recently that Wong Chuk Hang is the kind of place where you constantly run into people you know. Sure enough, I had only just sat down for an espresso at Mum, a bright cafe stocked with old school furniture, when I spotted Daniel Pätzold, a local architect who works in a studio nearby. "Wong Chuk Hang is a very Hong Kong thing," he says. "It has these nice lofts, but you can walk down the road and go sailing."

Of all the up-and-coming industrial districts in Hong Kong right now, it's probably Wong Chuk Hang that's getting the most buzz. Perched on the edge of Aberdeen Harbour, it doesn't seem like much at first glance — a long strip of grimy warehouses punctuated by a few flashy new towers. Hidden inside those buildings, however, are a number of new art galleries, design shops, bars and restaurants, along with a growing cluster of design offices and other creative enterprises. "The textile business is moving out and often it's their kids who move in and do interesting things," says Pätzold.

It's easily reachable from the north side of Hong Kong Island and the journey to Admiralty will take just six minutes when the MTR's South Island Line opens in late 2016. Redevelopment has already picked up pace, but for now, Wong Chuk Hang remains an unpolished gem. "In Hong Kong, sometimes the glossiness of things is tiring," says Mimi Brown, who runs Spring Workshop on Wong Chuk Hang Road. "People take refuge in things with a patina."

CAFFEINE KICK

Sensory Zero is one of Hong Kong's best-kept coffee secrets. Founded last year by coffee experts Alvin Hui and Dixon Ip, the shop occupies a corner of the cavernous Lane Crawford furniture showroom in One Island South. Ip got his start as a coffee siphonist and the same sense of technical wizardry extends to Sensory Zero: there's in-house roasting, siphons and a top-end Rancilio espresso machine that is set to produce roasty, full-bodied shots for milk coffee and bright, fruity shots for straight sipping.

Most novel of all is the portable Nomad espresso machine, which can make hot or cold coffee without any electricity. Ip likes to use sparkling water — a preview of his own line of sparkling coffee that he plans to introduce later this summer. "We played with different gas mixtures and finally found one we are happy with," he says. As for what kind of gas, Ip is playing coy. "I can't say what it is. It's a secret — for now."

MEAT AND VEG

Don't come to Wong Chuk Hang without an appetite: the area's buildings are brimming with unexpected eateries. The Butchers Club Deli is where you'll find industrial-sized portions of steaks, burgers and sausages, all available for takeaway at the restaurant's butchery just down the road. "If you buy a slab of meat we'll dry-age it for you — it's a piece of beef with your name on it," says manager Scott Ferrier. "Generally we dry age it for 45 days, but one customer asked for 100 days." How was it? "It was beefy."

If beefiness is not an appealing concept, try 3/3rds, a charming cafeteria on the top floor of the Yally Industrial Building that serves wholesome salads and pizzas. The space — decorated with mismatched furniture and Edison bulbs, with a westward view towards the harbour — has become a lunchtime gathering place for many of Wong Chuk Hang's creative types.

And indeed, just after sitting down, I spot Samantha Reid, who works in fashion nearby. "I'm running into everyone today," she says. A couple of years ago, Reid set up a studio in Wong Chuk Hang with her husband, contemporary artist Adrian Wong. "It's nice to be here when it's in the preliminary stages of becoming more of a cultural outpost," she says.

CULTURE AND COMMERCE

If Wong Chuk Hang has a heart, it's Spring Workshop, a tranquil space used for art exhibitions, cultural events and artist residencies. "The community in Wong Chuk Hang is kind of a secret but it's such a welcoming secret," says founder Mimi Brown. "A piece of our mission is being the space for that." (It's a virtual space, too — its website features a comprehensive guide to nearby galleries, eateries and shops.)

In addition to its meeting rooms and exhibition space, Spring Workshop has an expansive terrace that is currently being used for a year-long residency by HK Farm. "We build everything ourselves and the soil is from sensitive farms that are being displaced," says founder Michael Leung. Starfruit, mango and mandarin orange seeds were donated by farmers from Yuen Long. Some of the produce also comes from a guerrilla farmer in Kowloon nicknamed "Mango King". "We give him the seeds, he grows them and then we go and collect the seedlings," says Leung.

It's a project that blurs the lines between agriculture, art, social issues and politics — and blurring lines is exactly what Spring Workshop is most adept at. Recent events have included an interactive performance by local artist Ho Sin-tung, who invited participants to help her finish a stalled project.