Long overdue first visit to @cheftamsseasons , primarily a grazing dim sum lunch today but it did wet the appetite to return soon and try the tasting menus and the largest list of Chinese wines that I have seen so far , plenty of experiences to unearth !

All the dim sum were excellent today , a goose and celery spring roll was very crisp and satisfying.
The pork steamed bun leant traditional and was largely sugar free , the char Siu filling was excellent.
Lamb and fennel dumpling did not have the shape of Xiao long bao but did also have the piping hot liquid centre which was decidedly moorish .
Finally a crab and truffle tartlet which gave vol au vent vibes but all the ingredients stood out alongside the very short pastry .

The main dish for today is my fav winter preparation from the region , a lamb belly claypot with bamboo , mushroom, Chinese lettuce . While the weather is still too warm for this dish to be truly nourishing the soul , I could not resist ordering it . I make sure to order this at least 3-4 times over the “winter” months , love it !