Royal China Group is renowned for its Dim Sum, which is served daily from Noon until 5pm and includes favourites such as Steamed Seafood Dumplings with Spicy Sauce; and Pan-fried Fillet of Duck Breast Rolls.
What to do
- Do eat each dim sum dumpling in one go to get the full flavour of the components in your mouth. It is also less messy!
- Do drink tea with dim sum and never order other hot drinks such as coffee as it can overpower the taste of the dim sum. Tea is the most important factor when eating dim sum, and we recommend ordering Jasmine or Chrysanthemum tea. It is best to drink the tea with fried or baked dim sum to wash it down and cleanse the digestion system of the oils.
- Do always pour others tea before your own as this is tradition in China.
- Do tap your index fingeron the table to thank the person pouring the tea. This is a recognised symbol of Ã¢â‚¬Å“bowingÃ¢â‚¬Â in China and was invented by an emperor.
- Do order a lot of different dishes and share between the table for a variety of flavours. When eating dim sum order rice as it is a good way to cleanse your palate.
What not to do
- Don’t use your own chopsticks to serve yourself from the communal bowls.
- Don’t save dessert until last. It is acceptable to request a dessert dish in the middle of the meal such as Egg Custard Tarts. As the tea freshens your palate diners can mix sweet and savoury dishes.
- Don’t eat dim sum cold, it needs to be eaten hot. It should not be left to cool and it should be eaten within 15 minutes of being served. Start with fried dim sum then steamed as the fried dim sum cools quicker. Royal China serves dim sum in steam baskets with a lid to preserve the temperature.
Royal China Roast Pork Pastry Puffs
For the Marinade:
3 garlic cloves, finely chopped
2 tbsp ginger, peeled and finely grated
4 tbsp light soy sauce
2 tbsp yellow (soy bean) bean sauce
2 tbsp honey
1 pinch sea salt
Freshly ground black pepper
260g pork fillet**
For the puffs:
490g ready-made rolled puff pastry
1 egg, beaten
Sesame seeds to sprinkle
How to make Roast Pork Pastry Puffs
In a large bowl, combine all the ingredients for the marinade. Add the pork, cover with plastic wrap and leave in the fridge to marinate for as long as possible, preferably overnight.
When ready to cook, preheat the oven to 180°C.
Remove the pork from the marinade and reserve marinade. Place the pork in a roasting pan and roast for 40 minutes or until internal temperature reaches 145°F.
While pork is roasting, bring reserved marinade to a boil in a small saucepan. Once the marinade has boiled you can take it off of the heat. Baste pork halfway through cooking with two tablespoons of marinade. Cool remaining marinade to room temperature.
When pork is done, remove from the oven and let rest for 15 minutes, then cut the pork into 1/2cm cubes. Toss the cubed pork in enough of the reserved, cooled, marinade to coat. The pork mixture should be room temperature before filling the pastry.
Preheat oven to 200°C.
Cut each sheet of puff pastry into six 7.5cm squares, for a total of twelve. Brush the edges of each square with beaten egg and then place a heaped teaspoon of the pork filling in the centre. Fold the square in half to create a triangular pastry. Tuck the triangle ends under to round off the triangular shape.
Place on a roasting tray lined with parchment paper and brush egg wash over the top, sprinkle sesame seeds over the top of the pastries and cook in the oven for 18-20 minutes until the pastry is golden. Serve immediately.
**Tip: There is enough marinade for up to 700g pork. Buy a whole pork tenderloin (can’t really buy any less) and cut off the 260g needed for this recipe. Marinate and roast both pieces and use the extra Char Sui to make delicious sandwiches, fried rice, or roast pork salad!