From, “In Search Of: The Best Dim Sum in Hong Kong,” by Georgia Freedman, 3/9/12, The Wall Street Journal:
A handful of high-end restaurants have also been incorporating top-shelf ingredients, including foie gras and morel mushrooms. One of the best examples is Lung King Heen, the Michelin-starred restaurant at the Four Seasons Hotel Hong Kong, where chef Chan Yan Tak has added duck liver and black truffles to pork dumplings, and invented new dim sums, like abalone baked in a cup of flaky puff pastry. The dish is so popular, he said, that he hasn't been able to take it off the menu since he opened six years ago.
Foie gras: a pate made from goose liver (marinated in Cognac) and truffle
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