I grew up in Hong Kong, where Saturday morning meant one thing: the whole family around a table, steam rising off bamboo baskets, the trolley rattling past. Dim sum wasn’t a meal. It was how we stayed close.

When I moved to Vancouver, I kept the ritual. But the food hadn’t moved with the times. I was cooking from age nine, training in my own kitchen, chasing a protein goal — and every weekend I had to choose between the dim sum I loved and the way I’d learned to eat. Greasy wrappers. Empty calories. A pile of MSG and a nap by 2pm.

So I stopped choosing. I found a dim sum master — fifty years at the pleat, hands that have folded more siu mai than most of us will eat in a lifetime — and we started over. Same craft. Same soul. New body.

Ten grams of protein and five grams of fibre in every single piece. No MSG, no preservatives, no fillers. Five minutes from freezer to plate. Hand-pleated in a licensed Vancouver kitchen — never a co-packer, not once.

We tested it on the toughest crowd we knew: people who grew up on the real thing. It scored 8.9 out of 10. CBC Vancouver came to film it. And then we knew it was time to share it beyond our own table.

NOURVO is a renewal — a hundred-year tradition, carried forward instead of left behind. If you’ve ever felt that same pull between where you come from and where you’re going, this is for you.

Pull up a chair. The trolley’s coming around again.