FOOD

29 March 2021

The HKTDC World of Snacks, a Hong Kong Trade Development Council show which debuts this year, features tasty treats which people can eat on the go and includes gastronomic delights in six categories – Confectionery, Cookies, Crackers/Biscuits, Natural Snacks & Bars, Chips/Crisps, Healthy Treats and World Snacks. More

Market Opportunities

Global culinary launchpad

15 March 2021

Noting the Korean fried chicken and barbecue restaurants in Hong Kong, chef Mingoo Kang felt the market had space for a progressive Korean dining concept. More

Tech & Innovation

Summer family fun

11 March 2021

Anyone arriving in Hong Kong soon learns that it is an intensely family-focused city. More

Creativity & Lifestyle

Women seize apron strings

01 March 2021

Two Michelin-star Hong Kong restaurant Écriture will unveil a special tasting menu for International Women’s Day on 8 March, conceived, developed and executed by its female staff. More

Tech & Innovation

Entrepreneur discovers new jam

11 February 2021

Hong Kong entrepreneur Kerry Tsang did not want to feed her children regular jam packed with sugar and preservatives. More

Tech & Innovation

Vegan meat race is on

09 February 2021

Rapid adoption of plant-based meat alternatives in Hong Kong has led one of the United States’ fastest-growing brands to stock its flagship product in supermarkets. More

Creativity & Lifestyle

Peak prospects undimmed

08 February 2021

As Hong Kong’s tourist market remains under a COVID-19 cloud, setting up a restaurant in prime tourist territory such as the Peak is going to be difficult. More

Tech & Innovation

Animal-free meat on menu

12 January 2021

The plant-based food movement is gaining momentum in Hong Kong but a local start-up is working on an ethical alternative for consumers who still demand animal protein. More

Sustainability

Bar draws green circle

11 January 2021

Inspired by the farm-to-bar movement currently taking the culinary world by storm, Hong Kong bar Penicillin champions a closed-loop production model – sourcing most ingredients locally, repurposing surplus cocktail ingredients in its kitchen, using lab food and sending scraps to its fermentation room. More

Tech & Innovation

Healthy hot meals at a distance

07 January 2021

Office-worker dining is an integral part of the social scene in Hong Kong. More

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