Hong Kong Dim Sum chefs are retiring, also facing problem of few young successors willing to join this trade of hardship.
Singapore Prof. Tommy Koh is proposing to establish a Cuisine school of Hawker Food. Hong Kongers should do the same for their unique Dim Sum cuisine.
Learn from the French “Le Cordon Bleu” Chef Training School. Use machine automation, food factories and supply chain to eliminate manual chores, improve productivity. This trade needs not be hardship but profitable and enjoyable profession for young people.
It is a shame that we allow this good Dim Sum cuisine to disappear in next decade.