Pop Cantonese: 生舊叉燒好過生你 – Better to Give Birth to Char Siu Than You
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....
Food
Snake Soup: How a Cold-Blooded Reptile Became Hong Kong’s Winter Warmer
From banquets to neighbourhood restaurants, snake soup keeps Hong Kong warm in the winter. But for how long?...
Hong Kong’s Industrial History, Part IX: Locally-Brewed Beer
Hong Kong has been awash in beer since its very beginnings as a British colony. ...
Char Siu and Cocktails: Can a New Generation Save Montreal’s Chinatown?
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....
Chop Suey Canada: Karen Tam is Turning Chinese Restaurants Into Art
How a Montreal artist has turned a childhood spent in her family's Chinese restaurant into a lifelong investigation of Chinese-Canadian spaces...
Why Sugarcane Juice Is a Summertime Favourite in Hong Kong
Central landmark Kung Lee has been making fresh sugarcane juice since 1948 – but it needs to adapt to keep up with the times...
Forgotten Hong Kong Icon: Silky Smooth Tofu Pudding at Kung Wo
The owner of a historic tofu shop reflects on what makes cold tofu pudding such a classic dessert....
Cool Down This Summer With Vintage Drinks from Hong Kong’s Bing Sutts
Rediscover the traditional local drinks that have kept generations of Hongkongers cool and refreshed through the sweltering heat....
Hong Kong’s Industrial History, Part VII: The Rise and Fall of Local Milk
Hong Kong's dairy industry launched a multinational business empire – but don't try finding any local milk in the supermarket....
Neighbourhood Guide: Tai Ping Shan, An Old Soul With a Trendy Heart
A traditional neighbourhood is thriving thanks to an infusion of fresh energy....
The Origin of Hong Kong’s Mexico Bun: A Story of Exile and Return
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....
Salt is Life: The History of Hong Kong’s Dried Seafood Trade, Part II
One of Hong Kong’s last remaining handmade salted fish producers is fighting to preserve an iconic local industry....
Neighbourhood Guide: The Underrated Charm of North Point
Overshadowed by flashier Hong Kong neighbourhoods, North Point is filled with hidden treasures....
Pop Cantonese: 熱氣/寒涼 – Heaty and Cool
Ever wonder where some of the words we use everyday in Hong Kong lingo come from? ...
Forgotten Hong Kong Icon: A Tonic Wine For What Ails You
Despite a surge of interest in local products, traditional handmade Chinese tonic wine is a fading art....
A Sea Change in Flavours: The History of Hong Kong’s Dried Seafood Trade, Part I
A father-son duo has witnessed the changing tastes and traditions of Hong Kong's famous Dried Seafood Street. ...
Neighbourhood Guide: Wong Chuk Hang, a Factory for Creativity
An old industrial area on the south side of Hong Kong Island has been reborn as an art and design district....
Green Tea and Politics: The Surprising History of Hong Kong’s Abandoned Tea Plantation
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....
Hong Kong Bites: Three of a Kind – 煎釀三寶
These crispy, fishy fried snacks are a Hong Kong street food favourite....
In a New Show at Karin Weber Gallery, Food is Never Just Food
Eight Asian artists find personal, political and cultural significance in what they eat. ...
Hong Kong Bites: Stinky Tofu – 臭豆腐
It’s pungent – that’s impossible to deny. But does it taste good? The story behind the notoriously stinky tofu...
Neighbourhood Guide: Sham Shui Po is Hong Kong’s Most Quintessential Neighbourhood
Sham Shui Po captures Hong Kong's industrious spirit, both past and present. ...
Hong Kong Bites: XO Sauce – XO醬
Hong Kong Bites: XO Sauce...
Hong Kong Bites: Fishballs 魚蛋
The story behind Hong Kong’s favourite savoury snack....
Neighbourhood Guide: Treasures Between the Concrete Blocks of Kwun Tong
An industrial neighbourhood with a surprisingly long pedigree, Kwun Tong is a mix of new creative ventures and family-run businesses....
Hong Kong Bites: Dragon Boat Dumplings – Zung Zi 粽子
The story behind Hong Kong's stickiest summer treat....
Pop Cantonese: 食皇家飯 – Eating Royal Rice
Ever wonder where some of the words we use everyday in Hong Kong lingo come from?...
Taste Art in a One-Day Multisensory Experience
The Hong Kong Arts Centre brings together art and food in a special one-day event...
A Hong Kong Wet Market is Reinventing the Apron
In Tsuen Wan, an overlooked piece of wet market apparel is being rethought by a team of designers and hawkers....
A Noodle Feast With Hong Kong’s Most Creative Family
The Lims have invited us back to dinner – this time at Kevin Lim's new Sheung Wan noodle shop. ...
A New Wave of Chefs Are Transforming Cantonese Cuisine
From hipster joints to elegant fine dining, there’s a new movement of Cantonese restaurants that are taking the cuisine to unexpected new places....
Hong Kong Bites: Cantonese New Year Treat – Tong Jyun 湯圓
It's time to indulge in one of Hong Kong's favourite Chinese New Year treats....
A Taste of the Sea: How to Make Tai O’s Famous Shrimp Paste
Shrimp paste is a classic ingredient in Cantonese cuisine and Tai O's family shrimp paste factory makes some of the best....
Spicy Hong Kong: Yu Kwen Yick, Sai Ying Pun’s Century-Old Chilli Sauce
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....
How Hong Kong’s Favourite Fish Fell Out of Favour
Hong Kong fish farmers are trying to rehabilitate grey mullet, a succulent fish that suffered from poor farming techniques....
The Heroes Behind a Mysterious New Hong Kong Brewery
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....
Hong Kong’s Salty History: Rebellion, Smuggling and Shrimp Paste
Salt was power in ancient China – and Hong Kong's illicit salt fields kept imperial armies on their toes....
Escape the City at Cheung Chau’s 70-Year-Old Beach Bar
For three generations, the Liu family has run a store at Kwun Yam Beach. ...
Hong Kong Bites: Fantastic Peanut Sweets – Faa Saang Tong 花生糖
Sweet, crunchy, chewy and full of energy, peanut candy is one of Hong Kong's favourite treats – and it has a surprisingly long history....
Local Beer, Historic Pottery and a 5,000-Year-Old Recipe
A new collaboration between Moonzen Brewery and Latitude 22N delves into the history of Chinese brewing and Jingdezhen porcelain...