The original fusion cuisine – think borscht, sizzling steaks, and pineapple buns – has stood the test of time in Hong Kong

• Western-style snacks and dishes adapted to the tastes of Hongkongers were a novelty in the 1970s and ’80s but became firm favourites and are still eaten today
• The ‘bing sutt’ cafes and restaurants that serve them have adapted their menus to suit the more discerning tastes of a younger generation of customers