Cover Jade Pavilion’s dim sum chef, Dino Lee (Photo: Daniel Adams)
Jade Pavilion’s dim sum chef, Dino Lee (Photo: Daniel Adams)
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We speak to the amicable chef about how he enjoys tangyuan
The Winter Solstice Festival, celebrated from December 21-23, signifies balance and harmony in Chinese culture. During this time, families often craft and enjoy tangyuan, a dessert of round balls made of glutinous rice.
Tangyuan is sometimes plain and served in a fragrant broth, or filled with nut or seed pastes. Its spherical shape represents togetherness and reunion.
Dino Lee, Jade Pavilion’s dim sum chef, began his career in the culinary arts at the tender age of 17 due to family influence. “They gave me the passion to be a chef, which I continue to hold close to me when I present my dishes,” he smiles.
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Above Dino Lee began his career at the tender age of 17
Above Lee marbling the glutinous rice dough with charcoal powder
Dino Lee began his career at the tender age of 17
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Lee recalls memories of celebrating the Winter Solstice Festival as a child: “Normally, my family would all make tangyuan together and share it with our neighbours.” Other than making the sweet dessert, they would also feast on a range of sharing dishes.
Above Black sesame and dark chocolate filling
Black sesame and dark chocolate filling
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To the amicable chef, tangyuan is significant as it represents family reunion, health, and happiness. “Typically, tangyuan is made by mixing glutinous rice flour with sugar and water, wrapping it around the filling, and then boiling it with ginger tea,” he says.
Above A sweet broth made with pandan and ginger is poured over the tangyuan
A sweet broth made with pandan and ginger is poured over the tangyuan
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Inspired by his years in the kitchen, Lee has crafted an elevated version of tangyuan, marbling the glutinous rice dough with charcoal and beetroot powder.
Above Lee plans to celebrate the Winter Solstice Festival with family
Lee plans to celebrate the Winter Solstice Festival with family
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He wraps the dough around two different fillings—one made with peanut butter and white chocolate, and the other made from black sesame and dark chocolate.
Once cooked, the tangyuan are served in a sweet broth made with pandan and ginger.
This year, as always, Lee plans to celebrate the Winter Solstice Festival with his family.
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
