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....
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....
Hong Kong science fiction writer Albert Tam talks about his influences and anxieties as he prepares for the city’s first international science fiction convention....
A recipe of functionality, craftsmanship and emotionally engaging design underpins Joyce Wang's practice in the retro Italian restaurant Spiga, her latest project in Hong Kong....
Chiu Chow people from eastern Guangdong are one of Hong Kong's most formidable ethnic groups, transforming a section of Western District into an international trading powerhouse. There are still remnants of the old Chiu Chow neighbourhood left today....
Josh and Caleb Ng don’t have interests – they have projects. A few years ago, at a friend’s dinner party, the twin brothers were captivated by a beer made with Amarillo hops, a rich, malty brew with hints of peach and orange. They began buying craft beer, which led them to one Danish brand they found […]...
