<p>Making dim sum requires years of training and practice, and long and unsocial hours. It’s no surprise the number of specialist chefs has declined, although new restaurants and new ideas are sparking a resurgence of interest in the Cantonese favourite</p>
<p>Making dim sum requires years of training and practice, and long and unsocial hours. It’s no surprise the number of specialist chefs has declined, although new restaurants and new ideas are sparking a resurgence of interest in the Cantonese favourite</p>

Dim sum has bright future in Hong Kong despite decline in chef numbers, say industry insiders

Making dim sum requires years of training and practice, and long and unsocial hours. It’s no surprise the number of specialist chefs has declined, although new restaurants and new ideas are sparking a resurgence of interest in the Cantonese favourite

Topic |   Hong Kong culture
<p>Making dim sum requires years of training and practice, and long and unsocial hours. It’s no surprise the number of specialist chefs has declined, although new restaurants and new ideas are sparking a resurgence of interest in the Cantonese favourite</p>
<p>Making dim sum requires years of training and practice, and long and unsocial hours. It’s no surprise the number of specialist chefs has declined, although new restaurants and new ideas are sparking a resurgence of interest in the Cantonese favourite</p>
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