It’s a simple contraption – an iron frame, foldout handle and four rubber wheels – but in Hong Kong the old-fashioned handcart is what keeps the city rolling.
Up until about 20 years ago, Britain had a bad reputation for its food, around the world and at home. Many people considered it stodgy, underseasoned and unimaginative.
Professional letter writers were once a common sight on Hong Kong’s streets, but today only a few survive. In the latest episode of our Uniquely Hong Kong series, we talk to Pun Tse-ching about...
In this latest episode of our Uniquely Hong Kong series, a traditional rice shop owner laments how his business is declining in changing times, but argues it still has a vital role to play
“Making dim sum isn’t easy," says chef Mak Gui-pui. “There are many factors that can influence the taste. Take barbecued pork buns - even the weather can affect the outcome,” he adds.
In the third episode of our Uniquely Hong Kong series, a design graduate tells of his decision to take up his father’s craft of making Taoist paper effigies used to communicate with the dead.
In this second episode of our Uniquely Hong Kong series, a third generation tailor tells us the history of qipao, and why the art of Chinese tailoring has a special place in his heart.
In part one of our series on Hong Kong's oldest trades, SCMP.com spoke to the women who beat out a living performing an old Chinese ritual involving hitting a slipper to put a curse on a 'villain...