Interview: Welcoming our new Dim Sum chef!
We recently welcomed a new chef to join our Dim Sum team and there’s no better way to introduce you to our new specialist than through a quick-fire interview. Tao Tao Ju offers Dim Sum all day in London’s Chinatown and we pride ourselves in our handmade Dim Sum made with high quality ingredients. Read on to find out more about our newest member…
What is your earliest memory of eating Dim Sum?
- My earliest memory is from when my family would take us for a treat to the local Dim Sum place when we were younger. It was a real treat for us, and I remember peeling off the paper and eating the Char Siu Bao first. Sweet barbecue roasted pork and a super soft bao, the Char Siu Bao was always the go to for the children of the family.
What is your go to order for Dim Sum?
- The Dim Sum I often always order are Siu Mai and Prawn and Chive dumplings.
How many years of experience do you have as a Dim Sum chef?
- I have been interested in the craft of Dim Sum for a long time and have been working in this field for around 18-20 years.
How much training is needed to become a Dim Sum chef?
- Learning to make Dim Sum requires a lot of patience but is incredibly rewarding. I would say that it takes around 3-6 months to learn how to wrap the most basic Dim Sum and around 3-4 years for the hardest Dim Sum.
How excited are you to be joining Tao Tao Ju and what are you most looking forward to bringing to each restaurant table?
- Since the popularity of Dim Sum has grown it’s become more and more exciting to be part of a team that specialises in these dishes. Whether it’s for people who already know and love Dim Sum, or those who are trying it for the first time, I’m looking forward to sharing my skills with the guests. Additionally, with more people having experienced eating Dim Sum, the quality has to increase to match their expectations. I’m anticipating bringing even more memorable experiences to Tao Tao Ju.
Why do you like being a Dim Sum chef?
- One of the main reasons is the teamwork that it requires. You learn the working styles of your fellow chefs and work in sync with your team to produce the Dim Sum at the same time. Whilst this might seem simple, it really is key to the appearance, texture and therefore taste of the Dim Sum, as the ingredients can dry out quickly. It’s all a very quick process but very satisfying too.
Are there certain rules with making Dim Sum?
- There are so many haha! Every Dim Sum has a rule and different way of wrapping. It’s what makes it special and unique as a dining experience.
What was the first Dim Sum you made and what is your favourite to make?
- The first Dim Sum I learnt to make was Spring Rolls but my favourite Dim Sum to make is Egg Tarts.
What is/are the most difficult Dim Sum to make?
- The most difficult Dim Sum in my opinion are Xiao Long Bao and Har Gau. Xiao Long Bao involves several steps, and the wrapper is crucial. We want to make sure that it’s not too thick and not too thin, and the pleating must be done carefully to result in a beautiful appearance. For Har Gau, the thickness of the crystal wrapper is also an important factor, as once steamed, we want it to be slightly translucent and delicate.
For those who want to have a go, what Dim Sum would you recommend they try making?
- The simplest and easiest introduction to making Dim Sum has to be Spring Rolls. Once you are happy with your filling, the folding and wrapping is not difficult to master.
What are your two top tips for making Dim Sum?
- Preparation is key, make sure you have everything ready to go before you start so then you can work with a rhythm. Secondly, work quickly. If your ingredients begin to dry out, it’ll become much more difficult to work with.
We hope you enjoyed reading this interview and have learnt a few things about Dim Sum making and our new chef. If you’re in the mood for London’s best Dim Sum, head to Chinatown’s Lisle Street and find us. With Summer now here we’ve also put the tables out, so you can choose to dine inside the restaurant, or al-fresco!