Debbie Yong

Sally Kwok and Mandy Wong launched bean-to-bar chocolatier Hakawa in a shop just seven square metres, but the array on offer is large – from Sichuan pepper-laced bars to chocolate-covered orange sticks

Waste-conscious restaurants, charities that distribute unsold and unused food - much is being done in Hong Kong to reduce the amount dumped in landfills, but changing the mindset of shoppers and diners is key

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