Little treats for the soul

It's incredible how something as inconspicuous as dim sums have remarkably won a hot spot on the world's gastronomic map. There's a little corner in almost every city which cooks up these tiny delicacies. Evolved from the kitchens of Chinese tea houses, these miniature treats have travelled the world and won over millions of fans. A dim sum fanatic myself, it was a delight to check out Ping Pong's first Dubai outlet. Having won over Londoners with their trendy twist to dim sum meals, it isn't surprising that we've been wooed too.

Since dim sum is a tradition that's best enjoyed in a group, we decided to pack in a few friends and an empty stomach for our meal. Before venturing into the menu, we ordered our drinks, as if a sip of the colourful drinks would ease our decision making process. But our attention was diverted by the unique flowering tea - where a dried jasmine-lily flower bud blossoms as hot tea is poured over it.

Once our excitement died down, we shifted focus to our hungry tummies. Ping Pong divides its delicacies into various categories, each with pocket-sized helpings offering different aromas. We skipped the Nibbles and Soup section and butted straight into the other segements. From the Baked lot it was the tender beef strips dressed in black bean sauce wrapped in flaky puff pastries that tickled our tastebuds. The Steamed section offered an array of dumplings, each arriving, steaming hot in cane baskets. The seafood wrappings were a revelation, while the Chicken and King Prawn Shu Mai and the Crab Meat and Prawn combo were spectacular. The riot of shapes and colours filled our table, slowly taking precedence over our conversation. The dim sum baskets were fast emptied and enjoyed in equal splendour. The transparent sheets bundling up an assortment of flavours left us craving for more. Despite being tempted to indulge, we decided to give the other entrants a go!

White puffed up buns, enveloping a flavourful spicy lamb mix, was the chosen one in the Steamed Bun category. The contrast of the sweet bun and the savoury interiors made it the perfect example of the yin and yang. In the Signature Dishes, the soft shell crabs, subtly flavoured and coated in a thin, crispy batter was intriguing, while the Spinach-Prawn Wrap was delicately classy. The Smoked Duck and Salmon with Ramen Noodle in the salad segment were fresh and pleasantly aromatic.

From the Fried lot, it was the threaded Prawn balls and Hoi Sin Duck Spring Rolls that were at their crunchy best. And the leaf-wrapped Chicken Sticky Rice added a distinctive touch.

From the Chef's Special, it was the Cuttlefish Cake and Lemon Chicken that responded to our hunger pangs. While the fish cake was impressive, four lemony chicken slices, placed on crispy lettuce leaves was nothing to write home about. The highlight of the evening, however, was the sole entry from the Vegetables section. Asparagus sticks fried in a light batter floored us.

Despite chomping our way through the evening, we saved enough tummy space for some sweet indulgence. It was Mango Pudding, Chocolate and Pineapple Puff and Valrhona Chocolate Bun. The mango scuffle dunked in a tiny bowl of coconut milk was spot on, while the chocolate-filled counterparts were simply exquisite.

With so much good food, we suggest you spend a nice long evening at this chic eatery. Trust us, it's time and money well-spent!

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