Have you ever wondered why dim sum is served in trolleys? Or what the most authentic experience of dim sum is, and how much work it takes to make shrimp dumplings?

Borne of the necessity to feed busy workers at affordable prices in the early 1920s, dim sum has evolved into a culture of a much wider variety of foods and places to eat. Hong Kong now has has a huge and diverse number of dim sum restaurants, from century-old tea houses where you have to fight your way to the trolley to grab some dumplings, to Michelin-starred restaurants serving gourmet dim sum with luxury fillings.

In this episode, Bernice and Alkira speak with Ringo Wong, a master of the traditional art of dim sum at Cuisine Cuisine and part of the last generation who learned dim sum through apprenticeship; Winson Yip, who takes inspiration from Disneyland and makes dim sum emojis and animated characters; Chef Lau Chor Kwan, who’s been making and teaching how to make dim sum for more than 40 years; and Victoria Yau, from the Michelin-starred Shang Palace, one of a growing number of female chefs in this traditionally male-dominated business.