The set up was nice and seemed well organized. I had a Sterling Cabernet and Gary had the Pinot Noir. A photographer came by and asked if he could take our picture and since it was a VIP event, we happily agreed. Each table had the menu and the name of the chefs responsible for each dish. In about 10 minutes, the servers came out with plates with a good portion of several dishes. We were impressed by the looks of it.
Some were better than others and could have used a little sauce. The very best one was the Baked Bun with BBQ Pork. It was light and crunchy with the most delicious pork with a sweet and salty sauce oozing out as you bit into it. The Siu Mai (Pork Dumplings) were also very good.
It turns out that our favorites were all made by Chef Mak from Tim Ho Wan Restaurant in Hong Kong. He was former chef at the 4 Seasons Hotel in Hong Kong.
The other chefs were Chef Cheng, Celebrity Cuisine and Chef Tsang form Ming Court, Langham Place in Hong Kong. These 3 chefs were flown in from Hong Kong for this event. I asked one of the servers if I could speak with Chef Mak. He said he would check with the people inside. A minute passed and a door opened with 2 chefs staring at me. I didn't know which one Chef Mak was so I called his name and he approached me . I started talking to him and he smiled and got a lady to translate for him. I just told him how his baked bun was truly outstanding and though the other dishes were good, his were the best; he really lived up to his title "Dim Sum Specialist". He gave me his card and I also gave him my card. I asked if I could have a picture taken so he asked me to come inside the booth. The lady took our picture; another humble and gracious chef.
What a fun day...and yet it was sad since I don't know when I will be able to have his Buns again.
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