tktktktktk Clockwise, from top: Optio veliquibus. Usciet eos ererae si aperecab int volupttate tuscillaccum quos audi volorpores ea dolupta volupiscium ute od ullatius as aut moluptasped eum veliberis dolorei cturent landa dolum,
Dim Sum anD t hen Some Clockwise from left: Chef Paul Lau putting the finishing touches on the Steamed Crab Claw dish in the kitchen of the Tin Lung Heen restaurant at The Ritz-Carlton, Hong Kong; dim sum steamers; dumplings with egg whites and scallops.
t h e r i t z - c a r lt o n m a g a z i n e
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Table of Contents for the Digital Edition of Ritz-Carlton Magazine - Winter 2013