Lam Ying-hung, pliers in hand, afternoon sun on his face, is in the zone as he applies the finishing touches to a mini bamboo steamer. “It takes about an hour to make a small one,” says the ...

Bent over a low bench in his cluttered Hong Kong workshop, dark-framed glasses perched on his nose, Lui Ming deftly assembles a bamboo steamer, a utensil essential to Cantonese cooking. It’s a craft ...

Before the pandemic, Lunar New Year meant going out for dim sum, my family’s annual Chinese brunch with delectable, often fatty bites served tapas-style. The dishes often embrace me and many other ...