CINCINNATI - Our "Global Table" column explores the international side of Greater Cincinnati dining. Follow WCPO contributor, Grace Yek, as she talks to the chefs and owners of these dining spots about their food, culture and journey.
Dim Sum, which means "to touch the heart," is a Cantonese brunch, with a large fan base in Hong Kong. The brunch items are dainty, and presented in petite containers--an old tradition that is new again with today's popular "small plates" concept.
The bite-size delights are usually steamed or baked, and occasionally fried. The food at Grand Oriental is made from scratch, down to the dumpling wrap.
If you're new to Dim Sum, start with the staples, like har kow (shrimp dumplings), siu mai (pork, shrimp and mushroom dumplings), and char siu bao (barbecue pork buns). For something that's light on meat, check out the cilantro dumpling and chive dumpling.
Congee, a savory rice porridge customary to Dim Sum, is a nice way to ease in the food choices that await. It enlists flavors of savory pork, and punchy thousand-year-old eggs. Ginger and green onion round the flavors out.