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Written by Kendall Gensler Friday, 12 June 2009 13:57
Get the Delicious Dish
The unique culinary art of Dim Sum (literally translates to bit of heart) originated with the Cantonese in southern China, who over the centuries transformed “Yum Cha” – the art of drinking tea- from a relaxing respite to a loud and happy dining experience. In Hong Kong, and in most cities and towns in Guangdong province, many Chinese restaurants start serving dim sum as early as five in the morning. It is a tradition for the elderly to gather to eat dim sum after morning exercises, often enjoying the morning newspapers. For many in southern China, Yum Cha is treated as a weekend family day. Consistent with this tradition, dim sum restaurants typically only serve dim sum until mid-afternoon and serve other kinds of Cantonese cuisine in the evening. 
Until recently, Dim Sum dining has been very limited in the Greater New Orleans Metro area. For years, Shirley Li (the local doyenne of dim sum) has been satiating Chinese cuisine enthusiasts at Royal China on Veterans Blvd. with her Hong Kong Inspired Dim Sum Menu served daily a la carte -- a laminated menu of dish images from which to choose various small plates and steamer baskets of dim sum delights. 
who have never had dim sum—it is addictive. We were thrilled to see push carts filled with traditional favorites rolling through the dining room: Steamer baskets filled with various dumplings and shumai ; small plates of shrimp with green pepper; shrimp with Japanese eggplant; Rice noodle rolls filled with shrimp and pork, Baked and Steamed BBQ Pork Buns; Roast Chicken; Roast Duck; Singapore Noodles; Lotus Leaf Rice with Pork, Pan-Fried Sticky Rice with Chinese Sausage, Egg and Scallion; Pan-Fried Turnip Cake with Chinese Sausage; Fried Taro with pork filling; Chicken feet; steamed greens and egg custard tartlets.
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| Kendall Gensler |
 Kendall Collins Gensler is a seasoned culinary professional, who received a diplome from the famous Le Cordon Bleu Cooking School and attended Johnson and Wales University for continuing culinary education. Gensler is a native New Orleanian, who has worked many facets of the culinary industry over the past twenty years-- in both the local and national markets to include the fast paced food cities of New York, San Francisco and Houston.As an ambassador of the “culinary current”, Gensler founded Culinary Concierge Magazine in the Spring of 2000 as a platform for local food journalists to share bits of history, ingredients, recipes, people and pleasures that culminate to create the cuisine and the dining experience in an ever-evolving culinary city.  |
