Dim Sum Trol­leys

HK Magazine - - UPFRONT -

In the late 1960s, Hong Kong restau­rants be­gan serv­ing dim sum with the trol­leys used in Western fine-din­ing, be­cause servers found tra­di­tional trays and plat­ters too heavy to han­dle. The trol­leys were later fit­ted with heat­ing el­e­ments to keep food warm. But thanks to the space trol­leys take up, they’re now a dy­ing breed, dis­ap­pear­ing in fa­vor of the of­ten baf­fling dim sum or­der sheet.

Get trol­lied: Lin He­ung Tea House, 160-164 Welling­ton St., Cen­tral, 2544-4556; Lon­don

Restau­rant, Good Hope Build­ing,

612 Nathan Rd., Mong Kok, 2771-8018.

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