18 December 2013

X is for XIAO LONG BAO

A few years ago I went on a fascinating food tour to China with the amazing Tony Tan of Melbourne. It was a wonderful experience in many ways as the foodies who went along were all passionate about food; Catherine Bell, Stephanie Alexander, Alexis Touchet of Gourmet, and other big names. Tony Tan is probably the most knowledgeable cook on any aspect of Asian food and a delightful tour leader with great connections, so we were in for a series of serious foodie treats.

One of the highlights came in Shanghai, where we ate at the famous dumpling house where locals queue for hours to take home a box of Xiao long bao ; the delicate soupy dumplings that are one of the taste sensations of the world. Place the hot dumpling in your mouth, and the savoury liquid explodes. Once you have sucked or swallowed the soup you're left with the delightful pastry and delicate minced pork and shrimp filling to chew on. Heaven.

You can find them on Dominion Rd here now but at that time it was a total revelation. But if you go to Oamaru, stay at Pen-Y-Bryn Lodge and the talented owner, James Glucksman will whip you up a batch on request.