He uses Vietnamese and Alaskan fish fillets, tapioca starch and distinctive seasonings for his own take on the dim sum staple, which he sells at HK$10 (US$1.30) for five pieces. "Our siu mai ...

It worked: the cooks took to the recipes like fish to water. The dumplings were mainly vegetable-based, but the siu mai riff used Impossible Meat and the shrimp dumpling featured a soy-based ...