Pouring Love into Every Bite of Dim Sum
Editor’s Note: One year ago, Ken Tong founded “Love Dim Sum,” (愛點心) a frozen dim sum specialty shop in Calgary. His wholehearted dedication and unwavering entrepreneurial spirit have not only inspired new immigrants seeking to enter the business world, but also offered a powerful testimony of a life that shines through adversity. What follows is his heartfelt story—each word reflecting the grace of God.
My interest in cuisine began during my first year of university, where I majored in hotel management. The food and beverage courses sparked a curiosity that deepened over time. After getting married, I often hosted friends and church group members at home, finding joy in preparing meals and gradually developing a deep love for cooking. That passion led me to study the culinary arts more seriously. Later, I spent a year learning dim sum techniques, exploring a wide range of recipes and preparation methods. Through a former student who had become a dim sum chef, I was introduced to a retired master who graciously came to my home and taught me hands-on. His mentorship gave me a profound appreciation for the beauty of passing down tradition from one generation to the next.
In 2023, I founded Eatway in Calgary, with its flagship brand “Love Dim Sum.” Our frozen specialty shop officially opened in November, and I also began teaching Chinese dim sum online. The business operates in two main areas:
• Retail – Customers can order online and pick up in-store, with free delivery available for orders over a certain amount. Our products are also supplied to meat distributors and supermarkets.
• Wholesale – We supply dim sum to restaurants and hope to become an OEM manufacturer for other brands. We’re actively exploring opportunities to enter mainstream supermarkets and expand into other provinces, such as Vancouver. It’s a new path, but I firmly believe God will make a way.
At the Asian Cultural Festival
Fellowship over shared food
Today, our dim sum production is gradually moving toward mechanization. Take the “water spraying” process, for example—used to speed up the defrosting of frozen ingredients. The new machine I recently acquired not only conserves water but also preserves the flavor of the meat. Looking ahead, we plan to continue upgrading our equipment to improve efficiency, reduce the physical burden on workers, and lower the risk of workplace injuries. In this age of AI, we’re harnessing artificial intelligence to refine product quality, combining traditional craftsmanship with modern technology. Even in large-scale production, we strive to maintain excellence in every piece of dim sum. I also use ChatGPT and various applications to optimize our systems—from operations management to recipe development—making the entire process more streamlined and advanced.
As the Bible says, “…be transformed by the renewing of your mind” (Romans 12:2). I thank God for granting wisdom to bring this renewed vision to life.
All four family members
Some have asked whether frozen dim sum loses its original flavor after defrosting. The answer is: over 95% of the meat juices and taste can be retained. We’ve also developed methods for preparing frozen dim sum using air fryers and microwaves—with excellent results that preserve up to 90% of the original flavor.
Throughout the journey of running “Love Dim Sum,” I’ve deeply experienced God’s presence and guidance. Two years ago, I had to painfully discard hundreds of trays of turnip cake due to a failed batch. I had assumed that following a Hong Kong recipe to the letter would guarantee success, but differences in local ingredients—and missteps in steaming and moisture control—compromised the quality, making the product fall short of standards. That experience taught me humility and reminded me that when learning something new, I must first be willing to “let go.” If I cling to old methods and resist growth, the result will be something “tasteless to eat, yet too much of a pity to throw away.”
Specialty Pastry Shop
Not long ago, I participated in the Taste of Asia cultural food festival in Markham, Toronto, where I was responsible for backstage food preparation. I gave my best, and the effort was met with appreciation—becoming a beautiful testimony. As our brand slogan says, “Love Dim Sum, Love to Share,” I hope that sharing food can become a platform for spreading joy, love, and care. I don’t just see this work as a business—I’m also glad to share my handmade dim sum in church and fellowship settings, passing on a message of love and adding warmth to God’s family.
Although our business in Alberta is still in its early stages, I firmly believe the future holds limitless possibilities—though not without its challenges. To break new ground, we must first lay a solid foundation: ensuring the quality of our food and products, cultivating healthy relationships with brothers and sisters and the wider community, and building a trustworthy reputation. Only then can others truly understand our core values—not merely profit, but a love-centered mission. Through each piece of dim sum, we hope to point people to the source of love—God.
Ken Tong
