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• DIM SUM AUSTIN HOW TO

For example, at her more fine-dining concept downtown, she stuffs sui mai with scallops and caviar and shaves fresh truffles over egg fried rice. “It’s unlike any other chef job.”Īfter opening Clarksville’s Lin Asian Bar in 2018 and Qi last year, Wu has become the dim sum doyen of the city, renowned for both traditional and non-traditional interpretations of the form.

Sushi is served daily, and weekends usher in chef-owner Ronald Cheng’s famous dim sum service.

DIM SUM AUSTIN HOW TO

“You need to be a baker, a butcher, you need to know how to cook in a wok-there are just so many skills you have to possess to be good at this,” she says. One of the oldest Chinese restaurants in Austin, Chinatown has perfected the art of Asian cuisine at both of its locations. Shrimp, scallop, mussel, clam, tomato and caper in sake sauce. Born in Fuzhou City in the Fujian Province of China, she not only showed an early aptitude with the dozens of dumplings, tarts, and bao that make up the Cantonese art of dim sum, Wu flashed the inquisitiveness she says is necessary to thrive in the category. Lin Asian Bar and Dim Sum Seafood Udon Noodle 23.00. Even with a resume that boasts stints at Wu Chow and Ronald Cheng’s Chinatown Restaurants, as well as training under the famed dim sum chef William Wong (New Fortune Chinese), Ling Qi Wu still credits childhood cooking lessons with her grandmother for making her the chef that she is today.