East Asian Culinary Club hosts mock dim sum event
Menu of food items at the East Asian Culinary Club x Transform mock dim sum. Photo by Kieran Stevens.
Jacián Perez, Contributing Writer
The East Asian Culinary Club hosted a mock dim sum event at West Grace, offering students a taste of Cantonese cuisine through a variety of traditional small dishes on Feb. 25. The event was a collaboration with VCU Transform, a two-year living program that focuses on cultivating students’ leadership skills through events and mandatory classes.
Dim sum translates to “appetizer” or “touch the heart” in Cantonese and originated in tea rooms in Guangzhou. The dining tradition consists of an assortment of small dishes always accompanied by tea. Its origins are commonly traced back to the 10th century in Guangzhou when the rise of commercial travel led to the popularity of tea houses serving quick yet flavorful bites, according to an EACC Instagram post.
The principle of “jat zung loeng gin” is incorporated in dim sum, meaning “one cup, two pieces.” This ensures that customers receive two delicate food items carefully selected to complement the flavors of their tea.
By the 19th century, dim sum had spread across China, with regional influences shaping its ingredients and preparation methods. Today, estimates suggest there are roughly 2,000 different types of dim sum found throughout China, according to a Thalia Hospitality culinary blog.
The EACC’s mission is to explore various East Asian cuisines within the VCU-Richmond area while fostering connections among students, according to an EACC Instagram post. Club president Eric Legapasi said he hoped the event would encourage attendees to step out of their culinary comfort zones and embrace an important aspect of East Asian culture.
True to dim sum traditions, the meal began with “dòng lǜ chá,” or chilled green tea, which is customary as tea is the focal point of the dim sum experience.
“The people here are really welcoming and they’re very kind — also, I just wanted something to eat after class,” said Deloris Allote, an alum who attended the event.
Jaylen Pares, a member of VCU Transform and a third-year pre-radiation science student, said she was particularly excited about the collaboration between Transform and the EACC.
“I’m really interested in Asian cultures, so I was thrilled when I heard about this event,” Pares said.
The first dish served was “huángguā shālā,” a refreshing cucumber salad, followed by “jīròu zhēng jiǎo,” a steamed chicken dumpling encased in soft dough. Next came “xiā jiǎo,” or shrimp dumplings, a staple in Cantonese dim sum known for their translucent wrappers and savory filling.
“I think we formed a great community of officers and interns who are really passionate about the club and about East Asian food,” Legapasi said. “It warms my heart that people are getting along and talking about East Asian cuisine.”
For dessert, attendees were treated to “dàntà,” a Cantonese egg tart with a sweet custard filling encased in a flaky pastry shell.
Legapasi hopes to broaden the club’s culinary focus beyond Cantonese cuisine and explore dishes from other East and Southeast Asian cultures, including those from northern Asia.
Students interested in experiencing more East Asian cuisine and building connections through food can follow EACC on Instagram for updates on future events.
