CHEF’S STEP BY STEP by chef Tong Chee Hwee
Pastry puffs are one of the most popular and traditional Cantonese dim sum, from fine-dining restaurants to street food stalls. This venison version, unique to Yauatcha restaurant, is inspired by Asian culinary techniques but has a European twist – venison replaces the traditional pork filling. The meat is marinated in black pepper and char siu barbecue sauce, then wrapped in puff pastry, topped with sesame seeds and baked. The final flavour and texture are superb.