Hong Kong’s First Gin Tastes Like Ginseng and Cinnamon

Christopher DewolfNovember 15, 2019

A visit inside Hong Kong's first distillery to open in more than 40 years, where Steven Newton is making gin, vodka, whisky and rum....

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Pop Cantonese: 生舊叉燒好過生你 – Better to Give Birth to Char Siu Than You

Zabrina LoNovember 15, 2019

Ever wonder where some of the words we use every day in Hong Kong lingo come from? Here’s why some parents dream of giving birth to char siu....

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Snake Soup: How a Cold-Blooded Reptile Became Hong Kong’s Winter Warmer

Zabrina LoNovember 6, 2019

From banquets to neighbourhood restaurants, snake soup keeps Hong Kong warm in the winter. But for how long?...

CultureFoodPeoplePortraitsWhere To Go, To Play, To Rest0 Comments24 views 0

Hong Kong’s Industrial History, Part IX: Locally-Brewed Beer

Christopher DewolfOctober 16, 2019

Hong Kong has been awash in beer since its very beginnings as a British colony. ...

CultureFood0 Comments743 views 0

Char Siu and Cocktails: Can a New Generation Save Montreal’s Chinatown?

Christopher DewolfOctober 10, 2019

One of Canada's oldest Chinatowns is feeling the pinch of gentrification and redevelopment – but a wave of young entrepreneurs hopes they can keep the neighbourhood's spirit alive....

CultureFoodHeritageHistoryTradition0 Comments174 views 0

Chop Suey Canada: Karen Tam is Turning Chinese Restaurants Into Art

Christopher DewolfOctober 3, 2019

How a Montreal artist has turned a childhood spent in her family's Chinese restaurant into a lifelong investigation of Chinese-Canadian spaces...

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Why Sugarcane Juice Is a Summertime Favourite in Hong Kong

Zabrina LoAugust 27, 2019

Central landmark Kung Lee has been making fresh sugarcane juice since 1948 – but it needs to adapt to keep up with the times...

A Little BreakCultureFoodPeoplePortraitsTraditionWhere To Go, To Play, To Rest0 Comments383 views 0

Forgotten Hong Kong Icon: Silky Smooth Tofu Pudding at Kung Wo

Zabrina LoAugust 21, 2019

The owner of a historic tofu shop reflects on what makes cold tofu pudding such a classic dessert....

A Little BreakCultureFoodLanguagePeoplePortraitsWhere To Go, To Play, To Rest0 Comments1030 views 0

Cool Down This Summer With Vintage Drinks from Hong Kong’s Bing Sutts

Zabrina LoAugust 15, 2019

Rediscover the traditional local drinks that have kept generations of Hongkongers cool and refreshed through the sweltering heat....

A Little BreakCultureFoodWhere To Go, To Play, To Rest0 Comments862 views 1

Hong Kong’s Industrial History, Part VII: The Rise and Fall of Local Milk

Christopher DewolfJuly 17, 2019

Hong Kong's dairy industry launched a multinational business empire – but don't try finding any local milk in the supermarket....

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Neighbourhood Guide: Tai Ping Shan, An Old Soul With a Trendy Heart

Zabrina LoJuly 9, 2019

A traditional neighbourhood is thriving thanks to an infusion of fresh energy....

ArtBig StoriesBooksCultureDesignFashionFoodHeritageHistoryInspring ItinerariesProduct DesignSmall Stories & Secret StoriesStreet ArtUrbanismUsual Suspects & LandmarksVisual ArtWhere To Go, To Play, To Rest0 Comments5072 views 0

The Origin of Hong Kong’s Mexico Bun: A Story of Exile and Return

Christopher DewolfMarch 13, 2019

How exactly did the Mexico bun get its name? The answer is found across the Pacific at a time when Mexico banished its Chinese population....

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Salt is Life: The History of Hong Kong’s Dried Seafood Trade, Part II

Zabrina LoMarch 6, 2019

One of Hong Kong’s last remaining handmade salted fish producers is fighting to preserve an iconic local industry....

CultureFoodTradition0 Comments818 views 0

Neighbourhood Guide: The Underrated Charm of North Point

Christie LeeFebruary 27, 2019

Overshadowed by flashier Hong Kong neighbourhoods, North Point is filled with hidden treasures....

ArchitectureArtBooksCultureFoodHeritageHistoryInspring ItinerariesSmall Stories & Secret StoriesTraditionWhere To Go, To Play, To Rest0 Comments5293 views 0

Pop Cantonese: 熱氣/寒涼 – Heaty and Cool

Andrea LoFebruary 21, 2019

Ever wonder where some of the words we use everyday in Hong Kong lingo come from? ...

CultureFoodLanguageTradition0 Comments636 views 0

Forgotten Hong Kong Icon: A Tonic Wine For What Ails You

Cardin ChanFebruary 19, 2019

Despite a surge of interest in local products, traditional handmade Chinese tonic wine is a fading art....

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A Sea Change in Flavours: The History of Hong Kong’s Dried Seafood Trade, Part I

Zabrina LoJanuary 30, 2019

A father-son duo has witnessed the changing tastes and traditions of Hong Kong's famous Dried Seafood Street.  ...

CultureFoodInterviewsPeopleTradition0 Comments723 views 0

Neighbourhood Guide: Wong Chuk Hang, a Factory for Creativity

Zabrina LoJanuary 17, 2019

An old industrial area on the south side of Hong Kong Island has been reborn as an art and design district....

