The queue from the Central branch of Shake 'Em Buns snakes around the block. For the eager food lovers waiting in line, this is a happening; those near the end of the queue kick themselves for arriving late and hope they will get to order before the shop closes. Most passers-by are utterly confused. 'What's this all about? Is there a celebrity? A sale?' Better than that. There are tacos.
Weeks of online rumours were confirmed last Tuesday when, at 6pm, yakitori hot spot Yardbird opened its first pop-up: Hecho, an homage to Mexican cuisine, serving ceviche, tacos, tequila and beer. They were gone as quickly as they had started, sold out in hours, leaving some hungry and downcast.
Hong Kong loves its food trends and in pop-up restaurants Hongkongers have found something that combines two of the city's most popular pastimes: eating good nosh and standing in line.
Pop-up restaurants are temporary, often unlicensed, specialised food vendors. They can spring up anywhere, often at very short notice, and once open may only last a few hours. The very nature of the pop-up, a limited supply of one or two speciality items, means that they often run out or reach capacity early. So, keep your cyber-ears open. Being among the first to know can mean the difference between a good meal and the frustration and disappointment of going home hungry.
There are a few ways for the cyber-savvy to learn about pop-ups. Followers of their favourite restaurants and chefs on Twitter are often among the first to know, and rumours of the latest pop-ups abound on food and lifestyle blogs.
Its close association with social media and the web suggests the pop-up restaurant is a fairly recent phenomenon. But this is not the case. Although its exact origin is a matter of conjecture, many foodies suggest it all started in Cuba, with the paladar.
A paladar is a private restaurant, often family owned, where meals are prepared at the chef's home and served in the family kitchen or dining room. For tourists, the paladar offers an alternative to Cuba's expensive and unauthentic state-owned restaurants.
