Saving Hong Kong’s ‘endangered’ dim sum

60yrs experience?? Or one year repeated 60 times 😂

Endangered??? Your talking about food....

Yes..pls do more to help preserve our Culinary Heritage, especially for future generations 🎉😊

One thing I notice about the locals: they order a single dimsum dish then read newspapers until lunch time.
That was one way to ruin the business.

Protest Dim sum legacy!

You need to work on your pronunciation of the Tim Sum in proper Cantonese

They don’t wanna teach the youngsters and then worried about losing the tradition 😂

I always admire people who work in a restaurant. Their dedication to their job is really touching. Bet their food is the best 😊

Love this! I had forgotten about those soup dumplings that we used to eat in Toronto in the 1970’s. And malaigo! Thanks for the walk down memory lane.

I remember the umbrella!!! I used to order jelly just because of it! Wow, time flies!

This is an important part of HK's Culture and heritage...Pls keep it going, esp for our future generations 🎉😊

There will always be customers who want the basic dim sum menu selections and there will be restaurants who will cater to these customers.

Some of these really bring back memories and I am not even that old.... it's sad to see so many classics disappear over the past 3 years

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Thank you for sharing your knowledge

Not sure if this was a Toronto thing, but anyone remember char siu chaan bao?

No offense meant. But most should first know how to respect customers. Most restaurants in HK have rude servers. So others especially foreigners are hesitant to eat.

Meanwhile Dimsum is thriving here in Malaysia. Dai Baos are so common you can get them in food trucks. We also adapted halal dim sum for the majority of Malaysia’s Muslim population.

I love the dim sum master's explanation. Growing up, I've seen some of these OG items. I love the call out on "chemical" ingredients as short cut compared to the OG fermented/technic focused/time consuming sensitive items. So many don't know the difference. I love traditional Dim Sum!

Lived abroad for over 25 years. Finally resettled back in HK and have been on a yum cha journey trying to find the kind of old style dimsum I grew up with … have no luck with the real 灌湯餃though. Thanks to your video, now I know where to find them. Watching the chefs making these endangered dimsum brings back so many fond memories from my childhood. I will definitely go try out 鳳城 and 文苑 this week. As a HongKonger, I truly appreciate our beautiful (and delicious) tradition and am grateful to these dedicated chefs. 😋 ❤

This is a big real problem. the problem is that learning dimsum is not accesable and very limited info over the net,. I myself is very lucky to be able to learn dimsum with a professional chef with almost 50 yrs of expérience. The more i deep dive learning dimsum the harder and complicated it gets. The problem here is that it is not a high paying job and so much work. They should let the younger apprentice learn asap. ain't nobody got time for 3 yrs just doing basic work.

Sago is from Papua, Indonesia. We call them Sagu.

Malay cake and black sesame rolls ❤

Oh no. I have to pay a 100USD to eat dim sum now since it's going through the phase of becoming expensive after being a poor person's food.

Dim sum was perfected in the '80's.
What happened?

It’s still common elsewhere. 🤦🏻‍♂️

They want a janitor for 3 three years, then take another 3 years to learn making dim sum before you will get pay as a beginner dim sum chef. Now you see why the young generation not interest in this profession. Then if someone willing to spend 5-6+ years to get a small wages that person is better off learning Japanese or French crusine for better paid and not to mention much less labor intensive.

and the old chefs wonder why their skill is dying out... they keep kicking the younger kids out when they do it wrong so of course no one wants to stay

imo yum cha restaurants and dai pai dongs are more endangered than giant pandas and deserve more attention and financial support from the government. they are places where people can come together to enjoy delicious food and socialize with friends and family and super important in our traditional culture that deserve to be preserved. I really really hope that the government can change their mind and take steps to support these private businesses

Dim sum is Chinese

I love sago custard pudding so I hope it doesn't go extinct.

Give the names of the restaurants…

Dim sum from elsewhere just looks nothing like the one in Hong Kong.

oh I never had tapioca pudding for dim sum. Looks delicious. Don't go away 🙁

Many of these dim sum dishes, especially Baked Sago Pudding, are well preserved in overseas Chinese communities founded by Hong Kongers, like in Vancouver, particularly Richmond BC, where there is a huge thriving Chinese community and these dishes are still prepared daily in huge quantities. In fact I had it just two weeks ago at a restaurant, and it was superbly prepared, with the top layer just caramelized perfectly to enhance the richness of the flavor and the red bean paste complimented it perfectly!

Please pick a better-looking host or ask her to do cosmetic surgery, she makes the South China Morning Post look like a tabloid who can't even afford to hire a normally-looking host.

Everyone wants to be the village chief

I thought 鳳城酒家 had closed permanently? Only one of the locations closed?

Working in a kitchen with Hong Kong's heat and humidity is not an easy job.

here in cebu dimsum is our go to meal😁

Very interesting show. Indeed, yum cha is dying out, not just some special dishes.

is this an ad

Nonsense. Dim Sum is available worldwide and HK Dim Sum ain't that great anyway.

點心其實可以增加家庭感情因為點心通常在早上吃所以父親通常早上帶母親孩子一齊飲早茶？Dim Sum in fact able to increase family emotional because of dim sum usually eat it on morning therefore father usually brings mother and children all together to drink morning tea?

I love dimsum 😋