Dim Sum & Live Jazz
About the Workshop
SPECIAL EVENT! An intimate afternoon where century-old Cantonese craft, live violin, and the beauty of the UBC Farm come together — eight pieces, one plate, one afternoon you won’t forget. This is not a restaurant. This is a moment. You sit in the heart of UBC Farm. Around you — the scent of bamboo steam and fresh herbs. Above you (through our skylight) — the open Vancouver sky. And somewhere between the first bite and the last, the violin begins.
THE MENU
Eight pieces. One plate. Served all at once — made to be savoured slowly.
Steamed
· Red Beet & Scallop Seafood Dumpling
· Dragon Well Shrimp Dumpling
· Kale & Chicken Siu Mai ✦ (UBC Farm exclusive — preview of Abraham’s upcoming high-protein dim sum series)
· Pork, Shrimp & Quail Egg Siu Mai
· Abalone Sticky Rice
· Vegetarian Dumpling
Baked & Pan-Fried
· Duck Pineapple Bun with house-made pineapple-chili jam
· Crab & Shrimp Toast with salted egg yolk sauce
Dessert
· Green Tea Lychee & Goji Osmanthus Jelly
· Mini Baked Tapioca Pudding with lotus seed paste
Tea service included throughout.
Chef Abraham Wong — violinist and dim sum artisan — has spent years asking one question: what happens when two of the world’s oldest art forms share the same room? April 19th is the answer.
“A great meal and a great performance share the same secret — each note, each bite, lands differently when the other is present. Together, they create something neither could alone.” — Abraham Wong, Chef & Violinist
About the Instructor
Abraham Wong is a Hong Kong–born chef, culinary instructor, food designer, violinist, and curator who turns culture into experiences you can taste and feel. Based in Vancouver, he creates nights that go beyond “a meal”—hands-on workshops, modern revivals of traditional dim sum, and immersive events that blend history, story, and sound across Vancouver, Toronto, and Seattle.
In 2025, Abraham brought the house down at Jade Music Fest with a sold-out jazz set fusing Hong Kong roots, Western pop energy, and classical craft. He also curated, cooked, and performed a cinematic dinner-jazz show inspired by Wong Kar-wai’s In the Mood for Love—a love letter to memory, mood, and the art of slowing down. He has hosted sold-out cooking classes at UBC Farm and Enabling Arts, known for bringing worldwide flavours to Vancouver audiences. His ever-popular mooncake-making classes in Vancouver and Toronto, are often the first doorway for many into the world of Hong Kong cuisine—where tradition, technique, and storytelling meet.Date and Time
Sunday, April 19th — 10:45am – 12:15pm
Location
UBC Farm
Cost
-
- Early Bird: $85
- Regular: $98