The Future of Dim Sum Is Pokémon Buns
The camera eats first at Hong Kong’s fast-growing chains.
Keung Mak has dedicated his life to dim sum. For more than two decades, the chef has traveled through the kitchens of traditional Chinese restaurants in his native Hong Kong that specialize in “little pieces of the heart,” one of many English translations for the signature meal of small plates and hot tea.
Hong Kong’s 7.5 million inhabitants continually pack more than 1,300 restaurants serving steaming baskets of shrimp dumplings (har gow) and barbecue pork buns (char siu bao). “The dishes haven’t changed in a century,” says Adele Wong, author of the book Hong Kong Food & Culture.