The bao in question.
Photo: Jenny Oh/KQED
Over at Benu, as part of what’s now a nineteen-course tasting menu (up from thirteen when the restaurant opened last summer), Corey Lee is doing foie gras xiao long bao — foie gras soup dumplings. As Bay Area Bites points out in a write-up about a recent meal there, you’ve got about eight months left to try these luscious looking things — which are served on a formal porcelain version of a tradition dim sum steam basket — before that dastardly ban takes effect, in July 2012. [Bay Area Bites/KQED]
