Shouldn’t be a bad idea. But dim sum getting cool down can be a problem. Actually, there are a couple of these revolving belt serving tapas in Paris, for cold food, it’s fine.
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I’m good friends with Mamoru who is featured in the article as the person running Metropole and Heichinrou. We attended the same school in Tokyo although he’s a lot younger than me. Many of the gatherings from our school alumni group are held at their restaurants.
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I was surprised and somewhat impressed to run across this restaurant in Shanghai.
Individual Hot Pot, with an ever rotating selection of choices going by. Wouldn’t expect the freshest seafood or prime meats. Price was extremely affordable.
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One of my friends was from the family that used to own Lin Heung Tea House - who had a long-running lawsuit with their cousins/brothers running Lin Heung Kui. The elders in the family were getting on in their years and they were trying to figure out how to keep the business going as they’ve never bought the space they were in… always rented. I actually introduced him to my friend who owns Metropole so they could brainstorm a plan together.
Unfortunately my friend passed away in an accident before Covid and I didn’t know the other members of the family, so nothing ever came about. I guess it wasn’t easy when the younger generations did not have the will to keep it going.
I will always remember that time in 2017 when I had to call my friend while having dinner with Alain Ducasse, requesting that he save a few seats at lunch the following day so that I could take Monsieur Ducasse for dim sum at Lin Heung. Chef enjoyed his lunch but I don’t think my friend’s family really knew who the gweilos were…
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I never met Ducasse but he probably enjoyed his lunch all the more for being unrecognized.
This was a smallish place and as at a lot of revolving sushi restaurants, many items are sent out upon the order being placed, so maybe the temperature wouldn’t be a problem.
I went with my sister to a her favorite dim sum place here in Las Vegas, “Orchids Garden”, which is quite highly rated. Nothing on the carts was above or below room temperature and IMHO, nothing was that good and some items were downright bad. The biggest disappointment was the baked chashu bao which had a sweet & sticky glaze on it.
I was disappointed because I had never been able to find that type of chashu bao in Japan and when I wanted to eat it there, I had to make them myself (which I only did twice because it’s time consuming and it was hard to find hoisin sauce). I lived in LA for around 25 years and never had any problem finding good baked chashu bao.
In Japan, steamed chashu bao are ubiquitous and can range from quite good to unbelievable bad. Unfortunately, the chashu is ALWAYS ground meat, not chunks.
Coincidentally, I went to a conveyor belt dim sum place in Odaiba (in Tokyo) in December 2005. One of the Odaiba shopping centers had a small HK theme to it.
On a mostly (kinda?) unrelated note, aren’t fortune cookies also from Japan?
Ah, those conveyor 火锅 (hot pot) have bubbled up in the mainland, even if, in spite of your username, Google wouldn’t be the average place to find out 
Here’s one from a Guangzhou mall:
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Yes, you get an order card, which you’d hand over to each station’s server to tick what you were given.
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i’ll be in Yokohama soon, do you remember the name of the restaurant?
Unfortunately I don’t because my one and only time eating there was over 20 years ago. However, I do know that the restaurant has been gone for a long time as my friend who took me there told me that when I asked about it years ago.
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