Tony Tan, the Malaysia-born, Australia-based author of Hong Kong Food City (2017), has become a familiar face at restaurants around town.
In the book’s introduction, Tan gives a brief history of Hong Kong and explains the influences on its cuisine. “Its food scene is truly a food lover’s paradise. But it was not like this less than two hundred years ago. Hong Kong was built on power and colonisation [...] The tastes of the British establishment meant that gammon,...
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