Wynn Magazine - Las Vegas
Issue link: http://digital.greengale.com/i/81170
FOOD SPOTLIGHT Ming Yu, Wing Lei TRUFFLED PORK DUMPLING Can you describe how you create this dish? First we mince the pork and truffles, then we wrap it in a wonton pastry, then the dumpling is steamed and served in superior broth. The truffles can enhance the taste of the dumpling and not overpower the pork flavor. The dumpling is so moist; when you bite into it, the truffle and pork juices ooze out. What do you try to achieve with food plating? We try to keep the presentation clean and elegant. The dumpling is served on a bed of broth and garnished with blanched choy sum. We use our signature white china with a design pattern on the rim, which provides a blank canvas that allows the food to take center stage. What is your favorite garnish? My favorite garnish is the endive. For this particular dish, I have garnished the pork dumpling with edible gold flake, which ties in with the gilded accents on our plates and throughout the room and gives the dish an elegant look and feel. How do you get ideas for creating gorgeously styled dishes? I like to browse at the market and look at all the fresh ingredients available. This helps me come up with many new, unique ideas on how to cook a new dish. 58 WYNN