Dim-Sum Leaves China: Recipes from State Bird Provisions


I first ate dim sum in 1968 at Nom Wah, on Doyers Street in New York’s Chinatown. (The place is still there.) The appeal of the service style was immediate and tremendous — why couldn’t every meal be an uninterrupted stream of small, exotic dishes brought to you on a gleaming (or at least functional) cart? I’m quite sure that I said, either on that visit or one of the frequent ones that followed, “Someone needs to do this with non-Chinese food.”

Tasting menus and tapas bars came close, but nothing quite captured the spirit of the dim-sum cart. Until last year, when State Bird Provisions opened on Fillmore Street in San Francisco.

Read the rest of this article and get the recipes here.

Posted in Chinese, Recipes


  1. deana sidney said...

    How can you not love a restaurant with a name like that and a laudable mission? A stream of small plates of great food sounds like heaven –– a collage of flavors and textures chosen by you, not dictated by the chef. Divine.

  2. Matt said...

    Looks like a great dish!

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