This was at a small mom and pop dim sum place in Wan Chai.
Can you describe this for us?
this post was submitted on 09 Jul 2023
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Molten lava bao are made with a runny egg custard-like center; it's sweet and slightly salty. The black color I think comes from charcoal powder. I always like to end my dim sum meals with this if its available.
Lao Sa Bao is amazing. It is even amazing when bought from supermarket fridges
I want this in my mouth.
No need to travel to Hong Kong. Plenty of places in San Francisco sell them and I assume many other dim sum places around the world.
What did they use to make the bun black? Squid ink?
Nothing fishy; it's charcoal powder. The taste is a little difficult to describe but it doesn't taste bitter or burnt.
Looks like my Totinos after I fall asleep while they are in the oven
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