Steaming ahead: A cook standing in the kitchen of the Sun Hing restaurant in Hong Kong. — AFP
HONG KONG: For the past 60 years, Chui Hoi has risen in the early hours of the morning to prepare bite-size steamed morsels for his small but popular dim sum restaurant in Hong Kong.
“Sun Hing” opens its doors at 3am, seven days a week, with a loyal clientele from students to the elderly filling the 60-seat restaurant in the western district of Kennedy Town.
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