Homage to the Olympics, and my favorite Asian friend :)

Before I begin looking forward to the interesting things on my calendar next week, I've got to pay homage to one of the world's most exciting traditions: the Olympics.

But here's the thing: as much as I love watching the sports, my commentary on them would be worth diddly-squat. So instead, I bring you my favorite Chinese food in honor of the Beijing summer games...


steamed pork buns!

These delicacies are really quite common in Chinese kitchens, but that doesn't mean they're easy to make. A recipe in Bon Appetit a few months ago sprawled over two pages, to give you a general idea. These cloud-like buns are filled with a sweet-meets-savory BBQ pork filling that's equal parts chunky and saucy. And as much of a BBQ fan as I am, it's really the dough that makes these so special. It's not too fluffy, not too dense, melts in your mouth, and offsets the BBQ sweetness just perfectly.

But don't go just anywhere for your pork buns. If you're going to do it, do it right. If you want to sit down, Golden Unicorn is my most reliable dim sum spot and has the most fantastic pork buns--in both the steamed and glazed varieties. But it's not quite easy to find.


The English sign is hard to see, but Golden Unicorn is located at 18 E. Broadway in the eastern side of Chinatown.

If you're looking for a quick fix though, Fay Da Bakery on Canal St. has a reliable variety of buns--pork and otherwise--for a shockingly inexpensive 95-cents apiece. Check them out at 327 Canal for a real treat.

Until Monday, go Team USA!