{"product_id":"supper-club-yum-cha-the-ultimate-dim-sum-experience-with-edwin-lam-at-wok-theory-offsite","title":"SUPPER CLUB: Yum Cha — The Ultimate Dim Sum Experience with Edwin Lam at Wok Theory [OFFSITE]","description":"\u003ch2\u003eThis event takes place at \u003ca rel=\"noopener\" href=\"https:\/\/woktheory.com\/\" target=\"_blank\"\u003eWok Theory\u003c\/a\u003e, \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e530 Dundas St W, Toronto. [\u003ca rel=\"noopener\" href=\"https:\/\/maps.app.goo.gl\/KhtBZzrSx2j1okyQA\" target=\"_blank\"\u003eMAP\u003c\/a\u003e]\u003c\/span\u003e \u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eJoin restaurateur \u003cstrong\u003eEdwin Lam\u003c\/strong\u003e and The Depanneur's \u003cstrong\u003eLen Senater\u003c\/strong\u003e for a remarkable 12+ course gastronomic foray into the world of dim sum. This event will also feature an exclusive dumpling making demonstration by Wok Theory Executive Dim Sum Chef \u003cstrong\u003eTrinh Tieu\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eDim sum\u003c\/em\u003e is a traditional Chinese culinary practice centred on small, shareable dishes typically enjoyed with tea. Its roots trace back to southern China, especially the Cantonese-speaking regions like Guangdong Province and the city of Guangzhou. The term \u003cem\u003edim sum\u003c\/em\u003e literally means “touch the heart,” reflecting the idea of light bites meant to satisfy rather than overwhelm.\u003c\/p\u003e\n\u003cp\u003eHistorically, \u003cem\u003edim sum\u003c\/em\u003e is closely tied to the culture of \u003cem\u003eYum Cha\u003c\/em\u003e, which translates to “drink tea.” This tradition began along ancient trade routes, where travellers and merchants would stop at teahouses to rest. Initially, tea was believed to aid digestion, and food was not always served alongside it. Over time, small snacks were introduced, eventually evolving into the wide array of dishes now associated with dim sum. By the time of the Qing Dynasty (1644–1912), teahouses in southern China had become vibrant social hubs, and dim sum had grown into a refined culinary art.\u003c\/p\u003e\n\u003cp\u003eA defining feature of dim sum is its variety. Dishes range from steamed dumplings like \u003cem\u003eHar Gow\u003c\/em\u003e and \u003cem\u003eSiu Mai\u003c\/em\u003e to buns such as \u003cem\u003eChar Siu Bao\u003c\/em\u003e, as well as rice rolls, spring rolls, and desserts. Traditionally, these items are served in small bamboo steamers or on small plates, allowing diners to sample multiple flavours and textures in a single meal.\u003c\/p\u003e\n\u003cp\u003eTea plays an essential role in the tradition. Popular choices include Jasmine tea, Pu-erh tea, and Oolong tea. Etiquette is important: pouring tea for others before oneself is customary, and a gentle tapping of fingers on the table is a traditional way to express thanks.\u003c\/p\u003e\n\u003cp\u003eToday, dim sum has spread far beyond China, becoming a global phenomenon in cities with large Chinese communities, from Hong Kong to Toronto and San Francisco. While modern variations may include fusion elements or made-to-order service instead of carts, the essence of dim sum—variety, sharing, and connection—remains unchanged.\u003cbr\u003e-----\u003c\/p\u003e\n\u003cp\u003e\u003c!