This was at a small mom and pop dim sum place in Wan Chai.
Can you describe this for us?
Molten lava bao are made with a runny egg custard-like center; it's sweet and slightly salty. The black color I think comes from charcoal powder. I always like to end my dim sum meals with this if its available.
Lao Sa Bao is amazing. It is even amazing when bought from supermarket fridges
What did they use to make the bun black? Squid ink?
Nothing fishy; it's charcoal powder. The taste is a little difficult to describe but it doesn't taste bitter or burnt.
I want this in my mouth.
No need to travel to Hong Kong. Plenty of places in San Francisco sell them and I assume many other dim sum places around the world.
Looks like my Totinos after I fall asleep while they are in the oven
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