Bite-sized delights

A Shanghai chef finds ways to make dim sum a treat for all the senses, Xu Junqian reports.

After almost 20 years in the kitchen, dim-sum chef Eric Zeng believes the appearance of these Chinese bite-size snacks is very important, and he strives to present them in a way that is almost "superficial".

"Dim sums have never been a staple on the table," says Zeng. "To help them steal the thunder from the plump roasted goose or shiny golden rice, my first trick is to dress them up."