Vitznau, 7 June 2022
Asian dimsum with
Küssnacht mountain cheese? A perfect match!
Madame Sum "Chef's Edition": Michelin-starred chef Philipp Heid from the PRISMA restaurant in the Park Hotel Vitznau (15 points Gault&Millau, one Michelin star) and the Madame Sum food collective develop joint dumpling creations.
Dimsum - that's Asia and that's why they belong in the kitchen of top chef Philipp Heid. When it comes to dumplings, the creative and up-and-coming Swiss start-up Madame Sum is not to be missed. Now the two are doing business together: Philipp Heid has developed two dumpling creations that are available both in the PRISMA restaurant and in Madame Sum's delivery service.
With the launch of the "Chef's Edition", the start-up is incorporating the know-how of renowned chefs and dedicating its own creation to the chefs.
Philipp Heid focused on regionality, authenticity and exoticism when creating the dim sum: the dumpling with Küssnacht mountain cheese and the Japanese pickled plum "Ume-boshi" surprises with its unadulterated, salty, but at the same time fruity-sour aroma. Another unusual combination is the dumpling with beef cheek yuzu truffle: the freshness of the Asian yuzu fruit is combined here with the richness of beef cheek braised for 36 hours and flavourful black truffle.
Produced in the studio in Zurich, delivered throughout Switzerland.
The start-up Madame Sum is known for combining its dumplings with flavours and clas-sics from European cuisine with the craftsmanship of Chinese dumpling masters, always daring to create new, flavourful, unusual combinations.
