Taste of the Orient

Chef Joe Lam is dwarfed by towering bamboo steamers in his tiny kitchen. With lacquer-red walls,hanging lanterns and soy and chilli pots on each table,the scene might be familiar but Lam’s dumplings,hand-made using only free-range and organic ingredients,are works of art. Translucent steamed rice-flour rolls encase tiger prawns,topped with a tumble of spring onion greens and fried shallots. Free-range chicken,mushroom and ginger siu mai are highly addictive,while barbecue pork steamed buns are light,fluffy and succulent. At night they do stir-fries,including crowd-pleasing sweet and sour free-range pork.