Steam rises and the smoke is fully filled in the kitchen.
Repeatedly knead the dough, cut the dough into pieces of uniform size, and pat them with a leather knife to form beautiful round skins with fresh ingredients. Every process in the kitchen, every serious face, every sweaty hard work, the best in all processes, in order to let customers eat the perfect Dim Sum
The Mastersteam Chef’s
If you want to make a perfect Hong Kong-style dim sum, the essence lies in the guarantee of quality. However, it is really not easy to take good care of labour costs and quality assurance in a complicated process.
In order to make the steamed dim sum taste close to perfection, you have to made the freshest dim sum and steaming them immediately to maintain the most original dim sum flavour. Therefore, craftsmanship of the chefs is almost everything by making a perfect dim sum.
Dim sum chef’s duties
Dim sum pays attention to shape and taste. The shrimp dumplings seem to be simple, but in fact, there are many ways to make noodles, roll the skin, adjust the filling, and knead. Since the 1980s, Malaysian dim sum chefs have to get up at 3 am and get everything ready before starting work.
1) Ma Wang (apprentice) has the lowest position in the kitchen. He is a handyman. His main job is to collect vegetables and meat, wash and pick vegetables, collect items and clean the kitchen.
2) Steam Person: Mainly responsible for steaming dim sum, in charge of the steamer
3) Fry Person: Responsible for fried products and baking products, in charge of the frying pan
4) Cutting Person: Responsible for making pastry buns and desserts
5) Help “cheh” (assistant chef): Responsible for controlling each department, must be familiar with the work of each department• Ah “cheh” (chef): Responsible for arranging all the kitchen work, arranging ingredients and reviewing
Starting from the dim sum industry, you have to go through the Ma Wang (apprentice) – Steam Person-Fry Person – Cutting Person – Help “cheh” – Ah “cheh”, these levels, each position must be trained for a few years only to understand all positions. Staying in the kitchen every day to do these greasy things, every morning you have to get up early and work in the dark. Need more than 10 years of experience, how many people are willing to do this?
In the absence of talents, many restaurants began to seek help from machinery, handing over simple tasks that were not affected to machinery to take care of the tasks of chefs at various positions.
Mastersteam builds brand by word of mouth
Most of the dim sum is steamed, and the raw materials are new and not fresh. Hong Kong-style dim sum and Fuzhou buns are popular foods popular among Malaysian Chinese. The variety of dim sum is very wide, including a variety of snacks, such as barbecued pork buns, dumplings, steamed dumplings of chee Cheong fun, as well as egg tarts, taro horns and so on.
As modern people pay more and more attention to food, in addition to the exquisite appearance of food, the “inner” of real materials is more valued by most diners. But at the same time, the ingredients are used well, the staff salaries are high, and the cost will inevitably increase a lot. However, it is necessary to prevent customers from eating unpalatable food and snacks cannot cut corners. Therefore, although labor costs are important, quality and innovation cannot be lost.
Mastersteam’s Dim Sum Quality Assurance
Nowadays, most of the Dim Sum procedures have been gradually simplified. In the past, making egg tarts required boiling water, puffing, kneading the tarts, freezing, mixing, and baking. Some parts of the materials can be replaced by machinery, still maintaining a good original flavor, and the production speed has doubled, so that customers can enjoy the most original and original beauty. Mastersteam still insists on manual handmade production all these while. In its heyday, we even had more than 100 employees in the production department. Hand-made dim sum tastes good, and the quality is definitely different from mechanically produced dim sum.