Dim sum, Chinese cap winning Pakistani heart

Cantonese Dim sum means “touch the heart”. And it is what they have achieved these morsels that in journey from China, which used to be eaten as breakfast and snack but of the late are being eaten as lunch and dinner.

Background is set in Cantonese cuisine, where there is evidence of some 2,000 types of dim sum, which are always accompanied with tea.  

There are infinite types, many different masses, multitude of different fillings ranging from savory to sweet and different cooking methods. It’s not hard not to find one to taste.

The dough may be rice flour, wheat, egg or typed wontun wheat starch, among others, and although the most common filling in Pakistan is chicken, beef and shrimp, the possibilities are limitless. They can be steamed in wicker baskets, boiled or grilled and usually dipped in a light soy sauce, sesame oil and chilli, which also supports variants.

Islamabad Marriott Hotel has recently launched a new dim sum menu at the Dynasty with loads of different varieties.  

Reasons that the dim sum proliferated in Pakistan, are same as those that have existed for decades in London and New York, where there is even an annual Dumpling Festival – those reasons are: besides tasty and healthy Dim sum can also be very colorful.

Whenever you bring a little something novel – the first Dim Sum Club opened in Pakistan just a year ago, the club may or may not survive but the dim sum they have succeeded. Thought to have a great future with the younger more urban crowed.

The chefs at the Islamabad Marriott Hotel has enough imagination, which brings years of experience. They know exactly how to adjust the oriental cuisine to Pakistan. But that does not mean that Dim sum at the Marriott make a  dim sum full of shorba, the taste is as authentic as it can be.

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Posted by Kiran Chaudhary on Apr 23 2014. Filed under Pakistan. You can follow any responses to this entry through the RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed.