Massive Christmas feasts at "soy sauce Western" restaurants like Tai Ping Koon were once a Hong Kong tradition. Now that tradition is on the wane – but why?...
Patrick Poon is a Hongkonger who now lives in Europe. We invited him to share his passion for something distinctly Hong Kong: cafés that serve their coffee in Chinese porcelain...
Although it looks like any other sitting-out area, the rest garden in Sheung Wan's dried seafood district is full of information about the medicinal plants being sold all around....
Ming Heung Tea Shop has been sitting in exactly the same position in Kowloon City since 1963. Chen Dak, the founder, had been in Hong Kong and in the tea business for about 10 years when the shop was established, following in the footsteps of his father, with whom he fled to Hong Kong in […]...
This article is the second in a series about Hong Kong’s Generation Z. Born between the late 1990s and early 2010s, this generation accounts for 1.6 million people or 22 percent of the population. In this series researched and written by Gen Z writers, Zolima looks at how this generation is coming of age. Ask […]...
Despite a global campaign to "ban wet markets," these neighbourhood spaces are places where Hong Kong's communities come together to buy fresh, seasonal food....
This neighbourhood institution hasn’t changed much since it opened 41 years ago – even as Hong Kong’s dim sum landscape has been reshaped by chain restaurants and industrial food....
