Taste of Hong Kong

There is no such thing as "Hong Kong cuisine" in Hong Kong, yet Hong Kong's culinary scene is a melting pot, embracing traditional Cantonese, Southeast Asian, British, and American cuisines without inhibition. From everyday dishes to delicacies and even offal, all are transformed into irreplaceable gourmet delights in Hong Kong's culinary landscape. This makes them unforgettable, often longed for no matter where one is.

But ultimately, what exactly is Hong Kong's food culture? Can it be definitively described? As old establishments close down one by one and some flavors become impossible to replicate, perhaps thorough documentation can one day lead to their revival. Calvin Lui attempts to preserve these flavors through his years of experience writing about food.

What is written about is within the realm of food and drink, but what develops from it encompasses various external factors: history, economics, geography, climate and local customs, transportation and logistics, local culture... What this book preserves, besides food and drink, are all these aforementioned elements—the irreplaceable flavors of Hong Kong.