Chang Kang Kung brought Vietnam a very Hong Kong way of eating: everything — fish, green mussels, beef shank, dim sum — steamed table-side in the glass pot. The steam cooks without a drop of oil, keeping every sweetness and nutrient.
And there is a ritual every diner remembers: when the rack is lifted, beneath it sits red-bean rice congee cooked by the very steam and drippings of the meal — warming, the perfect finish.
The lid lifts — the whole table disappears into fragrant steam.
