A good dim-sum’s on my to-do list when I visit Hong Kong in a few years; find any must-visit spots?
As for gaiwan, I’d guess they’re (maybe?) relatively more expensive than the mug. Also easier to walk off with, and certainly more “fussy” than a mug. It has three parts to keep track of – a mug doesn’t. Simplifies things a little bit at the table.
Now is this representative of all eateries? Would higher class places use gaiwan in place of mugs, perhaps with better pots not kept with leaves in the whole time?
Thanks for doing a bit of recon; I’ve much to read up on and learn before I book my flight.
M.
