Breaking Bread or Building Barriers? Community building in local restaurants
In the corner of the dim sum restaurant, an elderly man sits with the daily newspaper. On the table is a teapot with its matching white porcelain teacup and of course a singular bamboo steamer…
Tourism: a blessing or a curse for local restaurants?
Outside Hong Kong Central’s iconic Lan Fong Yuen stands a line of customers ready to be seated. As the line extends down the steady slope of the street, customers are browsing through Instagram and Little Red Book…
“It’s Hong Kong’s secret recipe”…Interview with Mr. Lo Cheong He, owner of She Wong Hei
For many, Covid-19 was a window of temporary quarantine and social distance. But for many restaurants, it meant a brutal shutdown. Due to the strict social distancing protocols set by the Hong Kong government, many smaller restaurants…
Women’s stockings and milk tea… while others call it a strange mix, Hong Kong calls it a legacy
Imagine brewing milk tea with women’s stockings… The thought of that might scare many away, but to Lan Fong Yuen, it is a legacy of 72 years; a recipe that originated from a sailor friend bringing Celyon Black Tea…
Dining out; cultural riches, not status
Social stratification refers to the establishment of a social hierarchy which is determined by socioeconomic factors, such as income, wealth, occupation, and even education…
Star Power
1 star? 2? 3, 4, or 5? How many stars are you going to leave? Reviews are the new bread and butter of restaurants. They influence the choice of potential customers to walk through the door….
Time Travel with Tai Ping Koon
Tai Ping Kwun offers a taste of history, where you can join the ranks of famous past diners like Dr. Sun Yat-sen and experience the legacy of Western-Chinese style cuisine…
Osmanthus on a rainy day: Mrs. Fong’s Chinese Desserts
Mrs. Fong’s Dessert Shop was opened 20 years ago and they have continued to flourish in carrying on the legacy of traditional Hong Kong-style dessert cakes…
“We sell food. We sell relationships.” Interview with Zoe Pun, the owner of Hon Fat Noodle
“I will admit that the tradition of old local food is quite hard to preserve and continue. These days, many struggle to find their second generation to continue the legacy…”
“Be authentic and original”, Interview with Derrick Yeung, the owner of Honolulu Cafe
“We do see young people coming in here. But there are also people like my 16 year old daughter. She’s not a fan. She prefers the western food, you know…”
A Big Mac? A Caramel Frappuchino? Or shall I go local today…
Growing up, my experiences with international food chains and companies no doubt outnumbered my visits to local Hong Kong restaurants. Perhaps that was due to my circle of friends…
Reopening the past: a review of Lin Heung Tea House
Five trolleys. Five steamy treasures. I sat around the small wooden table and suddenly I was five again, waiting for my turn at the candy store…
A wholehearted welcome to my blog
The magic way food reminds me of home has always fascinated me. Within the city of Hong Kong, tasting local food means tasting nostalgia…