The Malaysian Insight

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.

The group of chefs, aged between 60 and 80, worked in dim sum restaurants for decades, spending most of their time crafting the delicacies and steamed buns for diners.

Mak Kok Chiu, 44, the leader of the group, told The Malaysian Insight that the senior chefs used to earn between RM8,000 and RM10,000 a month.

“When the pandemic hit last year and the government enforced the movement-control order (MCO), many restaurants laid off employees as they had no business,” Mak said, adding that several dim sum restaurants had to close down.

“Our team increased in number from four to 12, because no one knew what to do after losing their job. Some master chefs also hoped to find sustenance. So, we launched the Bao, Dim Sum & Yummy brand.”

While the travel restriction order was still in place last year, they at first set up an online platform for food order and door delivery.

“In the beginning, business was very good. We would receive 120 orders per day, which was about RM6,000 of business and more than RM40,000 a month.

“The chefs were responsible for making dim sum at home, while my wife and I would collect the orders and arrange the delivery.

“But after the government implemented the recovery MCO in June last year, everyone was able to go out and the business started to decline.”

When the government allowed dine-ins in November last year and with the slow pace of the business, the team then discussed and decided to open a dim sum stall at a food court in Puchong, Selangor.

This has now expanded to several other stalls in Puchong and Kepong.

“In order to let customers enjoy quality dim sum, the chefs insisted on steaming only after getting an order, and the prices should be affordable so that more people can enjoy them.”

He said the chefs also insist on wearing uniforms and hats at the stalls to maintain a clean image.

“They said we should be professional and the image is important. Don’t look dirty and untidy. So even under the hot weather and during busy hours, they would still wear a neat uniform at the stalls.”

He said the practice of steaming only after receiving orders would preserve the juiciness of the meat in the dim sum and prevent the buns from hardening due to over-steaming.

The taste and quality of their dim sum is attracting more customers, Mak said.

“In a short period of time, we have opened four stalls in food courts in Puchong and Kepong.”

Mak said they planned to develop the Bao, Dim Sum & Yummy brand into a franchise business.

“This year, we plan to open 40 stalls, mainly in the Klang Valley, so that customers living in different areas can taste our dim sum. Secondly, we hope to find more income for the chefs.”

Mak hopes that Bao, Dim Sum & Yummy will be able to raise enough funds to set up a central kitchen and have a more comfortable space for the master chefs to work on their speciality. – March 6, 2021.