ArtCultureDesignFoodHistoryInspring ItinerariesMusicPhotographyProduct DesignUrbanismVideo artVisual ArtWhere To Go, To Play, To Rest0 Comments2063 views 1

Green Tea and Politics: The Surprising History of Hong Kong’s Abandoned Tea Plantation

Christopher DewolfJanuary 15, 2019

Progressive politician Brook Bernacchi was the first Westerner to plant roots on Lantau, where he opened a school, gave jobs to ex-convicts and grew tea....

CultureFoodInspring ItinerariesNatureTraditionWhere To Go, To Play, To Rest0 Comments3287 views 0

Hong Kong Bites: Three of a Kind – 煎釀三寶

Andrea LoJanuary 9, 2019

These crispy, fishy fried snacks are a Hong Kong street food favourite....

CultureFoodTradition0 Comments587 views 0

In a New Show at Karin Weber Gallery, Food is Never Just Food

Di LiuDecember 19, 2018

Eight Asian artists find personal, political and cultural significance in what they eat. ...

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Hong Kong Bites: Stinky Tofu – 臭豆腐

Andrea LoNovember 14, 2018

It’s pungent – that’s impossible to deny. But does it taste good? The story behind the notoriously stinky tofu...

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Neighbourhood Guide: Sham Shui Po is Hong Kong’s Most Quintessential Neighbourhood

Janice ChenNovember 7, 2018

Sham Shui Po captures Hong Kong's industrious spirit, both past and present. ...

CultureFoodHistoryInspring ItinerariesSmall Stories & Secret StoriesTraditionUrbanismWhere To Go, To Play, To Rest0 Comments5214 views 0

Hong Kong Bites: XO Sauce – XO醬

Andrea LoOctober 4, 2018

Hong Kong Bites: XO Sauce...

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Hong Kong Bites: Fishballs 魚蛋

Andrea LoSeptember 5, 2018

The story behind Hong Kong’s favourite savoury snack....

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Neighbourhood Guide: Treasures Between the Concrete Blocks of Kwun Tong

Janice ChenJuly 25, 2018

An industrial neighbourhood with a surprisingly long pedigree, Kwun Tong is a mix of new creative ventures and family-run businesses....

A Little BreakArtDesignFoodInspring ItinerariesProduct DesignSmall Stories & Secret StoriesStreet ArtWhere To Go, To Play, To Rest0 Comments2367 views 1

Hong Kong Bites: Dragon Boat Dumplings – Zung Zi 粽子

Andrea LoJune 14, 2018

The story behind Hong Kong's stickiest summer treat....

CultureFoodTradition0 Comments668 views 0

Pop Cantonese: 食皇家飯 – Eating Royal Rice

Gabriella ZanzanainiMarch 29, 2018

Ever wonder where some of the words we use everyday in Hong Kong lingo come from?...

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Taste Art in a One-Day Multisensory Experience

SponsoredMarch 22, 2018

The Hong Kong Arts Centre brings together art and food in a special one-day event...

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A Hong Kong Wet Market is Reinventing the Apron

Christopher DewolfMarch 15, 2018

In Tsuen Wan, an overlooked piece of wet market apparel is being rethought by a team of designers and hawkers....

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A Noodle Feast With Hong Kong’s Most Creative Family

Leanne MirandillaMarch 14, 2018

The Lims have invited us back to dinner – this time at Kevin Lim's new Sheung Wan noodle shop. ...

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A New Wave of Chefs Are Transforming Cantonese Cuisine

Leanne MirandillaMarch 1, 2018

From hipster joints to elegant fine dining, there’s a new movement of Cantonese restaurants that are taking the cuisine to unexpected new places....

CultureFood0 Comments1055 views 0

Hong Kong Bites: Cantonese New Year Treat – Tong Jyun 湯圓

Gabriella ZanzanainiFebruary 13, 2018

It's time to indulge in one of Hong Kong's favourite Chinese New Year treats....

CultureFoodTradition0 Comments781 views 0

A Taste of the Sea: How to Make Tai O’s Famous Shrimp Paste

Sin Ting YungNovember 28, 2017

Shrimp paste is a classic ingredient in Cantonese cuisine and Tai O's family shrimp paste factory makes some of the best....

CultureFoodTradition0 Comments901 views 0

Spicy Hong Kong, Part I: Yu Kwen Yick, Sai Ying Pun’s Century-Old Chilli Sauce

Christopher DewolfNovember 15, 2017

In the first of a new series on Hong Kong's homegrown hot sauces, we look at Yu Kwen Yick, a family business that has survived for nearly a century....

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How Hong Kong’s Favourite Fish Fell Out of Favour

Sin Ting YungSeptember 20, 2017

Hong Kong fish farmers are trying to rehabilitate grey mullet, a succulent fish that suffered from poor farming techniques....

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The Heroes Behind a Mysterious New Hong Kong Brewery

Christopher DewolfSeptember 14, 2017

More than 500 craft beers will be available at this year's Beertopia – including Heroes, which taps into the community of beer lovers for ideas....

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Hong Kong’s Salty History: Rebellion, Smuggling and Shrimp Paste

Christopher DewolfSeptember 7, 2017

Salt was power in ancient China – and Hong Kong's illicit salt fields kept imperial armies on their toes....

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Escape the City at Cheung Chau’s 70-Year-Old Beach Bar

Christopher DewolfJuly 25, 2017

For three generations, the Liu family has run a store at Kwun Yam Beach. ...

A Little BreakCultureFoodWhere To Go, To Play, To Rest0 Comments1580 views 0

Hong Kong Bites: Fantastic Peanut Sweets – Faa Saang Tong 花生糖

Sin Ting YungMay 24, 2017

Sweet, crunchy, chewy and full of energy, peanut candy is one of Hong Kong's favourite treats – and it has a surprisingly long history....

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