Hong Kong diners willingly pay HK$200 for a plate of ravioli but would riot if charged more than HK$50 for wonton noodles. But why, asks Andrew Sun. Photos: Jonathan Wong and Edmond So
Andrew Sun
Opinion

Opinion

Mouthing Off by Andrew Sun

Why gastronomic bias may be the last bastion of imperialism – and why Asia’s oppressed noodle dishes need some upbranding

Diners in Asia will spend an arm and a leg on Old World cuisine, yet balk at paying anything like the same for local fare. But is one plate of ravioli really worth four bowls of soup dumplings? No wonder we ended up with Iberico char siu

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Hong Kong diners willingly pay HK$200 for a plate of ravioli but would riot if charged more than HK$50 for wonton noodles. But why, asks Andrew Sun. Photos: Jonathan Wong and Edmond So
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