Like tapas, dim sum is meant to be shared. The traditional Cantonese fare began in rural roadside tea houses, where workers and travelers would gather for tea and snacks, and the meal retained that community spirit as it moved to urban centers like Hong Kong. Most dim sum palaces are lively, bustling places that can often seat 800 people at a time, and are filled with the chatter of groups at large tables and the clatter of dishes as waitresses push carts through the aisles laden with a seemingly endless variety of steamed, fried, and baked hors d'oeuvres. The dishes are little more than a bite, but by the end of the meal the table is littered with empty plates, and you leave satiated and basking in the afterglow of an hour or two well-spent with... More >>>