In 2017, I wrote my MA thesis in the Anthropology of Food on what makes a ‘Made in Hong Kong’ food brand. I started thinking about food, city and postcolonialism…
More masking thoughts
There is currently a ‘third wave’ of the coronavirus in Hong Kong, where numerous community infection clusters have emerged. Schools and education centres are re-closed, and restaurants are limited to…
Braised chicken wings and potatoes
薯仔炆雞翼。Who can resist this dish? Packed with sweet, savoury and umami flavours from caramelised onions and carrots, accompanied with a mixture of textures from the chicken meat and mushed up…