The Changing World of Dim Sum
<p><strong>DIM SUM </strong>is a contact sport at Lin Heung Tea House. A new cart rolls onto the dining room floor, and for just a moment, the clatter of a thousand porcelain bowls and spoons quiets as a dozen hungry ­customers bum-rush the lady with the curried tripe and <em>siu mai.</em> If you don’t shove your way to the front of the queue, dodging surly waiters swinging five-gallon kettles of boiling water, you’re screwed. The good stuff is all gone, and the best you’re gonna get is a sympathy steamer of fish balls and wrinkled tofu skin.</p>
<p>Pro tip: Rather than swarm the cart as soon as it appears, start your own queue where you know the cart will stop in the middle of the room. Keep your ticket ready for stamping and point to the dishes you want in rapid succession. Request them by name, if you know them, and don’t be shy. The seasoned regulars you’re playing against won’t waste time on <em>please</em> and <em>thank you.</em></p>
<p><a href="https://medium.com/airbnbmag/dim-sum-is-dead-long-live-dim-sum-f2eb94200cbb"><strong>Read More</strong></a></p>