By South China Morning Post | Created at 2025-04-05 00:31:25 | Updated at 2025-04-05 06:26:32
5 hours ago
Hongkonger Andrew Wong Tsz-san is more passionate than most about Cantonese dim sum staple siu mai, a dish that inspired him to create an online group to gather fans of the street food favourite.
The freelance advertising professional, who is now the author of a book on the much-loved yellow-coloured dumplings, co-founded the Hong Kong Siu Mai Concern Group on social media with two partners in 2020.
“I believe most people were drawn to the group during the pandemic when going out to eat was no longer an option and social interactions were scarce,” Wong, 31, said.
“The more they bought frozen siu mai and cooked at home, the more people craved that street-side taste of having siu mai and fish balls.”
Traditionally, Chinese restaurants make the dish from ground pork, shrimp and mushrooms. But, street vendors often use flour-based dough and fish paste.
Wong’s group was not alone during the pandemic, with similar ones popping up to serve as platforms for discussion among local food lovers craving authentic flavours.
