I recently had the pleasure of attending The James Beard Experience put on by Chef Chris Mills of Joey Restaurantsas a trial run for the meal that they would be entering the James Beardcontest with. The evening was filled with great food, lots of wine and I got the chance to meet some new and interesting people. It was the hazelnut crusted Korean duck roll at this meal that started my cravings for some char siu bao. Although the version served at the dinner was completely different, it had all of the basics, including the warm and tender spicy meat filling with a hint of Chinese five spice to the soft and light steamed bun wrapping. It was one tasty steamed bun and it reminded me that I had not had a steamed bun in a long time which started me down the path to making my own. (If you are interested in seeing my photos of the event they can be found hear: The James Beard Experience by Chef Chris Mills Flickr Gallery)
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