In Hong Kong, dim sum is as much an art form as it is a meal. Restaurants in the former British colony pride themselves on constantly refining traditional Cantonese dim sum and creating new dishes for the modern palate. In this class, Chinese food expert Diana Kuan will teach the secrets of baking, steaming, and stir-frying these dim sum favorites: Char Siu (Cantonese roast pork) without food coloring; Salt-and-Pepper Squid; Pork and Shrimp Shiu Mai (open dumplings); Turnip Cake; Egg Custard Tarts; Coconut Buns; Mango Pudding; Chicken Congee; and Chinese Broccoli with Hoisin Sauce. Kuan is a New York-based writer and creator of the Chinese food blog AppetiteforChina.com. She has taught cooking classes in Beijing and traveled extensively around China sampling an incredible variety of regional cuisines.