Chef Wei Ji Lu, the Dim Sum Chef at Taj Lands End’s Ming Yang, talks about how his mother added her own touch to prawns and water chestnut dumpling
Chef Wei Ji Lu of Taj Lands End’s restaurant Ming Yang has a nostalgic tale to narrate while talking about his favourite food.
Chef Wei Ji Lu
The Dim Sum Chef loves prawn and chestnut dimsums, mainly thanks to his mother. “While there are a number of dim sums which I love, this particular dim sum is very close to my heart and reminds me of home,” says the chef, who was born and raised in Zhaoquing city, in the southern region of China. “As a child my mother used to prepare this dish for my siblings and me, with a special rose made solely of the dim sum dough, just to add that little special touch,” he adds.
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