Siu Mai is a popular dish among Dim Sum, a culinary style of the Guangdong Province in China. It is a treat for the eyes as much a treat for the tongues. Partially wrapped by a thin delightful yellow skin of water dough, the fillings come in many ingredients such as pork mixed with mushroom and shrimp. Unlike regular dumplings, Siu Mai leaves the top of the skirt uncovered, revealing the sexy fresh ingredients inside and further topped with crab roe in a bright orange color. Siu Mai is served in bamboo steamer baskets in a small portion. The one-bite dim sum offers an explosion of umami that unfolds in rich layers, from the soft skin, the chewy fillings to the grainy toppings. It is not made to fill one’s stomach, but to “gently touches one’s heart”, which is the meaning of the word Dim Sum. Having Siu Mai while sipping tea triggers a sense of ritual in everyday life. It means to me finding pleasure in a controlled manner. The delicious dim sum shall only be consumed in small bites to elongate the sensual stimulation (I hate the gigantic version of Siu Mai sold in some restaurants…) It can be compared to the feeling towards one’s favorite song – you like it so much that you dare not play it frequently as you are afraid of getting sick of it too soon.