![]() ![]() It’s a recipe the two configured over the last three decades. ![]() Man and his best friend, another chef from the San Gabriel Valley who cooks alongside him at the restaurant, make the dan tat in small batches every morning. “I opened up a restaurant for him so he can work on something he likes,” Laurence said. Man cooked at the Sam Woo locations in Irvine and in the San Gabriel Valley, as well as at NBC Seafood in Monterey Park. “My dad used to work in Cantonese dim sum restaurants for over 20 years,” Laurence said. His father, Man Mo, is responsible for the tarts. When he posted a photo of the dan tat on Instagram, I drove over the next morning.Ī mortgage broker named Laurence Mo opened Kingdom Dim Sum in March. I was turned on to the restaurant by David Chan, an accountant and attorney who for a long time, was on a mission to visit every Chinese restaurant in Los Angeles and beyond. The dan tat from the new Kingdom Dim Sum in Hollywood are the most reminiscent of the ones I ate as a kid, only better. It’s only slightly sweet, swollen and plush with the unmistakable flavor of pure egg. The middle custard is wobbly, set like loose Jell-O made from just eggs, water and sugar. And more golden than some of the paler, crumblier crusts found at most of the dim sum restaurants around town. Supita’s Hong Kong tarts are the gold standard, handmade from a combination of both an oil-based and a water-based dough to form the layered crust. “We didn’t see anyone just focusing on egg tarts or any Hong Kong-style bakeries so we saw the opportunity and took it.” “We saw that there was a market here on the Westside for different kinds of bakeries,” marketing coordinator Claire Lam said during a recent call. It was opened earlier this year by the team behind Simply Splendid, the nearly 20-year-old Hong Kong-style bakery in Alhambra. And a couple of other variations as well. Supita, a new bakery on Sawtelle Boulevard, specializes in both Hong Kong-style and Macau tarts. ![]()
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