Neighbourhood Guide: Hung Hom, Temples, Tailors and a Vintage Cinema
There’s more to see in this low-key harbourfront neighbourhood than you might expect. ...
Food
The Living Threads of Dragon’s Beard Candy
Inside Central Market, Bamboo Garden preserves the hand-pulled craft of dragon beard candy...
The Secret Behind Bakehouse’s Egg Tarts
Since opening in 2018, the European-style Hong Kong bakery has become a phenomenon. Here’s what’s behind it...
Gai Gai Meets a Dragon Boat in Tai Tam Duk
A chicken watches the dragon boat races and wonders what it means to be a mythical creature...
Hong Kong Beer: Pints and Parties at Golden Snake
Tucked inside Central Pier 8, an unusual taproom with an odd name brings together local craft beer and heavy beats...
Pop Cantonese: What’s Cooking Tonight? 今晚食乜餸？
When it comes to delicious home cooked food, some words just can't be translated]...
Hong Kong Spirits: Two Moons and the Importance of Local Craft
At Hong Kong’s first gin distillery, a former programmer and her partner are distilling Hong Kong’s tastes into small-batch gins rooted in curiosity and craft...
Hong Kong Spirits: N.I.P.’s Quest for Local Gin
Two gin enthusiasts embarked on the complicated process of building a distillery dedicated to Hong Kong ingredients and Hong Kong craft...
Hong Kong Spirits: Magnolia Lab’s Herbal Experiment
How Chinese herbal tea and tonic wine inspired a new kind of liqueur — and a new type of cocktail culture...
Three Hong Kong Cafés Whose Appeal Goes Beyond the Menu
We visit a trio of coffee shops across Hong Kong with interior design that makes them refreshing retreats from urban life...
Zolima’s Picks: Cafés That Capture the Old Hong Kong Spirit
We’re bringing you a roundup of five eateries that pair vintage décor with fresh creative energy...
The Last Days of Fullcup Planet, a Café With Vintage Hong Kong Flair
How the closure of a classic cha chaan teng led to a new café with strong community roots...
Mum’s Not Home – and This Café is Ready to Play
How an artist and a designer opened a Kowloon café that is as much a community as it is a coffee shop...
Hong Kong’s Delicious, Disappearing Mushroom Huts
How a functional cooked food stall became an icon of Hong Kong cuisine...
Hong Kong Recipes: The Lychees of Lingnan
How a delicious fruit became so closely identified with Cantonese culture and cuisine...
The Next Frontier of Hong Kong Craft Beer: Chinese Restaurants
With small glasses, big bottles and an easy-drinking lager, Young Master Grand is embracing the beer culture of Chinese dining...
What’s Behind the Rise of Specialty Coffee in Hong Kong?
It used to be hard to find good coffee in Hong Kong. Now there are third wave cafés everywhere. Here’s why...
How Can Hong Kong’s Traditional Cafés Be Saved? Tai On Coffee Offers an Answer
Tai On Coffee and Tea has saved a 1960s-era bing sutt from disappearing, but not without controversy...
Hong Kong Recipes: Red Fermented Beancurd and Vegetables in a Clay Pot — 南乳炆齋
Clay pots are an excellent cooking vessel for wintery dishes. Here’s what you need to know to use them...
Hong Kong Beer: Embracing the Unknown Lager
Hong Kong's only lager-focused brewery Lovecraft is hoping to winover craft beer drinkers with a mix of age-old classics and local innovations...
Cha Guo Stories, Part VI: Artisanal (and Sometimes Experimental) Soy Sauce
Yuet Wo has been making soy sauce, rice wine and a host of other small-batch products in Kwu Tung since the 1970s]...
Cha Guo Stories, Part V: Community Spirit in a Changing Place
As Kwu Tung prepares for the Northern Metropolis, two local woman reminisce...
Cha Guo Stories, Part IV: The Dragon Fruit Farm
An organic farm in Kwu Tung lives in harmony with the seasons, but change is on the horizon...
Classic Hong Kong Dishes Go Vegan
A new cookbook replicates the full spectrum of Hong Kong cuisine without meat, dairy or ultra-processed ingredients...
The Last Dim Sum Carts: Metropol Restaurant
We visit Metropol, a Cantonese restaurant with Japanese roots that was one of the first — and now last — to use dim sum carts...
Hong Kong Recipes: Soy Braised Gluten – 紅燒烤麩
Served hot or cold, this dish with Shanghainese roots makes for a delightful main course or appetiser alike...
Hong Kong Beer: Yardley Brothers and the Pleasure of Experimentation
Most Hong Kong breweries had humble beginnings, but there’s only one that started in a shack. In 2015, Lamma Island residents and day-trippers out for a hike were able to buy a pint of freshly-brewed Yardley Brothers ale from a lean-to along the main path from Yung Shue Wan to Hung Shing Yeh Beach. “We […]...
What to Eat This Dongzhi, the Winter Solstice Festival
Chinese families gather for a feast on winter solstice, which was once considered as important — or perhaps moreso — than lunar new year...
Hong Kong Recipes: Quick Pickles and Cucumber Salad
Two delicious and simple Hong Kong appetizers are an easy way to enhance your meal...
Hong Kong Recipes: Chinese Olive Vegetable – 橄欖
A ubiquitous condiment is a secret weapon for umami-filled dishes...
Inside Wah Lok Café, a Sheung Wan Institution Since the 1940s
A quintessential Hong Kong-style cha chaan teng embodies the heart and soul of its community...
Hong Kong Soy Sauce: Mee Chun, or Kowloon Soy Company
Mee Chun, one of Hong Kong's original soy sauce manufacturers is known for more than just its sauce. It's pickles...
More Than Just Recipes: A New Cookbook Reveals Grandma and Grandpa’s Lives
A new cookbook gathers oral histories and delicious recipes from grandmothers and grandfathers in Hong Kong...
Hong Kong Soy Sauce: Pat Chun’s Taste of Tradition
One of Hong Kong five old-school soy sauce manufacturers channels traditional culture into its products...
The Steiner Series: Dairy Farm – Communicating Without Words
It turns out the Dairy Farm logo reveals multitudes about Henry Steiner’s approach to design...
Hong Kong Recipes: Cold Tofu on a Hot Day
This easy to prepare dish is a perfect showcase for your best soy sauces...
HK in London: Cart Noodles in Colindale
A pair of new arrivals to the UK is dishing up cart noodles the way they were originally served: from a stall in the street...
Hong Kong Recipes: 豉油炒麵 – Soy Sauce Fried Noodles
How to recreate soy sauce noodles, a cha chaan teng classic, at home...
Neighbourhood Guide: Tai Hang, Laid-Back and Creative
This historic corner of Hong Kong offers good coffee, great food and an easy-going vibe under the watchful eye of the fire dragon...
HK in London: Locally-Brewed Milk Tea Offers a Taste of Home
Former tea wholesaler Eric Wong is making milk tea for a fast-growing and homesick community of Hong Kong emigrés...