"It is easy, " chef Lau says, passing through, as I prepare to embark on my one-on-one lesson with his dim sum chef.

WSJ: Taking a Dim Sum View

Chef Leung has specialized in dim sum for the past 35 years, having worked in Macau before moving to Hong Kong, when the Ritz-Carlton opened two years ago.

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Tin Lung Heen, its Cantonese restaurant, which recently gained its second Michelin star under chef de cuisine Paul Lau, churns out 700-1, 400 pieces of dim sum a day, ranging from simple vegetarian mushroom to a gourmet house specialty of roast goose with abalone.

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