Tea is served, but first, you'll have to do the washing-up
A new fortnightly column on latest buzz in Hong Kong
YOU'VE sat down, ordered your dim sum, and been elbowed by an old lady from the next table who's wildly gesturing and yelling at her companions over the restaurant's din.
Having moved yourself a safe distance away, you're back to waiting for plates and chopsticks to be laid out so you can tuck right into your siu mai and chicken feet that you've come to Hong Kong to savour.
So you're confused when the waiter comes by and hurriedly dumps a pile of crockery and utensils in the middle of your table, along with what looks like a large mixing bowl for a salad you don't recall ordering.
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Lifestyle
Former Zouk morphs into mod-Asian Jiak Kim House, serving laksa pasta and mushroom bak kut teh
Massimo Bottura lends star power to pizza and pasta at Torno Subito
Victor Liong pairs Aussie and Asian food with mixed results at Artyzen’s Quenino restaurant
If Jay Chou likes Ju Xing’s zi char, you might too
Mod-Sin cooking izakaya style at Focal
What the fish? Diving for flavour at Fysh – Aussie chef Josh Niland’s Singapore debut