Quite similar to the Tibetian Momo, the Cantonese Dim Sum has a far more interesting history than the former. This steamed snack was originally a staple for travellers on the ancient Silk Route who would stop for food and rest. The dim sum is also associated with the old Chinese tradition of yum cha, or tea tasting. When it was discovered that tea aids digestion, Chinese tea houses began to serve a variety of dim sum as snacks with tea --- tiny morsels to touch the heart. In fact, when literally translated, that is what “Dim Sum” means --- “to touch the heart”. While dim sum (touch the heart) was originally not a main meal, only a snack, and therefore only meant to touch the heart, it is now a staple of Chinese dining culture, especially in Hong Kong.
Created by executive Chef Rajeev Janveja and his team, the spread of dim sum at Strings is one that will rival any in Hong Kong. The three course meal began with a hot, steamy, subtly flavoured Shitake Mushroom and Chicken soup. The main entrée, of course, were the variety of dim sum --- over twenty --- some pan-fried, some deep-fried, most steamed. Chinese food enthusiasts can look forward to delectable delicacies like Cantonese Siu Mai, Bamt Garlic Dim Sum, Tofu and Shitake Mushroom Dim Sum, Lotus Stem and Spring Onion Dim Sum, Schewan Prawn Dim Sum, Sea Food Five Spice Dim Sum, Sesame Flavour Murrel Fish Dim Sum, Water Chestnut and Crab Dim Sum, and that’s just naming a few. Accompanying the dim sum were several Chinese teas, the classic green tea and the jasmine tea among the most palatable. Chocolate rolled in thin pancakes served with ice cream made for the perfect desert and conclusion to this healthy and delicious meal. The festival offers unlimited soups, dim sums, desse rt, tea, a complete meal by itself at Rs 500, which, if you are a fan of dim sum, is a complete steal! The festival is open from 7:30 pm - 11:45 pm for dinner, till August 29.