Radio and TV star Andy Lee loves a good dim sim – especially when paired with an ice-cold can of something fizzy. And he is launching his own premium range of dimmies from a food truck in the car park of Richmond’s London Tavern Hotel this weekend.
It’s a tasty collaboration between Lee and friends: chef Paul Donnelly and restaurateur Eddy Buckingham (the Australian-born duo behind NYC restaurants Chinese Tuxedo and The Tyger), and potter Sam Gordon.
The team sampled hundreds of versions of the iconic dumpling-like Aussie snack over a four-year development process before landing on their own version created by Donnelly. Dimmies and Tinnies offers a classic “torpedo-style” dim sim available in two varieties: spicy pork with spring onions and cabbage, or chicken and sweetcorn with kombu.
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SIGN UPHead to the London Tavern this weekend to try them steamed or fried for $3 each, best enjoyed swimming in soy sauce or a signature house-made hot sauce.
Potato cakes from Gembrook, Gippsland and pickled onions are also available, as well as tinnies including pub squash, cola, Melbourne Bitter and Mountain Goat Pale Ale.
London Tavern Hotel
238 Lennox Street, Richmond
Hours:
Thurs March 21– Friday March 22 from 4pm
Saturday March 23 – Sunday March 24 from 12pm
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