I don’t know when it happened exactly, but Asian food has become my comfort food. When I had a bad day and want to soothe frazzled nerves, it’s no longer ice cream or a burger indulgence, I want noodles in broth. Maybe udon, maybe ramen, or beef noodle pho. When I am hungover or tired from the night before, forget pizza, I want xiao long bao (soup dumplings) or tom kha gai (Thai chicken coconut soup). And Sundays feel more comfortable with dim sum versus NY-diner style eggs, or elaborate Western brunches.
I’m usually quite simple in my choices of Asian food restaurants as my experience is that generally it’s the street side noodle stand or hole-in-the-wall dumpling place that’s the real deal. But more and more there are high-end chefs adding value to Asian dining in ways that are hard to imagine until you try them for yourself. I mean how could a steamed shrimp dumpling be further exalted? Well Tin Lung Heen at the Ritz Carlton Hong Kong is proof that it can be. Be prepared to invite a new standard for dim sum into your life.
Curious? Read more about it in my most recent article on Chubby Hubby.Pin It