A Cantonese style brunch which consists of a variety of bite sized portion dishes. Mostly steamed in baskets and served with hot tea.
Yes, Chef Roger Li is working on finding the right spot in Pittsburgh where he can make all the dim sum and Cantonese dishes in house.
Cantonese cooking concentrates on showcasing the main ingredient of each dish. Methods such as stir frying are used mostly by Chef Roger Li to create "Wok Hei" also known as the breath of the wok. This allows the ingredient to cook very quickly at a high heat, creating a slightly charred flavor to the dish.
We will try to do it once or twice a week. We will be posting info periodically via social media.
All our dim sum will be served in microwave safe containers. Microwaving or steaming will be the best method.
Yes , we change our dim sum selection as often as possible, but keeping the favorites such as "Ha gow" & "Siu Mai". Chef Roger Li will also incorporate locally sourced ingredients to be used in the menu.