Hong Kong teahouses cherish their dim sum trolleys, but how long can they last?
As a cloud of steam billows from the kitchen of Hoi Lin Restaurant, Chung King-pui, 56, places a large bamboo steamer stacked with colourful and fragrant dim sum on her silver trolley. “Pretty girls and boys, har gow and siu mai are out!” Chung, who has worked as a waiter in the traditional Chinese teahouse…
