Recently, the New York Times did a nice video story on ‘The Dying Art of Serving Dim Sum,’ following Pik Chan and Cheong Yin Ho at Brooklyn’s Bensonhurst neighborhood:
“Pik Chan and Cheong Yin Ho have worked together for nearly two decades. They weave through packed dining rooms, pushing heavy, metal trolleys laden with stacks of bamboo steamers. Amid the roar of the lunch rush, they communicate without speaking — a glance or a quick hand gesture for chicken feet, beef balls, cheung fun, bean curd rolls — always understanding each other perfectly.
Pik and Yin start each shift the same way: Sharing a home-cooked meal, side-by-side. “It’s rare to meet someone you can work with for 16 years,” Pik said.”
I’ve noticed that dim sum places more and more are moving away from the dim sum carts to ordering from a menu – which I hate! I hate to wait as well as I hate that I can’t see what I am ordering right in front of me.
But after watching this video, I can understand why. It takes a lot of effort to keep those dim sum carts hot and also remember what dishes you have and managing the inventory of food you have. The dim sum pushers have to SELL the inventory, and pushing around a hot cart can be dangerous.
The video is also a heartwarming story of a long friendship developed between two colleagues who have become like sisters. You can also read more here.
If I’m ever in Brooklyn, I will definitely have to check out Golden Palace to enjoy the dying art of serving dim sum before it fades away.
