Keung Mak has dedicated his life to dim sum. For more than two decades, the chef has traveled through the kitchens of traditional Chinese restaurants in his native Hong Kong that specialize in “little pieces of the heart,” one of many English translations for the signature meal of small plates and hot tea.
Social Place, which has nine locations across Hong Kong, China, and Taiwan, has revamped dim sum for a new generation of diner: the millennials who pick where to eat based on Instagram feeds, and who approach each meal like a photoshoot. Keung’s custard bao replaces the gelatinous egg filling with a thick liquid that oozes out like lava—the dim sum equivalent of molten chocolate cake. The bun is black from the charcoal baked into the batter—a popular, if medically unproven, health craze—and a bit spongier. Most dishes at Social Place are cooked without oil or fats, a nod to the restaurant’s younger, more health-conscious consumer.
Not to be outdone, the chain Dim Sum Icon serves “pooping” chocolate buns. Crystal Lotus at Hong Kong Disneyland features a red bean bun crafted to look like Olaf from Frozen, plus other edible Pixar and Disney stars. “In the past, older people would bring kids to yum cha,” Keung says. “Now it is the other way. The kids bring their parents and grandparents.”
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