Tomas Saldaña, a line cook at Paradise Dynasty in Costa Mesa, became captivated by the restaurant's golden radish pastries, which differ greatly from his native Mexican food. Determined to learn how to make these delicate dim sum pastries, he trained for six months to master the intricate process. Now an expert, his pastries sell out quickly during service hours. Chef Saldaña emphasizes the craftsmanship involved, with a secret blend of dough that produces the cherished flaky texture praised by food critics.
"It took Saldaña six months to master the art of making these whisper-thin dim sum creations. The delicate layers of dough almost disappear upon meeting the tongue."
"Saldaña is now an expert at making these labor-intensive pastries, which tend to sell out within an hour or two after lunch and dinner service begins."
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