Last week we learned that the buns at Yum Bunz are made in a factory, frozen, then reheated in the restaurant. Now, the quick-serve dim sum eatery has released a statement explaining why. Basically, it comes down to limited in-house space and wanting to serve large quantities of bao quickly:
[Owner Mike Blum] began this venture more than 2 years ago and knew that he would not be able to produce the buns in house due to space limitations. [...] "We wanted to be as authentic as possible but we realize that there are obvious limitations when working with an automated process." Blum jokes that "a team of skilled Chinese cooks in the kitchen making more buns would be more authentic, but not practical." [...] Discussions with popular Buford Highway restaurant owners only confirmed Blum's original decision to work with a local manufacturer to produce the buns. "We're not trying to be a Buford Highway restaurant. We are Yum Bunz— a quick serve restaurant that serves a fast, healthy and inexpensive version of a dim sum favorite— steamed buns."Read the full release below.
· All Yum Bunz Coverage [-EATL-]