Saving Hong Kong’s ‘endangered’ dim sum

6:37 You can see just how proud the dim sum chef on the right is, his face is literally beaming with pride at the opportunity to have worked with his seniors and mentors over the decades.

The efforts these restaurateurs go to, to preserve and pass on these dishes is admirable to say the least. It's unfortunate that so many people expect dim sum to be cheap when it's so labor intensive.

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

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. 😋 ❤

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

This is such an insightful video and nostalgic growing up… I appreciate the chefs much more!

I love their passion for these dishes.

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

I still remember all you can eat yum cha for $15. They were the best.

Shout out to the host for the seasoned review of flavours, the chefs were delighted to.

Awesome video about food and its history and connection to people memories. I’ll be sure to visit these places next time I’m in Hong Kong

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 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!

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!

Thanks for sharing this. 🤠 Minneapolis, Minnesota USA👋

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

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

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

What a great vlog/peice of the history/future of dim sum in Hong Kong. If we lose our history, we lose a big peice of our future.

Great topic!