Paul Nagar is the manager of Hatch in Hong Kong, which ran a two-day pop-up for Bengal Brothers. Pop-ups remain a popular choice for diners and restaurateurs even as the pandemic continues on. Photo: Dickson Lee
Paul Nagar is the manager of Hatch in Hong Kong, which ran a two-day pop-up for Bengal Brothers. Pop-ups remain a popular choice for diners and restaurateurs even as the pandemic continues on. Photo: Dickson Lee

Pop-up restaurants in Hong Kong, US take off during Covid-19, and they don’t show any sign of slowing down

  • As the pandemic continues, pop-ups remain a popular choice for diners and restaurateurs – especially in Hong Kong, where gourmands are still stuck in the city
  • In the US, many chefs plan to keep having pop-ups even after the pandemic because they are flexible, less expensive to run and allow for new styles of cooking

Paul Nagar is the manager of Hatch in Hong Kong, which ran a two-day pop-up for Bengal Brothers. Pop-ups remain a popular choice for diners and restaurateurs even as the pandemic continues on. Photo: Dickson Lee
Paul Nagar is the manager of Hatch in Hong Kong, which ran a two-day pop-up for Bengal Brothers. Pop-ups remain a popular choice for diners and restaurateurs even as the pandemic continues on. Photo: Dickson Lee
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