Hong Kong Tourism made a strong showing in Los Angeles as part of their culinary promotional efforts, with a VIP Pop Up Media Luncheon at Lukshon and three days of programming at The Grove. I was lucky enough to receive invites to both experiences, which Hong Kong Tourism Executive Director Anthony Lau said was intended to showcase “the best of the best of Hong Kong.” That included flying over three chefs with a total of five Michelin stars between them: Mango Tsang from Ming Court, Kam-fu Cheng from Celebrity Cuisine, and Kwai-pui Mak from Tim Ho Wan, a dim sum specialist that Sang Yoon, Thursday’s host chef, called “the most affordable Michelin-starred restaurant in the world.”

On the Lukshon patio, Kwai-pui Mak served a dim sum quartet, with no item better than his baked bun with BBQ pork. The hybrid cha siu bao and pineapple bun was airy, with a sweet, buttery crust and a filling of diced pork bathed in a sauce that was far from sweet or syrupy. Spectacular. Yoon said of his esteemed guests, “We offered them all this modern cooking equipment, and all they wanted was a wok and a steamer.” Chef Kwai-pui Mak didn’t even need that much equipment to achieve bao mastery…two days straight.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.