Dim sum, a beloved culinary tradition originating from Chinese teahouses, has now found its home at The Red Pavilion 红馆. This unique establishment seamlessly combines sustainability, style, and cultural visibility, offering an immersive experience that captivates patrons and promotes eco-consciousness within the community. Let’s delve into the history of dim sum and explore The Red Pavilion’s commitment to sustainability.
Dim sum is a culinary tradition originating from ancient teahouses along the Silk Road in China. It evolved from simple snacks into a wide variety of bite-sized dishes. Dim sum gained popularity during the Jin Dynasty and became more refined during the Tang Dynasty. Cantonese-style dim sum from Guangdong province became prominent. In the Qing Dynasty, teahouses transformed into dim sum restaurants. Dim sum later spread worldwide through Chinese immigration in the 19th century.
The Red Pavilion’s allure begins with its captivating interior, inspired by the enchanting visual language of Wong Kar Wai’s films and infused with a touch of Lynchian noir. From the dimly lit tea parlor to the vibrant nightclub, visitors are transported to a world where glamour and intrigue intertwine, creating an unforgettable ambiance.
Beyond aesthetics, The Red Pavilion is driven by a profound dedication to supporting the AAPI community in New York. The venue hosts an array of diverse programming, including live music, performance art, and immersive food and beverage experiences that celebrate the rich cultural heritage of the AAPI community. Visitors can also explore Traditional Chinese Medicine at the venue’s Chinese medicine apothecary and tea parlor, indulging in sustainably sourced, exquisite teas.
The commitment to sustainability at The Red Pavilion shines through in its innovative dim sum menu, served in the teahouse during the day. Each bite-sized delight is meticulously crafted using locally sourced ingredients showcasing the venue’s emphasis on sustainability. By using seasonal produce, The Red Pavilion ensures not only the freshest flavors but also reduces the carbon footprint associated with long-distance ingredient transportation. Furthermore, the venue minimizes food waste through efficient portioning and serving practices, ensuring that every morsel is savored and appreciated.
Author: Marcus Lee
Below are some popular types of dim sum:
- Siu Mai: These are open-topped dumplings typically filled with a mixture of ground pork, shrimp, and sometimes. Siu Mai are often garnished with a small piece of carrot or green pea.
- Har Gow: These are translucent steamed shrimp dumplings wrapped in a thin, delicate, and slightly chewy wrapper made from wheat starch. Har Gow is known for its pleated, translucent appearance.
- Char Siu Bao: Also known as barbecue pork buns, these are fluffy steamed buns filled with savory barbecued pork, typically seasoned with a tangy and slightly sweet sauce.
- Cheung Fun: These are steamed rice noodle rolls filled with various ingredients such as shrimp, beef, or char siu. They are often served with a soy-based sauce.
- Egg Tarts: These are sweet pastries with a flaky crust and a creamy, smooth egg custard filling. They are usually baked until the top is slightly caramelized.
- Turnip Cake: This is a savory cake made from shredded radish (daikon) and rice flour. It is steamed and then pan-fried to create a crispy exterior. Turnip cake is often seasoned with ingredients like dried shrimp, Chinese sausage, and mushrooms.
- Lo Mai Gai: This is a sticky rice dish wrapped in lotus leaves and steamed. It typically contains glutinous rice mixed with ingredients like chicken, Chinese sausage, mushrooms, and dried shrimp.
- Phoenix Claw: Also known as chicken feet, these are marinated, steamed, and then deep-fried chicken feet. They are often braised in a flavorful sauce and have a gelatinous texture.