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There's a lot about the Singapore hawker food concept to complain about (the way hawker stall real estate is managed, etc)
But
Having a cheaper than a cafe or restaurant option to spin up a food biz quickly also means we get so many cool ideas that don't have to be all out restaurants.
Dim sum chefs from high end hotels leaving those places after Covid to do one-item concept stalls has been a thing, and this is the latest one: https://sethlui.com/chef-leungs-soup-dumplings-new-concept-chinatown-singapore-jan-2025/
I love it
this is also a hill i will die on: in lots of types of chinese food your average hole in the wall, mom and pop spot is probably the best option.
but
when it comes to dimsum
fancy hotel dimsum is genuinely the pinnacle of the craft. not available in every city, mostly only in places where there are lots of southern chinese people
that's because to make dimsum at that level is equivalent to running five different kitchens on the backend (steam, sautee, roast, soup, dessert)
@skinnylatte I've had decent dimsum dishes at smaller places but they don't carry full menus (so not all 5 kitchens) and I agree it's still not as good as the big specialist dimsum restaurants.
@CurtAdams yeah there is a place in oakland i like (Ming's Tasty) that does 2 out of those things super well but they are also not one of the giant dimsum palaces. there are other spots for that, but it's the exception rather than the rule for me that small cheap dimsum spots are high quality