In the world of culinary delights, dim sum(點心) and bamboo steamers（蒸籠） are an inseparable pair - the delicious morsels are nothing short of magic when steamed in these traditional circular cookware pieces. While the majority of these steamers are now mass-produced in China, a handful of dedicated artisans continue to weave their craft by hand, supplying Cantonese restaurants with these heritage-rich vessels. Among these craftspeople, the Lam family from the Tuck Chong Sum Kee Bamboo Steam Company, nestled on the incline of Western Street, stands out.

Step into their slender, elongated workspace, and you're greeted by a delightful medley of steamers in all sizes stacked to the rafters, and an array of cooking utensils hanging like chimes from the ceiling. The air is fragrant with a fresh, earthy scent of bamboo, evoking an atmospheric throwback to an old Hong Kong movie scene. Each steamer is meticulously prepared in several stages - bamboo splitting, polishing, weaving, and pin making - and each carries the distinguished mark of the Lam family.

The process is undoubtedly labor-intensive, yet the artistry endures, passed down to the fourth generation of the Lam family. Their secret? Adaptation. In their 70-year history, the Lams have resiliently navigated through significant societal changes, including the mass emigration preceding the 1997 handover and the gentrification of the western district, which ironically boosted their business by making it more accessible to the public.

These bamboo steamers hold an irreplaceable charm. Their durability and exceptional ability to retain moisture during steaming, coupled with easy cleaning, make them a favourite. As dim sum continues to conquer tastebuds worldwide, the demand for these unique steamers extends to international restaurants and even innovative businesses repurposing these crafts. Could these hand-woven bamboo steamers be the next sought-after souvenir? They just might be.