Sixth Station/ Tuck Chong Sum Kee Bamboo Steamer Co.
Opened/ Early 1900
Business/ Bamboo-made Steamer
Address/ 12 Western Street
Tuck Chong Sum Kee Bamboo Steamer has existed in Sai Ying Pun for more than 30 years, and the shop owner Lam Ying Hung is the 5th generation successor. In the
late 1950s, this one-hundred-year-old shop relocated from Guangzhou to Hong Kong to continue its business. It established itself in Sai Ying Pun, where it was convenient to deliver its goods to traditional Chinese restaurants in Central and Sheung Wan. These restaurants included Lin Heung, Luk Yu, Duk Nam and Dor Nam. Tuck Chong Sum Kee has not only witnessed the development of Sai Ying Pun, but also serves as a living proof of the history of Hong Kong. As Hong Kong citizens started to leave during the immigration tide in the 70s and 80s, traditional restaurants started to emerge overseas. As a result, Tuck Chong Sum Kee received a lot of orders from abroad, including Europe and America.
Customers who are experienced connoisseurs think that authentic cooking can only be achieved with traditional cooking tools. Since the texture of bamboo steamers is air-permeable and has the fragrance of bamboo, they help to preserve the flavour and moisture of food. That is why the status of bamboo steamers is much higher than steamers made of plastic and stainless steel. Master Lam works hard on his hand-made crafts in the shop every day. The whole shop is filled with the elegant smell of bamboo and one can find different bamboo-made domestic products like chopsticks, baskets and pen holders in the shop.