Editor's note: Coinciding with the annual Hong Kong Sevens rugby tournament (March 28-30) CNN is profiling parts of Hong Kong in a special series.
Creative new takes on dim sum are a common trend in Hong Kong restaurants these days, particularly at the higher end, with chefs incorporating traditionally Western ingredients such as truffles, foie gras or Maine lobster.
At the same time, many classic dim sum dishes have fallen out of fashion, making them harder to find in the city.
Chef Lee Kam, 76, worked at Hong Kong's Tsui Hang Village restaurant for 30 years before retiring.
He recently rejoined to launch a special "retro dim sum" menu to bring back a few of the classics, but only in March and April.
Lee says there are a couple reasons these dishes have gone out of style.
"First of all, a lot of the classic dim sum like the pork's liver siu mai and quail egg siu mai are very high in cholesterol," he says. "It's unhealthy in modern day's standard. Therefore, fewer and fewer restaurants put them on the menu."
Read - Hong Kong dim sum classics make comeback ... for now
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