millenials like to take photos of everything they eat. i prefer the old dimsum.. no frill, filling and satisfying ones.

@maggiechan33

17 күн бұрын

Correct, esp when too many HK restaurants are closing, because the customers are going to Shenzhen for "cheaper food".

dim sum is about comfort, not about leveling up only

@maggiechan33

17 күн бұрын

RIGHT, comfort and family.

The creativity is insane

@maggiechan33

17 күн бұрын

I think the "squids in the sea" is DIVINE; appreciate that Chef Li appropriately placed the "squids" in a blue/teal casserole "vessel". Not very impressed by the other ones.

The first chef from Chinese Library and Man Wah's chef is truly innovative. You can tell he has a strong understanding of classical flavours, like pairing apple with foie gras (offal cut) in order to create balance. The fried soup dish wo za is something I've only heard of in books, that's an example of imperial cooking right there, definitely going to try it when I go to HK next time. Most of the commenters don't understand that dim sum has always had changes, xiao long bao wasn't considered part of Cantonese dimsum until the 1950s when the Shanghai/Jiangnan chefs fled to HK to escape war.

Great video, can really tell the work that went into it, Hong Kong dimsum is the best

This dim sum was elevated, creative, & artistic. While many will remain loyal to traditional dim sum - these chefs are what place HK on the map in pushing culinary innovation. It will certainly pique the interests of food experimentalists, global chefs, foodie aficionados, food fusion pros and cultured tourists who love elevated dining. Everything presented was beautiful and seemed mouthwatering. Would love to sample this fare this when I go to HK.

Great segment on dim sum! ❤

Fusion and modern foods are fine but I will choose classic like xiumai, hagau, lomagai, etc all day any day.

@maggiechan33

17 күн бұрын

AGREE !!! I bet these "new age" dim sums cost >5x the traditional ones.

Awesome stuff thank you

Greetings from Redondo Beach 🇺🇸🇺🇸Nice food tour video🌷🌷

i love hongkong!!!!

Hit or miss. It's a gamble.

I love HongKong snacks.

Next generation dim sum, super creative. Ever heard of Immersive Translate?? It's a tool that supports real-time subtitles and generate them for videos in foreign languages. With the subtitles, you fully understand the video content and naturally learn a foreign language while watching.

5:00 he's very hard working though

Well done

are dimsum same as momo?

Yeah it is the next generation of dim sum for wealthy ones to enjoy.

It won't become popular. I don't think it will be the "Hong Kong’s next-generation dim sum ! "

ugh if you could make a drink that could be flowing instead of changing the glasses, that could be accepted by young and old than you can replace tea.

i would like to eat it

Please retain the original HK dim sum, we don't need gimmicks and leave it to the circus. 😠👿

@FatBunny168

19 күн бұрын

water that stagnant is rotten and full of diseases. Water that flow is clean. Improve or fade to oblivions

@paulineteo2186

19 күн бұрын

I agree! I also prefer the original dim sum, no frills, just the great flavours

@isleephungry

19 күн бұрын

I only have enough money to buy veggie curry🥴🥹😒

@Hkchinese888

19 күн бұрын

@@isleephungry try pagpag, it’s more affordable and environmentally sustainable.

@NicholasFoong69

18 күн бұрын

​@@isleephungry Come and visit me in china, i will treat you to yulin dog meat festival for free

I need to go to Homgkong.

great video

Har gow isn't "humble" at all; shrimp is quite expensive. Perhaps in Hong Kong shrimp is relatively cheaper, but shrimp has always been a high end food.

Some Dim Sum in this video are truely a fusion of Chinese Dim Sum and Spanish Tapas ! The Dim Sum is the Chinese DNA which will never and ever change ! ---------------------------------------- 八角釀酒 = Famous France's apéritif "Anisette" !

It's like pairing pineapples to pizza. Is that innovation?

畫蛇添足

Oh no, haute cuisine has reached the Dim Sum. Beautiful, but I prefer a little less beauty and a fuller stomach for the same amount of money spent

XI JINPING IS A STRONG AND WISE LEADER. ITS VERY IMPORTANT THAT THE WEST RESPECTS XI JINPING AND NEVER COMPARES HIM TO WINNIE THE POOH

@bobmorane2082

19 күн бұрын

Winnie the Pooh is nice tho and everyone likes him it’s a really bad insult

@vhnmcccbc

19 күн бұрын

What an insult for Winnie the Pooh to be compared to a fascist....

“Next Generation whatever” - meaning - I add my unnecessary tweak to proven classics everybody already loves, then I charge you three times the price more.

@ContrarianDC_KAF

19 күн бұрын

Why be so cynical? Nothing is static. Not even the "proven classics" you speak of. They all evolved and incorporated something new. It may be expensive at first, but if it's a successful then others will copy at lower prices.

@alvindurochermtl

19 күн бұрын

@@ContrarianDC_KAF why be cynical? Because I actually live in HK and know the score. That is why.

@ContrarianDC_KAF

19 күн бұрын

@@alvindurochermtl Then bring back your British masters.

😍😍😍😍😍🤤🤤🤤

❤❤❤

That is no innovation, that is blasphemy.

❤❤❤❤❤❤❤

This movement forgets the Chinese heritage of food. Leave the art to pottery. The ingredients are an upgrade, but no longer has the same language, and does not fit with the traditional dishes. Once new dim sum dishes are incorporated well into most restaurants, then you know you have success. Pairing tea based, non-alcoholic cocktails with dim sum nouveau is on the right track.