star, a quick one about dim sum culture in Hong Kong. This is the restaurant I had dim sum with my mom and her aunt. I was waiting for them. It's earlier in the day, around 10:30am. It cost less for the same kind of food and service when compare to the rush hour which is noon-2pm for this restaurant (slightly different between restaurants) Traditionally, servers carried different kinds of dim sum around the restaurant. (Still the same for some dim sum place in North America) Nowadays, with the premium price for space, there's not much room left in the dining area so a list is provided, you checked the ones you like and gave it to the server.
This restaurant is a higher class one amid the middle class neighbourhood with a good view. I was in a smaller room. The main room is much larger. A room of this size is usually for small gatherings for dinner while the main room usually holding more than 200-300 people for wedding banquets.
This is the table setting. Chopsticks on the holder, the indent part next is for spoon. A bowl and plate plus the teacup. This is a traditional teacup. Plus a pot of tea. And next/under the plate, there is a packet of toothpicks
Here comes the dim sum order sheet. The left two columns are for dim sum prepared in various ways. Steam, pan fried, deep fried and baked. Then there are the rice crepes. Plus various small plates of meat, veggie, rice and noodles, etc. Then there are desserts. This restaurant makes the best mango pudding since more than 25 years ago. The first of this restaurant chain started in the commercial building where my office was and had to pre-order the pudding in the shape of fish.