It was January 2010 when Michael Leung was first stung by an obsession for honeybees. On a trip to Sweden with his then-girlfriend he saw two beehives nurtured by her father. Mesmerised by the 'surreal little homes' and the honey produced, he kept in touch with the Swedish honey farmer. Leung found online articles about urban beekeepers in major cities such as London (where he was born and raised), New York and Tokyo.
During one of his visits to Hong Kong, the 28-year-old met Yip Ki-hok, founder of Wing Wo Bee Farm in Sha Tin, and 'apprenticed' to the veteran honey farmer, capturing beehives in the mountains without protective gear. After four months Leung become a beekeeper: in April, 2010, he established HK Honey, producing the home-grown variety on his Ngau Tau Kok rooftop. He has seven beehives, as well as apiaries, at various other locations and has become a well-known advocate for local honey and sustainable living.
Why do you prefer home-grown honey to the imports in the supermarket?
Supermarkets aren't doing enough to support local beekeepers. There are only one or two Hong Kong brands stocked in supermarkets, and from my experience they always put local honey on the bottom shelf.
I think we should be more responsible about our carbon footprint. It's also unsustainable for any city to import honey when there are local producers who are working hard, supporting local agriculture and creating colonies of bees that help propagate local crops.
Where do the bees collect nectar in an industrial area such as Ngau Tau Kok?