Xiaolong Bao Series at Dim Sum Library

Known for its refreshing evolution of the time-honored Cantonese tradition of dim sum, Aqua Restaurant Group has opened its second Dim Sum Library location, in Elements Mall, Tsim Sha Tsui with an all-new culinary experience – four new xiaolong bao flavours. 

Paying homage to the origins of Sichuan cuisine, the Hot & Sour Xiaolong Bao is created using Dim Sum Library’s house-made Sichuan paste along with handfuls of fresh chilli and aged vinegar which is added to the traditional minced pork filling. The Bak Kut Teh Xiaolong Bao is inspired by Aqua Restaurant Group’s founder David Yeo’s Singaporean heritage and his very own family recipe. Bak kut teh - meaning “meat bone tea” - is a famous herbal soup recognised for its warming properties. For the Kombu & Bonito Xiaolong Bao creation, Dim Sum Library chefs worked with sister Japanese restaurant Shiro to learn how to make the most authentic and traditional soup base. The dashi is then infused with shoyu (Japanese soy sauce) and sake – Japan’s national beverage to create a sumptuous soup which compliments the juicy pork filling to deliver a balanced palate of umami flavours. Celebrating Cantonese cuisine, the Beef Brisket Xiaolong Bao is based on the popular local dish of Beef brisket in clear broth. This Chinese soup is simmered for over eight hours and added to a unique meat filling of ground rump steak and minced pork. 

The four new members of the xiaolongbao family are available alongside the original Dan Dan Xiaolong Bao from the 29^th June until the 20^th September 2020, priced at $72 for a basket of three, at Dim Sum Library in both Pacific Place and Elements. Each bao is meticulously prepared and made fresh each morning, which is why each single flavour is served one week at a time. Real fans will have to dine four times to experience all the flavours!