How Dim Sum Legend Koi Palace Preserves the Legacy of Cantonese Banquet Culture | Eater SF

"I visited the Millbrae commissary the group opened in 2011 and saw a 60-person operation filled with machinery that prepares dim sum, soup bases, and sauces for the restaurants; inspired by wholesale kitchens in China and Singapore, it enabled frozen dim sum orders during the pandemic and catering to tech companies, yet long-tenured chefs still oversee processes so parts that must be handmade (like folding salted duck egg yolks) remain manual even as mooncakes are stamped by an $80,000 machine — all in service of making items like xiao long bao and siu mai reproducible and widely available." - Anthony Shu