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Instead of your typical weekend plate of scrambled eggs, head out for some dim sum - a Cantonese tradition of communal small plates.
Feeling hesitant? Chinese culinary authority Ed Schoenfeld from the newly opened dim sum-inspired restaurant, Red Farm, is here to cart you toward success.
Five Ways to Up Your Dim Sum IQ: Ed Schoenfeld
In the United States, the busy period for dim sum usually starts at 11 a.m. and begins to slow by 1 p.m. By 2 p.m., the chefs are packing up and getting ready to leave. So suggestion number one is this: dine on the early side. It should be less hectic, easier to get a table and the food will be at its freshest.
And rule number one is this: if it’s close to 2 p.m., eat something other than dim sum; you don’t have to leave the restaurant, just order from the regular menu - say some barbecue or a noodle or rice dish."
2. Look for the fresh stuff
3. Choose your beverage
Second, most restaurants have different kinds of tea, and if you’re a known regular they may (should) ask you what kind of tea you would like. (My tea of choice is made from dried white chrysanthemum flowers. I prefer it briefly steeped for just a minute with a small amount of sugar added to the pot.)
Another thing to know is that many dim sum restaurants make delicious coffee that you can request instead of tea. It costs more than the tea, is often served in a paper cup, and if you don’t drink it black, you should direct the server to put in milk and sugar - and say how much of each. Dim sum restaurants with creamers are rare."
4. Holidays and weekends have more variety
The best variety is on weekends and holidays when there are frequently many more preparations available than at any other time - in some restaurants this may mean 100 percent more things. And between 11 a.m. and 1 p.m. most dim sum restaurants produce the largest volume of food and the greatest variety of items.
Go early and you get the standards: shrimp dumplings, filled rice noodle crêpe, shu mai (steamed dumplings) and rice porridge. By 11 a.m. the number of offerings is likely to double. The more uncommon dim sum are made in smaller quantities and when they run out, the kitchen reverts back to the basics - and a smaller number of items."
5. Don’t be afraid to order from a menu
Previously - Sundays are for Dim Sum
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