42 step-by-step recipes for favourite dim sum dishes and new creations. With an overview of essential dim sum making techniques. The recipes suitable for both novice and experienced cooks. Includes an illustrated glossary of ingredients to help new cooks identify the ingredients used
Ng Lip Kah has more than 30 years of experience working at established restaurants in Singapore, which include TungLok Restaurant, Red Star Restaurant (Chin Swee) and Habour City Restaurant (PSA Building), all of which are known for their dim sum specialities. In 2008, Chef Ng was conferred Individual Second Runner-up and the Group Champion Award by the World Association of Chinese Cuisine (WACC), an international non-government and non-profit organisation that promotes Chinese cuisine worldwide. The WACC is endorsed by members from various Asian, European, and American regions. Chef Ng is very passionate and sincere about his craft. He currently conducts culinary classes, where he shares his sought-after skills in making dim sum and other Chinese dishes.