Known for its refreshing evolution of time-honored Cantonese dim sum, Aqua Restaurant Group’s Dim Sum Library in Pacific Place launches a new “Puff Series”. The restaurant continues the celebrated approach of elevating traditional dim sum with innovative flavours and high-quality international ingredients.
Dim Sum Library’s signature Wagyu beef & black pepper puff has proved to be one of the most enduringly popular dishes since the restaurant opened back in 2017. Born from the original shredded Radish puff, known as Lo Baak Sou, Dim Sum Library chefs reimagined the delicate dim sum with sumptuous wagyu beef chunks combined with a peppery black pepper sauce. The exterior is crispy and flaky, whilst the inside melt-in-the-mouth filling is savoury and juicy.
The new “Puff Series” showcases an exciting set of new ingredients including lobster and ginger, mapo tofu, chicken with sand ginger, and creamy mixed mushrooms. Each dim sum is an evolution of the original wagyu beef puff and is crafted using different baking techniques. It is the third of Dim Sum Library’s transformation of favourites following the “Xiaolongbao Series” which featured four different Asian soups inside traditional Shanghainese dumplings and the “Har Gao Series” with botanical herbs paired with delicate prawn dumplings.
The Puff Series and new menu items will be available at Dim Sum Library.
Address & Booking Information:
Dim Sum Library, Shop 124, Level 1 Pacific Place, Admiralty, Hong Kong
T 3643 0088 | www.dimsumlibrary.com.hk |FB and IG @dimsumlibrary
