Behind the Scenes: The Secret to Buddakan's Dim SumBy Danya Henninger | January 29, 2014 By Danya Henninger | January 29, 2014
Stephen Starr restaurants - especially his early ones, like Buddakan - are known more for style and service than the authenticity of their food. That’s one reason we were pretty surprised to learn that all of the dim sum served there is made by a team of Cantonese cooks, a couple of whom have been around since the very beginning.
Lily and Mama Ha, as everyone knows them, have run Buddakan’s dim sum program for more than 14 years. In the past year, these dough wranglers and their team have made more than 57,000 pieces of the restaurant’s signature edamame dumpling, and that’s just one of eight different versions on the menu.
In honor of the Chinese New Year, which falls this year on Friday, January 31, we stopped in for a behind-the-scenes look at the dim sum magic.