Feast or FamineFrom dim sum to hotpot, relaxed Covid-19 rules mean Hongkongers can finally eat our favourite Chinese feasts again
- With the previous restrictions, dim sum lovers could only order a few dishes, and hotpots were impractical
- Now, with four diners allowed per table, we can order those extra baskets and help our Chinese restaurants survive
The Hong Kong government recently relaxed restrictions imposed on restaurants to curb the spread of coronavirus; diners can now eat until 10pm, and in groups of up to four, instead of just two.
This is a huge relief for the food and drink industry, and in particular Chinese restaurants, which were probably most affected by the restrictions.
With many cuisines, each person orders dishes for themselves – typically, a starter, main course and dessert. But in Chinese restaurants, dishes are shared among a group, unless you’re at a place that specialises in rice plates or noodles, where each person eats their own food.
Eating dim sum with just one other person is difficult, because how many dishes can you order? I don’t know about you, but I can manage about 12 pieces, although I have been known to eat more. Some high-end restaurants sell dim sum per piece, but how often do you go to those?
At traditional restaurants, classic dim sum dishes come in different numbers: har gau (prawn dumplings) usually come three to an order, while siu mai (pork dumplings) is four dumplings in a steamer basket. (Why is that, I wonder?)
If you and your dining companion also order other classics including steamed cheung fun (rice paper rolls, three rolls to an order, but cut into nine pieces), char siu bao (barbecue pork steamed buns, two or three to an order), and egg tarts (three to five), and supplement these with other items such as steamed chicken feet and spare ribs with black bean sauce, that’s your meal right there.