Dimsum And Then Some

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“Dimsum” translates to “touch the heart” in Chinese and my four city China trip through Michelin starred restaurants, local holes in the wall and superb dimsum sure did touch my heart. But the treat to beat all treats was in Beijing. To interview and dine with China’s best chef Tony Lu, who shuns publicity, never meets journalists. He says he prefers to focus his time on nurturing his seven restaurants and two Michelin stars. And in Beijing’s most popular Cai Yi Xuan, ( “the art of dining”) where along with Tony Lu’s menu I had yet another fabulous surprise, our very own dapper Vishal Sanadhya who heads up food and beverage in this iconic hotel. I get a taste of China’s  Beijing, Shandong, Guangdong and Zhejiang provinces in this shimmering, glamorous restaurant.

Delightful dimsum of course, plump with flavour and texture. I devour amazing lessons about China’s cuisine incredibly rich culturally, gastronomically and medically. In ancient times, a cooking pot (the ding) was a symbol of political power and in this carnivorous country, I not only ate at many a pure vegetarian restaurant but also in Shanghai’s sublime pure vegetarian Michelin starred restaurant. Tony Lu’s of course. My learning continues.

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