Silk Road in China. The ultimate tea-time snack gives you elaborate flavours served in midst of the elegant rooftop at High Ultra Lounge. We were invited to taste a few of these wonderful creations and a conversation with Chef Myo gave us an eye-opening experience into this flavourful world.

Dim Sum Fusion

The special menu as part of the festival is delicately curated by Chef Myo keeping in mind the authenticity of the dish as well the tastes and flavours suitable for the Indian palette. With his vast experience in the culinary field, Chef Myo has brought the fusion of several cuisines into the world of Dim Sums. “I’m basically from Myanmar and I worked in a culinary hospital for 23 years. I started off as an apprentice and gradually grew in the place. My speciality is Japanese cuisine, as well as some European cuisine and some Asian cuisine as well.” Chef Myo came to India last year, for the first time, and has travelled along the streets of Bengaluru to incorporate some of the local flavours into the dish. 

Tea-Time Snack

Dim Sums originated in China where it was served in local teahouses as a snack during the evening hours. The ingredients used in the dish mainly consists of pork and chicken with several additional ingredients added to enhance the flavours of the dish. “Dim Sum originated 100 years ago as part of the Cantonese cuisine. It is similar to the chaat items found here because it is an evening snack and is usually had along with tea. Most Asian people like to have tea, like Korean and Chinese and even people from Myanmar. So, this dish is usually served alongside as a snack because the tea served only contains tea leaves and doesn’t have sugar or milk. This dish gives it the additional flavour.” 

Special Menu

There are several places in Bengaluru serving Dim Sums but this specially curated menu from Chef Myo has modified ingredients to maintain the authenticity of the dish as well as to suit the Indian tastes. “During this festival, the dim sums served here at High will have elegant plating along with a fusion of ingredients. Since most people here like vegetarian, we have given priority to the vegetables in the dish. Most dim sum dishes on the menu will contain pork, chicken, vegetables, tofu and bok choy. These are the main ingredients in the dim sums served at this festival.”

High Festival

The Dim Sum Festival at High Ultra Lounge will be welcoming Bangaloreans from June 13th to June 26th. Chef Myo also gave us an inside peak into the making of these dim sums with exclusive recipes of the dishes served here. But if you are in the mood to relax in midst of a serene setting and indulge in the delicious dish, make sure to check out Chef Myo’s wonderful creations at High Ultra Lounge on top of World Trade Centre in Bengaluru. 

Corn and Nuts Dim Sum

Dough

Potato starch – 50 gm
Wheat starch – 60 gm
Warm water – 40 gm

Filling

Sweet corn – 15 gm
Cashew nut – 10 gm
Fresh chop red chilli – 3 gm
Fresh coriander chop – 5 gm
Sesame oil – 2 gm
Sunflower oil – 2 gm
Potato starch – 2 gm
Salt – 1 gm
Crush black pepper – 1 gm

Method

1. Take a clean bowl add the potato starch and wheat starch and make a dough with warm water and set a side

2. Boil the sweet corn and chop the sweet corn add all the ingredients and mix well and set a side

3. Cut the dough into small piece and roll it out fill the filling and shape according to

4. Steam the dumpling about four minute and serve hot

Chicken Coriander Dim Sum

Dough

Potato starch – 50 gm
Wheat starch – 60 gm
Warm water – 40 gm

Filling

Chicken leg boneless – 20 gm
Potato starch – 4 gm
Fresh chop coriander – 5 gm
Salt – 2 gm
Crush black pepper – 1 gm
Sesame oil – 5 gm
Sunflower oil – 5 gm

Method

1. Take a clean bowl add the potato starch and wheat starch and make a dough with warm water and set a side

2. Chop the chicken leg boneless into small cubes add into the bowl and mix all the ingredients

3. Cut the dough into small piece and roll it out fill the filling and shape according to

4. Steam the dumpling about four minute and serve hot