Hand stretched noodles with beef, bean sprout and spring onion.
The traditional perception is dimsum and wok cannot be combined. At Hidden Dimsum we love to challenge such a perception. The hand stretched noodles is such a combination. Here first, we poured rice flour on top of a wet stretched cloth under hot steam. This technique is a typical dimsum technique - for example cheung fen is made using such a technique. While the rice flour mix is being steamed on the cloth, the texture changes and we then stretch it, to form noodles followed by cutting them into strings. Now, we go for the wok technique. The noodles are then being turned on intense heat with beef in wok, and we then added home made soy sauce, bean sprout and spring onions. The result is a beautiful combination of the best from dimsum handcraft and wok. Who says nothing can be combined?