Anyone who has seen the Yat Po Singers in action knows they are more than just an a cappella ensemble. Like other modern harmonisers, the four-man outfit - Keith Wong Chun-kit, Ronald Tsang Ho-fung, Raoul Chan Chi-him and Sam Lau Siu-hong - deliver inventive mash-ups of songs from classical to jazz and more. And being Hongkongers, they bring Canto-pop, Chinese folk and Peking opera into the mix, too.
In case you hadn't noticed, much of the Western world is in the midst of an organic revolution. "Organic" has become a byword for everything that's good about food and people are willing to pay a premium to get it.
Leung Ping-kwan was one of Hong Kong's leading literary lights. Following his death last year, Janice Leung finds a new generation celebrating his legacy.
The availability of authentic ingredients means more Malaysian-style restaurants are opening in the city - some with a culinary twist, writes Janice Leung Hayes.
Exhibiting at the Venice Biennale is the dream of many artists. But when Lin Xue was informed he would be one of about 160 artists whose works were chosen for display in the main show of the 55th biennale curated by Massimiliano Gioni, the news barely raised his pulse rate.
Just six years ago, Grotto Fine Art was the sole gallery regularly exhibiting works that were "made in Hong Kong". How that has changed. Although mainland art attracts more interest, Hong Kong artists have been receiving an unprecedented level of attention.
PIZZA IS BELIEVED TO have originated in Naples in the late 18th century. But what we find in Hong Kong today – cheese-filled crusts and toppings of imitation crab, pineapple and Thousand Island dressing – are proof that we are a few centuries (and 9,000 kilometres) away from the original.
Hong Kong has always lacked the laid-back cafe culture of cities such as Melbourne and San Francisco. Things are changing, however, especially on the steep hills of Sheung Wan, around Tai Ping Shan Street and Po Hing Fong, dubbed "PoHo".
A century ago, a 26-year-old Marcel Duchamp challenged the traditional concept of art by turning "found objects" - ordinary items that don't normally attract anyone's attention - into art.
"A vegetarian diet has always been fairly foreign to Cantonese people," says Peter Pang Yam-kwan, managing director of Tung Fong Siu Kee Yuen, one of Hong Kong's oldest vegetarian restaurants.
Kowloon Soy Company still makes its popular black condiment the slow and simple way, writes Janice Leung.
For Rachel Ip Hiu-yin, photography is more than a quick snap. It's an art.
When asked recently what kind of art project she's working on, Beatrix Pang Sin-kwok's answer proves surprising.
For better or worse, it is still one of Greece's most iconic wines, and it harks back to at least the first century AD.
It only takes boiling water to bring this traditional Berber staple to life. Janice Leung lifts the lid on the fluffy treat
