Dim sum master chefs turn to food courts to survive pandemic

Angie Tan

Mak Kok Chiu, leader of a group of dim sum master chefs who are now serving delicacies and steamed buns in food courts, started the Bao, Dim Sum & Yummy brand to enable the senior chefs to continue making an income. – The Malaysian Insight pic, March 6, 2021.

A GROUP of dim sum master chefs who lost their jobs because of the economic slowdown brought on by Covid-19 have resorted to selling the exquisite Chinese traditional delicacy in food courts.

They said the idea is to make these small dishes easily available and more affordable to a larger group of people.

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