
Rinsing Bowls at Dim Sum, Surviving 20-Minute Cha Chaan Tengs & Sourdough Egg Tarts
At traditional Cantonese dim sum parlors (like Lin Heung Lau or Maxim’s Palace City Hall), servers often drop off a large glass or porcelain bowl alongside a pot of hot water before taking orders—do NOT drink it! That hot rinse ("sai chaan geoi") is for swirling your chopsticks, teacup, and spoon inside the big bowl for hygiene before a server whisks it away. Also, when your teapot runs dry, simply flip the lid slightly ajar on the rim—any passing waiter will top up boiling water without you waving a hand.

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