Off-Menu Chef Favorites at MR CHOW
[caption id="attachment_6802" align="alignnone" width="618"] Zebra Dumplings[/caption] Celebrating 50 years of culinary service, MR CHOW {2201 Collins Avenue, Miami Beach; 305.695.1695} has been dishing up bites of Beijing to delighted diners in six locations across the United
Zebra Dumplings
Celebrating 50 years of culinary service, MR CHOW {2201 Collins Avenue, Miami Beach; 305.695.1695} has been dishing up bites of Beijing to delighted diners in six locations across the United States, plus London. Known for its crowd-capturing Noodle Show and its internationally-recognized Beijing Duck, MR CHOW has long been a stronghold in the Chinese food scene, boasting authentic Beijing classics and inventive chef originals, like their Chicken Satay and Ma Mignon. On top of the one-of-a-kind dining experience, the Miami locale brags a beachfront location with breathtaking dining rooms, an expansive outdoor patio, and an indoor bar and lounge. Though you’ll no doubt be impressed with what’s on the menu here, snag a serious treat with some of the off-menu specialities. These are favorites of Miami pasta chefs Chung Yi Lau and Yiu Ming Tsui, and give a special nod to each of their family’s cultures. These dishes are often featured on holiday menus, but are always available upon request.
Pasta Chef Chung Yi Lau’s favorites:
Crabmeat Little Dragon: Steamed dumplings containing warm broth and fresh crab meat. “This is one of my favorite dishes to make as it reminds me of my father—it was his favorite dim sum. When I was little, my father often took me to a Shanghainese restaurant that had been around for years. Each time he would order this same dish, Crabmeat Little Dragon. Having the soup inside the dish is like having crabmeat soup. One taste, it leaves you wanting more.”
Shanghai Pan-Fried Buns: Pan-fried dumplings filled with tender pork. “This dish immediately brings back memories of my childhood growing up with my mother, as she would cook this frequently. I find myself cooking it for her now. Funny how that works.” These pan-fried buns are highly requested by MR CHOW’s celebrity guests!
Shanghai Pan-Fried Buns
Pasta Chef Yiu Ming Tsui’s favorites:
Zebra Dumplings: Water dumplings filled with tender pork, and distinguished by the unique striped dumpling skin inspired by MR CHOW’s signature Squid Ink Rice Noodles. “As a child, my mother made the effort to make dishes with unique color combinations to entice me to eat, such as these zebra dumplings. From which, she taught me a lot about virtues—like in life, what is right and what is wrong, good versus evil, and seeing things in ‘black and white.’ The dish is a direct representation of my mother’s teachings, which I continue to practice and appreciate dearly.”
Chashu Pork Puff: Deep-fried puff pastries filled with barbecue pork. “I remember when I was young, my father would take all my siblings to a restaurant to have dim sum and drink tea when school was not in session and on holidays, which made a perfect occasion for family gatherings. At that time, I was still living at home, but my siblings were out of the house and only came home once in a while. When they would visit, our father would take us out to have dim sum, allowing us more time to be together. I remember my father’s favorite was chashu pork. Made with multiple types of spices, chashu pork is a common ingredient in Chinese cuisine. It is sliced and applied with honey after baking, which makes for a delicious dish.”
Happy dining!
By Dining Out Miami