One of my favorite things to order at dim sum is wu gok, or fried taro dumplings. You can also get them at Chinese bakeries, but they get soggy and greasy. It's essential to eat these fresh to get the crisp crunch contrasting with the soft, creamy texture of the dumpling before the porky flavor of the filling hits the tongue.

I realize that all foods are time-sensitive, but I'm really asking about food that needs to be eaten just after cooking.