How Hong Kong’s cooked-food centres are the heart of the city’s culinary scene – but we must keep loving them, or risk losing them
The solution came in the form of huge municipal buildings, constructed to house cooked-food centres with cavernous communal dining areas bordered by hole-in-the-wall spaces for vendors to operate out of, along with wet markets and other community-focused amenities. Eve Tang holds a menu at Gi Kee in the Wong Nai Chung Cooked Food Centre in … Read more
