When Soleil Ho and I steeped ourselves in the Bay Area’s dim sum scene to find the best, it quickly became my favorite dish.ĭim Sum chef Wei Zheng Yu wraps dough around a char siu filling while making crispy-topped barbecue pork baos at Dragon Beaux. Some simply call it a Tim Ho Wan-style bun, named after the Michelin-starred dim sum restaurant in Hong Kong. This style of baked char siu bao layered with a sweet, crisp topping - sort of like Hong Kong’s pineapple bun - is known by many names: baked barbecue bun, snow cap bun, snow mountain bun. The inside was sticky-sweet, salty and savory. When it landed on my table, I could still feel the heat radiating from the crumbly top. The dish seemed to take the best parts of a Mexican concha and a classic char siu bao - as if a sugar cookie had a kid with a baked empanada. It was an astonishing crispy-topped pork bun. ![]() I felt absolutely floored in a booth of a dim sum restaurant the other day. Cesar Hernandez/The Chronicle Show More Show Less Cesar Hernandez/The Chronicle Show More Show Less 4 of4Ĭrisp, baked pork buns from Creek House in Walnut Creek. Stephen Lam/The Chronicle Show More Show Less 3 of4Ĭrispy, baked barbecue pork buns from Ming's Tasty Restaurant in Oakland's Chinatown. ![]() Stephen Lam/The Chronicle Show More Show Less 2 of4Ĭhef Wei Zheng Yu rolls dough to make baked pork buns at Dragon Beaux. The dim sum restaurant first started making these buns in 2015. Baked barbecue pork baos are seen at Dragon Beaux in San Francisco.
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