It is no secret that Hong Kong’s restaurant and bar industry is facing challenges – thank competition from nearby cities like Shenzhen and an uptick in post-Covid revenge travel for that.
Because of this, Hong Kong residents do not seem to be have much left to spend in the city’s restaurants, especially the fine-dining ones.
Still, as English naturalist Charles Darwin said: “It is not the strongest of the species that survives, not the most intelligent that survives. It is the one that is the most adaptable to change.”
Some restaurateurs in the city have taken this to heart and have found success by adapting to an increase in budget-conscious customers.
Chef Edward Voon, co-founder of fine-dining restaurant Auor in Wan Chai on Hong Kong Island, has launched a new programme called The Laksa Club Lunch.
Denial of responsibility! Pioneer Newz is an automatic aggregator of the all world’s media. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, all materials to their authors. If you are the owner of the content and do not want us to publish your materials, please contact us by email – [email protected]. The content will be deleted within 24 hours.