-- notionvc: 573937eb-4dde-4775-97d7-8b10f00bfa33 --\u003e\u003c\/p\u003e\n\u003cp\u003e蝦餃 Har Gow - \u003cstrong\u003eSupreme Shrimp Dumplings\u003c\/strong\u003e\u003cbr\u003e燒賣 Siu Mai - \u003cstrong\u003ePork \u0026amp; Shrimp Dumplings with Fish Roe\u003c\/strong\u003e\u003cbr\u003e什菌南瓜餃 Mo Gu Nam Gwa Gow - \u003cstrong\u003eMushrooms \u0026amp; Pumpkin Dumplings\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eTea: \u003c\/em\u003e普洱茶 \u003cem\u003ePo Lei - aka Pu-erh, a black tea common in dim sum restaurants\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e叉燒包 Char Siu Bao - \u003cstrong\u003eSteamed BBQ Pork Bun\u003c\/strong\u003e \u003cbr\u003e鳳爪 Fung Jow - \u003cstrong\u003eChicken Feet with House Special Sauce\u003c\/strong\u003e\u003cbr\u003e珍珠雞 Gai Lo Mai Fan - \u003cstrong\u003eSticky Rice with Chicken and Egg Yolk in Lotus Leaf\u003c\/strong\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eTea: \u003c\/em\u003e香片 \u003cem\u003eHeung Pin - fragrant jasmine green tea\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e芋角 Heung So Wu Gok Gai - \u003cstrong\u003eCrispy Taro Puffs with Chicken\u003c\/strong\u003e\u003cbr\u003e蘿蔔糕 Lap Cheung Jin Lo Bak Go - \u003cstrong\u003ePan Fried Turnip Cakes with Preserved Sausage\u003c\/strong\u003e\u003cbr\u003e煎鮮蝦餅 Jyu Yuk Gau Choi Har Beng - \u003cstrong\u003ePan Fried Pork \u0026amp; Chive Shrimp Patties\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eTea: \u003c\/em\u003e鐵觀音 \u003cem\u003eTie Guan Yin - \"Iron Goddess\" oolong tea\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e銀針粉 XO Jeung Chau Ngan Jam Fun - \u003cstrong\u003eHand-Made Stir-Fried Silver Pin Noodles with XO Sauce\u003c\/strong\u003e\u003cbr\u003e鮮蝦腸 Har Cheung Fun - \u003cstrong\u003eShrimp Rice Rolls\u003c\/strong\u003e\u003cbr\u003e脆皮鮮蝦紅米腸 Chui Pei Hung Mai Har Cheung - \u003cstrong\u003eCrispy Shrimp Red Rice Roll\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eTea: \u003c\/em\u003e壽眉 \u003cem\u003eSau Mei - a leafy white Tea\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e黑金流沙包 Hak Gum Lau Sa Bao - \u003cstrong\u003eCharcoal Molten Salted Egg Yolk Buns \u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\u003c\/ol\u003e\n\u003cp\u003e-----\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/woktheory.com\/\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg height=\"73\" width=\"190\" style=\"margin-right: 16px; margin-bottom: 16px; float: left;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/wok_theory_logo_160x160.png?v=1768872908\" alt=\"Wok Theory\"\u003e\u003c\/a\u003eOpened in 2023, \u003cstrong\u003eWok Theory\u003c\/strong\u003e is owned by a second-generation husband-wife duo who seized an opportunity to redefine the culinary scene in Toronto's Chinatown. Balancing nostalgia and tradition with innovative modern touches, they are aiming to become a culinary destination for those searching for authentic Chinese cuisine and an elevated dim sum experience. \u003ca href=\"https:\/\/woktheory.com\/\" rel=\"noopener\" target=\"_blank\"\u003ewoktheory.com\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e-----\u003cstrong\u003e\u003cbr\u003eThe Depanneur\u003c\/strong\u003e is where \u003cem\u003eInteresting Food Things\u003c\/em\u003e happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":48261665521912,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Pork_and_shrimp_dumpling.jpg?v=1776705502","url":"https:\/\/thedepanneur.ca\/products\/supper-club-yum-cha-the-ultimate-dim-sum-experience-with-edwin-lam-at-wok-theory-offsite","provider":"The Depanneur","version":"1.0","type":"link"}