Mr Ho Kok Ching started working with chefs in restaurants in Hong Kong in 1956, at the age of 14, to help the family make ends meet. In a time where all Yum Cha dishes were handmade, he experienced firsthand the skill and workmanship that was required for this profession, as well as the need to be efficient. Over the years, he developed an intimate understanding of Yum Cha cuisine, particularly the the nuances in taste and texture that could be achieved depending on the ingredients and attention-to-detail. Having worked under and with various chefs, including the then renowned “Four Heavenly Kings”, graduating from restaurant to restaurant, he was able to mix and match various techniques, and make them his own.
“Having worked under and with various chefs, including the then renowned ‘Four Heavenly Kings’
he was able to mix and match various techniques, and make them his own”
In 1978, Kok was offered the master chef position at a Chinese establishment in Sydney, where he was to take full creative control of the Yum Cha menu. Beyond the opportunity for a better life, he was excited about the opportunity to spread his original recipes to the people of Australia. And while he was able to do this for a time, he knew his reach was limited to the people that walked through the front doors. That’s when the idea occurred to him to create Hong Kong Dim Sim Kitchen.
Officially opening its doors in 1982 as a hole in the wall on George Street, Haymarket, Hong Kong Dim Sim Kitchen was lead by a husband and wife team of Mr Kok Ching Ho, and Mrs Jackie Ho. Word-of-mouth fuelled growth and demand quickly overtook supply. In 1980, Hong Kong Dim Sim Kitchen moved to larger, more modern premises in Marrickville.
“Word of mouth fuelled growth,
and demand quickly overtook supply.”
In 2000, Hong Kong Dim Sim Kitchen was awarded a contract to supply the athletes’ village at the Sydney Olympic Games. Since then, Hong Kong Dim Sim Kitchen has continued to grow from strength to strength on the integrity of its products and of its service.