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...

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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 Comments825 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....

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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....

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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....

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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....

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Pop Cantonese: Word of the Month – 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? ...

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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.  ...

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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....

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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....

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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....

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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. ...

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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....

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Hong Kong Bites: Dragon Boat Dumplings – Zung Zi 粽子

Andrea LoJune 14, 2018

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

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Pop Cantonese: Word of the Month – 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....

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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....

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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....

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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. ...

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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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Local Beer, Historic Pottery and a 5,000-Year-Old Recipe

Helen DalleyMay 4, 2017

A new collaboration between Moonzen Brewery and Latitude 22N delves into the history of Chinese brewing and Jingdezhen porcelain...

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Hong Kong Bites: Tea Restaurants, Comfort Food Pioneers – Cha Chaan Teng 茶餐廳

Gabriella ZanzanainiFebruary 22, 2017

How tea restaurants took on all the culinary influences of Hong Kong and made them their own....

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Hong Kong Bites: Cantonese New Year Cake – Nin Gou 年糕

Gabriella ZanzanainiJanuary 25, 2017

Hong Kong is gearing up for Chinese New Year and special holiday food is showing up everywhere from supermarket shelves to wet market stalls. There’s one thing you absolutely can’t miss: nin4 gou1 (年糕), the sweet, chewy glutinous rice cake that is essential to the Cantonese celebration of the lunar new year. Literally meaning New Year Cake, this […]...

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Hong Kong’s New Wave of Coffee: How Instant Coffee Turned Alvin Hui into a Coffee Obsessive

Christopher DewolfJanuary 11, 2017

Coffee has never been more popular in Hong Kong – thanks in part to Alvin Hui, a pioneering specialty coffee enthusiast....

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Forgotten Hong Kong Icon: Hong Kong’s Happiest Bakery

Gabriella ZanzanainiJanuary 11, 2017

Hong Kong’s colonial history found its way into a mix of butter, sugar and lard. Discover a place that takes the essence of Hong Kong and bakes it into golden brown buns....

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From China to Thailand and Back – The Flavours of Hong Kong’s Little Thailand

Gabriella ZanzanainiDecember 21, 2016

The story behind Hong Kong's Little Thailand, an expected fusion between Thai and Chinese influences....

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